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Chicken Alfredo Stuffed Shells

Chicken Alfredo Stuffed Shells

Course Main Dish
Cuisine Italian

Ingredients

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

Sauce

  • 1 pint Heavy Cream
  • 1 stick Butter
  • 2 tablespoons Cream cheese
  • 1/2 cup Parmesan cheese or up to 50% more
  • 1 teaspoon Garlic powder

Instructions

  1. Preheat broiler with rack 5 inches from element. Spray two 24-cup mini muffin tins with nonstick spray; set aside. Bring a large post of salted water to a boil.
  2. Cook shells in boiling water until al dente, 12-15 minutes; drain and rinse under cold water.
  3. 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.
  4. In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Parmesan cheese and Garlic powder. Simmer this for 15 – 20 minutes on low. You may wish to season with a little salt and pepper.
  5. Stir in chicken and remove from heat.
  6. Fill each shell with 1 heaping Tbsp. chicken mixture. Stagger filled shells, open ends up, in every other muffin tin well to prevent them from sticking to each other. Sprinkle shells with remaining 1/2 c. Parmesan.
  7. Broil shells until sauce bubbles and Parmesan melts and is golden, about 2 minutes. Garnish shells with remaining 2 Tbsp. parsley.