Stuffed Shells Chicken Alfredo
Make Stuffed Chicken Alfredo Shells with leftover or rotisserie chicken. Bake in a cast iron skillet for crispy edges, and add a touch of lemon zest to brighten everything up.
Ingredients
- 2 large eggs
- 2 ribs celery finely chopped
- ½ small onion finely chopped
- 3 cups chopped cooked chicken
- 1 ½ cups shredded white Cheddar cheese
- 1 cup + 2 tablespoons heavy cream divided
- ¼ cup chopped fresh parsley plus more for garnish
- 20 jumbo pasta shells 1/2 of a 12 ounce box
- 3 tablespoons unsalted butter
- 2 garlic cloves minced
- 3 tablespoons all-purpose flour
- 2 ⅓ cups whole milk
- 1 teaspoon grated lemon zest
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- In large bowl, whisk eggs until smooth. Add celery, onion, chicken, cheese, 2 tablespoons cream and 1/4 cup parsley; stir until well combined.
- Preheat oven to 350 degrees F. In large pot of boiling salted water, cook pasta shells according to package instructions; drain.
- Meanwhile, heat butter over medium heat. Add garlic; cook 1 minute, stirring constantly. Add flour; cook 2 minutes or until light golden brown, stirring constantly.
- Whisk in milk and remaining 1 cup cream. Heat to boiling over medium-high heat. Reduce heat to medium-low and cook 2 to 3 minutes or until sauce thickens, whisking constantly. Remove from heat; whisk in lemon zest, salt and pepper.
- Place thin layer of sauce in bottom of cast iron skillet or baking dish. Fill pasta shells with chicken mixture and place in skillet. Spoon remaining sauce evenly over shells.
- Transfer to oven and bake 25 minutes or until edges are bubbly. Let stand 5 minutes; serve garnished with parsley.
Notes
- Even if you’re familiar with making alfredo sauce, you may not have tried lemon zest in it before. Even if you’re a bit leery, I encourage you to give it a try! The acidic flavor of the lemon zest adds a brightness and depth of flavor to the creamy sauce.
- Don’t worry if the alfredo sauce seems a little thinner (before the shells go into the oven) than alfredo sauce you might be used to. It’ll thicken up more as it bakes!
Calories: 920kcal, Carbohydrates: 46g, Protein: 58g, Fat: 56g, Saturated Fat: 32g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 14g, Trans Fat: 0.4g, Cholesterol: 320mg, Sodium: 769mg, Potassium: 794mg, Fiber: 2g, Sugar: 11g, Vitamin A: 2340IU, Vitamin C: 8mg, Calcium: 573mg, Iron: 3mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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