Chicken Alfredo Stuffed Shells (Printable)

Jumbo pasta shells filled with creamy chicken and Alfredo, baked until golden. Comfort food that serves four in under an hour.

# What You’ll Use:

→ 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:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish and set aside.
02 - Cook jumbo pasta shells according to package directions until al dente. Drain thoroughly and allow to cool slightly before handling.
03 - In a large mixing bowl, combine shredded chicken, ricotta cheese, mozzarella cheese, Parmesan cheese, fresh parsley, egg, garlic powder, salt, and black pepper. Mix until uniformly incorporated.
04 - Melt butter in a saucepan over medium heat. Add minced garlic and sauté for 1 minute until aromatic. Pour in heavy cream and bring to a gentle simmer. Gradually whisk in Parmesan cheese until smooth and thickened. Season with nutmeg if desired, 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 all filled shells, ensuring even coating.
08 - Sprinkle shredded mozzarella cheese and grated Parmesan cheese uniformly over the sauced shells.
09 - Cover baking dish with aluminum foil and bake at 375°F for 20 minutes.
10 - Remove foil and continue baking for an additional 10 minutes until the surface is bubbling and golden brown.
11 - Remove from oven and allow to rest for 5 minutes. Garnish with fresh chopped parsley if desired before serving.

# Expert Advice:

01 -
  • Every shell is like a little treasure chest of creamy chicken and cheese that stays moist under the Alfredo blanket.
  • It feels fancy enough for company but uses ingredients you probably already have after a rotisserie chicken dinner.
  • Leftovers reheat beautifully, and sometimes taste even better the next day when all the flavors have mingled.
02 -
  • Do not overcook the shells or they will tear apart when you try to stuff them, test one a minute before the package says and pull them when they are still firm.
  • Let the Alfredo sauce cool for a minute before pouring it over the shells, if it is too hot it can make the cheese in the filling weep and turn watery.
  • If your shells tear, do not panic, just press two halves together with filling in between and they will bake up just fine under the sauce.
03 -
  • Use a small cookie scoop to fill the shells quickly and evenly, it is faster than a spoon and less messy.
  • Make the filling a day ahead and store it in the fridge, then stuff and bake when you are ready, the flavors deepen overnight.
  • Reserve a little pasta water when you drain the shells, if your Alfredo sauce gets too thick you can thin it out with a splash.
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