Chicken Alfredo Recipe Taste of Home
Step-by-step directions: Cook the pasta to 1-2 minutes shy of al dente in a large pot (according to package directions). Drain and cool in a single layer on a sheet pan. Heat the milk, cream, butter and garlic in a saucepan until the mixture is hot, but don't bring it to a boil.
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Preheat the oven to 350 degrees. Lightly mist a 9×9 dish with cooking spray. 2. Spoon 1/2 cup Alfredo sauce on the bottom of the pan. 3. In a large bowl combine the chicken, ricotta, 1/2 cup mozzarella cheese, Parmesan, egg, broccoli, and 1/2 cup Alfredo. Spoon into your cooked shells and place each in your pan. 4.
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Bring a large pot of salted water to a boil over medium-high heat; cook the pasta shells according to package directions for al dente, 9 to 11 minutes. Drain and run under cold water until cool enough to touch. Set aside. Season chicken breasts on both sides with 1/2 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a large skillet over medium.
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Add the chicken: Stir in the shredded chicken. Stuff the shells: Add 1/4 cup of the chicken mixture filling into the shells. Place the stuffed shells in the prepared baking dish with the open side of the shell up. Line them up side by side in the pan. Add the sauce: Pour the alfredo sauce over the top of the shells.
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Remove from heat. Stir in Parmesan cheese and mozzarella. Season with salt and pepper, to taste. 3. Mix together chicken, broccoli, and ½ cup alfredo sauce. Toss to combine. 4. Layer in pan: Add a spoonful of alfredo sauce to the bottom of a 9×13" pan. Fill shells with a large spoonful of chicken and broccoli mixture and place in prepared pan.
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Make the Filling and Stuff the Shells: Add ⅓ of the alfredo sauce, ¾ cup mozzarella, the ricotta, egg, chicken, salt, dried Italian herb seasoning, black pepper, and parsley to a large bowl. Stir to mix well. Spread ⅓ of the alfredo sauce in the bottom of a 9 by 13-inch casserole dish.
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Mix well, then fold in 2 cups of cooked shredded chicken. Stuff the Shells: Stuff each shell with the filling and arrange them side by side, open side up, in the prepared baking dish. Top and Bake: Evenly spread 15 ounces of Alfredo sauce on top of the stuffed shells. Top with the remaining ½ cup of mozzarella and ½ cup of Parmesan cheese.
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Allow liquid to heat up and thicken for a few minutes. Spread 1 cup of alfredo sauce in the bottom of a 13×9-inch glass baking dish. Arrange shells on top of sauce. Spoon about 2 tablespoons ricotta mixture into each pasta shell until all shells are full. Cover with foil and bake at 350 for 30 minutes.
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Drain and set aside. In a large bowl, combine cooked, shredded chicken with broccoli, cream cheese, garlic, salt, and pepper. Mix until well combined. Using a 2 Tbsp cookie scoop, fill each pasta shell with a scoop of chicken mixture. In a large baking dish, pour one jar of alfredo sauce in the bottom of the dish.
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Season the chicken breasts on both sides with salt and pepper. Heat a grill pan or iron skillet over medium heat, drizzle with olive oil, and cook the chicken on both sides until it's done. Remove and shred with two forks and allow to cool. Step. 2 In a medium bowl, combine ricotta, cottage cheese, mozzarella, 1 cup of the Parmesan, eggs, 2.
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Bring to a boil and reduce until completely evaporated, stirring. Lower the heat to medium, pour in the cream and bring to a simmer. Stir in the Parmesan, the remaining pinch nutmeg, 1 teaspoon.
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In a large bowl mix together the ricotta cheese, egg, basil, oregano, and 1/2 cup Parmesan cheese. Stir in the cooked chicken. Spread about 3/4 cup of Alfredo sauce into the bottom of a 9×13 pan. Put about 2 TBS of cheese filling into the middle of each shell and place into the Alfredo sauce in the pan.
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Save the rest of the sauce for later. Cook pasta in a large pot of salted boiling water according to package instructions. Drain and rinse under cold water. In a large bowl, combine the chicken, spinach, ricotta, 1 ½ cups of the mozzarella, Parmesan, egg, basil, salt, garlic powder and nutmeg. Stuff each shell with the chicken mixture.
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Spray a baking dish with cooking spray and preheat your oven to 400 °F. Ladle one cup of Alfredo sauce into the bottom of the dish. Evenly distribute the chicken mixture into each of the cooked pasta shells. Arrange the filled shells into the pan with the filling side facing up. Pour the remaining creamy sauce on top.
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To make it richer, add a tablespoon or two of heavy cream. 9. Red Pepper Jelly Sauce. This sauce is sweet, can be spicy (or not), and is the perfect thing to serve over stuffed chicken breast. It is also really easy to make! To add more depth of flavor, try roasting the red peppers before adding them to the sauce.
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Combine - In a large bowl, combine the sauteed mushrooms, chicken, chopped spinach, shredded cheese, and ricotta. Stuff the Shells - Stuff the shells with the chicken mixture and add a 9"x13" baking dish. Repeat with all the shells and filling. Assemble - Pour the Alfredo sauce over the shells and top with a layer of shredded cheese.
