Chicken Alfredo Stuffed Shells (Printer-Friendly)

Jumbo pasta shells filled with creamy chicken Alfredo mixture, then baked until golden and bubbling.

# 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 fresh parsley, chopped
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 - Fresh parsley, chopped for garnish (optional)

# How To Make:

01 - Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish with cooking spray or butter.
02 - Bring a large pot of salted water to boil. Add jumbo pasta shells and cook according to package directions until al dente. Drain in a colander and set aside to cool slightly.
03 - In a large mixing bowl, combine shredded chicken, ricotta cheese, mozzarella cheese, Parmesan cheese, fresh parsley, egg, garlic powder, salt, and black pepper. Mix thoroughly until all ingredients are evenly distributed.
04 - Melt butter in a saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Pour in heavy cream and bring to a gentle simmer. Gradually whisk in Parmesan cheese until the sauce is smooth and thickened. Season with nutmeg if desired, salt, and pepper to taste.
05 - Spread 1/2 cup of the prepared Alfredo sauce evenly across the bottom of the prepared baking dish.
06 - Spoon approximately 2 tablespoons of the chicken filling into each cooked pasta shell. Arrange filled shells in a single layer in the baking dish, nestling them together.
07 - Pour the remaining Alfredo sauce evenly over all filled shells, ensuring thorough coverage.
08 - Sprinkle the top evenly with shredded mozzarella cheese and grated Parmesan cheese.
09 - Cover the baking dish tightly with aluminum foil. Bake for 20 minutes at 375°F.
10 - Remove foil and continue baking for an additional 10 minutes until the surface is bubbly and golden brown.
11 - Remove from oven and allow to cool for 5 minutes. Garnish with fresh chopped parsley if desired before serving.

# Expert Tips:

01 -
  • Every shell holds a surprise of creamy chicken and three kinds of cheese that melt together into pure comfort
  • It looks impressive enough for company but forgiving enough that even imperfect stuffing still tastes incredible
  • Leftovers reheat beautifully and somehow taste even better the next day when the flavors have mingled overnight
  • You can assemble the whole dish in advance and just pop it in the oven when hunger strikes
02 -
  • Don't overcook the pasta shells or they'll tear when you try to stuff them, I learned this after losing half a box to split shells my first time
  • Let the shells cool for a few minutes after draining so you can handle them without burning your fingers and they're easier to fill
  • Make sure your Alfredo sauce isn't too thick before pouring it over the shells because it needs to seep down into all the gaps
  • If you're making this ahead, assemble everything but wait to add the final cheese topping until right before baking so it stays fresh
03 -
  • Use a small spoon or a piping bag to fill the shells quickly and neatly, especially if you're making a big batch
  • Reserve a cup of pasta cooking water before draining, you can use it to thin the Alfredo sauce if it gets too thick
  • Taste your filling before stuffing the shells and adjust the salt and pepper, since the cheese can vary in saltiness
  • If the edges of your shells start to brown too quickly, tent the dish loosely with foil for the last few minutes of baking
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