Description
Ultimate Baked Chicken Alfredo Stuffed Shells combine tender jumbo pasta shells stuffed with a creamy, cheesy chicken and broccoli filling, all baked in a rich Alfredo sauce. This comforting and indulgent dish is perfect for a family dinner or special occasion, offering a delicious blend of flavors and a satisfying creamy texture.
Ingredients
Scale
Pasta Shells
- 12 oz jumbo pasta shells (Barilla recommended to prevent breakage)
Stuffing
- 3 cups cooked, shredded chicken (bite-sized pieces)
- 2 cups broccoli, chopped
- 3/4 cup shredded mozzarella cheese
Sauce Ingredients
- 3 tbsp unsalted butter (Kerrygold preferred)
- 4 garlic cloves, freshly minced
- 1 cup heavy cream
- 1.25 cups milk
- 3/4 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
- 2 egg yolks (tempered into the sauce)
- Salt to taste
- Black pepper to taste
- Pinch of nutmeg
Instructions
- Cook the pasta shells: Boil water in a large pot and cook the jumbo pasta shells according to package instructions until al dente. Drain and carefully set aside to cool slightly.
- Prepare the filling: In a mixing bowl, combine the shredded cooked chicken, chopped broccoli, and 3/4 cup shredded mozzarella cheese. Stir to mix the filling ingredients evenly.
- Make the Alfredo sauce: In a large skillet or saucepan, melt 3 tbsp of unsalted butter over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes. Slowly whisk in the heavy cream and milk. Bring the mixture to a gentle simmer, then reduce the heat. Add the grated Parmesan and 1/4 cup mozzarella cheese, stirring continuously until smooth and melted.
- Temper the egg yolks: In a small bowl, beat 2 egg yolks. Gradually add a few spoonfuls of the hot Alfredo sauce into the yolks while whisking constantly to temper the eggs and prevent curdling. Then slowly whisk the egg mixture back into the main sauce, continuing to cook gently until the sauce thickens slightly.
- Season the sauce: Add salt, pepper, and a pinch of nutmeg to the Alfredo sauce to taste. Stir to combine all seasoning evenly.
- Stuff the shells: Fill each cooked jumbo shell generously with the chicken, broccoli, and mozzarella filling prepared earlier.
- Assemble for baking: Spread a thin layer of the Alfredo sauce on the bottom of a baking dish. Arrange the stuffed shells in the dish, then pour the remaining Alfredo sauce evenly over the shells ensuring good coverage.
- Bake: Preheat the oven to 350°F (175°C). Bake the shells for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and slightly golden on top.
- Serve: Remove from the oven and let cool for a few minutes before serving warm. Enjoy your creamy, cheesy baked chicken Alfredo stuffed shells!
Notes
- Use jumbo pasta shells that are sturdy enough to hold stuffing without tearing, Barilla brand is highly recommended.
- Tempering the egg yolks slowly into the sauce ensures a creamy texture without curdling.
- Broccoli adds a nice vegetable component; you can substitute with spinach or peas if preferred.
- For extra cheesiness, sprinkle additional mozzarella on top before baking.
- This dish can be prepared ahead and refrigerated before baking; just add a few extra minutes to the bake time if baking from cold.
