Save My neighbor tapped on my window one Thursday holding a casserole dish, asking if I had any idea what to do with leftover rotisserie chicken that wasn't another boring sandwich. We stood in my kitchen flipping through a battered cookbook, and when we landed on stuffed shells, something clicked. What if we skipped the marinara and went full Alfredo with shredded chicken tucked inside? That afternoon turned into an experiment that's now my go-to whenever I need something impressive but honestly pretty forgiving.
I made these for my sister's book club once, and three people asked for the recipe before dessert even came out. One woman admitted she'd never stuffed a shell in her life but loved how easy it was to just scoop and tuck. We ended up sitting around my kitchen island, filling shells together and talking about everything except the book they were supposed to discuss.
Ingredients
- Jumbo pasta shells: Look for the kind labeled jumbo or extra-large, they're easier to fill without tearing and hold a generous amount of that creamy chicken mixture.
- Cooked chicken breast: Rotisserie chicken is my secret shortcut here, it's already seasoned and moist, plus it shreds in seconds.
- Whole milk ricotta cheese: The full-fat version keeps everything luscious and prevents the filling from turning grainy or dry after baking.
- Shredded mozzarella cheese: This melts into stretchy, gooey goodness, use the block you shred yourself for better texture than pre-shredded.
- Grated Parmesan cheese: Freshly grated Parm has a sharper, nuttier flavor that really makes the Alfredo sing.
- Fresh parsley: A handful of chopped parsley brightens up all that richness and makes the dish look like you tried harder than you did.
- Large egg: This binds the filling so it doesn't spill out all over the pan when you bake it.
- Garlic powder: A little goes a long way, it seasons the filling evenly without raw garlic bite.
- Unsalted butter: Starting with unsalted lets you control the salt level in your Alfredo sauce perfectly.
- Fresh garlic cloves: Sautéing fresh garlic in butter creates that irresistible aroma that fills your whole kitchen.
- Heavy cream: This is what makes Alfredo sauce silky and thick, don't swap it for milk or it won't coat the shells properly.
- Nutmeg: Just a whisper of nutmeg adds a warm, unexpected depth that people notice but can't quite name.
Instructions
- Prep your oven and dish:
- Set your oven to 375°F and give a 9x13-inch baking dish a light coat of butter or cooking spray. This keeps the bottom shells from sticking and makes cleanup way easier later.
- Cook the shells:
- Boil the jumbo shells until they're just al dente, still a little firm because they'll finish cooking in the oven. Drain them gently and spread them out on a sheet so they don't stick together in a sad clump.
- Make the chicken filling:
- Toss the shredded chicken, ricotta, mozzarella, Parmesan, parsley, egg, garlic powder, salt, and pepper into a big bowl and mix until everything's evenly combined. It should look creamy and hold together when you scoop it.
- Whip up the Alfredo sauce:
- Melt butter in a saucepan over medium heat, then add the minced garlic and let it sizzle for about a minute until your kitchen smells amazing. Pour in the heavy cream, let it simmer gently, then whisk in the Parmesan until the sauce is smooth and thick enough to coat the back of a spoon.
- Layer the bottom:
- Spread half a cup of that warm Alfredo sauce across the bottom of your baking dish. This creates a luscious base that keeps the shells from drying out and adds extra sauciness to every bite.
- Fill the shells:
- Spoon about two tablespoons of chicken filling into each shell, pressing gently so it stays put, then nestle them seam-side up in the dish. Don't stress if a shell tears, just patch it and keep going.
- Sauce and top:
- Pour the rest of the Alfredo sauce over the filled shells, making sure each one gets a good coating. Sprinkle the mozzarella and Parmesan on top so you get that golden, bubbly finish.
- Bake covered, then uncovered:
- Cover the dish with foil and bake for 20 minutes, then pull off the foil and bake another 10 minutes until the cheese is melted, bubbling, and starting to brown in spots. Let it rest for five minutes before you dive in so the filling sets up a bit.
Save The first time I served these at a potluck, someone's kid declared them better than macaroni and cheese, which is basically the highest compliment a seven-year-old can give. His mom asked if I'd made them from scratch, and when I admitted I'd used rotisserie chicken and jarred Alfredo for half the sauce, she looked relieved instead of disappointed. Sometimes the best recipes are the ones that feel homemade but don't ask you to sacrifice your entire evening.
Storing and Reheating
These shells keep beautifully in the fridge for up to three days in an airtight container. When you reheat them, add a splash of milk or cream and cover with foil so they don't dry out in the oven or microwave. I've even frozen them before baking, then pulled them out on a busy night and baked straight from frozen, adding an extra 15 minutes under the foil.
Swaps and Add-Ins
If you want to sneak in some veggies, sautéed spinach or mushrooms fold right into the filling without changing the texture. You can swap the chicken for turkey, or even use cooked sausage if you're feeling bold. For a lighter version, I've used half-and-half instead of heavy cream in the Alfredo, and while it's not quite as rich, it still tastes pretty darn good.
Serving Suggestions
I like to serve these with a simple arugula salad dressed in lemon and olive oil to cut through all that creamy richness. Garlic bread is a given, because you'll want something to mop up every last bit of sauce on your plate. A crisp white wine or sparkling water with lemon makes the whole meal feel a little more special, even on a weeknight.
- Pair with a Caesar salad for classic Italian-American vibes.
- Serve alongside roasted broccoli or green beans for a pop of color and crunch.
- Have extra Parmesan and red pepper flakes on the table for anyone who wants to customize their plate.
Save This dish has become my answer to what's for dinner when I want something cozy but don't want to stand over the stove all night. It's the kind of recipe that makes people think you're a better cook than you actually are, and honestly, I'm okay with that.
Recipe FAQs
- → Can I prepare this dish ahead of time?
Yes, assemble the dish completely, cover with foil, and refrigerate for up to 24 hours. Add 5-10 minutes to baking time if cooking from cold.
- → What can I use instead of heavy cream?
Half-and-half works well for a lighter version, though the sauce will be less rich. You can also use whole milk mixed with a tablespoon of cornstarch for thickening.
- → How do I prevent the pasta from becoming mushy?
Cook the shells to al dente according to package directions, as they will continue cooking in the oven. Slightly undercooking ensures the best texture in the final dish.
- → Can I freeze this after baking?
Yes, let it cool completely, wrap tightly with foil, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat covered at 350°F until warmed through.
- → What's the best way to reheat leftovers?
Cover with foil and reheat at 350°F for 15-20 minutes until heated through. Adding a splash of milk before reheating helps restore creaminess to the sauce.
- → How can I make this dish lighter?
Use part-skim ricotta and mozzarella, substitute half the heavy cream with chicken broth, or add sautéed vegetables like spinach and mushrooms to the filling for volume with fewer calories.