Chicken Alfredo Shells 24 dry jumbo pasta shells, (about 6 oz.) 2 Tbsp. olive oil 1 lb. boneless, skinless, chicken breast halves, seasoned with salt and pepper Sauce: 1 1/2 c. heavy cream 2 cloves garlic, chopped 1 stick unsalted butter (8 Tbsp.) 1 1/2 c. grated Parmesan, divided 2 tsp. black pepper 4 Tbsp. chopped fresh parsley, divided Chicken Recipe, Maine Dishes, Alfredo Sauces, Alfredo Shells, Food, Stuffed Shells, Minis Chicken, Chicken Alfredo, Chicken Breast
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lightened- up version of Chicken Alfredo. There is not heavy cream or multiple sticks of butter in this dish, but the sauce is still creamy and cheesy and reminiscent of the real thing (with no talk of impending heart-attacks). It’s much better for you than the real deal.
3 Cheese Chicken Alfredo bake: 1 (16-ounce) package penne or elbow macaroni 2 (10-ounce) containers refrigerated Alfredo sauce 1 (8-ounce) container sour cream 1 (15-ounce) container ricotta cheese 2 garlic clove, minced 3 cups cooked chicken, chopped 2 large eggs, lightly beaten 1/4 cup grated Parmesan cheese 1/4 cup chopped fresh parsley 2 cups mozzarella cheese Prepare pasta according to package directions; drain and return to pot. Stir together all ingredients exc...