Chef Keysh's Chicken Alfredo Stuffed Shells

Updated at: Thu, 17 Aug 2023 07:38:59 GMT

Step 1

Butterfly 2 whole chicken breasts and season with 1 tsp. adobo, 1 tsp. garlic powder, 1 tsp. onion powder, 1 tsp. smoked paprika and sea salt

Step 2

In a cast iron on medium heat add of avocado oil. Once hot, sear chicken on both sides for 3 minutes. Shred chicken with two forks while in pan.

Step 3

Once all shredded, add diced sweet onion and cook for an additional 2 minutes

Step 4

In a mixing bowl add your chicken, ricotta, parsley, 1/2 c. parmesan and adobo. Mix until combined evenly

Step 5

Add 8 cups of water to a pot and set to boil on medium heat. Once boiling add 8oz of jumbo shells to the water and cook only for 10 minutes (al dente)

Step 6

Start your Alfredo sauce in a nonstick pan on medium heat

Step 7

Add 1 stick of butter. Once melted add 5 finely minced cloves of garlic, 1 tsp of garlic powder, 1 tsp onion powder, 1 tsp oregano, 1 tsp black pepper, 1 tsp smoked paprika and 1 tsp. creole seasoning and cook until fragrant. Put in heavy cream and whisk until combined

Step 8

Once the cream mixture starts to bubble add 1 cup of fresh grated parmesan cheese and whisk until incorporated

Step 9

Strain your shells and cover in cold water to stop the cooking process. Strain them again once cool and start the stuffing process with 1-2 tbsp of the chicken mixture per shell

Step 10

Cover baking dish in Alfredo sauce and assemble the shells in a circular order, top with the remainder of the Alfredo sauce and fresh mozzarella cheese

Step 11

Bake at 350°F for 20 minutes

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