Stuffed Shells With Chicken And Arugula And Creamy Alfredo Sauce Recipes

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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 SHELLS WITH CHICKEN AND ARUGULA AND CREAMY ALFREDO SAUCE



Stuffed Shells with Chicken and Arugula and Creamy Alfredo Sauce image

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 3 to 6 servings

Number Of Ingredients 18

6 jumbo pasta shells (conchiglioni)
2 1/2 cups ricotta cheese
1/2 cup grated Parmesan
1 tablespoon olive oil
2 cloves garlic, minced
2 cups arugula
2 cups chopped cooked chicken (rotisserie chicken works well)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 tablespoons butter
1 clove garlic, minced
2 tablespoons all-purpose flour
2 cups heavy cream
1/2 cup milk
3 tablespoons chopped fresh chives
1 cup plus 3 tablespoons grated Parmesan
1 cup grape tomato halved
Italian parsley for garnish

Steps:

  • Preheat oven to 350 degrees F. Butter a 9 by 13-inch glass baking dish and set aside.
  • Bring a large pot of water to a boil add the pasta shells and cook for approximately 9 minutes until al dente. Drain and rinse under cold water being careful not to break the shells. Set aside.
  • Meanwhile prepare the filling. In a large bowl mix together the ricotta and Parmesan. Heat oil in a medium skillet over medium heat, add the garlic, and cook 1 minute, being careful not to brown it. Stir in the arugula until just wilted, about 2 minutes. Add the chopped chicken and stir well. Remove from heat and let cool for about 10 minutes. Add chicken mixture to cheese mixture and stir carefully. Stuff each shell with approximately 1/2 cup of the cheese filling and place in prepared baking dish.
  • For sauce, heat the butter in medium saucepan over medium heat. Add the garlic and cook for about 1 minute until fragrant but not brown. Add the flour and whisk until smooth. Gradually add the cream and milk and whisk until mixture begins to thicken and bubble. Remove from heat and add the chives, 1 cup Parmesan, cherry tomatoes and stir gently. Pour sauce over shells and sprinkle with remaining 3 tablespoons of Parmesan. Bake for 30 minutes until the sauce is bubbling and cheese is golden brown. Sprinkle with parsley.

CLASSIC STUFFED SHELLS RECIPE



Classic Stuffed Shells Recipe image

Jumbo pasta shells stuffed with a classic Ricotta cheese mixture and then cooked in marinara sauce and cheese on top.

Provided by Make Your Meals

Categories     Main Dishes

Time 55m

Number Of Ingredients 9

24 jumbo pasta shells
15 ounces ricotta cheese
3 cups shredded Italian blend cheese, divided
2 teaspoons dried Italian seasoning
salt and pepper, to taste
1 large egg
1/2 cup freshly grated Parmesan cheese
3 cups marinara sauce, divided use
2 tablespoons fresh chopped parsley

Steps:

  • Cook the pasta shells according to package directions. Drain and set aside.
  • Preheat the oven to 375°F. Coat a 9"x13" baking pan with cooking spray, set aside.
  • Spread 1 1/2 cups of the marinara sauce in the bottom of the pan. Spread so that it is evenly coatedIn a medium bowl.
  • Place the ricotta cheese, 1 1/2 cups of Italian blend cheese, Italian seasoning, egg, salt, pepper and parmesan cheese in a bowl. Stir to combine.
  • Fill each pasta shell with the cheese mixture and place, open side up, in the baking dish. Spoon the remaining marinara sauce over the shells. Sprinkle the other 1 1/2 cups of cheese over the top of the sauce.
  • Cover the dish with foil. Bake for 20 minutes. Uncover the baking dish then bake for an additional 10 minutes or until cheese is melted, bubbly and starting to turn light brown in color.
  • Garnish with parsley, then serve warm.

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

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