Chicken Alfredo Stuffed Shells (Printable Version)

Tender jumbo shells filled with creamy chicken Alfredo, baked until golden and bubbling. Pure Italian-American comfort in every bite.

# Components:

→ Pasta

01 - 16 jumbo pasta shells

→ Chicken Filling

02 - 2 cups cooked chicken breast, shredded or diced
03 - 1 cup whole milk ricotta cheese
04 - 1 cup shredded mozzarella cheese
05 - 1/2 cup grated Parmesan cheese
06 - 2 tablespoons chopped fresh parsley
07 - 1 large egg
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper

→ Alfredo Sauce

11 - 2 tablespoons unsalted butter
12 - 2 cloves garlic, minced
13 - 1 cup heavy cream
14 - 1 cup grated Parmesan cheese
15 - 1/4 teaspoon nutmeg, optional
16 - Salt and pepper to taste

→ Topping

17 - 1/2 cup shredded mozzarella cheese
18 - 2 tablespoons grated Parmesan cheese
19 - Chopped fresh parsley for garnish, optional

# Directions:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or butter.
02 - Cook jumbo pasta shells according to package instructions until al dente. Drain thoroughly and set aside to cool slightly.
03 - In a large bowl, combine shredded chicken, ricotta cheese, mozzarella cheese, Parmesan cheese, fresh parsley, egg, garlic powder, salt, and black pepper. Mix until fully incorporated.
04 - Melt butter in a saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in heavy cream and bring to a gentle simmer. Gradually whisk in Parmesan cheese until smooth and thickened. Season with nutmeg if using, salt, and pepper.
05 - Spread 1/2 cup of prepared Alfredo sauce evenly on the bottom of the prepared baking dish.
06 - Fill each cooked pasta shell with approximately 2 tablespoons of chicken mixture. Arrange filled shells in the baking dish in a single layer.
07 - Pour remaining Alfredo sauce evenly over the filled shells, ensuring even coverage.
08 - Sprinkle shredded mozzarella cheese and grated Parmesan cheese uniformly over the top.
09 - Cover baking dish with aluminum foil and bake for 20 minutes.
10 - Remove foil and bake for an additional 10 minutes until the dish is bubbly and golden brown. Allow to cool for 5 minutes before serving.
11 - Garnish with chopped fresh parsley if desired and serve immediately.

# Expert Tips:

01 -
  • It tastes like restaurant-quality comfort food but comes together in under an hour on a weeknight.
  • The creamy chicken filling stays moist and flavorful even after baking, no dry chicken disasters here.
  • Leftovers reheat beautifully, so you can pack them for lunch or enjoy them the next day without any loss of flavor.
  • Kids and picky eaters love the familiar pasta shape and cheesy goodness, making dinnertime stress-free.
02 -
  • Don't overcook the pasta shells or they'll tear when you try to stuff them, aim for al dente and handle them gently.
  • Spread sauce on the bottom of the dish before adding the shells, otherwise they'll stick and the bottoms will burn.
  • Let the filling cool slightly before stuffing if you're working with freshly cooked chicken, it makes handling much easier.
  • Cover the dish with foil for the first part of baking to keep the shells moist, then uncover to get that golden, bubbly top.
03 -
  • Cook a few extra shells in case some tear, it's easier than running out and trying to stretch the filling.
  • Use a small spoon or a piping bag to fill the shells neatly, it's faster and keeps your hands clean.
  • Taste the Alfredo sauce before pouring it over the shells and adjust the seasoning, it should be rich and flavorful on its own.
  • If the sauce looks too thick, whisk in a splash of pasta water or milk to loosen it before baking.
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