Alfredo Chicken Shell Pasta Bake

• 12 oz pasta shells
• 2 cups cooked and diced chicken
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups heavy cream
• 3 cloves garlic, minced
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons unsalted butter
• 1/4 cup chopped fresh parsley

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook pasta shells according to package instructions; drain and set aside.
3. 3 In a large saucepan, melt butter over medium heat. Add garlic and sauté until fragrant.
4. 4 Pour in heavy cream, then stir in Parmesan, black pepper, salt, paprika, and red pepper flakes if using. Simmer until slightly thickened.
5. 5 Combine cooked pasta, chicken, and Alfredo sauce in a large bowl. Stir until well coated.
6. 6 Transfer mixture to a greased 9x13 inch baking dish. Top with mozzarella cheese.
7. 7 Bake for 25-30 minutes, or until bubbly and cheese is golden brown.
8. 8 Garnish with fresh parsley before serving.

Equipment

• 9x13 inch baking dish
• saucepan
• baking sheet

Variations

• Add cooked shrimp or diced ham for extra protein.
• Use gluten-free pasta for a gluten-free option.

Substitutions

• Substitute half-and-half for heavy cream for a lighter version.
• Use a vegan cheese blend for a vegan option.

Pairings

• Pairs well with a crisp Chardonnay or a simple Caesar salad.

Nutrition

Tips

• For extra flavor, add sautéed mushrooms or spinach.
• Leftovers taste even better the next day!

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until hot.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and bake until heated through.

Serving Suggestions

• Serve with a side of garlic bread or a fresh green salad for a complete meal.

FAQ