Save My sister called me one Wednesday night asking what to do with leftover rotisserie chicken and a box of jumbo shells she'd bought by mistake. I suggested stuffing them with something creamy, and we ended up on the phone for forty minutes while she assembled what became her family's new weeknight favorite. The idea of combining Alfredo sauce with baked stuffed shells felt indulgent but doable, and hearing her kids cheer in the background made me want to try it myself. I made my version that weekend, tweaking the filling with extra Parmesan and fresh parsley. It disappeared so fast I barely got a photo.
I brought a pan of these to a potluck once, still warm and covered in foil. A friend who claimed she didn't like ricotta ate three shells and asked for the recipe before I'd even set my purse down. We stood in the kitchen while she took notes on her phone, and she admitted she'd been intimidated by stuffed pasta until she saw how simple the filling was. Now she makes them monthly and sends me photos every time. That moment reminded me how a dish can feel complicated until you actually make it, and then it just feels like dinner.
Ingredients
- Jumbo pasta shells: These hold the filling perfectly and cook quickly, but make sure to drain them well so they don't get soggy in the oven.
- Cooked chicken breast: Rotisserie chicken is my shortcut here, but any leftover cooked chicken works beautifully and keeps the dish from feeling like extra work.
- Whole milk ricotta cheese: It adds creaminess and body to the filling, and whole milk ricotta melts better than part skim without separating.
- Shredded mozzarella cheese: This melts into gooey, stretchy perfection and gives the topping that golden, bubbly finish everyone loves.
- Grated Parmesan cheese: It brings a sharp, salty depth to both the filling and the Alfredo sauce, and freshly grated makes a noticeable difference.
- Fresh parsley: A handful of chopped parsley brightens the filling and keeps it from tasting too heavy or one note.
- Large egg: This binds the filling together so it stays inside the shells and doesn't ooze out during baking.
- Garlic powder: It adds a subtle savory note to the filling without the texture of fresh garlic, which can be too sharp when raw.
- Unsalted butter: The base for the Alfredo sauce, and using unsalted lets you control the salt level perfectly.
- Fresh garlic cloves: Sauteing them in butter creates the aromatic backbone of the Alfredo sauce and fills the kitchen with the best smell.
- Heavy cream: This makes the sauce luxuriously thick and smooth, and it clings to the shells instead of pooling at the bottom of the dish.
- Nutmeg: Just a pinch adds warmth and a subtle complexity to the Alfredo sauce that people notice but can't quite place.
Instructions
- Prep your oven and dish:
- Set the oven to 375°F and lightly grease a 9x13 inch baking dish with butter or nonstick spray. This keeps the shells from sticking and makes cleanup so much easier.
- Cook the shells:
- Boil the jumbo shells in salted water until al dente, then drain and spread them on a baking sheet to cool. Slightly undercooked shells hold up better when baked and won't fall apart when you stuff them.
- Make the filling:
- In a large bowl, stir together the shredded chicken, ricotta, mozzarella, Parmesan, parsley, egg, garlic powder, salt, and pepper until evenly mixed. It should be thick and easy to scoop without being dry.
- Prepare the Alfredo sauce:
- Melt butter in a saucepan over medium heat, then add the minced garlic and cook for about a minute until it smells amazing. Pour in the heavy cream and let it simmer gently, then whisk in the Parmesan until the sauce is smooth and coats the back of a spoon.
- Season the sauce:
- Add a tiny pinch of nutmeg if you like, then taste and adjust with salt and pepper. The nutmeg is optional but adds a cozy, unexpected warmth.
- Layer the dish:
- Spread half a cup of Alfredo sauce across the bottom of the greased baking dish. This prevents the shells from sticking and adds flavor to every bite.
- Stuff the shells:
- Use a spoon to fill each shell with about two tablespoons of the chicken mixture, then nestle them seam side up in the dish. Take your time here, it's oddly satisfying and they bake more evenly when arranged snugly.
- Add sauce and cheese:
- Pour the remaining Alfredo sauce over the stuffed shells, then sprinkle the top with mozzarella and Parmesan. Don't skip this step, the cheese topping gets golden and bubbly and adds so much texture.
- Bake covered:
- Cover the dish tightly with foil and bake for 20 minutes. The foil traps steam and keeps the shells tender while the filling heats through.
- Finish uncovered:
- Remove the foil and bake for another 10 minutes until the cheese is golden and the sauce is bubbling around the edges. Let it rest for five minutes before serving so the filling sets slightly and doesn't spill out.
Save One evening I made these for a friend going through a rough patch, and she texted me later that night saying it was the first thing that had tasted good in weeks. She reheated the leftovers for breakfast the next morning, which made me laugh but also reminded me that comfort food really does its job best when it's rich, warm, and easy to love. I've made this recipe dozens of times since then, and it never fails to feel like a hug on a plate.
Make Ahead Magic
You can stuff the shells and arrange them in the baking dish up to a day ahead, then cover tightly and refrigerate until you're ready to bake. Just add an extra five or ten minutes to the covered baking time if they're coming straight from the fridge. This trick has saved me more than once when I needed dinner ready fast but didn't want to sacrifice homemade flavor. I've even frozen the assembled dish before baking, and it reheats beautifully if you thaw it overnight first.
Sneaky Veggie Additions
I started folding sauteed spinach into the filling after a farmer's market haul left me with way too many greens, and it added color and a slight earthiness without changing the creamy texture. Mushrooms work just as well if you dice them small and cook them until golden before mixing them in. My kids didn't even notice the vegetables, and I felt like I'd won a small victory. You can also tuck a little roasted red pepper into the filling for sweetness and a pop of color that makes the dish look even more impressive.
Serving Suggestions and Storage
These shells pair beautifully with a simple arugula salad dressed in lemon and olive oil, or garlic bread if you want to go all in on comfort. Leftovers keep well in the fridge for up to three days and reheat gently in the microwave or oven. I like to add a splash of milk or cream when reheating to keep the sauce from drying out.
- Store leftovers in an airtight container and they'll taste just as good the next day.
- Reheat individual portions in the microwave for about two minutes, covered with a damp paper towel.
- If you're feeding a crowd, double the recipe and use two baking dishes so everyone gets their fill.
Save This dish has become my answer to what's for dinner when I want something that feels special without requiring hours in the kitchen. It's the kind of recipe that makes people think you worked harder than you did, and I'm never going to correct them.
Recipe FAQs
- → Can I prepare this dish ahead of time?
Yes, you can assemble the dish up to 24 hours in advance. Cover it with foil and refrigerate. Add 5-10 minutes to the baking time if baking from cold.
- → What pasta can I use as a substitute?
Large rigatoni, manicotti, or cannelloni tubes work well. You can also use medium shells if jumbo shells are unavailable, though reduce filling per piece slightly.
- → How do I prevent the shells from breaking?
Cook shells to al dente as they'll continue cooking in the oven. Handle gently when filling and arranging. Wooden spoons help when filling without tearing.
- → Can I freeze this for later?
Absolutely. Freeze the unbaked assembled dish for up to 3 months. Bake directly from frozen, adding 15-20 minutes to the total cooking time.
- → What proteins can replace chicken?
Ground turkey, shredded turkey, rotisserie chicken, or even cooked shrimp work well. Maintain similar quantities for best results.
- → How can I make this lighter?
Use part-skim ricotta and mozzarella, substitute heavy cream with half-and-half or whole milk, and reduce butter. The dish remains creamy and satisfying.