Chicken Alfredo Stuffed Shells (Printer Version)

Jumbo pasta shells stuffed with creamy chicken and Alfredo filling, then baked until golden. Serves 4 in under an hour.

# 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, optional
16 - Salt and pepper to taste

→ Topping

17 - 1/2 cup shredded mozzarella cheese
18 - 2 tablespoons grated Parmesan cheese
19 - Chopped parsley for garnish, optional

# How to Make It:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to boil. Add jumbo pasta shells and cook according to package directions until al dente. Drain carefully and set aside to cool slightly.
03 - In a large mixing bowl, combine shredded chicken, ricotta cheese, mozzarella, Parmesan, fresh parsley, egg, garlic powder, salt, and pepper. Mix until well combined and uniform.
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 sauce reaches a smooth, thickened consistency. Season with nutmeg if desired, salt, and pepper to taste.
05 - Spread 1/2 cup of Alfredo sauce evenly across the bottom of the prepared baking dish.
06 - Spoon approximately 2 tablespoons of chicken filling into each cooled pasta shell. Arrange filled shells in a single layer over the sauce in the baking dish.
07 - Pour remaining Alfredo sauce evenly over the filled shells, ensuring all are adequately coated.
08 - Sprinkle shredded mozzarella and grated Parmesan cheese over the top of the shells.
09 - Cover the baking dish with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until the cheese is bubbly and golden brown.
10 - Remove from oven and let cool for 5 minutes. Garnish with fresh chopped parsley if desired before serving.

# Expert Advice:

01 -
  • It turns simple leftover chicken into something that feels like a special occasion dinner without any fuss.
  • The shells hold all that creamy Alfredo filling perfectly, so every bite is rich and comforting.
  • You can prep the whole thing ahead and just pop it in the oven when you're ready to eat.
  • It's the kind of dish that makes everyone at the table go quiet for a minute because they're too busy enjoying it.
02 -
  • Don't overcook the pasta shells or they'll tear when you try to stuff them, I learned this the hard way when half my shells split open the first time I made this.
  • Let the Alfredo sauce simmer gently and whisk constantly when adding the Parmesan, or it can turn grainy instead of smooth.
  • If your filling seems too thick, add a splash of cream or milk to loosen it up so it's easier to spoon into the shells.
  • Always let the dish rest for a few minutes after baking, the sauce thickens as it cools and makes serving so much neater.
03 -
  • Use a small spoon or a piping bag to fill the shells quickly and neatly, it saves so much time and keeps your hands from getting too messy.
  • Taste your Alfredo sauce before pouring it over the shells and adjust the seasoning, a little extra salt or a squeeze of lemon can make all the difference.
  • If the sauce looks too thick, thin it with a splash of pasta cooking water or cream so it coats the shells evenly instead of clumping.
  • Let the dish sit uncovered for the last few minutes of baking if you want an extra golden, crispy cheese topping.
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