Chicken Alfredo Stuffed Shells

My neighbor knocked on my door one Thursday holding a casserole dish, asking if I had any jumbo shells. She was mid-recipe crisis and I happened to have a box. When she came back an hour later with a tray of these golden, bubbling stuffed shells as a thank you, I practically begged for the recipe. The creamy chicken filling tucked inside each pasta pocket was so indulgent, I made them myself that very weekend. They've become my go-to whenever I want something impressive but secretly simple.

I brought these to a potluck once and watched three people go back for seconds before the main course was even announced. My friend Sarah, who usually avoids carbs, admitted she ate four shells and had zero regrets. The way the Alfredo sauce seeps into every crevice and the cheese gets that perfect golden crust on top makes it nearly impossible to resist. Even my picky nephew, who normally only eats plain pasta, devoured two shells without a single complaint.

Ingredients

• Jumbo pasta shells: These hold the filling like edible bowls, so cook them just to al dente or they'll tear when you stuff them.
• Cooked chicken breast, shredded or diced: Rotisserie chicken is my secret shortcut here, already seasoned and moist, saving you at least twenty minutes.
• Whole milk ricotta cheese: This gives the filling body and creaminess without being as heavy as cream cheese, and it blends beautifully with the other cheeses.
• Shredded mozzarella cheese: Melts into gooey, stretchy perfection and creates that irresistible cheese pull when you take your first bite.
• Grated Parmesan cheese: Adds a sharp, nutty depth to both the filling and the sauce, don't skimp on this or the flavor falls flat.
• Chopped fresh parsley: Brightens everything up with a hint of freshness and makes the dish look like you really know what you're doing.
• Large egg: Binds the filling together so it stays put inside the shells instead of oozing out everywhere.
• Garlic powder: A little goes a long way, giving the filling a subtle savory backbone without overpowering the creamy cheese.
• Unsalted butter: The base of the Alfredo sauce, letting you control the saltiness and adding rich, silky texture.
• Garlic cloves, minced: Fresh garlic makes the sauce smell absolutely heavenly as it simmers, one whiff and everyone will wander into the kitchen.
• Heavy cream: The soul of Alfredo sauce, turning it thick and luscious, no substitutes will give you quite the same result.
• Nutmeg: Just a tiny pinch adds a warm, mysterious note that people can't quite place but always love.

Instructions

Prep the oven and dish:

Set your oven to 375°F and lightly grease a 9x13-inch baking dish so nothing sticks later. This step takes ten seconds but saves you from scrubbing baked-on cheese for twenty minutes.

Cook the shells:

Boil the jumbo shells until they're just al dente, still with a little bite, then drain and let them cool enough to handle. Overcook them even slightly and they'll rip apart when you try to fill them, which I learned the messy way.

Mix the filling:

In a large bowl, combine the chicken, ricotta, mozzarella, Parmesan, parsley, egg, garlic powder, salt, and pepper until everything is evenly distributed. The mixture should be thick and scoopable, not runny.

Make the Alfredo sauce:

Melt butter in a saucepan over medium heat, add the garlic, and let it sizzle for about a minute until your kitchen smells amazing. Pour in the heavy cream, bring it to a gentle simmer, then whisk in the Parmesan until the sauce is smooth and coats the back of a spoon.

Coat the baking dish:

Spread half a cup of that silky Alfredo sauce across the bottom of your greased dish. This prevents sticking and ensures every shell gets a little saucy love from underneath.

Stuff the shells:

Use a spoon or small scoop to fill each shell with about two tablespoons of the chicken mixture, then nestle them snugly in the baking dish. Take your time here, it's oddly satisfying and makes all the difference in presentation.

Top with sauce and cheese:

Pour the remaining Alfredo sauce over the filled shells, making sure they're all covered, then sprinkle the mozzarella and Parmesan on top. The cheese will turn golden and bubbly, creating that crave-worthy crust.

Bake covered, then uncovered:

Cover the dish with foil and bake for twenty minutes so everything heats through without drying out. Remove the foil and bake another ten minutes until the top is golden and bubbling at the edges.

Rest and garnish:

Let the dish cool for five minutes before serving, this lets the sauce thicken up a bit so it doesn't run everywhere. A sprinkle of fresh parsley on top makes it look like it came from a fancy Italian kitchen.

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The first time I served these at a dinner party, my friend Lisa—who never asks for recipes—texted me the next morning asking for every single detail. She made them for her book club and said they were gone in minutes, with everyone scraping the dish for the last bits of sauce. There's something about the way the creamy filling mingles with the Alfredo and that golden cheese crust that turns a simple pasta dinner into a moment people actually remember.

Shortcuts and Swaps

If you're short on time, grab a jar of good-quality Alfredo sauce instead of making it from scratch, it won't be quite as silky but it'll still taste fantastic. Rotisserie chicken is my favorite cheat, already cooked and seasoned, you just shred it and stir it in. You can also toss in a handful of sautéed spinach or mushrooms to sneak in some veggies without anyone noticing, my kids never even ask what the green bits are.

Storing and Reheating

These shells keep beautifully in the fridge for up to three days, just cover the dish tightly with foil or transfer them to an airtight container. When you reheat them, add a splash of cream or milk and cover with foil so they don't dry out, then warm them in a 350°F oven for about fifteen minutes. I've even frozen unbaked stuffed shells, then baked them straight from frozen by adding an extra ten minutes under the foil, perfect for busy weeknights.

Serving Suggestions

These stuffed shells are rich and filling, so I always serve them with something light and crisp to balance things out. A simple arugula salad with lemon vinaigrette cuts through the creaminess beautifully, and garlic bread is non-negotiable for mopping up every drop of that Alfredo sauce. If you want to go all out, roasted asparagus or green beans with a little lemon zest on the side makes it feel like a real occasion.

• Pair with a crisp white wine like Pinot Grigio to complement the creamy richness.
• Double the recipe and freeze half before baking for an instant dinner on a chaotic night.
• Swap the chicken for cooked Italian sausage if you want a little more robust, savory flavor.

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Every time I pull these out of the oven and see that golden, bubbling cheese, I'm reminded why comfort food exists. It's not just about feeding people, it's about giving them a reason to sit down, relax, and enjoy something warm and wonderful together.

Recipe FAQs

→ Can I prepare this dish in advance?

Yes, you can assemble the stuffed shells up to 24 hours ahead. Cover the baking dish with foil and refrigerate. When ready to bake, add 5-10 minutes to the cooking time since it will start cold.

→ What type of chicken works best?

Cooked chicken breast is ideal for a lighter texture. Rotisserie chicken from the store works perfectly for convenience. You can also use turkey or a combination of white and dark meat for deeper flavor.

→ How do I prevent the shells from breaking?

Cook the pasta shells just until al dente—slightly firm—rather than fully soft. This helps them hold their shape during filling and baking. Let them cool slightly before handling to avoid tears.

→ Can I freeze this dish?

Absolutely. Prepare the dish completely, cool it, then wrap tightly with foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking, or bake from frozen adding 15-20 minutes to cook time.

→ What should I serve alongside this dish?

Pair with a crisp green salad, garlic bread, or roasted vegetables. A light white wine like Pinot Grigio complements the creamy Alfredo sauce beautifully.

→ How can I lighten the recipe?

Substitute half-and-half for heavy cream, use part-skim ricotta and mozzarella, and reduce cheese quantities slightly. These adjustments maintain creaminess while reducing fat content without compromising flavor.