Name: Chicken Alfredo Stuffed Shells
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: 12 jumbo pasta shells (uncooked); 2 cups cooked chicken, shredded or chopped (about 2 boneless, skinless chicken breasts); 1 1/2 cups ricotta cheese; 1 cup shredded mozzarella cheese (plus extra for topping); 1/4 cup grated Parmesan cheese; 1 tablespoon fresh parsley, chopped (for garnish); 1 teaspoon garlic powder; 1 teaspoon onion powder; Salt and pepper to taste; 1 jar (15 oz) Alfredo sauce; 1/2 cup heavy cream; 2 tablespoons butter; 1/4 teaspoon dried basil; 1/4 teaspoon dried oregano

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Short Description
If you’re looking for the ultimate comfort food that’s creamy, cheesy, and full of flavor, look no further than these Chicken Alfredo Stuffed Shells. Jumbo pasta shells filled with a luscious chicken Alfredo mixture, topped with more creamy sauce and melted cheese, make for an irresistible dish that’s perfect for any occasion. It’s everything you love about Alfredo pasta, but in a fun, stuffed shell form!

Why You’ll Love This Recipe?
There’s something about stuffed pasta that just makes dinner feel special. These Chicken Alfredo Stuffed Shells are no exception. The rich, creamy Alfredo sauce envelopes tender chicken and gooey cheese, all stuffed inside large pasta shells for a comforting bite every time. Whether you’re cooking for your family or having friends over for dinner, this dish is sure to impress. Plus, it’s easy to make and perfect for leftovers!

Ingredients
Here’s a sneak peek at the key ingredients you’ll need to make these delicious stuffed shells (you’ll find the full list below):

Jumbo pasta shells
Chicken breast (cooked and shredded)
Alfredo sauce (homemade or store-bought)
Ricotta cheese
Mozzarella cheese
Parmesan cheese
Garlic and Italian seasoning

For the full ingredient list and measurements, keep scrolling!

Directions

Step 1: Cook the Pasta Shells
Start by cooking the jumbo pasta shells according to the package instructions. You’ll want them al dente, as they will continue to cook in the oven. Once they’re cooked, drain and lay them flat on a baking sheet to cool. This prevents them from sticking together while you prepare the filling.

Step 2: Prepare the Chicken
While the pasta is cooking, take your chicken breast and cook it through in a skillet. Season with salt, pepper, and garlic powder for flavor. Once cooked, let the chicken rest for a few minutes, then shred it using two forks or chop it into small bite-sized pieces.

Step 3: Make the Alfredo Filling
In a large bowl, mix the shredded chicken with ricotta cheese, a cup of mozzarella cheese, and half a cup of Parmesan cheese. Stir in a bit of garlic and Italian seasoning for extra flavor. You want the filling to be cheesy, creamy, and flavorful, so taste as you go to make sure it’s seasoned just right.

Step 4: Stuff the Shells
Now it’s time to stuff those pasta shells! Take each cooked shell and fill it generously with the chicken and cheese mixture. Be careful not to overstuff, but make sure each shell is packed with enough filling to hold its shape.

Step 5: Assemble the Dish
Preheat your oven to 375°F. Spread a thin layer of Alfredo sauce on the bottom of a baking dish. This will prevent the shells from sticking. Place the stuffed shells in the dish, seam-side down, making sure they fit snugly. Once all the shells are in the dish, pour the remaining Alfredo sauce over the top. Sprinkle the remaining mozzarella and Parmesan cheeses evenly over the top.

Step 6: Bake the Stuffed Shells
Cover the baking dish with foil and bake for 25 minutes. After that, remove the foil and bake for another 10-15 minutes, or until the cheese is bubbly and golden brown. This step gives the dish that perfectly melted, slightly crispy cheese topping.

Step 7: Let it Cool and Serve
Once out of the oven, let the stuffed shells rest for a few minutes. This helps everything set up and makes them easier to serve. Slice into those cheesy, creamy shells and enjoy!

Expert Tips and Tricks

Make-Ahead: These stuffed shells are perfect for meal prepping. You can assemble the dish the day before, refrigerate it, and bake it when you’re ready to eat. It also freezes beautifully if you want to make it in advance for a quick dinner later.
Chicken Options: You can use rotisserie chicken for an even quicker version. Just shred the chicken and mix it with the ricotta and Alfredo sauce—it’s a huge time-saver!
Extra Creaminess: For an extra creamy filling, you can add a bit of heavy cream or cream cheese to the ricotta mixture. It will make the stuffing even richer.
Make it Spicy: If you like a little heat, sprinkle some red pepper flakes in the Alfredo sauce or mix in a bit of hot sauce with the chicken filling for a flavorful kick.

