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Appetizers / Snacks

Mini Chicken Alfredo

These creamy, rich, indulgent Mini Chicken Alfredo appetizers satisfy big hunger. And these little bites can easily feed a crowd or just the family, making this small twist on the classic comfort food — fettuccine Alfredo – a big, tasty way to celebrate any holiday or special occasion.


12 servings (24 shells)

Total Time

1 hour

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It wouldn’t be unusual for a couple of pasta shells to fall apart while cooking or tear while being stuffed, so cook a few extra just in case. And to make this recipe even quicker, use the breast meat from a rotisserie chicken.


Preheat broiler to high with rack 5 inches from element. Spray two 24-cup mini muffin tins with nonstick spray.

Cook shells in a large pot of boiling salted water until al dente, 1215 minutes; drain and rinse under cold water.

Heat oil in a skillet over medium. Add chicken and sauté until cooked through, 89 minutes per side; cool slightly, then chop into small pieces.

Warm cream and garlic in a saucepan over medium-low heat until steaming. Whisk in butter until melted. Add 1 cup Parmesan, 2 tsp. pepper, and 2 Tbsp. parsley. Increase heat to medium-high and simmer sauce until reduced to 1 cup, about 10 minutes. Stir in chicken and remove from heat.

Fill each shell with 1 heaping Tbsp. chicken mixture. Stagger filled shells, open ends up, in every other muffin well to prevent them from sticking to each other. Sprinkle shells with remaining ½ cup Parmesan.

Broil shells until sauce bubbles and Parmesan melts and is golden, about 2 minutes. Sprinkle shells with remaining 2 Tbsp. parsley.

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