Chicken Alfredo Shells Recipe

Jumbo pasta shells: Large pasta shells perfect for stuffing with delicious fillings.

Cooked chicken: Shredded chicken adds a tender and flavorful protein to the dish.

Alfredo sauce: A creamy sauce made from butter, cream, and parmesan cheese.

Ricotta cheese: A soft, creamy cheese that adds richness to the filling.

Mozzarella cheese: Shredded cheese that melts beautifully on top of the dish.

Parmesan cheese: Grated cheese that adds a sharp, salty flavor.

Garlic powder: A seasoning that adds a subtle garlic flavor.

Onion powder: A seasoning that adds a mild onion flavor.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of heat and depth to the flavor.

When preparing the pasta shells, ensure they are cooked al dente. This means they should be firm to the bite, as they will continue to cook in the oven. Overcooking the pasta can result in mushy shells that fall apart when stuffed.

• jumbo pasta shells - Substitute with manicotti: Manicotti can hold a similar amount of filling and has a similar texture.

• cooked chicken, shredded - Substitute with cooked turkey, shredded: Turkey has a similar texture and flavor profile to chicken.

• alfredo sauce - Substitute with béchamel sauce: Béchamel sauce provides a creamy base similar to alfredo, though it lacks the garlic and cheese flavors.

• ricotta cheese - Substitute with cottage cheese: Cottage cheese has a similar texture and can be blended for a smoother consistency.

• mozzarella cheese, shredded - Substitute with provolone cheese, shredded: Provolone melts well and has a mild flavor similar to mozzarella.

• parmesan cheese, grated - Substitute with pecorino romano, grated: Pecorino Romano has a similar texture and a slightly stronger flavor.

• garlic powder - Substitute with fresh garlic, minced: Fresh garlic provides a more intense and aromatic flavor.

• onion powder - Substitute with finely chopped onions: Finely chopped onions offer a fresh and slightly sweet flavor.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, often used in creamy dishes.

• Allow the chicken alfredo shells to cool completely before storing. This helps prevent condensation, which can make the pasta soggy.

• Transfer the cooled shells into an airtight container. If stacking, place a sheet of parchment paper between layers to avoid sticking.

• Store the container in the refrigerator if you plan to consume the chicken alfredo shells within 3-4 days.

• For longer storage, place the shells in a freezer-safe container or heavy-duty freezer bags. Label with the date to keep track of freshness.

• When ready to reheat, if refrigerated, preheat your oven to 350°F (175°C). Place the shells in an oven-safe dish, cover with foil, and bake for 20-25 minutes until heated through.

• If frozen, thaw the chicken alfredo shells in the refrigerator overnight. Once thawed, follow the same reheating instructions as for refrigerated shells.

• For a quicker reheating option, you can microwave the shells. Place them in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap, and heat on medium power for 3-5 minutes, checking halfway through.

• To maintain the creamy texture of the alfredo sauce, you can add a splash of milk or cream before reheating. This helps to revive the sauce and prevent it from drying out.

• Garnish with fresh parsley or a sprinkle of extra parmesan cheese before serving to enhance the flavor and presentation.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover shells in an oven-safe dish. Cover with aluminum foil to prevent drying out. Bake for 20-25 minutes until heated through. For an extra touch, sprinkle some additional mozzarella cheese on top before reheating.

• Microwave Method: Place the leftover shells in a microwave-safe dish. Add a splash of alfredo sauce or milk to keep them moist. Cover with a microwave-safe lid or plastic wrap with a few holes poked in it. Heat on medium power for 2-3 minutes, checking and stirring halfway through to ensure even heating.

• Stovetop Method: Heat a skillet over medium-low heat. Add a small amount of alfredo sauce or chicken broth to the pan. Place the leftover shells in the skillet and cover. Heat for about 10 minutes, stirring occasionally, until warmed through. This method helps maintain the creamy texture of the alfredo sauce.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the leftover shells in the air fryer basket in a single layer. Heat for 5-7 minutes, checking halfway through. This method gives a slightly crispy texture to the cheese on top.

• Steam Method: Place the leftover shells in a steamer basket over simmering water. Cover and steam for about 10 minutes until heated through. This method keeps the pasta moist and prevents it from drying out.

• Oven: Used to bake the stuffed pasta shells until the cheese is melted and bubbly.

• Large pot: Needed to cook the jumbo pasta shells according to package instructions.

• Colander: Utilized to drain the cooked pasta shells after boiling.

• Mixing bowl: Used to combine the shredded chicken, ricotta cheese, alfredo sauce, and seasonings.

• Baking dish: Holds the stuffed pasta shells and the remaining alfredo sauce for baking.

• Measuring cups: Essential for accurately measuring the ingredients like alfredo sauce, ricotta cheese, and shredded chicken.

• Measuring spoons: Used to measure the garlic powder, onion powder, salt, and black pepper.

• Wooden spoon: Handy for mixing the chicken mixture thoroughly.

• Cheese grater: Needed to grate the parmesan cheese if it's not pre-grated.

• Shredder: Used to shred the mozzarella cheese if it's not pre-shredded.

• Serving spoon: Useful for serving the hot, baked stuffed shells.

Use rotisserie chicken: Save time by using pre-cooked rotisserie chicken instead of cooking and shredding chicken yourself.

Pre-made alfredo sauce: Opt for store-bought alfredo sauce to cut down on preparation time.

Cook pasta ahead: Cook the pasta shells a day in advance and store them in the refrigerator.

Assemble in advance: Prepare the stuffed pasta shells the night before and refrigerate, then bake when ready.

Use pre-shredded cheese: Purchase pre-shredded mozzarella and parmesan cheese to eliminate the need for grating.