Chicken Alfredo Stuffed Shells (Printable)

Tender pasta shells filled with creamy chicken Alfredo and baked until golden. A comforting Italian-American classic that serves 4.

# Required Ingredients:

→ 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

# Directions:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish and set aside.
02 - Bring a large pot of salted water to boil. Add jumbo pasta shells and cook according to package directions until al dente. Drain and set aside to cool slightly.
03 - In a large bowl, combine shredded chicken, ricotta cheese, mozzarella, Parmesan, fresh parsley, egg, garlic powder, salt, and black pepper. Mix thoroughly until well 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 thickened. Season with nutmeg, salt, and pepper to taste.
05 - Spread 1/2 cup of prepared Alfredo sauce evenly across the bottom of the greased baking dish.
06 - Fill each cooled pasta shell with approximately 2 tablespoons of chicken mixture. Arrange filled shells in a single layer in the baking dish.
07 - Pour remaining Alfredo sauce evenly over the filled shells, ensuring all shells are covered.
08 - Sprinkle 1/2 cup shredded mozzarella cheese and 2 tablespoons grated Parmesan cheese over the top.
09 - Cover baking dish with foil and bake for 20 minutes.
10 - Remove foil and bake for an additional 10 minutes until bubbling and golden brown.
11 - Allow dish to cool for 5 minutes. Garnish with fresh chopped parsley and serve.

# Expert Suggestions:

01 -
  • It tastes like restaurant quality Alfredo but costs a fraction of the price and uses ingredients you probably already have.
  • You can assemble the whole dish in the morning, refrigerate it, and pop it in the oven when you get home from work.
  • Leftovers reheat beautifully without drying out, making lunch the next day something to actually look forward to.
  • Even picky eaters devour these because the pasta shells make it feel fun and the creamy filling hides the chicken perfectly.
02 -
  • Don't overcook the shells or they'll tear when you try to stuff them, pull them off the heat when they still have a little bite.
  • If your Alfredo sauce looks too thick, whisk in a splash of pasta water or milk to loosen it up before pouring.
  • Always grease your baking dish well because baked cheese loves to stick and you'll regret skipping this step when you're scrubbing later.
  • Let the filling cool for a few minutes before stuffing if you're using freshly cooked chicken, hot filling can make the shells soggy.
03 -
  • Use a small cookie scoop to fill the shells quickly and evenly, it keeps your hands clean and the portions consistent.
  • If you're making this ahead, assemble everything but don't add the final cheese topping until right before baking so it stays fresh and melts perfectly.
  • Freeze unbaked stuffed shells in a foil pan for up to two months, then bake from frozen adding an extra 15 minutes to the covered baking time.
  • Save a cup of pasta cooking water before draining, you can use it to thin out your Alfredo sauce if it gets too thick or to loosen up leftovers.
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