Chicken Alfredo Stuffed Shells (Printable)

Jumbo pasta shells filled with creamy chicken Alfredo mixture and baked until golden. Serves 4 in just 55 minutes.

# 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, optional
16 - Salt and pepper, to taste

→ Topping

17 - 1/2 cup shredded mozzarella cheese
18 - 2 tablespoons grated Parmesan cheese
19 - Chopped fresh parsley for garnish, optional

# How-To Steps:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to a boil. Add jumbo pasta shells and cook according to package directions until al dente. Drain in a colander and set aside to cool slightly.
03 - In a large mixing bowl, combine shredded chicken, ricotta cheese, mozzarella cheese, Parmesan cheese, fresh parsley, egg, garlic powder, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated.
04 - Melt butter in a saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Pour in heavy cream and bring to a gentle simmer. Gradually whisk in Parmesan cheese until the sauce is smooth and thickened. Season with nutmeg if desired, salt, and pepper to taste.
05 - Spread 1/2 cup of the prepared Alfredo sauce evenly across the bottom of the prepared 9x13-inch baking dish.
06 - Spoon approximately 2 tablespoons of the chicken filling into each cooked pasta shell. Arrange filled shells in a single layer in the baking dish over the sauce base.
07 - Pour the remaining Alfredo sauce evenly over all filled shells, ensuring even coverage.
08 - Sprinkle the 1/2 cup shredded mozzarella cheese and 2 tablespoons grated Parmesan cheese uniformly over the top of the shells.
09 - Cover the baking dish tightly with aluminum foil and bake for 20 minutes until the filling is heated through.
10 - Remove the foil and bake for an additional 10 minutes until the cheese topping is bubbly and golden brown.
11 - Allow the dish to cool for 5 minutes before garnishing with fresh chopped parsley. Serve warm.

# Expert Advice:

01 -
  • It feels like restaurant comfort food but you control every ingredient and can make it as rich or light as you want.
  • The shells hold their shape beautifully and each one is like a little parcel of creamy, cheesy heaven.
  • Leftovers reheat so well that you might find yourself eating them cold straight from the fridge at midnight.
02 -
  • Dont overcook the shells or theyll tear when you try to stuff them, I learned this the hard way my first time and had to patch them together like puzzle pieces.
  • Let the Alfredo sauce simmer gently, high heat will cause the cheese to seize up and turn grainy instead of smooth.
  • If your filling seems too thick, add a splash of cream or milk to loosen it, it should be scoopable but not runny.
03 -
  • Use a small spoon or cookie scoop to fill the shells quickly and evenly, it saves time and keeps your hands clean.
  • If you have extra filling, spread it between the shells in the dish, it bakes into little cheesy pockets that everyone fights over.
  • Let the dish rest after baking, it helps the sauce thicken slightly and makes serving much cleaner.
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