Description
A comforting dish of jumbo pasta shells filled with tender chicken, creamy alfredo sauce, and sautéed mushrooms.
Ingredients
- Jumbo pasta shells
- Boneless, skinless chicken breasts
- Cream cheese
- Alfredo sauce
- Fresh garlic
- Cremini or button mushrooms
- Fresh parsley or basil
- Parmesan cheese
Instructions
- Boil the jumbo pasta shells according to package instructions until al dente. Drain and toss in olive oil.
- In a skillet, heat olive oil and cook seasoned chicken until golden brown, about 6-7 minutes per side. Remove and let rest before shredding.
- Sauté diced mushrooms and garlic in the same skillet for about 4-5 minutes.
- In a bowl, combine the cooked chicken, sautéed veggies, cream cheese, and half of the alfredo sauce. Mix in fresh herbs and a sprinkle of parmesan.
- Stuff each shell with the chicken mixture and lay them in a greased baking dish.
- Pour the remaining alfredo sauce over the shells and sprinkle with parmesan.
- Cover with foil and bake at 375°F (190°C) for 25 minutes, then remove foil and bake for an additional 10-15 minutes until golden.
- Let cool for a few moments before serving, ideally with a side salad and bread.
Notes
For a vegetarian option, substitute chicken with ground turkey or sautéed vegetables. Can be frozen unbaked for up to three months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg
Keywords: Chicken Alfredo, Pasta, Comfort Food, Family Meal, Italian