Chicken Alfredo Stuffed Shells (Print Version)

Tender jumbo shells filled with creamy chicken and Alfredo, then baked until golden and bubbling. Comforting Italian-American comfort food.

# 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

# Directions:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Cook jumbo pasta shells according to package directions 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 incorporated.
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 gentle simmer. Gradually whisk in Parmesan cheese until smooth and thickened. Season with nutmeg if using, 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 until bubbling and golden brown.
11 - Let cool for 5 minutes. Garnish with parsley and serve.

# Expert Tips:

01 -
  • It looks impressively fancy but uses simple ingredients you probably already have on hand
  • The creamy filling stays moist and flavorful even if you reheat leftovers two days later
  • You can assemble the whole dish in the morning and just pop it in the oven when dinnertime chaos hits
  • Every shell becomes its own perfect little portion so no one fights over serving sizes
02 -
  • Don't skip the layer of sauce on the bottom of the dish or the shells will stick and tear when you serve them
  • Let the cooked shells cool for a few minutes before filling or they'll be too slippery and hot to handle safely
  • If your Alfredo sauce gets too thick, whisk in a splash of pasta water or cream to loosen it back up
  • Covering the dish with foil for the first part of baking keeps the shells moist while the inside heats through
03 -
  • Use a small spoon or a piping bag to fill the shells quickly and neatly without making a mess
  • If a shell tears while boiling, don't panic, just overlap two halves in the dish and no one will ever know
  • Grate your own Parmesan instead of using the pre-grated kind, it melts smoother and tastes miles better
  • Taste your Alfredo sauce before pouring it over the shells so you can adjust the salt and pepper to your liking
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