Recipe Variations and Possible Substitutions

Vegetarian Version: You can easily make a vegetarian version by swapping the chicken for sautéed spinach and mushrooms. These vegetables will complement the creamy Alfredo sauce beautifully.
Cheese Swap: If you’re not a fan of ricotta, you can replace it with cottage cheese for a lighter option. Or, use a blend of different cheeses like provolone or Monterey Jack for a different flavor.
Alfredo Sauce Variations: While store-bought Alfredo sauce is convenient, you can make your own! Try my homemade creamy garlic Alfredo sauce for an extra burst of flavor.

Serving and Pairing Suggestions

Garlic Bread: Serve with a side of garlic bread to soak up any leftover Alfredo sauce.
Simple Salad: A light salad with fresh greens and a tangy vinaigrette balances the richness of the stuffed shells beautifully.
Roasted Vegetables: Roasted broccoli, zucchini, or Brussels sprouts make for the perfect side dishes to complement the cheesy, creamy shells.

Storage and Reheating Tips

Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Reheating: To reheat, place the shells in a baking dish, cover with foil, and heat in a 350°F oven for about 15-20 minutes, or until warmed through. You can also microwave individual portions, but the oven will help keep the cheese nice and melty.

4 FAQs

Can I make these shells ahead of time?
Yes! You can assemble them the day before, refrigerate, and bake when you’re ready. It saves time and makes for a great make-ahead meal.

Can I freeze Chicken Alfredo Stuffed Shells?
Definitely! Once assembled, cover the dish tightly with foil and freeze for up to 3 months. When you’re ready to bake, thaw it in the fridge overnight and bake as usual.

Can I use something other than chicken?
Yes! You can use ground turkey, sausage, or even a combination of vegetables like mushrooms, spinach, or artichokes for a meatless option.

Can I use a different type of pasta?
If you can’t find jumbo shells, you can substitute with manicotti or even large pasta tubes, though the stuffing may be a bit trickier to fill.

Conclusion

Chicken Alfredo Stuffed Shells are a dream come true for any pasta lover. With their creamy, cheesy filling, rich Alfredo sauce, and tender pasta, they’re the ultimate comfort food that’s sure to please. Whether you’re cooking for family or friends, this dish is sure to be a hit. Easy to make, super satisfying, and full of flavor, it’s one of those recipes you’ll want to make again and again!

Chicken Alfredo Stuffed Shells

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Author: Emily
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 4–6 servings 1x
Category: Main Course
Method: Baked
Cuisine: Italian, American

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Description

These Chicken Alfredo Stuffed Shells are the ultimate comfort food! Jumbo pasta shells are stuffed with creamy, seasoned chicken and smothered in rich Alfredo sauce. Topped with melted mozzarella cheese, this dish is an absolute crowd-pleaser that’s perfect for dinner or special occasions!

Instructions

Cook the pasta: Preheat your oven to 375°F (190°C). Cook the jumbo pasta shells in a large pot of salted boiling water according to the package instructions until al dente. Drain and set aside to cool slightly.
Prepare the filling: In a mixing bowl, combine the shredded chicken, ricotta cheese, mozzarella cheese, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Stir until well mixed.
Make the Alfredo sauce: In a saucepan, melt the butter over medium heat. Add the heavy cream, garlic powder, basil, and oregano. Stir and bring the mixture to a simmer. Cook for 2-3 minutes until the sauce thickens slightly.
Assemble the stuffed shells:
- Spread 1/4 cup of the Alfredo sauce on the bottom of a 9×13-inch baking dish.
- Stuff each cooked pasta shell with the chicken and cheese mixture and place them in the baking dish.
Top with sauce and cheese: Pour the remaining Alfredo sauce over the stuffed shells, covering them evenly. Sprinkle the top with additional shredded mozzarella cheese.
Bake: Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is melted and bubbly.
Serve: Garnish with fresh parsley before serving. Enjoy!

Notes

You can use rotisserie chicken to save time, or add spinach or mushrooms to the filling for extra flavor.
For a lighter version, use a reduced-fat Alfredo sauce and ricotta cheese.
To make ahead, assemble the dish and refrigerate it for up to 24 hours before baking.