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Creamy Chicken Alfredo Shell Bake is a delicious and comforting dish that brings together the rich flavors of creamy Alfredo sauce, tender chicken, and cheesy pasta shells. This recipe is perfect for family dinners, special occasions, or any time you crave a hearty meal. With its creamy texture and savory taste, this dish is sure to become a favorite in your household. In this article, we will explore the ingredients, preparation steps, and creative variations of this delightful recipe.

Creamy Chicken Alfredo Shell Bake

Discover the comforting deliciousness of Creamy Chicken Alfredo Shell Bake! This recipe features tender chicken enveloped in rich, creamy Alfredo sauce and stuffed in large pasta shells, making it perfect for family dinners or special occasions. Learn how to prepare this delightful dish with handy tips on ingredients, cooking techniques, and creative variations to suit your taste. Elevate your comfort food game and impress your loved ones with this mouthwatering bake!
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Ingredients
  

12 large pasta shells

2 cups cooked chicken, shredded

1 cup ricotta cheese

1 cup grated Parmesan cheese

2 cups shredded mozzarella cheese (divided)

2 cups heavy cream

4 cloves garlic, minced

1 teaspoon Italian seasoning

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the oven: Set your oven temperature to 375°F (190°C) to preheat while you prepare the other components of the dish.

    Cook the pasta shells: Fill a large pot with water, add plenty of salt, and bring it to a rolling boil. Carefully add the large pasta shells and cook them according to the package instructions until they are al dente. Drain the shells in a colander and set them aside to cool slightly.

      Prepare the Alfredo sauce: In a medium saucepan over medium heat, melt 1 tablespoon of butter. Add the minced garlic and sauté for about 1 minute, or until it becomes fragrant. Carefully pour in the heavy cream, bringing the mixture to a gentle simmer. Stir in the Italian seasoning, season with salt and pepper, and mix in half of the grated Parmesan cheese. Continue to cook for about 3-5 minutes, stirring constantly until the sauce has slightly thickened. Once done, remove the saucepan from the heat.

        Mix filling ingredients: In a large mixing bowl, combine the shredded chicken, ricotta cheese, half of the shredded mozzarella cheese, the remaining Parmesan cheese, and a couple of tablespoons of the Alfredo sauce. Stir until all ingredients are thoroughly mixed and well combined.

          Fill the shells: Take each cooked pasta shell and generously fill it with the chicken and cheese mixture. Place the filled shells seam-side up in a greased 9x13-inch baking dish, arranging them close together.

            Pour the sauce: After all the shells are filled, pour the remaining Alfredo sauce evenly over them, ensuring that each shell is well coated. Sprinkle the remaining mozzarella cheese over the top for an extra cheesy finish.

              Bake: Cover the baking dish with aluminum foil to retain moisture, then place it in the preheated oven for 20 minutes. After this time, carefully remove the foil and bake for an additional 10-15 minutes, or until the cheese on top is bubbly and golden brown.

                Garnish and serve: After baking, remove the dish from the oven and allow it to cool for a few minutes. Just before serving, garnish with freshly chopped parsley to add a pop of color and freshness.

                  Prep Time, Total Time, Servings: 20 minutes | 45 minutes | 4-6 servings

                    Feel free to enjoy this delightful bake warm and share with family and friends!