Chicken Alfredo Stuffed Shells

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 22.

	this recipe	typical
cheese	245%	267%
dairy	187%	0%
fat	47%	0%
egg	0%	15%
salt	2%	0%
aromatics	2%	5%
different cheeses	2.0	2.0
melt idx	0.5	0.7
cheese flavor idx	0.7	0.4
stretch idx	0.3	0.5

Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

270 g	30 jumbo pasta shells
454 g	1 pound skinless, boneless chicken breast halves
6 g	1.5 teaspoons kosher salt, divided
3 g	1.25 teaspoons ground black pepper, divided
14 g	1 tablespoon olive oil
184 g	0.75 cup ricotta cheese
226 g	2 cups shredded Italian cheese blend, divided
12 g	2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
30 g	2 tablespoons heavy whipping cream
476 g	2 cups heavy whipping cream
114 g	0.5 cup unsalted butter
6 g	2 cloves garlic, finely chopped
2 g	1 teaspoon Italian seasoning
250 g	2.5 cups freshly grated Parmesan cheese, divided

Method: 11 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This is a wonderful alfredo sauce that I can see using for lots of different recipes. I did cut the butter back a bit and used half and half instead of the whipping cream and it was still delicious. It could be made with milk if you wanted to cut the calories ” — a cook, 5★

“Delicious! Definitely super rich and salty. I only used 15-16 shells and still used up all the filling. Next time I will cook it longer that 25 minutes. The cheese was not 100% melted on the inside of the shells. Still yummy though! I love salt and am pretty l” — a cook, 5★