Chicken Alfredo Stuffed Shells (Printable)

Jumbo pasta shells filled with creamy chicken Alfredo mixture, baked until bubbly and golden—an Italian-American comfort food favorite.

# 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
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

# How-To:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with butter or cooking spray.
02 - Cook jumbo pasta shells 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, mozzarella, Parmesan, 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. Pour in heavy cream and bring to a gentle simmer. Gradually whisk in Parmesan cheese until smooth and creamy. Season with nutmeg, salt, and pepper.
05 - Spread 1/2 cup Alfredo sauce on the bottom of the prepared baking dish.
06 - Fill each cooked pasta shell with approximately 2 tablespoons of chicken filling. Arrange filled shells in a single layer in the baking dish.
07 - Pour remaining Alfredo sauce evenly over the filled shells, ensuring each is adequately coated.
08 - Sprinkle mozzarella and Parmesan cheese evenly over the sauce-covered shells.
09 - Cover baking dish with aluminum foil and bake for 20 minutes at 375°F.
10 - Remove foil and bake for an additional 10 minutes, or until the sauce is bubbly and the cheese topping is golden brown.
11 - Allow the dish to cool for 5 minutes before garnishing with fresh parsley and serving.

# Expert Advice:

01 -
  • Every shell is like a little edible present, packed with creamy chicken and cheese that stays moist under that silky Alfredo blanket.
  • It looks fancy enough for company but comes together with ingredients you probably already have after a rotisserie chicken run.
  • Leftovers reheat beautifully, and honestly taste even better the next day when all those flavors have really settled in together.
02 -
  • Don't overcook the shells in the boiling water or they'll tear when you try to stuff them, aim for just barely tender.
  • If your Alfredo sauce seems too thick, whisk in a splash of pasta water or milk to loosen it up before pouring.
  • Let the shells cool for a minute or two after draining so you can handle them without burning your fingers.
03 -
  • Use a small spoon or cookie scoop to fill the shells quickly and evenly, it keeps your hands clean and the portions consistent.
  • If a shell tears, don't toss it, just press it back together with a little extra cheese mixture and tuck it seam side down in the dish.
  • Let the baked dish rest for five full minutes before serving, it makes scooping out the shells so much cleaner and prettier.
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