Chicken Alfredo Stuffed Shells (Print)

Jumbo pasta shells stuffed with seasoned chicken, ricotta, and mozzarella, then baked in creamy Alfredo sauce until golden and bubbling.

# Components:

→ 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 the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.
03 - In a large mixing 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 a gentle simmer. Gradually whisk in Parmesan cheese until smooth and thickened. Season with nutmeg if desired, 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 the remaining Alfredo sauce evenly over the filled shells.
08 - Sprinkle mozzarella and Parmesan cheese over the top.
09 - Cover with foil and bake for 20 minutes.
10 - Remove foil and bake for an additional 10 minutes until bubbly and golden brown.
11 - Allow to cool for 5 minutes before garnishing with parsley and serving.

# Expert Advice:

01 -
  • It turns leftover chicken into something that feels fancy enough for guests but easy enough for a Tuesday.
  • The creamy filling gets trapped inside each shell, so every bite is perfectly rich and satisfying.
  • You can assemble everything a few hours ahead and just pop it in the oven when youre ready.
  • It uses simple pantry staples but tastes like you spent all day in the kitchen.
02 -
  • Undercook the shells slightly or theyll split when you try to stuff them, I learned this after watching three shells tear apart in my hands.
  • Let the Alfredo sauce cool for a minute before pouring it over the shells, too hot and it can make the cheese in the filling start to separate.
  • If your sauce looks too thick, whisk in a splash of pasta water or milk to loosen it up before baking.
03 -
  • Use a small spoon or cookie scoop to fill the shells evenly, it keeps your hands cleaner and makes every shell the same size.
  • Save a cup of pasta water before draining, it has starch that can rescue a broken Alfredo sauce in seconds.
  • Taste your filling before stuffing, the raw egg is safe in small amounts and youll know if it needs more salt or garlic.
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