Chicken Alfredo Stuffed Shells (Printer View)

Tender pasta shells stuffed with creamy chicken Alfredo filling and baked until bubbling and golden. An easy, satisfying comfort food classic.

# 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

# Method:

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 if using, 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 chicken mixture and arrange in the baking dish.
07 - Pour remaining Alfredo sauce evenly over filled shells.
08 - Sprinkle mozzarella and Parmesan cheese evenly 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. Garnish with fresh parsley and serve.

# Expert Advice:

01 -
  • It looks impressive on the table but uses ingredients you probably already have in your fridge.
  • The creamy filling stays tucked inside each shell, so every bite is perfectly portioned and ridiculously satisfying.
  • Leftovers reheat beautifully, which means lunch is sorted for days.
02 -
  • Don't overcook the shells during boiling or they'll tear when you try to stuff them, al dente is your safeguard.
  • Let the shells cool for a few minutes before filling, hot shells are floppy and impossible to work with neatly.
  • Use a spoon or small cookie scoop to fill the shells quickly and evenly without making a mess.
03 -
  • Make the filling and Alfredo sauce a day ahead and store them separately, then assemble and bake when you're ready to eat.
  • Freeze unbaked stuffed shells in a foil pan, cover tightly, and bake from frozen at 375°F for about 50 minutes covered, then 10 minutes uncovered.
  • Use a piping bag or a ziplock bag with the corner snipped off to fill the shells quickly and neatly if you're making a big batch.
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