Description
Des coquilles de pâtes géantes farcies au poulet crémeux et nappées d’une sauce Alfredo maison ultra gourmande et réconfortante.
Ingredients
Scale
- 1 box jumbo pasta shells
- 2 cups cooked shredded chicken
- 15 oz ricotta cheese
- 1 cup shredded mozzarella
- 1/2 cup grated Parmesan
- 1 large egg
- 2 tbsp fresh parsley
- 4 tbsp unsalted butter
- 4 cloves garlic (minced)
- 2 cups heavy cream
- 1/2 cup butter
- 1 1/2 cups freshly grated Parmesan
- Pinch of nutmeg
- Salt and pepper
Instructions
- Cook pasta shells in salted water until just under al dente, then drain and rinse with cool water.
- Melt 4 tbsp butter in a pan and sauté garlic for 1 minute.
- Toss shredded chicken with garlic butter and set aside.
- In a large bowl, combine chicken, ricotta, mozzarella, Parmesan, egg, and parsley.
- In a saucepan, simmer heavy cream and butter.
- Whisk in Parmesan until smooth, then season with salt, pepper, and nutmeg.
- Spread a thin layer of Alfredo sauce in a baking dish.
- Stuff each shell with the chicken mixture and place in the dish.
- Pour remaining Alfredo sauce over shells and top with extra mozzarella.
- Bake at 190°C (375°F) for 20–25 minutes until golden and bubbly.
Notes
Do not overcook the pasta shells before stuffing. Freshly grated Parmesan creates the smoothest Alfredo sauce texture.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 2 stuffed shells
- Calories: 620
- Sugar: 4g
- Sodium: 780mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 145mg