Chicken Alfredo Shells (Print Version)
# Ingredients:
→ Main Ingredients
01 -
20 jumbo pasta shells
02 -
2 tablespoons olive oil
03 -
2 boneless, skinless chicken breasts, diced
04 -
4 cloves garlic, minced
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1 cup heavy cream
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1 cup chicken broth
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1 cup grated Parmesan cheese
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1/2 cup shredded mozzarella cheese
09 -
1/4 cup unsalted butter
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1 teaspoon garlic powder
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1 teaspoon dried Italian seasoning
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Salt and pepper, to taste
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1/4 cup chopped fresh parsley, for garnish
# Instructions:
01 -
Cook the jumbo pasta shells according to the package directions. Drain and let cool slightly.
02 -
In a large skillet, heat olive oil over medium heat. Add diced chicken, season with salt, pepper, and garlic powder, and cook until golden and fully cooked through, about 7-8 minutes. Remove and set aside.
03 -
In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for 1-2 minutes. Stir in the cream, chicken broth, and Italian seasoning. Let simmer for 3-4 minutes. Add Parmesan and mozzarella cheese, stirring until melted and smooth.
04 -
Return the cooked chicken to the skillet and mix it into the Alfredo sauce until well coated.
05 -
Fill each pasta shell with the creamy chicken mixture. Place them in a baking dish in a single layer.
06 -
Pour any leftover Alfredo sauce over the shells and sprinkle with extra mozzarella. Bake at 375°F (190°C) for 15-20 minutes until bubbly and melted.
07 -
Top with fresh parsley and serve warm.
# Notes:
01 -
Add red pepper flakes for a spicy twist to the sauce.
02 -
You can stir in cooked spinach or sautéed mushrooms for added vegetables.
03 -
Use rotisserie chicken as a shortcut to save time.