Pioneer Woman Chicken Alfredo Stuffed Shells

Pioneer Woman chicken alfredo stuffed shells are a creamy baked pasta dish with shredded chicken, three cheeses and garlic Parmesan sauce that comes together in 50 minutes. Try this easy chicken alfredo dinner for Sunday supper or family gatherings, since it's make-ahead friendly and feeds eight.

Cook the roux until it turns golden brown before you add the milk and cream, because that toasty flavor keeps the sauce from tasting like plain flour. Skip it and the alfredo ends up pale and pasty.

Mixing shredded chicken straight into the ricotta, cottage cheese and mozzarella filling means every shell holds meat and cheese together, so you never have to layer them separately. Laying the shells face down in a pool of sauce also keeps the pasta from drying out in the oven.

Pioneer Woman Chicken Alfredo Stuffed Shells

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Course: DinnerCuisine: American, ItalianDifficulty: Medium

Servings

8

servings

Prep time

25

minutes

Cooking time

25

minutes

Calories

740

kcal

Jumbo shells hold a creamy chicken and three-cheese filling under a blanket of garlicky Parmesan cream sauce. Once baked, the top turns bubbly and golden while the pasta stays soft and tender.

Ingredients

• 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
  

Directions

• Cook the chicken: Preheat the oven to 375°F, then season the chicken breasts on both sides with salt and pepper. Cook them in an oiled grill pan or skillet over medium heat until done, then shred with two forks and let cool.
• Mix the filling: Combine 3/4 cup ricotta, 3/4 cup cottage cheese, 3/4 cup mozzarella, 1 cup Parmesan, 2 eggs, 2 tablespoons parsley and the chicken in a medium bowl. Season with salt and pepper, then stir well, adding 2 tablespoons heavy cream if it feels too stiff.
• Make the roux: Melt 4 tablespoons butter in a large skillet over medium heat, then sprinkle in 2 tablespoons flour. Whisk until the roux turns golden brown.
• Finish the sauce: Pour in 2 cups whole milk and 1 cup heavy cream while whisking constantly, then cook for a few minutes until thickened. Stir in 3 cloves minced garlic, 1 cup Parmesan, 1 tablespoon parsley, 2 tablespoons basil, salt and pepper, then taste and adjust.
• Fill the shells: Spread 1 cup of sauce over the bottom of a 9x13 inch baking dish. Spoon the chicken mixture generously into each of the 20 cooked jumbo shells and lay them face down in the pan.
• Top and bake: Pour the remaining sauce over the shells, then sprinkle on extra mozzarella and Parmesan. Bake for 25 minutes, or until bubbly and golden, and serve with a salad.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Lodge 10.25-inch cast iron skillet, OXO 11-inch balloon whisk, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make chicken alfredo stuffed shells ahead of time?

Yes, assemble the shells in the baking dish, cover them tightly and refrigerate until you're ready to bake. Since they go in cold, I'd add a few extra minutes to the oven time and check that the middle is bubbling.

What can I use instead of cottage cheese?

Extra ricotta works fine in its place, so use 1 1/2 cups total. The filling will be a little smoother and less textured, but it still holds together well.

How do I store and reheat leftovers?

Keep leftovers covered in the fridge and reheat them in a 350°F oven until warmed through. A splash of milk or cream over the top helps because the sauce thickens as it sits.

Can I use rotisserie chicken instead of cooking chicken breasts?

Shredded rotisserie chicken is a good shortcut and saves you the grill pan step. Just pull the meat off the bones, shred it finely and stir it into the cheese mixture as usual.

What's the most common mistake with stuffed shells?

Overcooking the pasta is the big one, since the shells keep softening in the oven and can tear when you fill them. Pull them while they still have a little bite, then drain them well.