Chicken Alfredo Stuffed Shells (Printable version)

Jumbo pasta shells stuffed with creamy chicken and cheese, topped with silky Alfredo sauce and baked until bubbly and golden.

# Needed ingredients:

→ 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 it:

01 - Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish with butter or cooking spray.
02 - Cook jumbo pasta shells according to package directions until al dente. Drain thoroughly and set aside to cool slightly.
03 - In a large mixing bowl, combine shredded chicken, ricotta cheese, mozzarella, Parmesan, fresh parsley, egg, garlic powder, salt, and black pepper. Stir until fully incorporated.
04 - Melt butter in a saucepan over medium heat. Add minced garlic and cook for 1 minute until fragrant. Pour in heavy cream and bring to a gentle simmer. Gradually whisk in Parmesan cheese until smooth and thickened. Season with nutmeg, salt, and pepper to taste.
05 - Spread 1/2 cup Alfredo sauce across the bottom of prepared baking dish. Fill each cooked shell with approximately 2 tablespoons chicken mixture and arrange in dish. Pour remaining sauce evenly over shells.
06 - Sprinkle shredded mozzarella and grated Parmesan cheese evenly over filled shells.
07 - Cover baking dish with aluminum foil and bake for 20 minutes.
08 - Remove foil and bake for an additional 10 minutes until cheese is bubbly and golden brown.
09 - Allow to cool for 5 minutes. Garnish with fresh chopped parsley and serve immediately.

# Expert advice:

01 -
  • It looks fancy enough for company but uses supermarket staples you probably already have.
  • The creamy filling stays tender inside while the edges get those golden, crispy bits everyone fights over.
  • Leftovers reheat beautifully, so you can pack them for lunch without any sad, dried-out pasta drama.
02 -
  • Don't overcook the shells in the boiling water or they'll tear when you try to fill them, aim for one minute less than the package says.
  • Let the shells cool for a couple minutes before filling so the hot pasta doesn't scramble the egg in your ricotta mixture.
  • If your Alfredo sauce looks too thick, whisk in a splash of pasta water or cream to loosen it up before pouring.
03 -
  • Use a small cookie scoop to fill the shells quickly and evenly, it's way faster than a spoon and keeps your hands cleaner.
  • Make a double batch and freeze half before baking, then you've got an emergency dinner ready to go whenever life gets hectic.
  • Grate your own Parmesan instead of using the pre-grated stuff, it melts smoother and tastes about ten times better.
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