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Main Dishes

Chicken Alfredo Stuffed Shells

Ingredients

  • 20 jumbo pasta shells, cooked and drained
  • 2 boneless, skinless chicken breasts
  • Salt and pepper, to taste
  • Olive oil
  • 3/4 cup ricotta cheese
  • 3/4 cup cottage cheese
  • 3/4 cup grated mozzarella cheese, plus more for topping
  • 2 cups grated Parmesan cheese, divided
  • 2 eggs
  • 1/4 cup fresh parsley, minced
  • 2 tablespoons fresh basil, minced
  • 4 tablespoons butter
  • 2 tablespoons flour
  • 2 cups whole milk
  • 1 cup heavy cream, plus more as needed
  • 3 garlic cloves, minced

Directions

  1. Preheat oven to 375 degrees F.
  2. Season chicken with salt and pepper and cook until done. Shred and cool.
  3. Combine ricotta, cottage cheese, mozzarella, 1 cup Parmesan, eggs, 2 tablespoons parsley, salt, pepper, and chicken.
  4. Add a little heavy cream if needed and set aside.
  5. Melt butter in a skillet and whisk in flour.
  6. Cook until golden brown.
  7. Whisk in milk and cream and cook until thickened.
  8. Add garlic, remaining Parmesan, parsley, basil, salt, and pepper.
  9. Spread 1 cup sauce in the bottom of a 9 x 13-inch baking dish.
  10. Fill shells with chicken mixture and place in dish.
  11. Pour remaining sauce over shells.
  12. Top with mozzarella and Parmesan cheese.
  13. Bake for 25 minutes or until bubbly and golden brown.