Chicken Alfredo Stuffed Shells (Printable)

Jumbo pasta shells stuffed with creamy chicken, ricotta, and mozzarella, then baked in silky Alfredo sauce until golden.

# 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 fresh parsley, chopped
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 - Fresh parsley for garnish

# How To Make It:

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, 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 the filled shells.
08 - Sprinkle mozzarella and Parmesan cheese 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, then garnish with fresh parsley and serve.

# Expert Suggestions:

01 -
  • It tastes like restaurant-quality comfort food but comes together in under an hour.
  • The creamy filling and golden cheese topping make every bite feel like a special occasion.
  • Leftovers reheat beautifully, so you can enjoy them for lunch the next day without any guilt.
02 -
  • Do not overcook the pasta shells or they will tear when you try to stuff them, slightly undercooked is your friend here.
  • Letting the dish rest for a few minutes after baking makes a huge difference in how neatly the shells hold together on the plate.
  • If your Alfredo sauce gets too thick, whisk in a splash of milk or pasta water to loosen it up.
03 -
  • Use a small spoon or cookie scoop to fill the shells quickly and evenly without making a mess.
  • If you are short on time, store-bought Alfredo sauce works just fine and nobody will judge you.
  • Make a double batch and freeze half before baking, then you will have a ready-made dinner for a busy night.
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