Garlic Butter Chicken Alfredo Stuffed Shells
Ingredients:
1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
4 tbsp butter
4 cloves garlic, minced
1 tsp Italian seasoning
1/2 tsp paprika
1/4 tsp red pepper flakes (optional, for a little kick!)
Salt and pepper to taste
2 tbsp chopped fresh parsley
1 tbsp lemon juice
For the Alfredo Sauce:
6 tbsp butter
4 cloves garlic, minced
3 cups heavy cream
1 cup grated Parmesan cheese
1/2 cup grated Pecorino Romano cheese
1/4 tsp ground nutmeg
Salt and pepper to taste
For the Stuffed Shells:
1 (12 oz) box jumbo pasta shells
15 oz ricotta cheese
1/2 cup grated mozzarella cheese
1/4 cup grated Parmesan cheese
1 large egg, lightly beaten
2 tbsp chopped fresh basil
1/4 tsp garlic powder
Salt and pepper to taste
Instructions:
1. Cook the Shells: Cook pasta shells according to package directions until al dente. Drain and rinse with cold water to prevent sticking. Set aside.
2. Prepare the Chicken: In a large skillet, melt butter over medium-high heat. Add garlic and cook for about 30 seconds until fragrant. Add chicken cubes, Italian seasoning, paprika, red pepper flakes (if using), salt, and pepper. Cook until chicken is cooked through and golden brown, about 6-8 minutes. Stir in fresh parsley and lemon juice. Set aside.
3. Make the Alfredo Sauce: In a large saucepan, melt butter over medium heat. Add garlic and cook until fragrant, about 30 seconds. Pour in heavy cream and bring to a simmer. Reduce heat to low and simmer for 5 minutes, stirring occasionally. Gradually add Parmesan and Pecorino Romano cheeses, stirring until melted and smooth. Stir in nutmeg, salt, and pepper.
4. Prepare the Ricotta Filling: In a medium bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, egg, basil, garlic powder, salt, and pepper. Mix well.
5. Stuff the Shells: Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Fill each cooked pasta shell with the ricotta mixture. Arrange stuffed shells in the prepared baking dish.
6. Assemble and Bake: Pour half of the Alfredo sauce over the stuffed shells. Spoon the garlic butter chicken evenly over the shells. Pour the remaining Alfredo sauce over the chicken and shells.
7. Bake in preheated oven for 20-25 minutes, or until bubbly and golden brown. Let stand for 5-10 minutes before serving. Garnish with extra parsley and Parmesan cheese. Enjoy!
Cooking Time: 45 minutes | Servings: 6-8 | Calories: Approximately 750-850 per serving