Chicken Alfredo Stuffed Shells

There was a Tuesday night when the fridge had leftover rotisserie chicken and a box of jumbo shells I'd been meaning to use for weeks. I stood there staring at them, tired from work, craving something rich and warm but not wanting to follow a complicated recipe. That's when I grabbed the ricotta, some cream, and a wedge of Parmesan and just started mixing. What came out of the oven that night became my favorite way to use up chicken—creamy, cheesy, and so satisfying that my partner asked for it again the next week.

I made this for a small dinner party once, and I remember feeling nervous because one of my guests was Italian and very particular about pasta. But when she took her first bite and smiled, then asked if I'd share the recipe, I knew I'd done something right. She told me it reminded her of something her nonna used to make, but with a fun American twist. That night, this dish stopped being just a weeknight solution and became something I was proud to serve to anyone.

Ingredients

• Jumbo pasta shells: These big shells are perfect for stuffing because they hold so much filling, and I've learned to cook them just until al dente so they don't tear when you fill them.
• Cooked chicken breast: Rotisserie chicken is my secret shortcut here, it's already seasoned and saves so much time, plus the meat stays moist and flavorful.
• Whole milk ricotta cheese: This gives the filling that light, creamy texture, and I always use whole milk ricotta because the low fat versions can be grainy and bland.
• Shredded mozzarella cheese: It melts beautifully and gives you those stretchy, cheesy pulls that make this dish irresistible.
• Grated Parmesan cheese: The nutty, salty punch of good Parmesan is what makes the Alfredo sauce taste authentic, so don't skip the real stuff.
• Fresh parsley: A handful of chopped parsley brightens everything up and adds a fresh note to all that richness.
• Egg: This binds the filling together so it doesn't fall apart when you're stuffing the shells.
• Garlic powder: I use this in the filling for a mellow garlic flavor that doesn't overpower the cheese.
• Unsalted butter: The base of a good Alfredo sauce, and using unsalted lets you control the seasoning perfectly.
• Fresh garlic: Sautéed garlic in butter is the moment your kitchen starts to smell amazing, and it infuses the cream with so much flavor.
• Heavy cream: This is what makes the Alfredo sauce silky and rich, there's no substitute that works quite as well.
• Nutmeg: Just a tiny pinch adds a warm, subtle depth to the sauce that people notice but can't quite place.

Instructions

Get the oven ready:

Preheat your oven to 375°F and lightly grease a 9x13 inch baking dish so nothing sticks. This step seems small, but it makes cleanup so much easier later.

Cook the shells:

Boil the jumbo shells until they're just al dente, then drain and let them cool enough to handle. I like to lay them out on a baking sheet so they don't stick together while I make the filling.

Mix the filling:

In a big bowl, combine the chicken, ricotta, mozzarella, Parmesan, parsley, egg, garlic powder, salt, and pepper until everything is evenly mixed. It should look creamy and thick, almost like a chunky cheese dip.

Make the Alfredo sauce:

Melt the butter in a saucepan over medium heat, then add the minced garlic and let it sizzle for about a minute until it smells incredible. Pour in the heavy cream, let it simmer gently, then whisk in the Parmesan until the sauce is smooth and coats the back of a spoon.

Sauce the dish:

Spread half a cup of that Alfredo sauce on the bottom of your baking dish. This keeps the shells from sticking and gives them a creamy base to sit on.

Stuff the shells:

Fill each shell with about two tablespoons of the chicken mixture, using a spoon or your hands if that's easier. Arrange them snugly in the dish so they all fit nicely.

Top with sauce and cheese:

Pour the rest of the Alfredo sauce over the shells, then sprinkle with mozzarella and Parmesan. The cheese on top will get golden and bubbly in the oven.

Bake covered:

Cover the dish with foil and bake for 20 minutes. This lets the shells heat through and the flavors meld without the top burning.

Finish uncovered:

Take off the foil and bake for another 10 minutes until the cheese is golden and the sauce is bubbling around the edges. Let it cool for five minutes before serving so you don't burn your mouth on molten cheese.

Pin It

One winter evening, I made these shells while snow piled up outside, and the smell of garlic and cream filled the whole house. My kids came running into the kitchen asking what smelled so good, and when we sat down to eat, it felt like the kind of cozy, together moment that makes cooking worth it. That's when I realized this dish wasn't just about the food, it was about creating warmth and comfort when we needed it most.

Making It Your Own

I've played around with this recipe a lot over the years, and it's so forgiving. Sometimes I fold in sautéed spinach or mushrooms for extra flavor and to sneak in some vegetables. Other times, I use leftover turkey after Thanksgiving, and it works just as well. If you want a little kick, a pinch of red pepper flakes in the Alfredo sauce adds a nice warmth without overpowering the creaminess. The beauty of this dish is that it adapts to whatever you have on hand, and it always turns out delicious.

Storing and Reheating

Leftovers are almost better the next day because the flavors have had time to meld together. I store them in an airtight container in the fridge for up to three days, and when I reheat them, I add a splash of milk or cream and cover with foil to keep the shells from drying out. You can also freeze the assembled dish before baking, just thaw it overnight in the fridge and bake as directed. It's such a lifesaver to have a pan of these ready to go on a busy night.

Serving Suggestions

These shells are rich and filling, so I like to serve them with something light and crisp to balance everything out. A simple arugula salad with lemon vinaigrette cuts through the creaminess perfectly, and garlic bread is always a hit for soaking up any extra sauce on the plate. If you're feeling fancy, a glass of white wine like Chardonnay or Pinot Grigio pairs beautifully with the Alfredo flavors.

• Make sure your baking dish is big enough so the shells aren't crammed, or they won't cook evenly.
• If you're short on time, store bought Alfredo sauce works in a pinch, just warm it up and add a little extra Parmesan for richness.
• Garnish with fresh parsley right before serving, it adds a pop of color and a hint of freshness that makes the dish feel complete.

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This is the kind of dish that makes you feel like you've really cooked something special, even though it's not complicated at all. Every time I pull it out of the oven and see those golden, bubbling shells, I'm reminded why I fell in love with cooking in the first place.

Recipe Questions & Answers

→ Can I prepare this dish ahead of time?

Yes, you can assemble the stuffed shells up to 24 hours in advance. Cover with foil and refrigerate, then bake when ready. Add 5-10 minutes to baking time if starting from cold.

→ What's the best way to cook jumbo pasta shells?

Cook according to package directions until al dente, which typically takes 10-12 minutes. Drain well and let cool slightly before filling to prevent tearing.

→ How do I make a smooth Alfredo sauce?

Melt butter with garlic first, add cream slowly while heating gently, then gradually whisk in Parmesan cheese. Avoid high heat to prevent curdling.

→ What can I substitute for heavy cream?

Half-and-half or whole milk can work, though the sauce will be less rich. For a lighter option, try a cream and milk combination or cashew cream.

→ How should I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat covered at 350°F for 15-20 minutes until heated through, or microwave individual portions.

→ Is this dish suitable for freezing?

Yes, assemble before baking and freeze up to 3 months. Thaw overnight in the refrigerator, then bake as directed, adding extra time if needed.