Crafting the Ultimate Beverage

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Flavor Infusion:

Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Flavor Infusion:

Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Baking Tips

Cook the pasta shells just until al dente, as they will continue to cook in the oven

If shells tear while boiling, save them for another use; you'll need intact shells for stuffing

For easier filling, place the chicken mixture in a zip-top bag with a corner cut off and pipe into shells

To prevent the sauce from breaking, ensure your roux is cooked properly before adding the dairy

Warm the milk before adding it to the roux for a smoother sauce without lumps

For meal prep, prepare the components ahead of time and assemble just before baking

If the sauce becomes too thick, thin it with a little milk or chicken broth

Using rotisserie chicken saves time, but you can also poach or bake chicken breasts with Italian seasonings

For extra flavor, add 1/4 teaspoon of crushed red pepper flakes to the Alfredo sauce

The dish can be assembled up to 24 hours in advance and refrigerated before baking (add 10-15 minutes to baking time if cooking from cold)

Garlic Butter Chicken Alfredo Stuffed Shells

Name: Garlic Butter Chicken Alfredo Stuffed Shells
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 6 servings (about 24 stuffed shells)
Cuisine: Italian-American
Ingredients: For the Pasta and Filling:; 24 jumbo pasta shells; 3 cups cooked chicken, shredded (about 1 pound or from a rotisserie chicken); 15 oz ricotta cheese; 2 cups shredded mozzarella cheese, divided; 1/2 cup grated Parmesan cheese, divided; 1 large egg, lightly beaten; 2 tablespoons fresh parsley, chopped, plus more for garnish; 1 teaspoon Italian seasoning; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; For the Garlic Butter Alfredo Sauce:; 6 tablespoons unsalted butter; 6 cloves garlic, minced; 3 tablespoons all-purpose flour; 2 cups whole milk, warmed; 1 cup heavy cream; 1 1/4 cups grated Parmesan cheese; 1/4 teaspoon ground nutmeg; 1/2 teaspoon salt, or to taste; 1/4 teaspoon black pepper; 1 tablespoon fresh lemon juice; For Garnish:; Fresh parsley, chopped; Crushed red pepper flakes (optional); Additional grated Parmesan cheese; Equipment:; 9x13 inch baking dish; Large pot for boiling pasta

These Garlic Butter Chicken Alfredo Stuffed Shells combine the best of Italian-American comfort food in one irresistible dish. Jumbo pasta shells are stuffed with a creamy mixture of shredded chicken, ricotta, and mozzarella cheese, then nestled in a rich homemade garlic butter Alfredo sauce. Each shell is topped with more cheese and baked until golden and bubbly. The pasta shells provide the perfect vessel for the indulgent filling, while the garlicky, buttery Alfredo sauce ties everything together. This crowd-pleasing dish brings restaurant quality to your dinner table with its impressive presentation and deeply satisfying flavors, perfect for family dinners or entertaining guests.

Prep Time

30 Minutes

Cook Time

35 Minutes

Total Time

1H5 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Pasta and Filling:

24 jumbo pasta shells

3 cups cooked chicken, shredded (about 1 pound or from a rotisserie chicken)

15 oz ricotta cheese

2 cups shredded mozzarella cheese, divided

1/2 cup grated Parmesan cheese, divided

1 large egg, lightly beaten

2 tablespoons fresh parsley, chopped, plus more for garnish

1 teaspoon Italian seasoning

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

For the Garlic Butter Alfredo Sauce:

6 tablespoons unsalted butter

6 cloves garlic, minced

3 tablespoons all-purpose flour

2 cups whole milk, warmed

1 cup heavy cream

1 1/4 cups grated Parmesan cheese

1/4 teaspoon ground nutmeg

1/2 teaspoon salt, or to taste

1/4 teaspoon black pepper

1 tablespoon fresh lemon juice

For Garnish:

Fresh parsley, chopped

Crushed red pepper flakes (optional)

Additional grated Parmesan cheese

Equipment:

9x13 inch baking dish

Large pot for boiling pasta

Colander

Medium saucepan

Mixing bowls (large and medium)

Whisk

Wooden spoon

Measuring cups and spoons

Aluminum foil

Instructions

Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

Bring a large pot of salted water to a boil. Cook jumbo pasta shells according to package directions for al dente (usually 8-9 minutes). Drain and rinse with cool water to stop cooking. Set aside on a baking sheet to prevent sticking.

In a large mixing bowl, combine shredded chicken, ricotta cheese, 1 cup of mozzarella cheese, 1/4 cup of Parmesan cheese, beaten egg, chopped parsley, Italian seasoning, garlic powder, salt, and pepper. Mix until well combined.

For the garlic butter Alfredo sauce: In a medium saucepan, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned.

Sprinkle flour over the garlic butter and whisk continuously for 1-2 minutes to create a roux.

Gradually whisk in the warm milk and heavy cream, ensuring no lumps form. Continue to whisk until the mixture begins to thicken, about 3-4 minutes.

Reduce heat to low and stir in the Parmesan cheese, nutmeg, salt, and pepper until cheese is melted and sauce is smooth.

Remove from heat and stir in fresh lemon juice. Taste and adjust seasoning if needed.

Pour half of the Alfredo sauce into the prepared baking dish, spreading it evenly across the bottom.

Fill each pasta shell with about 2 tablespoons of the chicken and cheese mixture, then arrange them in the baking dish on top of the sauce.

Pour the remaining Alfredo sauce over the stuffed shells, then sprinkle with the remaining 1 cup of mozzarella cheese and 1/4 cup of Parmesan cheese.

Cover the dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and beginning to brown.

Let stand for 5-10 minutes before serving. Garnish with additional chopped parsley, a sprinkle of Parmesan cheese, and crushed red pepper flakes if desired.

Garlic Butter Chicken Alfredo Stuffed Shells

JUE

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Garlic Butter Chicken Alfredo Stuffed Shells

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