Stuffed Alfredo Chicken Recipes

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CHICKEN ALFREDO STUFFED MANICOTTI



Chicken Alfredo Stuffed Manicotti image

Creamy chicken Alfredo stuffed inside manicotti noodles, topped with chicken Alfredo and mozzarella cheese. I created this recipe myself so it is by no means professional. I have never shared a recipe before but my family loves this one so much I figured this would be a good first one.

Provided by Heather Beal

Categories     Main Dish Recipes     Pasta     Chicken

Time 2h32m

Yield 8

Number Of Ingredients 9

4 cups chicken stock, or as needed
3 skinless, boneless chicken breasts
1 (8 ounce) package manicotti shells
3 cups shredded mozzarella cheese, divided
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package fresh mushrooms, finely chopped
¼ cup chopped green onions
3 cloves garlic, minced
2 (16 ounce) jars Alfredo sauce

Steps:

  • Bring chicken stock to a boil in a saucepan. Add chicken breasts. Cook until chicken can be easily pulled apart with a fork, about 30 minutes. Drain and cool until easily handled. Shred using 2 forks.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Bring a large pot of lightly salted water to a boil. Cook manicotti in the boiling water, stirring occasionally, until still firm to the bite, about 7 minutes. Drain.
  • Mix shredded chicken, 2 cups mozzarella cheese, cream cheese, mushrooms, green onions, and garlic together in a bowl. Pour in enough Alfredo sauce until filling has a thick and creamy consistency.
  • Spoon chicken filling into a piping bag, reserving about 1/2 cup of the filling in the bowl. Pipe filling into manicotti.
  • Mix remaining Alfredo sauce with reserved chicken filling in the bowl.
  • Arrange stuffed manicotti in a baking dish. Cover evenly with Alfredo sauce mixture until there are no dry spots. Sprinkle remaining 1 cup mozzarella cheese on top. Cover baking dish with aluminum foil.
  • Bake in the preheated oven until cheese is melted and sauce is bubbling, about 50 minutes. Remove aluminum foil and continue baking until cheese starts to brown, about 10 minutes.

Nutrition Facts : Calories 692.7 calories, Carbohydrate 29.8 g, Cholesterol 126 mg, Fat 51.4 g, Fiber 1.4 g, Protein 31.2 g, SaturatedFat 23.8 g, Sodium 1808.8 mg, Sugar 5.9 g

CHICKEN ALFREDO STUFFED SHELLS



Chicken Alfredo Stuffed Shells image

Chicken stuffed shells make for a delicious baked pasta dish, and if you have all the ingredients at the ready, it's super simple to pull together.

Categories     main dish     poultry

Time 50m

Yield 8 servings

Number Of Ingredients 16

20 whole jumbo pasta shells, cooked and drained
2 whole boneless, skinless chicken breasts
Salt and pepper, to taste
Olive oil, for grilling and frying
3/4 c. ricotta cheese
3/4 c. cottage cheese
3/4 c. grated mozzarella cheese, plus more for the top
2 c. grated parmesan cheese, plus more for the top
2 whole eggs
1/4 c. minced fresh parsley
2 tbsp. minced fresh basil
4 tbsp. butter
2 tbsp. flour
2 c. whole milk
1 c. heavy cream, plus more as needed
3 cloves garlic, minced

Steps:

  • Preheat oven to 375 degrees. Season the chicken breasts on both sides with salt and pepper. Heat a grill pan or iron skillet over medium heat, drizzle with olive oil, and cook the chicken on both sides until it's done. Remove and shred with two forks and allow to cool.
  • In a medium bowl, combine ricotta, cottage cheese, mozzarella, 1 cup of the Parmesan, eggs, 2 tablespoons fresh parsley, salt, pepper, and chicken. Stir to combine, splashing in 2 tablespoons heavy cream if needed. Set aside.
  • In a large skillet over medium heat, melt butter and sprinkle over the flour. Whisk and cook until the roux turns golden brown. Pour in the milk and cream, whisking constantly, and cook for a few minutes, until thickened. Add the garlic, the additional 1 cup Parmesan, salt, pepper, 1 tablespoon minced parsley, and minced basil and stir until combined. Taste and adjust seasonings as needed. Set aside.
  • Add 1 cup sauce to the bottom of a 9 x 13 inch baking dish. Using a spoon, fill each of the jumbo shells generously with the chicken/ricotta mixture. Lay them face down in the pan, then pour the sauce all over the top. Sprinkle on extra mozzarella and Parmesan, then bake for 25 minutes, or until bubbly and golden. Serve with salad!

STUFFED ALFREDO CHICKEN



Stuffed Alfredo Chicken image

Make and share this Stuffed Alfredo Chicken recipe from Food.com.

