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Stuffed Shells with Chicken and Arugula and Creamy Alfredo Sauce Recipe

Stuffed Shells with Chicken and Arugula and Creamy Alfredo Sauce

Recipe courtesy Amy Thorson, Marietta, GA

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (36)

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Average Rating:

Total Reviews: 36

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  • on February 20, 2013

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    This is an extremely rich and flavorful dish that my family and I were very impressed with. We used jumbo shells and spinach as a substitute for the arugula and it it turned out perfect! I will definitely be making this one again:-

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  • on January 23, 2013

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    This dish is divine! I substituted the arugula w/ spinach because that's what i had...other than that I stuck to the recipe. I've done it w/ the jumbo shells...but, sometimes I'm just lazy. I don't feel like boiling & stuffing shells. Just make some spaghetti & pour it over...DELICIOUS!!

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  • on September 27, 2012

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    OMG sooo delicious! I subsitituted imitation crab meat for the chicken and added some lemon zest. delicious!

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  • on August 18, 2012

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    Amazing! I used store bought shells but I used the sauce recipe and baked it and it was soooo good. All my boyfriend kept saying was "this is so good". He even said "I think you might have outdone yourself this time." I will definitely make this again!

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  • on July 29, 2012

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    Great recipe, my family and i love it
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  • on May 10, 2012

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    I'm certainly in the minority, but I am not a huge fan of this. I love all the ingredients, but somehow the combination fell short and was a little bland. If I'm going to indulge in such a rich dish, I need it to have a little more spunk.

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  • on April 17, 2012

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    I made this recipe for a dinner party and it was a huge success. My only variation was I added minced mushrooms and minced onion to the filling. The arugula gave the filing a wonderfully fragrant flavor. I used a whole box of jumbo shells and the filling was just enough. The sauce was exquisite, my garlic did not brown when I added them to the butter because I added them right before the butter was completely melted, and then added the flour shortly after. My prep time did take a little longer for two reasons, the boiling time of the water (because it was more shells and the time to chop ( which I chopped really small and cook the chicken (I used chicken breast .

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  • on March 19, 2012

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    I also couldn't find the REALLY big shells to stuff six, but was able to fit 24 jumbo shells into a 13 x 9 pan. Don't worry too much about having leftover filling preparing the recipe as stated with jumbo shells. I cooked the whole box of jumbo shells, and I think would have run out of filling before shells if I continued (using a second dish. I was cooking for 2 and decided one dish was already enough for leftovers! This is absolutely delicious! Excellent Alfredo sauce recipe!

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  • on July 09, 2011

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    Phenominal! This sauce was amazing. The one thing i loved most was that the sauce was thick, it did not sink to the bottom of the dish. The only thing I would change though whould be right after saute' the garlic in the butter, instead of adding the flour as my third step, i would add the heavy cream because when I added the flour first, the garlic turned instantly brown.

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  • on June 13, 2011

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    This sauce is awesome! Quick and so easy! I made chicken alfredo for a luncheon at work, to serve more than 25 people. Everyone loved it, but I suggest if you take it to a party add extra sauce before leaving home, it really absorbed it.

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