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Chicken Alfredo Stuffed Shells Recipe

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This recipe for Chicken Alfredo Stuffed Shells, by , is from The SODEIKES Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Marie Elena SODEIKES


1 lb. jumbo pasta shells
2 cup Shredded chicken
1 cup ricotta
cup shredded mozzarella
cup grated Parmesan
cup freshly chopped parsley
kosher salt, Freshly ground black pepper
4 Tbsp. butter
3 cloves garlic, minced
4 oz. cream cheese, softened
2 cup milk

Preheat oven to 350. In lg. pot of salted boiling water, cook jumbo pasta shells according to directions. Drain & return to pot.
In bowl, combine shredded chicken, ricotta, cup mozzarella, cup Parmesan & parsley; season with salt & pepper.
Make sauce: In skillet over med heat, melt butter. Add garlic; cook until fragrant, 2 min, add cream cheese; whisk until completely combined. Stir in milk, remaining mozzarella & Parmesan; bring to a simmer. Season with more salt & pepper. Let thicken over low heat, 3-5 min.
In baking dish, spread layer of sauce. Stuff shells with chicken-ricotta mixture and place in baking dish. Spoon more sauce all over shells. Bake until warmed through and bubbly, 15 min. Garnish with parsley.




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