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Stuffed Shells Chicken Alfredo

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Delightful stuffed shells filled with chicken and creamy Alfredo sauce for a comforting family meal.

Ingredients

Scale
  • 2 large eggs
  • 2 ribs celery (finely chopped)
  • 1/2 small onion (finely chopped)
  • 3 cups chopped cooked chicken
  • 1 1/2 cups shredded white cheddar cheese
  • 1 cup + 2 tablespoons heavy cream (divided)
  • 1/4 cup chopped fresh parsley (plus more for garnish)
  • 20 jumbo pasta shells (1/2 of a 12-ounce box)
  • 3 tablespoons unsalted butter
  • 2 garlic cloves (minced)
  • 3 tablespoons all-purpose flour
  • 2 1/3 cups whole milk
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

Instructions

  1. In a large bowl, whisk the eggs until smooth. Stir in the celery, onion, chopped chicken, cheddar cheese, 2 tablespoons of cream, and a quarter cup of parsley until well combined.
  2. Preheat your oven to 350 degrees F. In a large pot, bring salted water to a boil and cook the pasta shells according to package instructions. Drain once finished.
  3. While the shells are cooking, melt the butter in a medium-sized skillet over medium heat. Add the minced garlic, cooking for about a minute while stirring continuously.
  4. Add the flour and cook for another two minutes until it turns a light golden brown, stirring constantly.
  5. Gradually whisk in the milk and remaining 1 cup of cream. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low. Continuously whisk for 2 to 3 minutes until the sauce thickens.
  6. Remove from heat and mix in the lemon zest, salt, and pepper.
  7. Spread a thin layer of the sauce in the bottom of a cast iron skillet or baking dish. Carefully fill each cooked pasta shell with the chicken mixture and arrange them in the skillet. Pour the remaining sauce evenly over the shells.
  8. Bake for 25 minutes, or until the edges are bubbly and golden. Let cool for about 5 minutes before serving, garnished with extra parsley.

Notes

Make sure your filling is well-mixed but be careful not to overfill the shells to prevent spilling while baking. Can be made ahead of time and refrigerated.

Nutrition

Find it online: https://www.anytimesrecipes.com/cheesy-creamy-chicken-alfredo-shells/