Chicken Alfredo Stuffed Shells (Printable)

Jumbo shells stuffed with creamy chicken and Alfredo, baked until bubbly and golden. Ready in 55 minutes.

# What You 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 parsley for garnish, optional

# Directions:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish and set aside.
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 the chicken mixture and arrange them in the baking dish.
07 - Pour remaining Alfredo sauce evenly over the filled shells.
08 - Sprinkle mozzarella and Parmesan cheese evenly over the sauce.
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 - Let cool for 5 minutes before garnishing with parsley and serving.

# Expert Advice:

01 -
  • It turns two comfort food classics into one ridiculously satisfying dinner that feels fancy but comes together in under an hour.
  • The creamy ricotta and chicken filling stays moist and flavorful inside each shell, never dry or bland like some baked pastas can be.
  • Leftovers reheat beautifully, and honestly taste even better the next day when the flavors have melded together.
02 -
  • Don't overcook the shells or they'll tear when you try to stuff them, I learned this the hard way when half my first batch split open.
  • Lay the cooked shells in a single layer on a towel instead of letting them sit in the colander, otherwise they stick together and become impossible to separate without ripping.
  • Make sure your Alfredo sauce is hot when you pour it over the shells, cold sauce won't coat them properly and takes forever to heat through in the oven.
03 -
  • Use a small spoon or cookie scoop to fill the shells quickly and evenly, it's way faster than trying to do it with your hands.
  • If your Alfredo sauce gets too thick while it sits, whisk in a tablespoon of pasta cooking water or cream to bring it back to the right consistency.
  • Always taste your filling before stuffing the shells so you can adjust the seasoning, it's your last chance to make it perfect.
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