Yield: 8
Chicken Alfredo with Spinach Stuffed Shells
Ingredients
Stuffed Shells
- 14 large dried pasta shells, cooked and rinsed with cold water
- 2 cups shredded cooked chicken
- 1 cup frozen spinach, excess water removed
- 1 cup shredded mozzarella cheese
- freshly grated Parmesan cheese
- Salt and pepper, to taste
Alfredo Sauce
- 2 tbsp butter
- 3 garlic cloves, minced
- 2 cups heavy cream
- ½ cup cream cheese
- 1 cup freshly grated Parmesan cheese
- ¼ tsp ground nutmeg
- ½ tsp red pepper flakes
- Salt and pepper, to taste
Instructions
- Preheat the oven to 350ºF.
- To make the alfredo sauce, in a saucepan, melt the butter over medium-high heat. Add the garlic and cook until fragrant and softened, about 1 minute. Reduce the heat and add the cream and cream cheese. Bring the mixture to a simmer while stirring. Once smooth, add the Parmesan, nutmeg and season with salt and pepper to taste. If using, add red pepper flakes. Mix well. Set aside ⅓ of the sauce. Spread a layer of the sauce into an oven-safe baking dish and set the rest aside.
- To make the filling, mix together the chicken, spinach mozzarella and half of the remaining alfredo sauce. Stuff the shells with the chicken mixture and place in the sauce-lined baking dish. Top with the remaining alfredo sauce and sprinkle over the mozzarella cheese. Bake until it is hot and bubbly, about 20 to 25 minutes.
- Serve immediately or store in the refrigerator for up to 3 days.
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