Food

Deliciously Creamy Alfredo Stuffed Pasta Shells

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Ahhhhhhmazingly creamy! Company's coming and they're coming for your famous Alfredo stuffed shells!

Treat those taste buds with these delightfully, creamy, cheesy, chicken stuffed noodles. An entire meal stuffed into just a  few small noodles. Cook up something different tonight!

These creamy alfredo stuffed shells serve great as an appetizer, a side, or even as the main dish, and one of the best parts is how easy they are to put together! Stray away from the classic fettuccine alfredo and give these shells a try, the kids will love them and so will your spouse.

Here are some more dinner recipes to try:

Chicken Bacon Lasagna Rolls

Shepherd's Pie Potatoes

Chicken Noodle Casserole

1. Cook pasta according to package instructions, just until al dente. Drain from water and lay out on a large dish to cool, so that they don't stick together.Make alfredo sauce:Combine butter, garlic, heavy cream and milk in a saucepan over medium heat. Bring to a simmer.

2. Beat egg yolks in a small bowl. Add a spoonful of the hot milk mixture to the eggs, stirring to temper the eggs. Repeat with several more spoonfuls.

3. Slowly add the egg mixture to the saucepan and stir to combine. Remove from heat.

4. Stir in Parmesan cheese and mozzarella. Season with salt and pepper, to taste.

5. In a large mixing bowl, add chicken, broccoli, and 1/2 cup alfredo sauce.  Toss to combine.

6. Add a spoonful of alfredo sauce to the bottom of a 9x13'' pan. Fill shells with a large spoonful of chicken and broccoli mixture and place in prepared pan.

7. Pour remaining alfredo sauce evenly over the shells. Sprinkle with remaining 1/2 cup mozzarella cheese.

8. Bake at 350 degrees F. for about 25 minutes or until warm and bubbly.

Ingredients

  • 12 oz. box Jumbo Shells
  • 2 1/2 cups chicken , cooked and shredded (I use rotisserie)
  • 1 1/2 cups broccoli , steamed and chopped

Alfredo sauce:

  • 3 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1 1/4 cups whole milk
  • 2/3 cup freshly shredded Parmesan
  • 3/4 cup freshly shredded mozzarella cheese, divided
  • 2 large egg yolk, beaten
  • Salt and freshly ground black pepper, to taste

Directions

  1. Cook pasta according to package instructions, just until al dente. Drain from water and lay out on a large dish to cool, so that they don't stick together.Make alfredo sauce:Combine butter, garlic, heavy cream and milk in a saucepan over medium heat. Bring to a simmer.
  2. Beat egg yolks in a small bowl. Add a spoonful of the hot milk mixture to the eggs, stirring to temper the eggs. Repeat with several more spoonfuls.
  3. Slowly add the egg mixture to the saucepan and stir to combine. Remove from heat.
  4. Stir in Parmesan cheese and mozzarella. Season with salt and pepper, to taste.
  5. In a large mixing bowl, add chicken, broccoli, and 1/2 cup alfredo sauce.  Toss to combine.
  6. Add a spoonful of alfredo sauce to the bottom of a 9x13'' pan. Fill shells with a large spoonful of chicken and broccoli mixture and place in prepared pan.
  7. Pour remaining alfredo sauce evenly over the shells. Sprinkle with remaining 1/2 cup mozzarella cheese.
  8. Bake at 350 degrees F. for about 25 minutes or until warm and bubbly.