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When it comes to comfort food, few dishes can rival the Creamy Chicken Alfredo Shell Bake. This delectable casserole combines tender pasta shells filled with a rich and creamy Alfredo sauce, succulent chicken, and a blend of cheeses, all baked to perfection. Not only does this dish provide a satisfying meal, but it also serves as a crowd-pleaser, making it ideal for family dinners, potlucks, or cozy gatherings with friends. The inviting aroma that wafts through your kitchen while it bakes is enough to make anyone’s mouth water, while the creamy texture and flavors come together in a way that’s both indulgent and heartwarming.

Creamy Chicken Alfredo Shell Bake

Indulge in the comforting flavors of Creamy Chicken Alfredo Shell Bake, the perfect casserole for family dinners or gatherings. This delicious dish features tender pasta shells stuffed with juicy chicken, a rich Alfredo sauce, and a melty cheese blend. With its customizable ingredients, you can easily adapt it to suit various tastes, making it a go-to recipe. The aroma while it bakes will have everyone eagerly awaiting a satisfying, heartwarming meal. Discover how to create this crowd-pleaser today!
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Ingredients
  

12 large pasta shells

2 tablespoons olive oil

1 lb (450g) boneless, skinless chicken breasts, diced

Salt and pepper to taste

3 cloves garlic, minced

1 cup heavy cream

1 cup chicken broth

1 teaspoon Italian seasoning

1 cup grated Parmesan cheese, divided

1 cup shredded mozzarella cheese

1 cup fresh spinach, chopped (optional)

Fresh basil leaves for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Cook the Pasta Shells: Bring a large pot of salted water to a boil. Cook the pasta shells according to package instructions until al dente. Drain and set aside to cool.

      Prepare the Chicken: In a large skillet, heat olive oil over medium heat. Add the diced chicken breasts, season with salt and pepper, and cook until golden brown and cooked through, about 5-7 minutes. Add minced garlic in the last minute of cooking and stir until fragrant. Remove from heat.

        Make the Alfredo Sauce: In the same skillet, add heavy cream and chicken broth, stirring to combine. Sprinkle in the Italian seasoning and half of the Parmesan cheese. Stir frequently over medium heat until the sauce thickens slightly, about 5 minutes.

          Combine Ingredients: Add the cooked chicken to the sauce and mix well. If using, stir in the chopped spinach until just wilted. Taste and adjust seasoning if necessary.

            Stuff the Shells: Spoon the creamy chicken mixture into each cooked pasta shell and place them in a lightly greased 9x13 inch baking dish.

              Top with Cheese: Pour any remaining sauce over the stuffed shells and sprinkle with the remaining Parmesan cheese and shredded mozzarella.

                Bake: Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

                  Serve: Once baked, let cool for a few minutes. Garnish with fresh basil leaves if desired and serve warm.

                    Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 6 servings