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Blackened Chicken Alfredo Stuffed Shells

Blackened Chicken Alfredo Stuffed Shells
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Blackened Chicken Alfredo Stuffed Shells combine smoky, spicy blackened chicken with tender jumbo pasta shells filled with a creamy blend of ricotta, mozzarella, Parmesan, and Alfredo sauce. Baked to bubbly perfection with a golden cheesy crust, this comforting yet flavorful dish is perfect for family dinners or entertaining guests.

Ingredients

Scale

For the Pasta and Filling

  • 20 jumbo pasta shells
  • 2 skinless, boneless chicken breasts
  • 1 to 2 tablespoons blackened seasoning (paprika, cayenne, garlic powder, herbs blend)
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese (divided)
  • 1/2 cup grated Parmesan cheese (divided)
  • 3 cloves fresh garlic, minced
  • 2 cups Alfredo sauce (homemade or store-bought, divided)

For Garnish and Serving

  • Fresh parsley or basil, chopped for garnish
  • Oil for cooking chicken (e.g., olive oil or vegetable oil)

Instructions

  1. Prepare the chicken: Season the chicken breasts generously with blackened seasoning, rubbing it in well on all sides. Heat a skillet over medium-high heat with a little oil and cook the chicken until it’s nicely charred on the outside and cooked through inside. Once done, let the chicken rest before shredding or dicing into bite-sized pieces.
  2. Cook the jumbo shells: While the chicken cooks, bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until al dente, about 8 to 10 minutes. Drain and rinse briefly with cold water to stop the cooking process and prevent sticking.
  3. Make the creamy Alfredo filling: In a large mixing bowl, combine ricotta cheese, half of the shredded mozzarella, half of the Parmesan, minced garlic, cooked chicken pieces, and about half the Alfredo sauce. Mix until smooth and fully combined — this will be your stuffing for the shells.
  4. Stuff the shells: Carefully fill each cooked shell with the blackened chicken Alfredo mixture using a spoon or piping bag. Place the filled shells in a greased baking dish in a single layer, leaving minimal gaps.
  5. Assemble and bake: Pour the remaining Alfredo sauce evenly over the stuffed shells, then sprinkle the rest of the mozzarella and Parmesan on top. Cover the baking dish with foil to keep moisture in and bake in a preheated oven at 375°F (190°C) for about 25 to 30 minutes. Remove the foil during the last 10 minutes to allow the cheese to brown perfectly.

Notes

  • Season generously: Don’t be shy with blackened seasoning on the chicken – it brings essential smoky heat.
  • Al dente pasta: Slightly undercook the shells so they hold their shape during baking.
  • Balance the creaminess: Adjust cheeses to your liking but keep the mixture moist so the filling doesn’t dry out.
  • Rest before shredding: Allow chicken to cool for an easier, neater shred or dice.
  • Cover while baking: Keeps the dish moist until the last few minutes for a bubbly, golden top.

Nutrition

Keywords: blackened chicken, Alfredo sauce, stuffed shells, pasta bake, creamy chicken pasta, baked pasta shells, comfort food, family dinner

Find it online: https://linacorner.com/blackened-chicken-alfredo-stuffed-shells/