It is 6pm and you are hungry. You want comfort food that feels good. These high protein chicken alfredo stuffed shells are the perfect answer. They are creamy, cheesy, and totally satisfying.
You get all the flavor without the heavy cream. This dish is warming and perfect for a cozy winter night. It is a meal the whole family will enjoy together. Let’s get cooking!
Why You’ll Love This Recipe
This recipe is a winner for busy families. It uses a secret ingredient to boost protein. Blended cottage cheese makes the sauce incredibly smooth. It tastes just like a classic alfredo sauce.
Your kids will never know the difference. It is the perfect healthy reset for your weekly menu. You can enjoy a big portion and feel great. It is also budget-friendly and uses simple ingredients.
Simple Method
Making this dish is very simple. You just blend, mix, and stuff the shells. The oven does most of the hard work for you. You can even prep the filling early in the day.
This makes dinner time feel very calm. Even beginners will find this easy to master. Give yourself a win tonight. This meal is pure comfort in a dish.
Ingredients You’ll Need
Most of these items are likely in your pantry right now. Fresh spinach adds a lovely pop of color.
- 12 ounces jumbo pasta shells (approx. 18-20 shells)
- 2 cups low-fat cottage cheese, blended until smooth
- 3 cups cooked chicken breast, shredded
- 1/2 cup grated Parmesan cheese
- 1/2 cup skim milk
- 2 cloves garlic, minced
- 1 large egg, lightly beaten
- 1 cup low-fat mozzarella cheese, shredded
- 2 cups fresh baby spinach, chopped
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Step-by-Step
- Preheat oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- Cook jumbo pasta shells in a large pot of boiling salted water according to package directions for al dente; drain and set aside to cool.
- In a large mixing bowl, combine shredded chicken, 1 cup of the blended cottage cheese, 1/4 cup Parmesan cheese, egg, chopped spinach, salt, pepper, and Italian seasoning.
- In a separate small bowl, whisk together the remaining 1 cup of blended cottage cheese, skim milk, garlic, and the remaining 1/4 cup Parmesan cheese to create the Alfredo sauce.
- Spread approximately 1/4 cup of the Alfredo sauce onto the bottom of the prepared baking dish.
- Stuff each cooked pasta shell generously with the chicken and cheese mixture and arrange them in the baking dish.
- Pour the remaining Alfredo sauce over the stuffed shells and sprinkle evenly with shredded mozzarella cheese.
- Cover the dish with foil and bake for 20 minutes; remove foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
- Let rest for 5 minutes before serving.
Best Ways to Enjoy It
Serve these shells warm right out of the oven. A simple side salad goes beautifully with this meal. You could also add some steamed broccoli on the side.
For a complete meal, add a slice of garlic bread. Set the table and enjoy a calm family dinner. It is a wonderful way to end the day. Your family will keep asking for this one!
Keep It Fresh
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to four days. This makes them perfect for lunches the next day.
You can also freeze these shells for later. Reheat them in the oven at 350°F until warm. Cover them with foil to keep them moist. It is a great way to save time later.
Recipe Tips
- Don’t skip blending the cottage cheese for a smooth sauce.
- Cook the shells for one minute less than the package says.
- Use rotisserie chicken to save time on busy nights.
- Squeeze any extra water out of the spinach if using frozen.
- Double the batch and freeze half for a future meal.
- Add a pinch of red pepper flakes for a little heat.
- Make sure the shells are cooled before you start stuffing.
Ways to Switch It Up
- Use gluten-free shells to make this meal gluten-friendly.
- Swap the chicken for cooked ground turkey or shrimp.
- Add sautéed mushrooms for an earthy flavor profile.
- Use kale instead of spinach for a heartier green.
- Try a dairy-free ricotta if you need a lactose-free option.
Common Questions
Can I taste the cottage cheese?
No, you cannot taste it at all. Once blended, it becomes a silky and neutral sauce. It acts just like heavy cream or ricotta.
Can I make this ahead of time?
Yes, you can assemble the shells the night before. Keep them covered in the fridge until you are ready. Just add a few minutes to the bake time.
How do I know the shells are done?
The cheese on top should be melted and bubbly. The sauce will also be slightly thickened. It usually takes about 30 minutes in the oven.
I hope these high protein chicken alfredo stuffed shells bring comfort to your table. They are a wonderful way to eat well and feel satisfied. Happy cooking!
— Lidia
High Protein Chicken Alfredo Stuffed Shells
Ingredients
- 12 ounces jumbo pasta shells (approx. 18-20 shells)
- 2 cups low -fat cottage cheese, blended until smooth
- 3 cups cooked chicken breast, shredded
- 1/2 cup grated Parmesan cheese
- 1/2 cup skim milk
- 2 cloves garlic , minced
- 1 large egg , lightly beaten
- 1 cup low -fat mozzarella cheese, shredded
- 2 cups fresh baby spinach, chopped
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- Cook jumbo pasta shells in a large pot of boiling salted water according to package directions for al dente; drain and set aside to cool.
- In a large mixing bowl, combine shredded chicken, 1 cup of the blended cottage cheese, 1/4 cup Parmesan cheese, egg, chopped spinach, salt, pepper, and Italian seasoning.
- In a separate small bowl, whisk together the remaining 1 cup of blended cottage cheese, skim milk, garlic, and the remaining 1/4 cup Parmesan cheese to create the Alfredo sauce.
- Spread approximately 1/4 cup of the Alfredo sauce onto the bottom of the prepared baking dish.
- Stuff each cooked pasta shell generously with the chicken and cheese mixture and arrange them in the baking dish.
- Pour the remaining Alfredo sauce over the stuffed shells and sprinkle evenly with shredded mozzarella cheese.
- Cover the dish with foil and bake for 20 minutes; remove foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
- Let rest for 5 minutes before serving.
