These Chicken Alfredo Stuffed Shells, filled with warm, gooey cheese, are always popular. The tender chicken and rich sauce make the dish so satisfying, you may just not be able to make enough of them!
Chicken Alfredo Stuffed Shells
Category: Entree,Dinner
These Chicken Alfredo Stuffed Shells, filled with warm, gooey cheese, are always popular. The tender chicken and rich sauce make the dish so satisfying, you may just not be able to make enough of them!
- 24 dry jumbo pasta shells, (about 6 oz.)
- 2 Tbsp. olive oil
- 1 lb. boneless, skinless, chicken breast halves, seasoned with salt and pepper
- 1 1/2 c. heavy cream
- 2 cloves garlic, chopped
- 1 stick unsalted butter (8 Tbsp.)
- 1 1/2 c. grated Parmesan, divided
- 2 tsp. black pepper
- 4 Tbsp. chopped fresh parsley, divided
Sauce:
- 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.
- Cook shells in boiling water until al dente, 12-15 minutes; drain and rinse under cold water.
- 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.
- Warm cream and garlic in a large saucepan over medium-low heat until steaming. Whisk in butter until melted. Add 1 c. Parmesan, 2 tsp. pepper, and 2 Tbsp. parsley. Increase heat to medium-high and simmer until reduced to 1 cup, about 10 minutes. Stir in chicken and remove from heat.
- 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.
- Broil shells until sauce bubbles and Parmesan melts and is golden, about 2 minutes. Garnish shells with remaining 2 Tbsp. parsley.
