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Chicken Stuffed Shells with Spinach and Alfredo Sauce

Chicken Stuffed Shells with Spinach and Alfredo Sauce

  • Author: Kevin
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

Chicken Stuffed Shells with Spinach and Alfredo Sauce is a comforting and versatile dinner featuring large pasta shells filled with tender chicken, fresh spinach, and creamy plant-based cheese. Baked in a luscious natural Alfredo sauce thickened with a natural gelling agent, this dish offers a perfect balance of savory and creamy flavors, making it ideal for family meals and meal prep.

Ingredients

Scale

Pasta and Filling

  • 12 large pasta shells
  • 2 cups cooked chicken breast, shredded
  • 3 cups fresh spinach
  • 1 cup plant-based cheese blend (plant-based)
  • 1/2 teaspoon garlic powder (natural)
  • 1/2 teaspoon onion powder (natural)
  • 1 teaspoon Italian seasoning (natural)
  • 1 tablespoon olive oil
  • Salt, to taste
  • Pepper, to taste

Alfredo Sauce

  • 2 cups natural Alfredo sauce (natural)
  • 1/4 teaspoon natural gelling agent

Instructions

  1. Prepare the Pasta Shells: Bring a large pot of salted water to a boil and cook the large pasta shells according to package instructions until al dente. Drain carefully and set aside to cool slightly so they are easy to handle when stuffing.
  2. Sauté the Spinach: Heat olive oil in a skillet over medium heat. Add fresh spinach and sauté just until wilted, about 2 to 3 minutes. Season lightly with salt and pepper, then remove from heat and let cool.
  3. Make the Filling: In a medium bowl, combine shredded cooked chicken, sautéed spinach, plant-based cheese blend, garlic powder, onion powder, and Italian seasoning. Mix gently but thoroughly to evenly distribute the flavors.
  4. Stuff the Shells: Using a spoon, fill each pasta shell generously with the chicken and spinach mixture. Line the stuffed shells in a baking dish, filling all shells completely for maximum flavor in every bite.
  5. Prepare the Alfredo Sauce: Pour natural Alfredo sauce into a small saucepan. Add a pinch of natural gelling agent and heat gently while stirring continuously until the sauce thickens slightly and becomes smooth and creamy.
  6. Assemble and Bake: Pour half of the Alfredo sauce on the bottom of a baking dish. Place the stuffed shells on top in a single layer, then pour the remaining sauce evenly over them. Bake uncovered at 350°F (175°C) for 25 to 30 minutes until bubbly and golden on the edges.

Notes

  • Use freshly cooked chicken: shred warm chicken right after cooking for the best texture.
  • Do not overcook the pasta: shells should be al dente to hold their shape when stuffed.
  • Season each component properly to enhance overall flavor.
  • Let the dish rest for 5 to 10 minutes after baking to set nicely before serving.
  • Optional garnishes: sprinkle chopped fresh parsley or basil and plant-based parmesan cheese (plant-based) for extra flavor and color.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: Italian-inspired

Nutrition

  • Serving Size: 1 serving
  • Calories: 380
  • Sugar: 3g
  • Sodium: 520mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 5g
  • Protein: 28g
  • Cholesterol: 45mg

Keywords: chicken stuffed shells, spinach stuffed shells, plant-based cheese, alfredo sauce, baked pasta, family dinner, meal prep

Find it online: https://yumwayrecipes.com/chicken-stuffed-shells-with-spinach-and-alfredo-sauce/