Chicken Alfredo Stuffed Shells (Print Version)
# Ingredients:
01 -
340 grams large pasta shells
02 -
2 cups of cooked chicken cubes (use any chicken meat that’s already been cooked).
03 -
425 grams of ricotta cheese.
04 -
1.5 cups of shredded mozzarella cheese, set some aside for later.
05 -
Roughly 2.25 cups grated parmesan cheese, divide it between the filling and topping.
06 -
Two eggs.
07 -
90 grams butter, softened.
08 -
2 big spoonfuls of flour.
09 -
500 ml of milk.
10 -
250 ml of crème fraîche épaisse (French heavy cream alternative).
11 -
2 garlic cloves, finely chopped.
12 -
Fresh parsley, roughly two tablespoons, finely cut.
13 -
Just enough salt and pepper to balance flavors.
# Instructions:
01 -
Set your oven to 190°C. Lightly grease a rectangular baking dish (approx. 22x33 cm) and keep it aside for later.
02 -
Fill a big pot with water and heat it until it starts bubbling over. Throw in a good amount of salt and cook those pasta shells as the instructions on the package say. Drain them well, then rinse under cool water to stop them from sticking to each other.
03 -
In a medium-sized mixing bowl, toss together the ricotta, 1 cup of mozzarella, 1 cup of parmesan, the eggs, the cooked chicken bits, and a bit of salt and pepper.
04 -
Melt the butter in a large pan over medium heat. Stir in the flour, letting it cook until golden and fragrant. Slowly pour in the milk, stirring as you go, then add the crème fraîche, a cup of parmesan, garlic, and parsley. Constantly stir until the sauce turns thick.
05 -
Spread a cupful of that creamy sauce across the base of your prepared baking dish. Start packing each pasta shell with the cheesy chicken mixture, then place them alongside one another in the dish.
06 -
Spoon the remaining sauce over the stuffed shells. Sprinkle the leftover mozzarella and parmesan cheese all over the top.
07 -
Bake the dish for around 25 to 30 minutes. It’s ready when the cheese becomes golden, and the sauce is bubbling happily. If you’re into it, sprinkle a bit more parsley before serving warm.
# Notes:
01 -
Got leftover chicken? Whether it’s roasted, grilled, or made on the stove—it’ll fit perfectly here.
02 -
Once the pasta is done boiling, rinse it with cold water to stop it from clumping together.
03 -
To keep these shells, store them in the fridge in a sealed container. They'll stay good for 3 days.