Chicken Alfredo Stuffed Shells

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

  1. Preheat Oven – Set to 375°F (190°C).
  2. Cook the Pasta – Boil jumbo shells until al dente. Drain and set aside.
  3. Prepare the Filling – In a bowl, mix shredded chicken, ricotta cheese, mozzarella, Parmesan, garlic, egg, Italian seasoning, salt, and pepper.
  4. Fill the Shells – Spoon the chicken mixture into each cooked shell.
  5. 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.
  6. Bake – Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes until bubbly and golden.
  7. 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!

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Chicken Alfredo Stuffed Shells

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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!

  • Author: Beth
  • 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

Scale

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

  1. Bring a large pot of salted water to a boil.
  2. Cook jumbo shells according to package instructions until al dente.
  3. Drain, rinse with cold water, and set aside.

Step 2: Prepare the Filling

  1. In a large bowl, mix shredded chicken, ricotta, mozzarella, Parmesan, egg, garlic powder, Italian seasoning, salt, and black pepper.
  2. Stir until well combined.

Step 3: Make the Alfredo Sauce

  1. In a saucepan, melt butter over medium heat.
  2. Add garlic and sauté for 30 seconds, until fragrant.
  3. Pour in heavy cream, stirring frequently.
  4. Add Parmesan, black pepper, salt, garlic powder, and Italian seasoning. Stir until smooth and creamy.

Step 4: Assemble the Dish

  1. Preheat oven to 375°F (190°C).
  2. Spread 1/2 cup Alfredo sauce on the bottom of a greased 9×13-inch baking dish.
  3. Stuff each cooked pasta shell with 2 tbsp of the chicken mixture and place in the dish.
  4. Pour the remaining Alfredo sauce over the shells.
  5. Sprinkle with extra mozzarella or Parmesan cheese (optional).

Step 5: Bake & Serve

  1. Cover with foil and bake for 20 minutes.
  2. Remove foil and bake for another 5-10 minutes, until cheese is bubbly and slightly golden.
  3. 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!


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