Chicken Alfredo Stuffed Shells
Ingredients (serves 4–6)
For the Shells:
20–24 jumbo pasta shells
2 cups cooked chicken, shredded (rotisserie works great!)
1½ cups ricotta cheese
1 cup mozzarella cheese, shredded
½ cup Parmesan cheese, grated
1 egg
1 tsp garlic powder
1 tsp Italian seasoning (or parsley, basil, oregano mix)
Salt & pepper to taste
For the Alfredo Sauce:
3 tbsp butter
3 cloves garlic, minced
1½ cups heavy cream (or half-and-half for lighter version)
1 cup grated Parmesan cheese
Salt & pepper to taste
Optional Garnish:
Chopped parsley
Extra Parmesan
👩🍳 Instructions
Cook the shells:
Boil jumbo shells in salted water until just al dente (about 9–10 minutes). Drain and set aside on parchment paper so they don’t stick.
Make the Alfredo sauce:
In a saucepan, melt butter over medium heat.
Add minced garlic and cook for 1 minute until fragrant.
Stir in heavy cream and bring to a gentle simmer (don’t boil).
Whisk in Parmesan cheese until smooth and creamy.
Season with salt and pepper to taste.
Remove from heat.
Prepare the filling:
In a large bowl, mix:
Shredded chicken
Ricotta cheese
1 cup mozzarella
½ cup Parmesan
Egg
Garlic powder, Italian seasoning, salt & pepper
Stuff the shells:
Fill each cooked shell with about 2 tablespoons of the chicken mixture.
Assemble the dish:
Spread ½ cup Alfredo sauce on the bottom of a greased 9×13-inch baking dish.
Arrange stuffed shells in a single layer.
Pour remaining Alfredo sauce evenly over the top.
Sprinkle with extra mozzarella and Parmesan if desired.
Bake:
Cover with foil and bake at 375°F (190°C) for 20 minutes.
Remove foil and bake another 10 minutes until hot and bubbly with golden cheese.
Garnish & serve:
Sprinkle with parsley and serve warm!
Chicken Alfredo Stuffed Shells are a comforting and flavorful meal that combines tender jumbo pasta shells with a luscious mixture of cheeses and shredded chicken, all enveloped in a creamy Alfredo sauce. This dish is perfect for feeding a family or preparing ahead for a crowd. To make the cooking process smoother, start by boiling the jumbo shells until they reach just al dente — firm enough to hold the filling without becoming mushy after baking. Lining the drained shells on parchment paper prevents them from sticking together, making stuffing easier. The Alfredo sauce plays a starring role in this dish. Using fresh garlic sautéed in butter enhances the sauce's aroma, while whisking in Parmesan cheese provides a rich, savory depth. For a lighter version, substitute half-and-half for heavy cream without compromising creaminess. The filling blends shredded rotisserie chicken with ricotta, mozzarella, Parmesan cheese, and Italian seasonings, creating a balanced, cheesy, and flavorful mixture. The addition of a beaten egg helps bind the filling, ensuring it stays nicely packed inside each shell. Assembling the dish in a baking pan involves layering a base of Alfredo sauce to prevent sticking and add moisture, arranging the stuffed shells in a single layer, and pouring over the remaining sauce. Topping with extra mozzarella and Parmesan cheese before baking creates a golden, bubbly crust that’s irresistible. Baking covered initially allows the flavors to meld and the shells to heat through gently, while uncovering towards the end encourages browning and crisp cheese edges. Garnish with chopped parsley and additional Parmesan for freshness and an elegant finish. This recipe is versatile too — try adding sautéed spinach or mushrooms to the filling for extra veggies, or swap rotisserie chicken for leftover cooked chicken to reduce prep time. Serve with a crisp green salad or garlic bread for a complete, satisfying meal. Enjoy making this Chicken Alfredo Stuffed Shells recipe that combines simplicity, richness, and hearty comfort—perfect for any occasion and guaranteed to please.
