Name: Chicken Alfredo Stuffed Shells
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: 12 ounces jumbo pasta shells; 2 cups cooked chicken, shredded; 2 cups ricotta cheese; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1 large egg; 1 teaspoon garlic powder; 1 teaspoon Italian seasoning; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 cups Alfredo sauce (store-bought or homemade); 1/2 cup heavy cream; 1 tablespoon fresh parsley, chopped (for garnish)

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Creamy Chicken Alfredo Stuffed Shells nestled in jumbo pasta shells, all baked to perfection—this dish is an indulgent and comforting meal that’s sure to please. It’s a simple yet flavorful take on classic pasta and chicken Alfredo, perfect for a family dinner or a cozy night in.

Ingredients

12 ounces jumbo pasta shells

2 cups cooked chicken, shredded

2 cups ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 large egg

1 teaspoon garlic powder

1 teaspoon Italian seasoning

1/2 teaspoon salt

1/4 teaspoon black pepper

2 cups Alfredo sauce (store-bought or homemade)

1/2 cup heavy cream

1 tablespoon fresh parsley, chopped (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside to cool.

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

Spread 1/2 cup of Alfredo sauce on the bottom of the prepared baking dish.

Fill each pasta shell with the chicken and cheese mixture, then place them in the baking dish.

In a small bowl, mix the remaining Alfredo sauce with the heavy cream, then pour it over the stuffed shells.

Cover the dish with foil and bake for 20 minutes.

Remove the foil, sprinkle additional mozzarella cheese if desired, and bake for another 10 minutes, or until the cheese is melted and bubbly.

Garnish with fresh parsley and serve warm.

Servings and Timing

Servings: 6 servings

Prep Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Variations

Vegetarian Version: Substitute the chicken with sautéed mushrooms, spinach, or other veggies for a vegetarian option.

Cheese Lovers: Add more mozzarella or even provolone for an extra cheesy filling.

Spicy Kick: Sprinkle some red pepper flakes into the filling or Alfredo sauce for a spicy twist.

Homemade Alfredo: If you’re feeling adventurous, try making your own Alfredo sauce from scratch for a fresh, homemade touch.

Storage/Reheating

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The pasta shells may soften a bit, but they’ll still taste delicious.

Reheating: To reheat, cover the dish with foil and bake at 350°F (175°C) for 15-20 minutes, or until heated through. Alternatively, you can microwave individual portions until hot.

FAQs

Can I use store-bought Alfredo sauce?

Yes, you can absolutely use store-bought Alfredo sauce. If you prefer, you can also make your own from scratch for an even richer flavor.

Can I freeze the stuffed shells?

Yes, you can freeze the stuffed shells before baking. Simply assemble the dish, cover it tightly with foil, and freeze for up to 3 months. To bake, thaw overnight in the refrigerator and follow the original baking instructions.

What kind of chicken should I use?

I recommend using cooked, shredded chicken from a rotisserie chicken or leftover cooked chicken. You can also cook and shred your own chicken breasts or thighs for this dish.

Can I make this dish ahead of time?

Yes, you can prepare the stuffed shells in advance and store them in the fridge until ready to bake. Just cover the dish with foil and refrigerate it for up to 24 hours before baking.

How can I make this recipe spicier?

To add some heat, try adding red pepper flakes, hot sauce, or even some diced jalapeños into the filling or Alfredo sauce.

Conclusion

These Chicken Alfredo Stuffed Shells are the perfect balance of creamy, cheesy, and hearty. Whether I’m making them for a special dinner or a weeknight treat, I can count on this dish to satisfy my cravings. The combination of tender pasta, flavorful filling, and rich Alfredo sauce makes it a comforting meal that’s always a hit with family and friends. Plus, it’s easy to customize to suit your taste preferences, so feel free to get creative.

Recipe:

Chicken Alfredo Stuffed Shells

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Print Recipe

These Chicken Alfredo Stuffed Shells are a delicious, indulgent meal featuring jumbo pasta shells filled with creamy chicken Alfredo, topped with a rich blend of cheese, and baked to perfection. This comforting dish is easy to make, perfect for family dinners, and customizable for every taste.

Total Time: 50 minutes
Yield: 6 servings

Instructions

Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside to cool.
In a large bowl, combine shredded chicken, ricotta cheese, mozzarella cheese, Parmesan cheese, egg, garlic powder, Italian seasoning, salt, and black pepper until well mixed.
Spread 1/2 cup of Alfredo sauce on the bottom of the prepared baking dish.
Stuff each pasta shell with the chicken and cheese mixture, then place them in the baking dish.
In a small bowl, mix the remaining Alfredo sauce with the heavy cream. Pour this mixture over the stuffed shells.
Cover the baking dish with foil and bake for 20 minutes.
Remove the foil, sprinkle additional mozzarella cheese on top if desired, and bake for another 10 minutes, or until the cheese is melted and bubbly.
Garnish with fresh parsley and serve warm.