Chicken Alfredo Stuffed Shells

The first batch I made ended up with shells stuck together in a clump because I didn't oil them after draining. My husband still ate three of them anyway, scraping cheese off the casserole dish. That's when I knew this recipe was a keeper. The creamy filling paired with tender pasta and bubbly Alfredo sauce turned a weeknight dinner into something my family asks for by name. Now I make it every few weeks, and I've learned all the little tricks to keep those shells perfect.

I remember making this for my sister's birthday dinner one February evening. She had just moved into her first apartment and I wanted to bring her something comforting that would also give her leftovers for the week. When I opened the foil after baking, steam rolled up and the whole kitchen smelled like a little Italian bistro. She took one bite and immediately asked me to text her the recipe. That night we sat on her living room floor with mismatched plates, talking about everything and nothing while the snow piled up outside.

Ingredients

• Jumbo pasta shells: These are the heroes of the dish, buy an extra box because a few always tear during cooking and you'll want backups.
• Cooked chicken breast: Rotisserie chicken is my go to shortcut here, the seasoning adds extra flavor and saves you from poaching or baking plain chicken.
• Whole milk ricotta cheese: Don't skip the whole milk version, it keeps the filling creamy and rich instead of grainy or watery.
• Shredded mozzarella cheese: I use the block kind and shred it myself because pre shredded has coating that can make the sauce gritty.
• Grated Parmesan cheese: Freshly grated melts into the sauce like a dream, the stuff in the green can just doesn't compare.
• Fresh parsley: This brightens everything up and makes the dish look less beige, plus it adds a tiny fresh note to all that richness.
• Large egg: It binds the filling together so it doesn't spill out when you bite into a shell.
• Garlic powder: I add this to the filling for a mellow garlic flavor that doesn't overpower the cheese.
• Unsalted butter: Starting the Alfredo sauce with butter and garlic creates a fragrant base that coats your spoon before you even add the cream.
• Fresh garlic cloves: Minced garlic sautéed in butter smells like heaven and gives the sauce its soul.
• Heavy cream: This is what makes Alfredo sauce silky and luscious, no substitutes will give you the same texture.
• Nutmeg: A tiny pinch adds warmth and complexity, it's optional but I never skip it once I learned this trick from my Italian neighbor.

Instructions

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Prep Your Oven and Dish:

Preheat your oven to 375°F and grease a 9x13 inch baking dish with a little butter or cooking spray. This keeps the sauce from sticking and makes cleanup so much easier later.

Cook the Shells:

Boil the jumbo shells in salted water until they're al dente, slightly firm because they'll keep cooking in the oven. Drain them gently and toss with a drizzle of olive oil to keep them from gluing together while you make the filling.

Mix the Chicken Filling:

In a large bowl, combine the shredded chicken, ricotta, mozzarella, Parmesan, parsley, egg, garlic powder, salt, and pepper. Stir it all together until it looks like a thick, creamy mixture that holds its shape on a spoon.

Make the Alfredo Sauce:

Melt butter in a saucepan over medium heat, add the minced garlic and let it sizzle for about a minute until your kitchen smells amazing. Pour in the heavy cream and bring it to a gentle simmer, then whisk in the Parmesan cheese slowly until the sauce thickens and turns glossy, seasoning with nutmeg, salt, and pepper.

Layer the Dish:

Spread half a cup of Alfredo sauce on the bottom of your baking dish so the shells don't stick. This also gives you extra sauce in every bite which is never a bad thing.

Stuff the Shells:

Hold each shell in your palm and spoon about two tablespoons of the chicken mixture inside, nestling them snugly in the dish. I like to line them up in rows so they all fit and look pretty when you bring the dish to the table.

Pour and Top:

Drizzle the remaining Alfredo sauce over the stuffed shells, making sure each one gets coated. Sprinkle the mozzarella and Parmesan on top, this will turn golden and bubbly and crispy in all the right ways.

Bake Covered:

Cover the dish with foil and bake for 20 minutes so everything heats through and the flavors meld together. The foil traps steam and keeps the shells tender.

Finish Uncovered:

Remove the foil and bake for another 10 minutes until the cheese on top is golden and bubbling at the edges. The smell will make everyone wander into the kitchen asking when dinner will be ready.

