Chicken Alfredo Stuffed Shells (Printable Version)

Tender jumbo shells stuffed with creamy chicken and Alfredo, then baked until golden and bubbling.

# What You 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 black pepper, to taste

→ Topping

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

# How To Make:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Cook jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.
03 - In a large bowl, combine shredded chicken, ricotta, mozzarella, Parmesan, parsley, egg, garlic powder, salt, and pepper. Mix until well combined.
04 - Melt butter in a saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir 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.
05 - Spread 1/2 cup of Alfredo sauce on the bottom of the prepared baking dish.
06 - Fill each cooked pasta shell with approximately 2 tablespoons of chicken mixture and arrange them in the baking dish.
07 - Pour remaining Alfredo sauce evenly over the filled shells.
08 - Sprinkle mozzarella and Parmesan cheese over the shells.
09 - Cover with foil and bake for 20 minutes.
10 - Remove foil and bake for an additional 10 minutes, or until bubbly and golden brown.
11 - Let cool for 5 minutes before garnishing with fresh parsley and serving.

# Cooking Tips:

01 -
  • Each shell is like a personal serving of creamy, cheesy heaven that stays intact on the plate.
  • The chicken filling is so rich and flavorful, it tastes like you spent hours on it even though it comes together quickly.
  • Leftovers reheat beautifully, sometimes even better the next day when all the flavors meld together.
  • It's impressive enough for company but easy enough that you won't stress over timing or technique.
02 -
  • Don't overcook the shells in the boiling water or they'll tear when you try to stuff them, aim for just shy of tender.
  • Let the shells cool for a few minutes after draining so you can handle them without burning your fingers.
  • If your Alfredo sauce gets too thick, whisk in a splash of pasta water or cream to loosen it back up.
  • Always spread sauce on the bottom of the dish first, it prevents the shells from sticking and adds flavor to every bite.
03 -
  • Use a small spoon or cookie scoop to fill the shells evenly, it keeps your hands cleaner and makes portion control a breeze.
  • If you're short on time, buy a good quality jarred Alfredo sauce and doctor it up with fresh garlic, Parmesan, and a pinch of nutmeg.
  • For a golden, crispy top, switch the oven to broil for the last two minutes of baking, but watch it closely so it doesn't burn.
  • Make a double batch and freeze half for those nights when cooking feels impossible, your future self will thank you.
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