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Chicken alfredo stuffed shells with spinach baked in a dish

Chicken Alfredo Stuffed Shells with Spinach

Jumbo shells stuffed with chicken, spinach, and ricotta, baked in creamy homemade alfredo until bubbly and golden.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8
Course: Dinner
Ingredients Method

Ingredients
  

  • 12 oz jumbo pasta shells
  • 2 cups shredded cooked chicken
  • 15 oz whole-milk ricotta
  • 3 cups fresh baby spinach chopped
  • 2 cups shredded mozzarella divided
  • 3/4 cup grated Parmesan divided
  • 1 large egg beaten
  • 1/2 tsp garlic powder
  • 1/2 tsp Italian seasoning
  • Salt and pepper to taste
  • 4 Tbsp butter
  • 3 cloves garlic minced
  • 1 1/2 cups heavy cream

Method
 

  1. Cook the jumbo shells in salted boiling water until al dente. Drain and let cool slightly.
  2. In a large bowl, mix the ricotta, shredded chicken, chopped spinach, 1 cup mozzarella, 1/2 cup Parmesan, beaten egg, garlic powder, Italian seasoning, salt, and pepper.
  3. Make the alfredo sauce: melt the butter in a saucepan over medium heat. Add the minced garlic and saute for 1 minute. Pour in the heavy cream and simmer for 3 minutes, then whisk in the remaining Parmesan until smooth.
  4. Spread 1 cup of the alfredo sauce over the bottom of a 9x13-inch baking dish. Fill each shell with the chicken mixture and arrange in the dish.
  5. Pour the remaining alfredo sauce over the shells and top with the remaining mozzarella.
  6. Cover with foil and bake at 375°F for 25 minutes. Uncover and bake 10 minutes more, until golden and bubbly.
  7. Let rest for 10 minutes before serving.