Chicken Alfredo Stuffed Shells by Abbie Arturo

Chicken Alfredo

Stuffed Shells

ala Abbie Arturo

My wife Janis and I received an invitation for dinner one night last week at Abie and Marianos home. It would be an opportunity for Abbie to try out a new recipe and for us to become better acquainted with Abbies sister Joyce and her husband Ken. It would make for a full table.

I asked Abbie a few questions Such as where did you get the recipe? Mother, pasta box back, from a friend... What have you done to make it better? How long have you been making it? That sort of thing

She answered, This is not handed down from anyone I was looking for recipes online and just put several together and that is what I came up with. This is the first time I have made it. The online recipes featured chicken but I decided to use the pulled pork I already had on hand. With a smile she added, You guys were my guinea pigs.

Preparation: 1 hour 30 minutes Life Experience Recipe
Serves 6 to 8 persons Abbie Arturo
  • 1 12-ounce box of Jumbo Shells
  • 2 cups broccoli cooked and chopped or fresh spinach, steamed drained and chopped
  • 2 cups ricotta cheese
  • 2 eggs
  • 1/4 cup sugar
  • 2 Tbsp. Italian seasoning
  • 4 Tablespoons Cajun seasoning to taste
  • 2 cups cooked chicken shredded - may substitute pulled pork
  • 2 cups shredded mozzarella cheese
  • 2 cups grated Romano or Parmesan or cheese of choice)
  • 4 cups heavy cream
  • 4 Tablespoons butter
  • 4 Tablespoons chopped garlic
  • Red chili flakes to taste
  • Salt and pepper to taste
  1. Cook shells gently at a slow boil for 9 minutes, drain and cool to touch.

  2. Melt butter and saute garlic, add cream, 1/2 of the Romano cheese, half of the Cajun and Italian seasoning, about 1/2 teaspoon or more red chili flakes. Cook until it thickens, about 5 to 7 minutes. Pour into 9x13 baking dish

  3. Mix well eggs, sugar, ricotta cheese, rest of seasonings add chicken or pork, broccoli or spinach. Stuff shells and put in dish with sauce, cover with mozzarella cheese.

  4. Bake 20 to 25 minutes at 350F. Cool 5 minutes before serving. Pairs well with a crisp green salad and warm garlic toast.

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Latest revision done March 2020
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