This one is a serious throwback! My sister made a version of these many many years ago, it was one of our very first Pintrest ventures. I thought they were delicious! I’ve been wanting to recreate them for years, but Levi has always been very skeptical. So this week I decided that it’s better to ask forgiveness rather than permission. I mean how could he not like them….chicken-good, pasta- good, basil and garlic- good, cheese- good and I decided that I was going to add a little something extra, Alfredo sauce-gooooooood!
And guess what…..of he loved it! This is kind of like a zesty chicken alfredo. I mean who wouldn’t love it? The original recipe doesn’t call for any sauce so the shells end up a little dry. I poured some homemade alfredo into the bottom of the pan and the result was amazing!
Tip- I call for 25 pasta shells because I like to leave myself a little room for error.
- 25 Pasta Shells, cooked for a few minutes below package directions. You will want them very al dente. Drain and let cool.
- 1 lb Ground Chicken
- 1/2 Onion, diced
- 1 Cup Basil Leaves
- 2 Cloves Garlic
- 2 Tbsp Olive Oil (optional- 1/4 cup prepared pesto)
- 4 oz Cream Cheese
- 2 Tbsp Butter
- 2 Tbsp Flour
- 1 Clove Garlic, minced
- 2 Cups Heavy Cream or Half n Half
- 1/4 Cup Parmesan, shredded
- 2 Cups Kraft Italian Blend Cheese
In a medium skillet heat up 2 tbsp cooking oil over a medium heat. Add onions and saute until they are soft. Add ground chicken, cook until slightly browned. Remove from heat, stir in cream cheese until fully melted.
In a small food processor add the basil, 2 cloves of garlic and 2 tbsp olive oil. Chop until very fine. Mix in with the chicken. Let cool.
Preheat oven to 350.
In a medium saucepan over medium heat melt the butter and add garlic. Cook until butter turns a dark yellow. Whisk in flour, cook for an additional minute. Add cream 1/2 cup at a time constantly whisking. Add parmesan. Reduce heat to low, let simmer for 5 minutes, whisking occasionally until it’s thick enough to coat the back of a spoon.
In an 8×8 or 9×9 baking dish pour 3/4 of the alfredo sauce. Spoon the chicken mixture into the shells and place in the alfredo. Drizzle the rest of the sauce over the top and top with cheese.
Bake for 30-35 minutes. If you want the cheese to brown turn on the broiler for 1-2 minutes.