Chicken Alfredo Stuffed Shells (Print Version)

Jumbo pasta shells stuffed with creamy chicken Alfredo filling and baked until golden. Serves 4 in under an hour.

# 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 cooking spray or butter.
02 - Cook jumbo pasta shells according to package instructions 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 thoroughly until all ingredients are evenly incorporated.
04 - Melt butter in a saucepan over medium heat. Add minced garlic and sauté for approximately 1 minute until fragrant. Pour in heavy cream and bring to a gentle simmer. Gradually whisk in Parmesan cheese until sauce is smooth and thickened. Season with nutmeg if desired, then adjust salt and pepper to taste.
05 - Spread 1/2 cup of prepared Alfredo sauce across the bottom of the prepared baking dish to prevent sticking and add flavor.
06 - Fill each cooked pasta shell with approximately 2 tablespoons of the chicken mixture. Arrange filled shells in a single layer in the baking dish.
07 - Pour remaining Alfredo sauce evenly over filled shells. Sprinkle mozzarella and Parmesan cheese uniformly over the top.
08 - Cover baking dish with foil and bake for 20 minutes. Remove foil and continue baking for an additional 10 minutes until bubbly and golden brown.
09 - Allow dish to cool for 5 minutes. Garnish with chopped fresh parsley before serving.

# Top Tips:

01 -
  • Each shell is like a little edible treasure chest, perfectly portioned and impossibly creamy.
  • It tastes like restaurant-quality comfort food but comes together in your own kitchen without any fancy skills.
  • Leftovers reheat beautifully, which means lunch the next day is even better than takeout.
02 -
  • Don't skip the al dente instruction for the shells, mushy pasta will fall apart the second you try to stuff it and you'll end up with a pile of broken noodles.
  • Letting the baked shells rest for five minutes isn't just for show, the filling firms up just enough to hold together when you scoop them out.
  • If your Alfredo sauce looks too thick, whisk in a splash of pasta water or milk to loosen it up before pouring it over the shells.
03 -
  • Use a small cookie scoop to fill the shells quickly and evenly, it's faster than a spoon and way less messy.
  • If you have leftover filling, spread it in the gaps between shells or save it to stuff into bell peppers the next day.
  • Grate your own Parmesan instead of using the pre-grated stuff, it melts smoother and tastes infinitely better in the sauce.
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