Chicken Alfredo Stuffed Conchiglioni
Conchiglioni means “Big Shells” in Italian, perfect for stuffing.
There are over three hundred kinds of pasta shapes, with easily four times that in different names. What Americans call big pasta shells is generally called Conchiglioni, a larger cousin of the Cochiglie, which means “shells” in Italian. But Conchiglioni in Naples is called Lumaconi, while on the Amalfi Coast, they are referred to as Scialatielli.
This recipe combines boneless, skinless chicken thighs with an Alfredo cream sauce and shredded Italian cheeses to make a delicious casserole of stuffed Conchiglioni.
Chicken Alfredo Stuffed Conchiglioni
Yield: 6-8
Conchiglioni means “Big Shells” in Italian, perfect for stuffing.
Ingredients
- 30 jumbo pasta shells
- 3 cups (24 ounces) whole-milk ricotta cheese
- 2 cups Italian blend shredded cheese
- 1/4 tsp crushed red pepper flakes, plus a pinch for garnish
- 1/4 tsp finely grated lemon zest (or substitute dried lemon peel)
- 2 pinches ground nutmeg
- 3 tbsp olive oil
- 2 boneless, skinless chicken thighs, cut into 1/2-inch pieces
- 1 large leek, white and light-green parts only, thinly sliced
- 1/2 cup dry white wine
- 2-1/2 cups heavy cream
- 3/4 cups grated Parmesan (like, Kraft)
- fine sea salt and freshly cracked black pepper to taste
- chopped fresh chives or parsley, for garnish
Instructions
- Preheat the oven to 425°F
- Bring a large pot of salted water to a boil and cook the pasta shells according to package directions for al dente. Drain and run under cold water until cool enough to touch.
- Mix the ricotta, 1 cup of the Italian blend cheese, the red pepper flakes, lemon zest (or dried lemon peel), 1 pinch of the nutmeg, 1/2 teaspoon salt and a few grinds black pepper together in a medium bowl. Set aside.
- Heat the olive oil in a large heavy-bottom pot over medium-high heat. Add the chicken, 1/2 teaspoon salt and a few grinds black pepper and cook, stirring occasionally, until the chicken is just cooked through, 5 to 6 minutes. Transfer to a plate and add the leek to the pot. Cook, stirring occasionally, until softened, 3 to 4 minutes.
- Pour the wine into the pot and stir to scrape up any browned bits with a wooden spoon. Bring to a boil and reduce until completely evaporated, stirring. Lower the heat to medium, pour in the cream and bring to a simmer. Stir in the Parmesan, the remaining pinch nutmeg, 1 teaspoon salt and a few grinds black pepper. Remove from the heat.
- Fold the chicken and any accumulated juices from the plate into the ricotta mixture. Spread 1 cup of the cream sauce onto the bottom of a 9-by-13-inch casserole dish. Fill each pasta shell with a spoonful of ricotta mixture.
- Arrange the stuffed shells, seam-side up, shingling them so they all fit Ladle the remaining sauce over the top, then sprinkle with the remaining 1 cup Italian cheese blend and cover with aluminum foil.
- Bake until the cheese is melted and the sauce is bubbling, about 30 minutes. Remove the foil and continue to bake until the cheese and tops of noodles start to turn golden brown, 15 to 20 minutes. Let cool for 10 minutes before sprinkling with some chives or parsley and a pinch of red pepper flakes.
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