Friday, December 23, 2011

Chicken Alfredo Stuffed Shells

How have I not made these before? I love chicken alfredo. What a fun new twist! My husband Toby told me at 3pm on Monday that he had a pot luck at work the next day. Right....Ok.  It didn't help that the amazing people in his department were already bringing pulled,pork,enchilladas,chilli, desserts. I had zero ideas. So I took to the internet to see what I could bring. Then I hit the mother load. Chicken Alfredo Stufed Shells. The original recipe did not have broccolli or bacon in them, but I figured it couldn't hurt. These would even be great with artichokes and spinach too. 

Here is the recipe I adapted from In the Long Kitchen You can make the sauce lighter if you would like. I used a mixture of heavy cream and 1% milk to lighten it up a bit. Also, I grated the garlic into the sauce. Since I was making these when I was cooking dinner I seared the chicken then baked them in the oven so I didn't have to watch it. 

Baked Chicken Alfredo Shells
Makes 12 servings of 24 shells

24 dry jumbo pasta shells, (about 6 oz.)
2 Tbsp. olive oil
1 lb. boneless, skinless, chicken breast halves, seasoned with salt and pepper

1 1/2 c. heavy cream
2 cloves garlic, chopped
1 stick unsalted butter (8 Tbsp.)
1 1/2 c. grated Parmesan, divided
2 tsp. black pepper
4 Tbsp. chopped fresh parsley, divided

Preheat broiler with rack 5 inches from element. Spray oven safe dish with cooking spray ( I used tin foil throw away pans); set aside. Bring a large post of salted water to a boil.

Cook shells in boiling water until al dente, 12-15 minutes; drain and rinse under cold water.

Heat oil in a skillet over medium heat. Add chicken and saute until cooked through, 8-9 minutes per side; cool slightly, then chop into small pieces.

Warm cream and garlic in a large saucepan over medium-low heat until steaming. Whisk in butter until melted. Add 1 c. Parmesan, 2 tsp. pepper, and 2 Tbsp. parsley. Increase heat to medium-high and simmer until reduced to 1 cup, about 10 minutes. Stir in chicken and remove from heat.

Fill each shell with 1 heaping Tbsp. chicken mixture. Sprinkle shells with remaining 1/2 c. Parmesan.

Broil shells until sauce bubbles and Parmesan melts and is golden, about 2 minutes. Garnish shells with remaining 2 Tbsp. parsley.


  1. These shells look so tasty! Great recipe!!

  2. Thanks Stephanie! When I found the recipe for them I was super excited since I had never heard of them before. They were really yummy. I might need to make them again soon. Mmmm

  3. Made these for my hubby the night he returned from South America. His request had been "no rice and beans". He was thrilled with these. I did toss some broccoli florets in and loved it. My sauce was a bit thin but I think I rushed the process. I'll definitely try it again.

    1. Oh I'm glad! Yeah usually if you let the sauce simmer a bit more it thickens up. Glad you liked it. You comment made me want to make this again.

  4. will most definitely be making this tonight