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Chicken Alfredo Stuffed Shells for Two

Created by Stacey
Print Recipe

Ingredients
  

  • For the Shells
  • 12 Jumbo Shells
  • 1 c Ricotta Cheese
  • 2 c Shredded Chicken
  • 1 Garlic Clove minced
  • 1 c Shredded Italian Cheese
  • ¼ c Chopped Spinach
  • ½ t Dried Oregano
  • ½ t Dried Basil
  • 1/8 t Salt
  • 1/8 t Pepper
  • For the Alfredo Sauce
  • ½ t Greek Seasoning Blend
  • 1/8 t Salt
  • 1/8 t Pepper
  • 2 Garlic Clove Minced
  • 2 T Butter
  • 1 c Parmesan Cheese reserve ¼ c of Parmesan Cheese for the top of the stuffed shells
  • 1 c Heavy Cream
  • 1.5 c Milk

Instructions
 

  • Parboil the jumbo shells
  • While the shells are boiling create the alfredo sauce by melting the butter in a pan.
  • Add the garlic and Greek seasoning blend and salt and pepper to the melted butter
  • Add milk and half the parmesan cheese whisk until the cheese is melted
  • Simmer until it thickens slightly
  • Add the heavy cream and the remainder of the cheese and simmer.
  • Continue to simmer for 3 minutes then remove the alfredo sauce from the heat
  • Create your jumbo shell filling by combining the ricotta cheese, shredded chicken, the minced garlic, Italian cheese, chopped spinach oregano, basil, salt and pepper
  • Drain the shells and fill them with the filling
  • Place ½ c of alfredo sauce in the bottom of a glass pan
  • Line the pan with the filled shells and top with the alfredo sauce and the remaining ¼ c of Parmesean cheese
  • Bake at 400 for 20 minutes
  • Enjoy!