Chicken Alfredo Stuffed Shells (Print Version)

Jumbo pasta shells filled with creamy chicken Alfredo and baked until golden and bubbly. An Italian-American comfort classic.

# 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
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

# How to Make:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Cook jumbo pasta shells according to package instructions 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 combined.
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 a gentle simmer. Gradually whisk in Parmesan cheese until smooth and thickened. Season with nutmeg, 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 the 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 bubbly and golden.
11 - Let cool for 5 minutes before garnishing with parsley and serving.

# Expert Advice:

01 -
  • It turns leftover chicken into something that feels fancy enough for company but easy enough for a regular Tuesday.
  • The creamy ricotta and Alfredo combo makes every bite rich and comforting without being heavy.
  • You can assemble it ahead and bake it right before dinner, which saves so much stress.
  • Even picky eaters go back for seconds because the cheese pull is irresistible.
02 -
  • Don't overcook the shells or they'll tear when you try to stuff them, and slightly undercooked is better than mushy.
  • If your Alfredo sauce seems too thick, whisk in a splash of pasta water or milk to loosen it before pouring it over the shells.
  • Let the dish rest for a few minutes after baking so the sauce thickens and the shells don't slide apart when you serve them.
03 -
  • Use a small cookie scoop to fill the shells quickly and evenly, which keeps them from overflowing or looking messy.
  • Grate your own Parmesan instead of using pre shredded, it melts smoother and tastes so much richer in the sauce.
  • If you don't have jumbo shells, use large pasta tubes or even lasagna noodles rolled around the filling for a similar effect.
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