Save My neighbor brought these over on a snowy Tuesday night when I was too tired to think about dinner. The shells were still warm in the foil-covered dish, and the smell of garlic and melted cheese filled my kitchen instantly. I took one bite and texted her immediately for the recipe. Since then, I've made them at least a dozen times, tweaking the filling and mastering the art of not overcooking the shells so they hold together perfectly.
I made these for my sister's birthday dinner last spring, doubling the batch because her kids always ask for seconds. Watching them carefully spoon out the filling and argue over who got the most cheese on top reminded me why I love cooking for people. The dish came out of the oven golden and bubbling, and we ate every single shell. My sister still texts me asking when I'm making them again.
Ingredients
- Jumbo pasta shells: Look for sturdy shells that won't tear when boiled, and always cook a few extra in case some break during draining.
- Cooked chicken breast: Rotisserie chicken is my secret shortcut on busy nights, it adds extra flavor and saves at least 20 minutes of prep time.
- Whole milk ricotta cheese: The creaminess of whole milk ricotta makes the filling rich and smooth, low-fat versions can turn out grainy and bland.
- Shredded mozzarella cheese: I buy blocks and shred them myself because pre-shredded cheese has coating that prevents it from melting as smoothly.
- Grated Parmesan cheese: Freshly grated Parmesan has a nutty, sharp flavor that the powdered stuff just can't match, worth the extra few minutes.
- Fresh parsley: It brightens the whole dish and adds a pop of color, dried parsley won't give you the same fresh taste.
- Large egg: This binds the filling together so it doesn't fall apart when you bite into the shell.
- Garlic powder: Adds a gentle garlic note to the filling without overpowering the creamy flavors.
- Unsalted butter: Using unsalted lets you control the salt level in the Alfredo sauce, especially since Parmesan is already salty.
- Fresh garlic cloves: Sautéing fresh garlic in butter creates the aromatic base that makes the Alfredo sauce irresistible.
- Heavy cream: This is what gives the Alfredo sauce its luxurious, velvety texture that coats every shell perfectly.
- Nutmeg: Just a tiny pinch adds warmth and depth to the sauce, it's optional but it makes a difference.
Instructions
- Prep the oven and dish:
- Preheat your oven to 375°F and lightly grease a 9x13-inch baking dish with butter or cooking spray. This keeps the shells from sticking and makes cleanup easier later.
- Cook the shells:
- Boil the jumbo shells until they're just al dente, about 9 minutes, then drain and rinse with cool water to stop the cooking. Lay them out on a clean towel so they don't stick together while you prepare the filling.
- Mix the chicken filling:
- In a large bowl, combine the shredded chicken, ricotta, mozzarella, Parmesan, parsley, egg, garlic powder, salt, and pepper. Stir until everything is evenly mixed and the filling feels creamy and cohesive.
- Make the Alfredo sauce:
- Melt butter in a saucepan over medium heat, then add minced garlic and cook for about a minute until it smells amazing. Pour in the heavy cream, bring it to a gentle simmer, and whisk in the Parmesan until the sauce is smooth and thickened, then season with nutmeg, salt, and pepper.
- Assemble the dish:
- Spread half a cup of Alfredo sauce on the bottom of your baking dish to prevent sticking. Spoon about two tablespoons of chicken filling into each shell and nestle them snugly in the dish.
- Top and bake:
- Pour the remaining Alfredo sauce over the shells, then sprinkle with mozzarella and Parmesan. Cover with foil and bake for 20 minutes, then remove the foil and bake another 10 minutes until the top is golden and bubbling.
- Rest and serve:
- Let the dish cool for about 5 minutes before garnishing with fresh parsley. This resting time helps the sauce set a bit so the shells are easier to serve without falling apart.
Save The first time I served these at a potluck, I worried they wouldn't hold up during transport. But they stayed intact, and people kept coming back to ask what was in them. One friend said it reminded her of her grandmother's cooking, which is the best compliment I've ever gotten. That dish became my go-to whenever I need to bring something that feels special but isn't stressful to make.
Storing and Reheating
These shells keep beautifully in the fridge for up to three days in an airtight container. I reheat individual portions in the microwave for about two minutes, adding a splash of milk or cream to loosen the sauce if it's thickened up. For a crowd, you can reheat the whole dish covered with foil in a 350°F oven for about 20 minutes until warmed through. Freezing works too, just assemble the dish without baking, wrap it tightly, and freeze for up to two months, then bake from frozen adding an extra 15 minutes covered.
Flavor Variations
Sometimes I stir sautéed spinach or mushrooms into the filling for extra flavor and a bit of green. If you want a little heat, add a pinch of red pepper flakes to the Alfredo sauce or mix some into the chicken filling. Swapping the chicken for cooked Italian sausage gives it a richer, more savory taste that my husband loves. You can even use leftover Thanksgiving turkey, which turns this into a fantastic way to use up holiday extras without anyone feeling like they're eating leftovers.
Serving Suggestions
I always serve these with a simple green salad dressed in lemon vinaigrette to cut through the richness. Garlic bread or a crusty baguette is perfect for soaking up any extra Alfredo sauce on the plate. If you want to make it a full Italian feast, start with a light minestrone soup or a Caprese salad. A crisp white wine like Pinot Grigio or a light red like Chianti pairs beautifully with the creamy, cheesy flavors.
- Let the shells cool for five full minutes before serving so the sauce thickens slightly and they're easier to plate.
- Garnish with extra parsley or a sprinkle of Parmesan right before serving for a fresh, restaurant-quality finish.
- Use a wide spatula to lift the shells out of the dish so they stay intact and look beautiful on the plate.
Save This dish has become one of those recipes I reach for when I want something comforting and reliable, the kind that makes everyone at the table happy. I hope it becomes a favorite in your kitchen too.
Recipe Q&A
- → Can I use a store-bought Alfredo sauce instead of making it from scratch?
Yes, absolutely! Using a quality store-bought Alfredo sauce is a convenient shortcut that works wonderfully. Simply prepare the chicken filling as directed and assemble the dish with your preferred sauce. This cuts down on active cooking time while maintaining delicious results.
- → What type of chicken works best for this dish?
Cooked chicken breast is ideal due to its mild flavor and tender texture when shredded or diced. You can use freshly cooked, rotisserie chicken, or even leftovers. Turkey is also an excellent substitute if you prefer a different poultry option.
- → How do I prevent the shells from breaking when stuffing them?
Cook the pasta until just al dente—slightly firm—rather than soft. Allow the shells to cool slightly after draining so they're easier to handle. Use a small spoon or scoop to gently fill each shell, working carefully to avoid cracks.
- → Can I add vegetables to the filling?
Definitely! Sautéed spinach, mushrooms, or sun-dried tomatoes blend beautifully into the filling. Simply prepare your vegetables ahead of time, squeeze out excess moisture, and fold them into the chicken mixture before stuffing the shells.
- → How should I store and reheat leftovers?
Store covered in the refrigerator for up to 3 days. Reheat in a 350°F oven covered with foil for 15-20 minutes until warmed through, or microwave individual portions. Add a splash of cream or milk when reheating to restore sauce creaminess if needed.
- → What side dishes pair well with this entree?
A crisp green salad with vinaigrette provides a refreshing contrast to the rich, creamy pasta. Garlic bread is perfect for soaking up extra sauce. Steamed broccoli or roasted vegetables also complement the dish nicely for a balanced meal.