Creamy, cheesy jumbo pasta shells stuffed with tender seasoned chicken, ricotta, mozzarella, and Parmesan, then baked in a rich homemade Alfredo sauce until bubbling and golden. A comforting family dinner that feels like restaurant-style Italian food.
Ingredients
For the shells:
20 jumbo pasta shells
2 cups cooked chicken, finely shredded or diced
15 oz (425 g) ricotta cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons chopped fresh parsley
½ teaspoon onion powder
For the Alfredo sauce:
4 tablespoons unsalted butter
3 cloves garlic, minced
2 cups heavy cream
1½ cups freshly grated Parmesan cheese
½ teaspoon Italian seasoning
¼ teaspoon black pepper
¼ teaspoon salt, or to taste
¼ teaspoon nutmeg, optional
For topping:
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Bring a large pot of salted water to a boil. Cook the jumbo shells according to the package directions until just al dente. Do not overcook them because they will continue cooking in the oven.
Drain the shells carefully and rinse briefly with cool water to stop the cooking process. Set them aside.
In a large bowl, combine the cooked chicken, ricotta, 1 cup mozzarella, ½ cup Parmesan, egg, minced garlic, Italian seasoning, salt, black pepper, parsley, and onion powder.
Mix until everything is evenly combined and creamy.
To make the Alfredo sauce, melt the butter in a saucepan over medium-low heat.
Add the minced garlic and cook for about 30–60 seconds, just until fragrant. Do not let the garlic brown.
Pour in the heavy cream and bring it to a gentle simmer. Cook for 3–4 minutes, stirring occasionally.
Reduce the heat to low and gradually whisk in the Parmesan cheese until melted and smooth.
Stir in Italian seasoning, black pepper, salt, and optional nutmeg. If the sauce becomes too thick, add a small splash of milk or reserved pasta water.
Spread about 1 cup of Alfredo sauce across the bottom of the prepared baking dish.
Carefully spoon about 2 tablespoons of the chicken filling into each cooked shell.
Arrange the stuffed shells in the baking dish with the filling facing upward.
Pour the remaining Alfredo sauce evenly over the shells.
Sprinkle the mozzarella and Parmesan over the top.
Cover the dish loosely with aluminum foil and bake for 20 minutes.
Remove the foil and bake for another 10–15 minutes, until the cheese is melted and bubbling.
For a golden top, broil for 1–2 minutes, watching carefully.
Remove from the oven and let the shells rest for 5–10 minutes.
Garnish with fresh parsley and serve warm.
Q/S (Quantity & Serving)
Prep time: 25 minutes
Cook time: 35 minutes
Total time: About 1 hour
Servings: 6
Serving size: 3–4 stuffed shells
Course: Dinner
Cuisine: Italian-American
Cooking method: Oven-baked
Nutrition Information
Approximate per serving:
Calories: 650 kcal
Protein: 38 g
Carbohydrates: 43 g
Fiber: 2 g
Net carbohydrates: 41 g
Fat: 40 g
Saturated fat: 23 g
Sugar: 4 g
Sodium: 780 mg
Nutrition varies depending on the pasta, chicken, cheeses, and cream used.
Nut & Allergen Information
Contains dairy from ricotta, mozzarella, Parmesan, butter, and heavy cream.
Contains egg.
Contains wheat/gluten from traditional pasta shells.
No peanuts are required.
No tree nuts are required.
Nutmeg is optional and is botanically a seed rather than a tree nut, but it can still be avoided if desired.
For gluten-free preparation, use gluten-free jumbo shells and verify all packaged ingredients.
For a nut-free meal, check packaged ingredients for facility/cross-contact warnings.
Helpful Tips
Slightly undercook the shells so they don’t become mushy during baking.
Use rotisserie chicken for a quick and flavorful filling.
Freshly grated Parmesan melts more smoothly than pre-shredded Parmesan.
If your Alfredo sauce is too thick, loosen it with a few tablespoons of warm milk or pasta water.
Don’t overfill the shells; about 2 tablespoons of filling per shell is usually enough.
Add cooked spinach or finely chopped broccoli to the filling for extra vegetables.
For extra garlic flavor, add ½ teaspoon garlic powder to the filling.
For a spicy version, add ¼ teaspoon crushed red pepper flakes to the Alfredo sauce.
Q&A
Q: Can I use leftover chicken?
A: Yes. Cooked rotisserie chicken, grilled chicken, baked chicken, or leftover roasted chicken all work well.
Q: Can I make these ahead of time?
A: Yes. Assemble the entire dish, cover tightly, and refrigerate for up to 24 hours. Add about 5–10 minutes to the baking time.
Q: Can I freeze stuffed shells?
A: Yes. Assemble the shells in a freezer-safe dish, cover tightly, and freeze for up to 2–3 months. Thaw overnight in the refrigerator before baking.
Q: Can I use jarred Alfredo sauce?
A: Absolutely. Use about 3 cups of your favorite Alfredo sauce to make the recipe quicker.
Q: Can I add vegetables to the filling?
A: Yes. Cooked spinach, broccoli, mushrooms, or finely chopped bell peppers are delicious additions.
Q: How do I prevent the shells from sticking together?
A: After draining, gently toss them with a small amount of olive oil and separate them carefully while they cool.
Q: How should I store leftovers?
A: Store covered in the refrigerator for up to 3–4 days. Reheat gently in the microwave or covered in the oven with a splash of cream or milk.
Q: Can I make this without ricotta?
A: Yes. Cottage cheese blended until smooth is a good substitute, or you can use a mixture of cream cheese and mozzarella for a richer filling.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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