Description
Cheesy chicken alfredo stuffed shells bring Italian comfort straight to dinner tables with creamy, luxurious pasta pockets. Rich ingredients combine for a hearty meal you’ll savor with pure culinary delight.
Ingredients
Scale
Protein:
- 2 packages chicken fajita meat (or 2 cups cooked, shredded chicken)
Pasta and Cheese:
- 1 box (12 ounces, 340 grams) jumbo pasta shells
- 1 block (8 ounces, 226 grams) Colby Jack cheese (shredded)
Sauce and Seasonings:
- 1 bottle (16 ounces, 473 milliliters) garlic Alfredo sauce
- 1 cup spinach (chopped)
- 1/2 cup diced mushrooms
- 1 teaspoon Italian seasoning
Instructions
- Warm the oven to a toasty 375°F, creating the perfect environment for a bubbling, cheesy casserole.
- Fill a large pot with salted water and gently cook the jumbo shells until they reach a tender al dente texture, then carefully drain and set aside.
- Transform the chicken into a delectable filling by cooking raw meat in a skillet until fully done, or shred pre-cooked chicken into bite-sized pieces.
- Combine the prepared chicken with Alfredo sauce and Colby Jack cheese in a spacious mixing bowl, folding in optional ingredients like vibrant spinach or earthy mushrooms for extra depth of flavor.
- Create a protective base in a 9×13-inch baking dish by spreading a thin layer of Alfredo sauce, ensuring no shell will stick to the bottom.
- Generously stuff each shell with the savory chicken mixture, arranging them carefully in the prepared dish with the opening facing upward.
- Lavishly drench the stuffed shells with the remaining Alfredo sauce, ensuring every shell receives a creamy coating.
- Blanket the entire dish with a generous sprinkle of additional Colby Jack cheese, creating a golden, melty topping.
- Slide the dish into the preheated oven and bake for 20-25 minutes until the cheese transforms into a bubbly, golden-brown masterpiece.
- Allow the dish to rest for a brief 5 minutes, letting the flavors meld and settle before serving alongside crusty garlic bread or a crisp, fresh salad.
Notes
- Choose skinless, boneless chicken breasts for the most tender and flavorful filling.
- Slightly undercook the pasta shells to prevent them from becoming mushy when baked.
- Use a rotisserie chicken for a quick time-saving hack that adds extra flavor and reduces prep work.
- Consider making this dish gluten-free by using gluten-free jumbo shells and checking the Alfredo sauce ingredients.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 540
- Sugar: 3 g
- Sodium: 980 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 85 mg