White the title is a mouthful, it is everything it suggests- a mouthful of wonderful.
Good morning! I decided to recreate a classic today, delicious chicken alfredo stuffed pasta shells. I’ve done this with the use of the crock pot to cook the chicken before hand as I find the chicken comes out much more flavourful and juicy. Also, my shift is 8 hours and it goes by a lot quicker if I have something to look forward to every few hours (such as pulling chicken, yay!). If you really do not have the time to leave your chicken in the crock, feel free to cook it however you’d like!
You will need…
For the filling:
1 jar of premade alfredo, or feel free to make your own
1/2 cup sour cream (14%)
1 cup cottage cheese (2%)
1 cup cauliflower and broccoli flourets, chopped & cooked
For the chicken:
2 tbsp oregano
1 cup olive oil
3 cups water
2 tbsp basil leaves, crushed
3 tbsp minced garlic
5 chicken breasts, boneless, skinless
For everything else:
1 box jumbo pasta shells
1 can spaghetti sauce, any kind
3 cups of shredded cheese
Because the chicken is what is going to take the longest, we are going to start with the preparation for that.
Add the oregano, basil leaves, olive oil, and water to the crockpot. Add the garlic, and mix together.
If you want your chicken to cook a little bit quicker, you can cut up the breasts before hand. I didn’t bother, I just put them in. Cover them with the liquid you just mixed up.
Turn onto high, you will want to let this cook for 4 hours.
We are going to make the sauce filling. Start with the alfredo sauce, adding the cottage cheese and sour cream.
Add in your chopped vegetables.
Set this aside.
I used a 11″ x 15″ baking dish for this recipe.
Spread the spaghetti/tomato sauce on the bottom of the baking dish.
Now is the time to pull your fully cooked chicken from the crock pot. Shred your chicken on a plate or in a large bowl using two forks, both pulling from opposite directions.
Do not get rid of the liquid that was left over in the crock pot, we are going to use that after!
Add the chicken to the white sauce you made, and begin to stuff your pasta shells!
Line each shell up on the bottom of the baking dish on top of the red sauce. When you get to the end of your shells and there happens to be filling left over, just put it on top of the shells you’ve previously stuffed.
Once finished, sprinkle the shredded cheese over top of the entire dish.
Take a spoon, and sprinkle the left over liquid from the crock pot onto the top of the cheese. This will give it a little extra “kick” of flavour.
Preheat your oven to 350F
Bake the dish for 25 minutes. The cheese should be at bubbly perfection when you pull it out.
Use my recipe for biscuits as a great side for this dish!