Large shells filled with hot viscous cheese with chicken will please everyone. Half-cooked shells are filled with a mixture of ricotta, grated Italian cheeses and chopped chicken thighs and baked in Alfredo homemade sauce under a layer of grated cheese until it is melted and browned on the surface of the shells. Make Alfredo Sauce before you start stuffing the shells. This is a delicate, velvety mixture of cream and parmesan with aromatic leek and nutmeg, which wonderfully complement the creamy taste. Alfredo chicken shells are perfect for a special occasion.
Time: 1 hour. 30 minutes.
Servings: 4 – 6
Recipes use volumetric containers with a volume of:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (tbsp.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp.) – 15 ml.
1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 30 large pasta shells
- 3 tbsp. (680 gr.) Whole milk ricotta
- 2 tbsp. (220 gr.) A mixture of grated Italian cheeses (parmesan, provolone, mozzarella)
- 1/4 tsp grated red pepper flakes + additionally for serving
- 1/4 tsp finely grated lemon zest
- 2 pinches of ground nutmeg
- 3 tbsp. l olive oil
- 2 chicken thighs without bones and skin (approximately 450 gr.), Cut into pieces of 1 cm.
- 1 large leek, only the white and light green parts, thinly cut into half rings
- 0.5 tbsp. dry white wine
- 2.5 tbsp. fat cream
- 3/4 Art. freshly grated parmesan
- Fresh chopped chives, for serving
- Preheat the oven to 220 ° C.
- In a large saucepan, bring the salted water to a boil and boil the shell pasta in accordance with the recommendation on the package to an al dente state. Drain and cover the shells with cold water to cool.
- In a medium-sized bowl, mix ricotta, 1 tbsp. a mixture of grated Italian cheeses, red pepper flakes, lemon zest, 1 pinch of nutmeg, 0.5 tsp. salt and a little freshly ground black pepper. Set aside.
- In a large pot with a thick bottom over medium heat, heat olive oil. Add chicken, 0.5 tsp. salt and a little freshly ground black pepper and fry, stirring occasionally, until the chicken is ready, 5-6 minutes. Put on a plate and add leek to the pan. Fry, stirring occasionally, until soft, 3-4 minutes.
- Pour the wine into the pan and mix, scraping all the adhering pieces from the bottom with a wooden spoon. Bring to a boil and, while stirring, evaporate the liquid. Reduce heat to medium, pour in cream and bring to a boil. Add the parmesan, the remaining pinch of nutmeg, 1 tsp. salt and a little freshly ground black pepper. Remove from heat.
- Stir in the chicken and the juices from the plate into the ricotta mixture. Lay out 1 tbsp. cream sauce to the bottom of the mold measuring 22×32 cm. and distribute. Fill each shell with a spoonful of ricotta mixture. Lay out the stuffed shells with the hole up in the mold (you should have 5 shells along the short side and 6 shells along the long side). Put the remaining sauce on top, then sprinkle with the remaining 1 tbsp. grated cheese and cover the mold with foil.
- Bake until the cheese melts and the sauce begins to bubble, about 20 minutes. Remove the foil and continue to bake until the cheese and shell tops begin to brown, 15-20 minutes. Allow to cool for 10 minutes, then sprinkle with chives and red pepper flakes.