Provided by Sassy in da South

Categories     Chicken Breast

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breasts
8 ounces ground mild Italian pork sausage
1 (1 1/4 ounce) envelope alfredo sauce mix
1 cup shredded mozzarella cheese
1 cup shredded parmesan cheese
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/2 cup ricotta cheese
2 plum tomatoes, diced

Steps:

  • Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin; Set aside.
  • Cook sausage in a large skillet over medium-high heat 10 minutes or until it crumbles and is no longer pink; drain and set aside.
  • Prepare Alfredo sauce according to package directions; set aside.
  • Combine shredded mozzarella and Parmesan cheeses.
  • Stir together sausage, spinach, ricotta cheese, and 1/2 cup mozzarella cheese mixture.
  • Spoon mixture evenly down center of each chicken breast, and roll up, jellyroll fashion.
  • Arrange chicken rolls, seam side down, in a lightly greased 2-quart baking dish. (Secure with toothpick if needed).
  • Pour Alfredo sauce over chicken, and sprinkle evenly with remaining 1 1/2 cups mozzarella cheese mixture.
  • Bake at 350° for 50 minutes to 1 hour or until chicken is done. Let stand 10 minutes.
  • Cut chicken rolls into slices.
  • Serve with sauce; sprinkle evenly with diced tomatoes just before serving.

Nutrition Facts : Calories 599, Fat 37.2, SaturatedFat 17.6, Cholesterol 171.4, Sodium 1129.3, Carbohydrate 7.2, Fiber 2.6, Sugar 2, Protein 57.7

CHICKEN ALFREDO STUFFED SHELLS



Chicken Alfredo Stuffed Shells image

Aside from the original stuff shells with meat,cheese, and pasta sauce. This recipe allows you to experiment with other pasta shells adding an old favorite-Chicken Alfredo! Don't worry it's easy to make with things right from your pantry.

Provided by goldenbkll

Categories     Chicken Breast

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

12 ounces chicken breasts (meat tenderized)
8 manicotti
15 ounces alfredo sauce (I like Classico Light)
KRAFT Shredded Parmesan Cheese
Philadelphia Savory Garlic Cooking Creme
1/2 cup olive oil
1 teaspoon italian seasoning
1 tablespoon dried parsley flakes
1 tablespoon salt

Steps:

  • Preheat oven to 350°F Dice chicken breast and cook in olive oil low-med heat until no longer pink, but cooked all the way through ( Do not over cook or brown as they will become hard).
  • Prepare Manicotti pasta shells according to the package directions (Usually boiled in water for about 8-9 minutes,add salt to water as directed). For this recipe I used 8 shells. (6 to stuff , and 2 extra just in case any broke).
  • Drain pasta shells and set aside.
  • To the cooked chicken and add 1 cup of Parmesan shredded cheese, 1/2 jar of Alfredo sauce, and 2 heaping spoons of the Savory Garlic cooking creme, and Italian seasoning.
  • Mix together.
  • In a pan add 1/3 of the remaining Alfredo sauce to the bottom. Fill each shell with the chicken mixture careful not to split the shells and lay them in the pan. Take the remaining Alfredo sauce and another heaping spoon of the Savory Garlic cooking cream and pour over the top of noodles. Sprinkle with shredded Parmesan cheese and dried parsley flakes.
  • Bake for about 15 - 20 minutes covered with foil to set ingredients and melt cheeses.

Nutrition Facts : Calories 386.1, Fat 34.9, SaturatedFat 6, Cholesterol 54.4, Sodium 1800, Carbohydrate 0.2, Fiber 0.1, Protein 17.8

CHICKEN ALFREDO STUFFED SHELLS RECIPE



Chicken Alfredo Stuffed Shells Recipe image

Cheesy and creamy Chicken Alfredo Stuffed Shells are a fun twist on a classic Italian recipe! This easy pasta dish features shells stuffed with a cheese and chicken mixture, slathered with Alfredo sauce, and baked to perfection.

Provided by Becky Hardin - The Cookie Rookie

Categories     Dinner     Main Course

Time 50m

Number Of Ingredients 12

12 ounces jumbo pasta shells (1 standard package)
1 egg (lightly beaten)
15 ounces ricotta cheese
1 ½ cups shredded mozzarella cheese (divided)
¾ cup shredded parmesan cheese (divided)
⅓ cup sour cream
2 teaspoons Italian seasoning
½ teaspoon kosher salt
½ teaspoon black ground pepper
2 cups cooked chicken (shredded)
15 ounces Alfredo sauce (1 standard jar)
Chopped fresh parsley (for garnish)

Steps:

  • Preheat oven to 375°F. Lightly spray a 9x13-inch baking dish with nonstick spray. Set aside.
  • Bring a pot of water on the stovetop to a boil. Cook the pasta shells to al dente. After cooking the pasta shells, drain and place them upside down on a baking sheet to dry.
  • Make the filling. In a large bowl, combine the egg, ricotta cheese, 1 cup mozzarella cheese, ¼ cup parmesan cheese, sour cream, Italian seasoning, salt, and pepper. Mix well, then fold in the shredded chicken.
  • Stuff each shell with the filling and arrange them side by side, open side up, in the prepared baking dish.
  • Evenly spread the Alfredo sauce on top of the stuffed shells. Top with the remaining mozzarella and parmesan cheeses.
  • Cover with foil and bake for 25 minutes, then remove the foil and continue baking for another 10 minutes, until bubbly. For golden cheese, broil for 1-3 minutes.
  • Garnish with fresh parsley and serve.

