Chicken Alfredo Stuffed Shells combine the creamy, cheesy goodness of Alfredo sauce with tender pasta shells stuffed with a flavorful chicken and ricotta filling. This comforting dish is perfect for family dinners, potlucks, or a cozy night in. With a rich and creamy texture, every bite is packed with delicious flavor!
Why You’ll Love This Recipe
- Creamy and Cheesy – A rich Alfredo sauce coats every bite.
- Perfect for Meal Prep – Make ahead and bake when ready.
- Family-Friendly – A dish both kids and adults will love.
- Customizable – Add veggies, different cheeses, or seasonings.
- Great for Gatherings – Feeds a crowd and looks impressive!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Jumbo pasta shells
- Cooked chicken (shredded)
- Ricotta cheese
- Mozzarella cheese (shredded)
- Parmesan cheese (grated)
- Garlic (minced)
- Egg
- Italian seasoning
- Salt and black pepper
- Alfredo sauce (homemade or store-bought)
- Fresh parsley (for garnish)
Directions
- Preheat Oven – Set to 375°F (190°C).
- Cook the Pasta – Boil jumbo shells until al dente. Drain and set aside.
- Prepare the Filling – In a bowl, mix shredded chicken, ricotta cheese, mozzarella, Parmesan, garlic, egg, Italian seasoning, salt, and pepper.
- Fill the Shells – Spoon the chicken mixture into each cooked shell.
- Assemble the Dish – Spread a thin layer of Alfredo sauce in a greased baking dish. Arrange stuffed shells in a single layer. Pour remaining Alfredo sauce over the top and sprinkle with mozzarella cheese.
- Bake – Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes until bubbly and golden.
- Garnish and Serve – Sprinkle with fresh parsley and serve warm.
Servings and Timing
- Servings: 6-8
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Variations
- Spinach & Chicken: Add chopped spinach to the filling for extra nutrition.
- Spicy Kick: Mix in red pepper flakes for a little heat.
- Pesto Twist: Add a spoonful of pesto to the filling for extra flavor.
- Seafood Version: Use shrimp or crab instead of chicken.
- Gluten-Free: Use gluten-free pasta shells and sauce.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze assembled (before baking) for up to 2 months. Thaw before baking.
- Reheating: Bake at 350°F for 15 minutes or microwave for 1-2 minutes.
FAQs
Can I use rotisserie chicken?
Yes! It’s a great time-saver and adds extra flavor.
Can I make this ahead of time?
Yes! Assemble the dish, cover, and refrigerate until ready to bake.
What’s the best Alfredo sauce to use?
Homemade is best, but high-quality store-bought works well too.
Can I use cottage cheese instead of ricotta?
Yes! Blend cottage cheese for a smoother texture.
What side dishes go well with this?
Garlic bread, roasted vegetables, or a simple green salad pair perfectly.
Can I use a different cheese?
Yes! Try fontina, provolone, or gouda for a unique twist.
How do I prevent the shells from breaking?
Cook them al dente and handle them gently when filling.
Can I make this dairy-free?
Use dairy-free Alfredo, ricotta, and mozzarella substitutes.
How do I keep the dish from drying out?
Cover with foil while baking and use enough Alfredo sauce.
Can I add mushrooms or other vegetables?
Absolutely! Sautéed mushrooms, zucchini, or bell peppers work great.
Conclusion
Chicken Alfredo Stuffed Shells are a creamy, cheesy, and comforting meal that’s easy to make and perfect for any occasion. Whether for a weeknight dinner or a special gathering, this dish is sure to impress. Try it today and enjoy the rich, delicious flavors!
PrintChicken Alfredo Stuffed Shells
These Chicken Alfredo Stuffed Shells are a rich, creamy, and comforting dish featuring jumbo pasta shells filled with shredded chicken, ricotta, and mozzarella, all baked in a creamy Alfredo sauce. Perfect for a family dinner, meal prep, or special occasion, this dish is a guaranteed crowd-pleaser!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Pasta, Main Course
- Method: Baking
- Cuisine: Italian-American
Ingredients
For the Stuffed Shells:
- 12 oz jumbo pasta shells (about 24 shells)
- 2 cups cooked chicken (shredded)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh parsley (chopped, for garnish)
For the Alfredo Sauce:
- 2 tbsp unsalted butter
- 3 cloves garlic (minced)
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/2 tsp black pepper
- 1/4 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp Italian seasoning
Instructions
Step 1: Cook the Pasta Shells
- Bring a large pot of salted water to a boil.
- Cook jumbo shells according to package instructions until al dente.
- Drain, rinse with cold water, and set aside.
Step 2: Prepare the Filling
- In a large bowl, mix shredded chicken, ricotta, mozzarella, Parmesan, egg, garlic powder, Italian seasoning, salt, and black pepper.
- Stir until well combined.
Step 3: Make the Alfredo Sauce
- In a saucepan, melt butter over medium heat.
- Add garlic and sauté for 30 seconds, until fragrant.
- Pour in heavy cream, stirring frequently.
- Add Parmesan, black pepper, salt, garlic powder, and Italian seasoning. Stir until smooth and creamy.
Step 4: Assemble the Dish
- Preheat oven to 375°F (190°C).
- Spread 1/2 cup Alfredo sauce on the bottom of a greased 9×13-inch baking dish.
- Stuff each cooked pasta shell with 2 tbsp of the chicken mixture and place in the dish.
- Pour the remaining Alfredo sauce over the shells.
- Sprinkle with extra mozzarella or Parmesan cheese (optional).
Step 5: Bake & Serve
- Cover with foil and bake for 20 minutes.
- Remove foil and bake for another 5-10 minutes, until cheese is bubbly and slightly golden.
- Garnish with fresh parsley and serve warm!
Notes
- Shortcut Tip: Use rotisserie chicken for a quick prep time.
- Lighter Option: Swap half-and-half for heavy cream or use low-fat ricotta.
- Storage: Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
- Make it Spicy: Add red pepper flakes for a kick!