Rest and Serve:

Let the dish sit for five minutes before serving, this helps the sauce thicken slightly so it doesn't run all over the plate. Garnish with a little fresh parsley and watch people dig in.

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One Sunday afternoon I made a double batch of these for a potluck at church. I watched a little boy pile four shells onto his plate, and his mom looked mortified until he came back and told her it was the best thing he'd ever eaten. She asked for the recipe right there in the fellowship hall. That's the thing about this dish, it turns strangers into friends and regular dinners into memories. It's comfort food that actually delivers on the comfort part.

How to Store and Reheat Leftovers

I always make extra because these shells taste even better the next day after the flavors have had time to marry in the fridge. Let them cool completely, then cover the dish tightly with plastic wrap or transfer individual portions to airtight containers. They'll keep in the refrigerator for up to three days. To reheat, I cover them loosely with foil and warm them in a 350°F oven for about 15 minutes, or you can microwave individual servings for a minute or two. The sauce might look a little separated when cold, but it comes back together beautifully once heated.

Ways to Make It Your Own

The beauty of stuffed shells is how flexible they are once you nail the basic technique. I've stirred sautéed spinach into the filling when I'm feeling virtuous, and I've added crumbled bacon when I'm not. Sometimes I use half chicken and half Italian sausage for a deeper flavor, or I'll toss in some sun dried tomatoes for a tangy surprise. A friend of mine swears by adding a layer of pesto under the Alfredo sauce. Once you've made it the classic way a couple times, start experimenting and see what your family loves.

What to Serve Alongside

This dish is rich and creamy, so I always serve it with something bright and crunchy to balance it out. A simple arugula salad with lemon vinaigrette cuts through the cheese perfectly, and garlic bread is non negotiable in my house because you need something to soak up every drop of that Alfredo sauce. Roasted broccoli or green beans work well too if you want a warm vegetable on the side. Keep the sides light and let the shells be the star of the dinner table.

• Toss together a quick Caesar salad with shaved Parmesan and crunchy croutons.
• Roast asparagus with olive oil, salt, and a squeeze of lemon for a fresh contrast.
• Warm up some crusty Italian bread and brush it with garlic butter for dipping into the extra sauce.

Grind fresh meat, make sausages, and shred vegetables quickly for homemade burgers, meatballs, and everyday recipes.

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This recipe has become one of those dishes I turn to when I want to feel like I'm taking care of the people I love without spending all evening in the kitchen. It's warm, indulgent, and somehow always tastes like a hug on a plate.

Recipe Questions & Answers

→ Can I make this dish ahead of time?

Yes, you can assemble the stuffed shells up to 24 hours in advance. Cover the baking dish tightly with foil and refrigerate. When ready to bake, add 5-10 minutes to the cooking time since the dish will be cold. You can also freeze the assembled shells for up to 2 months; thaw overnight in the refrigerator before baking.

→ What type of pasta shells work best?

Jumbo pasta shells are ideal because they hold the filling without tearing. They're larger and sturdier than regular shells. When cooking, aim for al dente texture since the shells will soften slightly during baking. Avoid overcooking them, or they'll become mushy.

→ How can I make the Alfredo sauce from scratch?

Melt butter over medium heat, add minced garlic, and sauté for about a minute until fragrant. Pour in heavy cream and let it warm gently without boiling. Gradually whisk in grated Parmesan cheese until it creates a smooth, creamy sauce. Season with nutmeg, salt, and pepper to taste for a rich, authentic Alfredo.

→ What are good substitutions for the chicken?

Cooked turkey works wonderfully as a leaner alternative. Rotisserie chicken is convenient and saves preparation time. For a vegetarian option, substitute the chicken with sautéed spinach, mushrooms, or broccoli mixed into the ricotta filling.

→ Can I use different cheeses in the filling?

While ricotta, mozzarella, and Parmesan are traditional, you can experiment with fontina, provolone, or asiago for different flavor profiles. Keep the ratio similar to prevent the filling from becoming too watery or dry. Avoid very soft cheeses that may make the filling runny.

→ How do I know when the dish is done baking?

The stuffed shells are ready when the sauce is bubbling around the edges and the top is golden brown. If the edges brown too quickly, cover loosely with foil and continue baking. The internal temperature of the chicken should reach 165°F (74°C).