Chicken Alfredo Stuffed Shells in a 13 x 9 baking dish.

Low Sodium Chicken Alfredo Stuffed Shells

Chicken Alfredo Stuffed Shells in a 13 x 9 baking dish.

Chicken Alfredo Stuffed Shells

Tonia Bloom
Large pasta shells stuffed with four cheeses and chicken. Stuffed shells are topped with even more cheesy goodness and baked in the oven. Even with all the cheese, we were still able to keep the sodium under 450 mg per serving. The sodium is kept low by making our own salt free chicken instead of rotisserie chicken from the grocery store.
5 from 1 vote
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Dish
Cuisine Italian
Diet Low Carb, Low Sodium
Servings 8
Cost $1.69 per serving
Sodium 427 mg

Ingredients
  

  • 24 whole Jumbo Pasta Shells
  • 1 cup Cooked Chicken such as Salt Free Baked Chicken Master Mix
  • ½ cup Part Skim Ricotta Cheese
  • ½ cup Low Fat Cottage Cheese
  • 2 ounces Part Skim Mozzarella Cheese fine shred
  • 4 ounces Parmesan Cheese grated
  • 2 large Eggs
  • ¼ cup Fresh Parsley chopped
  • ¼ teaspoon Kosher Salt
  • ¼ teaspoon Black Pepper
  • 2 tablespoons Fresh Basil minced
  • 4 tablespoons Buttery Spread
  • 2 tablespoon All Purpose Flour
  • 2 cups 2% Milk
  • 1 cup Half and Half
  • 3 cloves Garlic minced

Instructions
 

  • Preheat oven to 375°F. Lightly coat a 13 x 9-inch baking dish with cooking spray.
  • Cook pasta shells al dente. Drain. Place shells in a single layer on a baking sheet. This will make them not stick together and easier to fill.

Chicken and Cheese Mixture:

  • Make sure chicken is chopped or shredded small enough to fit in pasta shell.
  • In a medium bowl, combine ricotta, cottage cheese, 1 cup parmesan, eggs, 2 tablespoons parsley, salt, pepper, and chicken. Stir in 1-2 tablespoons half and half if mixture is too thick. Set aside.

Make the Sauce:

  • In a large skillet over medium heat, melt buttery spread. Sprinkle the flour over melted butter. Cook and whisk 1-2 minutes, or until the roux turns golden brown. Slowly pour in milk and half and half, whisking constantly. Cook until thickened, about 5 minutes. Remove from heat. Stir in garlic, remaining 1 cup parmesan, 1 tablespoon parsley, and the minced basil. Set aside.

Assemble the Dish:

  • Add 1 cup of sauce to bottom of baking dish. Using a spoon, fill each of the jumbo shells with a generous amount of the Chicken and Cheese mixture. Lay each filled shell face down in baking dish. Pour sauce all over the top of shells. Sprinkle with mozzarella. Bake in preheated oven for 25 minutes, or until sauce is bubbly and cheese is golden brown.

Plate and Serve:

  • 1 serving = 3 stuffed shells and a tablespoon of sauce.
Nutrition Facts
Chicken Alfredo Stuffed Shells
Serving Size
 
3 shells
Amount per Serving
Calories
375
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
8
g
50
%
Cholesterol
 
93
mg
31
%
Sodium
 
427
mg
19
%
Carbohydrates
 
31
g
12
%
Fiber
 
2
g
8
%
Sugar
 
6
g
7
%
Protein
 
25
g
50
%
Carb Count
 
2
13
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Chicken Recipes, Dinner Recipes, Heart Healthy, High Protein, Holiday Recipes, Pasta and Pizza
Food Groups ***Meat = 2.5 servings, Starch = 1.5 servings, Fat = .5 serving
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