Chicken and Spinach Alfredo Stuffed Conchiglie

• 12 oz conchiglie pasta
• 8 oz cooked shredded chicken
• 2 cups fresh spinach, chopped
• 1 cup Alfredo sauce
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1/4 cup grated Parmesan for topping
• Fresh parsley for garnish

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook the conchiglie according to package instructions until al dente; drain and set aside.
3. 3 In a pan, heat olive oil over medium heat; sauté garlic until fragrant.
4. 4 Add chicken and spinach to the pan, heating through and allowing spinach to wilt.
5. 5 Stir in Alfredo sauce, salt, and pepper; remove from heat.
6. 6 Stuff each conchiglia with the chicken mixture.
7. 7 Place stuffed pasta in a baking dish, sprinkle with mozzarella and 1/4 cup Parmesan.
8. 8 Bake for 20 minutes or until cheese is bubbly and golden.
9. 9 Garnish with fresh parsley before serving.

Equipment

• Large pot
• Baking dish
• Saucepan

Variations

• For a vegetarian option, omit the chicken and add extra spinach or roasted vegetables.

Substitutions

• Substitute conchiglie with jumbo shells if preferred.
• Use a vegan Alfredo sauce for a dairy-free version.

Pairings

• Pairs well with a glass of Chardonnay or Pinot Noir.

Nutrition

Tips

• For a richer flavor, use homemade Alfredo sauce.
• To save time, use store-bought cooked chicken or rotisserie chicken.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat in a preheated 350°F oven until hot.

Serving Suggestions

• Serve with a side of garlic bread and a crisp Caesar salad for a complete meal.

FAQ