Blackened Chicken Alfredo Stuffed Shells
Delicious Blackened Chicken Alfredo Stuffed Shells combine tender jumbo pasta shells filled with juicy blackened chicken, creamy ricotta, and rich Alfredo sauce, topped with melted mozzarella and Parmesan cheese. This easy-to-make, flavorful dish is perfect for family dinners or entertaining guests, offering a comforting blend of smoky, cheesy, and creamy flavors that come together quickly with everyday ingredients.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free (if gluten-free pasta shells used or substitution made)
Ingredients
Pasta & Protein
- Jumbo pasta shells – 20 shells
- Boneless skinless chicken breasts – 2 large
- Blackening seasoning (paprika, cayenne, garlic powder, herbs) – 2 tbsp
Sauces & Cheeses
- Butter – 2 tbsp
- Fresh garlic, minced – 2 cloves
- Heavy cream – 1 1/2 cups
- Grated Parmesan cheese – 1 cup, divided
- Shredded mozzarella cheese – 1 1/2 cups, divided
- Ricotta cheese – 1 cup
Garnishes
- Fresh parsley, chopped – 2 tbsp
Oil & Seasoning
- Cooking oil (olive or vegetable) – 1 tbsp
- Salt – to taste (for pasta water)
Instructions
- Cook the pasta shells: Bring a large pot of salted water to a boil. Add jumbo pasta shells and cook until al dente, about 10 minutes. Drain carefully and set aside to cool slightly for easier stuffing.
- Prepare the blackened chicken: Season chicken breasts liberally with blackening seasoning on both sides. Heat oil in a skillet over medium-high heat and cook chicken for 4-5 minutes per side until charred and cooked through. Let rest, then chop or shred into bite-sized pieces.
- Make the Alfredo sauce: In a separate pan, melt butter and sauté minced garlic until fragrant. Stir in heavy cream and bring to a gentle simmer. Gradually add grated Parmesan and some shredded mozzarella, stirring constantly until the sauce thickens to a smooth, creamy consistency.
- Mix the filling: In a bowl, combine blackened chicken, ricotta cheese, and a few spoonfuls of Alfredo sauce to create a moist filling. Mix gently to blend flavors without breaking down the chicken too much.
- Stuff the shells: Fill each cooled pasta shell carefully with the chicken and cheese mixture. Place stuffed shells in a baking dish. Pour remaining Alfredo sauce evenly over the shells. Sprinkle the top with shredded mozzarella and Parmesan cheese.
- Bake until bubbly: Preheat oven to 375°F (190°C). Bake the dish uncovered for 20-25 minutes until cheese is melted, golden, and bubbling. Garnish with fresh parsley before serving.
Notes
- Cook pasta shells al dente to maintain shape and prevent mushiness after baking.
- Rest chicken after cooking to keep it juicy and make chopping easier.
- Make your own blackening seasoning to control spice level and freshness.
- Use freshly grated cheese for better melting and flavor.
- Cover tightly with foil when baking longer or reheating to prevent drying out.
Nutrition
- Serving Size: 1 serving (about 5 stuffed shells)
- Calories: 650 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 130 mg
Keywords: blackened chicken, Alfredo, stuffed shells, creamy pasta, baked pasta, comfort food, easy dinner, smoky chicken
