A note about shopping for ingredients right now: Please try to just grab ingredients for meals while you are out picking up essentials.
The risk is too high for us to be shopping for shells when you have noodles, or shopping to make our own Alfredo if you only have jarred. Cooking with what you have on hand can be a fun adventure!
I don’t make a lot of pasta dishes, but there is no reason that you fine folks should be missing out because of it. Especially because pasta is shelf stable and many of you likely have it on hand.
I turned to my friends on the Connect in the Kitchen group for this beauty. After it was first posted by my friend Roxanne, other members of the group made the recipe and raved about it!
I don’t love jarred Alfredo sauce, so if you are armed with the ingredients, I recommend mixing garlic, cream cheese, heavy whipping cream and parmesan cheese instead. If stuffing the shells sounds like too much, you can put this mixture on lasagna noodles, or on zucchini which is what I plan to do!
Chicken Alfredo Shells
Ingredients:
- 2 cups shredded chicken
- 2 cups chopped broccoli
- 1 cup shredded mozzarella
- ¼ cup shredded parmesan
- Box of jumbo pasta shells
- 2 cups of Alfredo sauce
- 1 cup of red sauce
Directions:
- Salt and pepper to taste
- Pre-heat oven to 350
- Mix alfredo, chicken, broccoli, and cheeses.
- Spoon mixture into cooked shells and put red sauce on bottom of your baking dish.
- Cover with foil and bake 30-40 minutes.
