Stuffed Shells with Chicken Alfredo
Votes: 2
Time: 1 hour 30 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Large shells filled with hot, gooey chicken and cheese are a crowd-pleaser. Boiled until just cooked, the shells are filled with a mixture of ricotta, grated Italian cheeses, and shredded chicken thighs, then baked in homemade Alfredo sauce, topped with a layer of grated cheese, until the cheese melts and browns on the surface. Make the Alfredo sauce before stuffing the shells. It's a smooth, velvety blend of heavy cream and Parmesan cheese, with aromatic leeks and nutmeg that beautifully complement the creamy flavor. Chicken Alfredo shells are perfect for a special occasion.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 30 large pasta shells
- 3 cups (680 g) whole milk ricotta
- 2 cups (220 g) of grated Italian cheese mix (Parmesan, Provolone, Mozzarella)
- 1/4 tsp crushed red pepper flakes, plus extra for serving
- 1/4 tsp finely grated lemon zest
- 2 pinches of ground nutmeg
- 3 tbsp. l. olive oil
- 2 boneless, skinless chicken thighs (about 450g), cut into 1cm pieces.
- 1 large leek, white and light green parts only, thinly sliced into half rings
- 0.5 cups dry white wine
- 2.5 cups heavy cream
- 3/4 tbsp. freshly grated parmesan
- Chopped fresh chives, for serving
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Recipes with similar ingredients: pasta, ricotta cheese, Parmesan cheese, provolone cheese, mozzarella cheese, cream, chicken thighs, leeks, white wine, lemon zest, nutmeg
Cooking the dish according to the recipe:
- Preheat oven to 220°C.
- Bring a large pot of salted water to a boil and cook the pasta shells according to package directions until al dente. Drain and rinse the shells with cold water to cool.
- In a medium bowl, combine the ricotta, 1 cup of the mixed Italian cheeses, red pepper flakes, lemon zest, 1 pinch of nutmeg, 1/2 teaspoon of salt, and a few grinds of freshly ground black pepper. Set aside.
- Heat the olive oil in a large heavy-bottomed saucepan over medium-high heat. Add the chicken, 1/2 teaspoon salt, and a pinch of freshly ground black pepper and cook, stirring occasionally, until the chicken is cooked through, 5-6 minutes. Transfer to a plate and add the leeks to the pan. Cook, stirring occasionally, until softened, 3-4 minutes.
- Pour the wine into the pan and stir, scraping up any browned bits from the bottom with a wooden spoon. Bring to a boil and, stirring, evaporate the liquid. Reduce the heat to medium, pour in the cream, and bring to a boil. Add the Parmesan cheese, the remaining pinch of nutmeg, 1 teaspoon of salt, and a pinch of freshly ground black pepper. Remove from heat.
- Stir the chicken and any juices from the bowl into the ricotta mixture. Spoon 1 cup of the cream sauce into the bottom of a 9x13-inch baking dish and spread it out. Fill each shell with a spoonful of the ricotta mixture. Arrange the stuffed shells, opening side up, in the dish (you should have 5 shells along the short side and 6 shells along the long side). Spoon the remaining sauce on top, then sprinkle with the remaining 1 cup of grated cheese and cover the dish with foil.
- Bake until the cheese is melted and the sauce is bubbling, about 20 minutes. Remove the foil and continue baking until the cheese and tops of the shells begin to brown, 15 to 20 minutes. Let cool for 10 minutes, then sprinkle with chives and red pepper flakes.
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