ALFREDO CONCHIGLIE

This chicken alfredo conchiglie pasta is very creamy and cheesy. In a few simple steps, this fuisilli pasta recipe is made with crispy fried chicken and is suitable for any occasion. It is tasty, buttery, cheesy and definitely a comfort meal.

Ingredients

  • Tante's Conchiglie pasta

  • 500g chicken breast

  • 1 head broccoli, cut into florets

  • 2 cups shredded mozzarella cheese

  • 1 cup shredded parmesan cheese

  • 300ml thickened cream and 1 cup full cream milk

  • 2-3 garlic cloves, minced and 1 small red onion, finely diced

  • 3 tbsp unsalted butter and olive oil

  • Ground sea salt and black pepper, to taste

Method

Step 1

Add the chicken breast together with 2-3 dried bay leaves, a pinch of whole black peppercorns, and about a teaspoon of salt in a pot of water. Bring to a boil and leave to simmer for about 20 minutes. Once done, remove the chicken breast from the stock and set aside to cool down. Once the chicken as cooled down, shred and place in a medium-sized mixing bowl. Set aside.

Step 2

Bring a small pot of salted water to a boil and add the broccoli florets in. Poach for about a minute or two so that it still has a crispy bite to it. Immediately transfer to an ice bath to stop the cooking process. Roughly chop the broccoli florets and add to the bowl with the shredded chicken.

Step 3

Preheat oven to 350F. Bring a pot of salted water to a boil and cook the Tante's Conchiglie pasta to the package instructions, 18 minutes until al dente. Once done, drain and lay the shells out on a baking tray lined with parchment paper. Let shells cool down completely.

Step 4

While waiting for the shells to cool, heat the olive oil in a medium-sized saucepan over medium-high. Melt the unsalted butter and then saute the minced garlic until golden brown and fragrant, about 30 to 45 seconds. Add in the finely diced onions and cook until soft, about 1-2 minutes.

Step 5

Add the thickened cream and milk to the saucepan and reduce the heat down to medium. Bring to a simmer. Once simmering, remove from heat and stir in the parmesan and mozzarella cheese. Season with ground sea salt and black pepper to taste. Set aside to cool down a bit.

Step 6

Pour about a cup of the Alfredo sauce to the shredded chicken and chopped broccoli and stir together until well combined. Add a spoonful of Alfredo sauce to the bottom of a greased baking pan, about 9 x 13 will do.

Step 7

Fill the shells with a large spoonful of the chicken, broccoli, and Alfredo sauce mixture, and place each shell into the prepared pan.

Step 8

Pour the remaining Alfredo sauce evenly over the shells and sprinkle the tops with more mozzarella and parmesan cheese. Bake in the oven, uncovered, for about 25 minutes or until warm and bubbly. Serve and enjoy!

Made with Tante's Conchiglie