Nutrition Facts : Calories 632 kcal, Carbohydrate 49 g, Protein 30 g, Fat 34 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 147 mg, Sodium 1130 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 13 g, ServingSize 1 serving

CHICKEN STUFFED SHELLS



Chicken Stuffed Shells image

These creamy Chicken Stuffed Shells with spinach, Alfredo, and cheese are a cozy, satisfying, family-friendly dinner that you can make ahead for busy days!

Provided by Blair Lonergan

Categories     Dinner

Time 1h

Number Of Ingredients 12

1 (12 ounce) package jumbo pasta shells
2 cups cooked, shredded chicken ((such as from a rotisserie chicken))
1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry
1 (15 ounce) container ricotta cheese (about 1 ¾ cups)
2 cups (8 ounces) shredded mozzarella cheese, divided
¼ cup grated Parmesan cheese
1 egg
1 tablespoon chopped fresh basil ((or 1 teaspoon dried basil))
½ teaspoon salt
½ teaspoon garlic powder
Pinch of nutmeg
2 cups Alfredo sauce ((I used one 15-ounce jar plus part of a second jar))

Steps:

  • Preheat oven to 350°F. Spray a 9 x 13-inch dish with cooking spray. Pour 1 cup of the Alfredo sauce into the bottom of the dish. Save the rest of the sauce for later.
  • Cook pasta in a large pot of salted boiling water according to package instructions. Drain and rinse under cold water.
  • In a large bowl, combine the chicken, spinach, ricotta, 1 ½ cups of the mozzarella, Parmesan, egg, basil, salt, garlic powder and nutmeg.
  • Stuff each shell with the chicken mixture. Depending on how full you stuff each shell, you might not need all of the shells in the box. I can typically fill and fit about 20-22 shells in my pan. If you have extra shells and stuffing, you can assemble them in a small dish and save it for another meal (or bake it at the same time as the larger dish).
  • Arrange stuffed shells in the prepared baking dish, open side up. Pour remaining 1 cup of Alfredo sauce over top. Sprinkle with remaining ½ cup of mozzarella.
  • Cover with foil and bake for about 30 minutes, or until heated through. Remove the foil cover during the final 5-10 minutes to allow the top to get a little bit crisp.

Nutrition Facts : ServingSize 1 /8 of the recipe, Calories 444 kcal, Carbohydrate 22 g, Protein 32 g, Fat 25 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 139 mg, Sodium 889 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 10 g

CHICKEN STUFFED POTATOES WITH ALFREDO SAUCE



Chicken Stuffed Potatoes with Alfredo Sauce image

The baking potato is a perfect palette to be transformed into a meal in one. You don't want to skip checking the temperature on the potato. The sweet spot for a perfect baked potato is between 205 and 212 degrees F (96 and 100 degrees C).

Provided by thedailygourmet

Categories     Baked Potatoes

Time 1h5m

Yield 8

Number Of Ingredients 11

8 large baking potatoes
1 tablespoon olive oil
½ teaspoon kosher salt, or to taste
1 (2 pound) rotisserie chicken
1 (16 ounce) package Vegetables, mixed, frozen, unprepared
4 tablespoons butter
4 cloves garlic, minced
1 cup fat-free half-and-half
½ cup heavy whipping cream
5 ounces freshly grated Parmigiano-Reggiano cheese
freshly ground black pepper or to taste

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Set a wire rack on a rimmed baking sheet.
  • Rinse and scrub potatoes, then prick with a fork. Drizzle with olive oil and sprinkle with salt. Set on the prepared rack.
  • Bake potatoes in the preheated oven until the internal temperature is 205 to 212 degrees F (96 to 100 degrees C), about 50 minutes.
  • While potatoes are baking, remove meat from rotisserie chicken; discard skin and bones. Pull or cut meat into chunks and keep warm.
  • Prepare Alfredo sauce: Melt butter in a skillet over medium heat until sizzling. Add garlic in a single layer; cook until soft and fragrant but not brown, about 1 minute. Reduce heat and pour in half-and-half and cream; whisk to incorporate. Add Parmesan cheese and pepper and continue to whisk, until cheese is melted.
  • Place vegetables in a microwave-safe bowl. Microwave on high power until warm, about 3 minutes. Chop vegetables into bite-sized pieces if desired, and mix with chicken.
  • When potatoes are finished baking, remove from the oven. Cut a slit into each potato with a fork or a knife, leaving 1/2 inch uncut on edge. Use both hands to press each potato in towards the center so it opens up. This will help let you stuff the potato.
  • Top potatoes with chicken mixture and drizzle with Alfredo sauce.

Nutrition Facts : Calories 686.8 calories, Carbohydrate 76.5 g, Cholesterol 108.9 mg, Fat 27.8 g, Fiber 10.4 g, Protein 34.8 g, SaturatedFat 13.2 g, Sodium 583 mg, Sugar 4.6 g

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