Chicken Alfredo Stuffed Shells (Printable View)

Jumbo shells filled with creamy chicken Alfredo mixture and baked until golden—an elegant yet comforting Italian-American main dish.

# 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 thoroughly and allow to cool slightly on a clean surface.
03 - In a large mixing bowl, combine shredded chicken, ricotta cheese, mozzarella, Parmesan, fresh parsley, egg, garlic powder, salt, and black pepper. Stir until ingredients are evenly incorporated and filling achieves uniform consistency.
04 - Melt butter in a saucepan over medium heat. Add minced garlic and cook for 1 minute until fragrant. Pour in heavy cream and bring to a gentle simmer. Gradually whisk in grated 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 prepared baking dish to prevent sticking.
06 - Fill each cooked pasta shell with approximately 2 tablespoons of chicken mixture using a spoon or small scoop. Arrange filled shells in a single layer within the baking dish.
07 - Pour the remaining Alfredo sauce evenly over all filled shells, ensuring adequate coverage between and around each piece.
08 - Sprinkle shredded mozzarella and grated Parmesan cheese uniformly over the sauced shells.
09 - Cover baking dish tightly with aluminum foil. Place in preheated 375°F oven and bake for 20 minutes.
10 - Remove foil and continue baking for an additional 10 minutes until the top becomes golden and the sauce bubbles actively around the edges.
11 - Remove from oven and allow to cool for 5 minutes. Garnish with chopped fresh parsley if desired, then serve immediately.

# Expert Advice:

01 -
  • It tastes indulgent but comes together faster than you'd think, especially if you use rotisserie chicken.
  • The creamy filling stays tucked inside each shell, so every bite is rich and satisfying without being messy.
  • Leftovers reheat beautifully, which means you can enjoy this twice without any extra work.
02 -
  • Don't overcook the shells or they'll rip when you try to fill them, I learned this the hard way my first time.
  • Let the filled shells rest for five minutes before serving so the cheese sets just enough to hold its shape on the plate.
03 -
  • Use a small spoon or cookie scoop to fill the shells quickly and evenly without making a mess.
  • If your Alfredo sauce thickens too much while sitting, whisk in a splash of cream or pasta water to loosen it back up.
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