Chicken Alfredo Stuffed Shells are so creamy, delicious, flavorful, and easy to make. Stuffed with chicken breast, Ricotta, Parmesan, and topped with a creamy Homemade Alfredo sauce, these stuffed shells are perfect for a company or just a quick weeknight dinner.
In a large skillet stir, add 2 1/2 cups of warm heavy cream add the unsalted butter, cook over medium heat just until the butter melts, stirring occasionally about 2 to 3 minutes, add the warm whole milk, and Parmesan cheese to the cream sauce in the large skillet. Season with the nutmeg, kosher salt, and white pepper.
Chicken Alfredo Filling
Season the boneless skinless chicken breasts on both sides with kosher salt and ground pepper. Heat a metal skillet over medium heat, drizzle with olive oil, and cook the chicken on both sides until done. Remove the chicken breasts, cool the cooked chicken until easy to handle then shred the chicken once cool.
Add 1 cup sauce to the bottom of a 9 x 13-inch glass baking dish. Using a spoon, fill each of the cooked pasta shells with the chicken mixture. Place them in the glass baking dish, then ladle the Alfredo Sauce over the top of the pasta shells. Bake for 30 minutes on 350 Degree F.
In a large bowl combine shredded chicken, ricotta cheese, Parmesan cheese, egg, diced onion, chopped basil, chopped parsley, Kosher salt, and white pepper.
Meanwhile, cook bacon in a metal frying pan until crisp, place on a paper towel to drain excess oil. Once cooled chop bacon in small bits for the topping.
Remove the Chicken Alfredo Stuffed Shells from oven and top with crisp bacon. Before serving add chopped basil or parsley, along with extra Parmesan cheese if desired.
Recipe by Heidy L. McCallum owner of The McCallum's Shamrock Patch Blog