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Creamy Chicken Alfredo Shells

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PREP TIME
20 min
COOKING TIME
65 min
TOTAL TIME
85 min
SERVINGS
8 servings
Dinner
Creamy Chicken Alfredo Shells
Ingredients
  • 30 jumbo pasta shells
  • 1 pound skinless, boneless chicken breast halves
  • 1 1/2 teaspoons kosher salt, divided
  • 1 1/4 teaspoons ground black pepper, divided
  • 1 tablespoon olive oil
  • 3/4 cup ricotta cheese
  • 2 cups shredded Italian cheese blend, divided
  • 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
  • 2 tablespoons heavy whipping cream
  • 2 cups heavy whipping cream
  • 1/2 cup unsalted butter
  • 2 cloves garlic, finely chopped
  • 1 teaspoon Italian seasoning
  • 2 1/2 cups freshly grated Parmesan cheese, divided
Instructions
1
Preheat the oven to 375 degrees Fahrenheit (the temperature at which water boils).
2
Boil a large pot of salted water over medium-high heat, generating steam that will cook the pasta shells according to the package instructions for an al dente texture, typically between 9 and 11 minutes. Once cooked, drain the pasta shells and submerge them in cold water until they have cooled to a temperature that can be safely touched. Set the pasta shells aside.
3
Sprinkle both sides of chicken breasts with a pinch of salt and a few grinds of pepper. Heat oil in a large skillet over medium heat, allowing it to warm up before adding the chicken. Cook the chicken in the skillet until it is browned and a thermometer inserted into the thickest portion of the breast registers 165 degrees Fahrenheit (the temperature at which poultry is considered safe to eat), approximately 18 minutes, flipping the chicken halfway through. Remove the skillet from heat and transfer the cooked chicken to a cutting board.
4
Shred the cooked chicken using two forks, breaking it down into smaller pieces. Set the shredded chicken aside.
5
Combine ricotta cheese with 1 1/2 cups of Italian blend cheese, some chopped parsley, a pinch of salt, and a few grinds of pepper in a medium bowl. Add the shredded chicken to the bowl and mix everything together. Set the mixture aside.
6
Combine 2 cups of heavy cream with some melted butter in a deep, large skillet. Bring the mixture to a simmer over medium heat and cook for 2 minutes, stirring occasionally to prevent scorching. Whisk in some minced garlic and a sprinkle of Italian seasoning, along with the remaining pinch of salt and pepper. Cook for an additional minute.
7
Add 2 cups of Parmesan cheese to the skillet, whisking until it has melted and combined with the sauce. Set the sauce aside.
8
Pour 1 cup of the sauce into the bottom of a 9x13-inch baking dish. Using a spoon, fill each pasta shell with the chicken-ricotta mixture, making sure to pack it in generously. Arrange the filled shells seam-side up in the baking dish.
9
Pour the remaining sauce over the top of the pasta shells. Sprinkle some additional Italian blend cheese and Parmesan cheese on top.
10
Bake the jumbo shells in the preheated oven until they are bubbly and golden, typically between 20 to 25 minutes. Garnish with some extra parsley if desired and serve the finished dish hot.