Chicken Alfredo Stuffed Shells (Printable View)

Jumbo shells filled with creamy chicken and Alfredo sauce, then baked until bubbly and golden for a comforting Italian-American main dish.

# What You'll Need:

→ 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 parsley for garnish, optional

# How To Make It:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Cook jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.
03 - In a large bowl, combine shredded chicken, ricotta, mozzarella, Parmesan, parsley, egg, garlic powder, salt, and pepper. Mix until well combined.
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 Alfredo sauce on the bottom of the prepared baking dish.
06 - Fill each cooked pasta shell with approximately 2 tablespoons of chicken mixture and arrange them in the dish.
07 - Pour remaining Alfredo sauce evenly over the filled shells.
08 - Sprinkle mozzarella and Parmesan cheese over the sauce.
09 - Cover with foil and bake for 20 minutes.
10 - Remove foil and bake for an additional 10 minutes until bubbly and golden brown.
11 - Allow to cool for 5 minutes before garnishing with parsley and serving.

# Expert Advice:

01 -
  • Every shell is like a little treasure chest of creamy chicken and cheese that stays perfectly portioned.
  • It looks fancy enough for company but uses ingredients you probably already have on hand.
  • Leftovers actually get better the next day when all the flavors meld together in the fridge.
  • You can prep the whole thing in the morning and just pop it in the oven when youre ready to eat.
02 -
  • Do not overcook the pasta shells or they will tear when you try to stuff them, al dente is your safety zone.
  • Let the shells cool for a few minutes after draining so you can handle them without burning your fingers off.
  • If your Alfredo sauce looks too thick, whisk in a splash of pasta water or cream to loosen it up before pouring.
  • Cover the dish with foil shiny side down so it does not stick to the cheese on top.
03 -
  • Use a small cookie scoop to fill the shells quickly and evenly, it is faster and neater than a spoon.
  • Make the filling and sauce the night before, then stuff and bake the next day for an even easier dinner.
  • Freeze unbaked stuffed shells in a foil pan, then bake from frozen adding 15 extra minutes covered.
  • Save your pasta water before draining, a few tablespoons whisked into the Alfredo sauce makes it cling to the shells better.
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