Chicken Alfredo Stuffed Shells

Tender jumbo pasta shells stuffed with creamy chicken, ricotta, mozzarella, and Parmesan, then baked in a rich homemade Alfredo sauce until bubbling and golden. This is a comforting, cheesy family dinner that feels special without being difficult.

Servings: 6
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour

Ingredients

For the Shells:

• 20–24 jumbo pasta shells
• 2 cups cooked shredded chicken
• 15 oz (425 g) ricotta cheese
• 1 large egg
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh parsley

For the Alfredo Sauce:

• 4 tbsp butter
• 4 cloves garlic, minced
• 2 cups heavy cream
• 4 oz (115 g) cream cheese, softened
• 1 cup freshly grated Parmesan cheese
• ½ tsp Italian seasoning
• ¼ tsp black pepper
• ¼ tsp salt, or to taste
• ½ cup reserved pasta water, as needed

For Topping:

• 1 cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. 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.
3. Drain the shells and rinse briefly with cool water. Arrange them in a single layer on a baking sheet or plate so they don’t stick together.
4. Prepare the filling. In a large bowl, combine the shredded chicken, ricotta, egg, 1 cup mozzarella, ½ cup Parmesan, minced garlic, Italian seasoning, garlic powder, onion powder, salt, black pepper, and parsley.
5. Mix until everything is evenly combined and creamy.
6. Prepare the Alfredo sauce. Melt the butter in a saucepan over medium-low heat.
7. Add the minced garlic and sauté for about 30–45 seconds until fragrant. Do not let it brown.
8. Pour in the heavy cream and bring it to a gentle simmer. Cook for 2–3 minutes, stirring occasionally.
9. Add the softened cream cheese and whisk until completely smooth.
10. Gradually add the Parmesan cheese while stirring continuously until melted and creamy.
11. Season with Italian seasoning, black pepper, and salt.
12. If the sauce is too thick, add reserved pasta water 1 tablespoon at a time until it reaches a smooth, pourable consistency.
13. Spread about 1 cup of Alfredo sauce over the bottom of the prepared baking dish.
14. Carefully fill each cooked shell with approximately 2 tablespoons of the chicken-ricotta mixture.
15. Arrange the stuffed shells in the baking dish with the filling facing upward.
16. Pour the remaining Alfredo sauce evenly over the shells, making sure most of the pasta is coated.
17. Sprinkle the mozzarella and Parmesan evenly over the top.
18. Cover the baking dish loosely with aluminum foil and bake for 20 minutes.
19. Remove the foil and continue baking for another 10–15 minutes, until the cheese is melted, bubbling, and lightly golden.
20. For a deeper golden top, broil for 1–2 minutes, watching carefully.
21. Remove from the oven and let the shells rest for 5–10 minutes.
22. Garnish with fresh parsley and serve warm.

Nutrition Information

Approximate per serving, based on 6 servings:

• Calories: 680
• Protein: 42 g
• Total Carbohydrates: 48 g
• Fiber: 2 g
• Net Carbohydrates: 46 g
• Sugar: 4 g
• Fat: 38 g
• Saturated Fat: 22 g
• Cholesterol: 155 mg
• Sodium: 850 mg
• Calcium: 480 mg

Nutrition values are approximate and will vary depending on the pasta, chicken, cheese, and other ingredients used.

Allergen Information

Contains:

• Milk/dairy from ricotta, mozzarella, Parmesan, butter, cream cheese, and heavy cream
• Egg
• Wheat/gluten from pasta

May contain:

• Soy, depending on packaged pasta and cheese products

Gluten-free option:

• Use certified gluten-free jumbo shells and verify all packaged ingredients.

Nut-free option:

• The recipe contains no nuts as written. Check packaged ingredients for possible cross-contact if allergies are severe.

Lower-carb option:

• Regular jumbo shells are relatively high in carbohydrates. For a lower-carb version, use a suitable low-carb pasta shell alternative or serve the chicken Alfredo filling baked with vegetables instead.

Recipe Tips & Q/S

Q: Can I use rotisserie chicken?
A: Yes. Rotisserie chicken is an excellent shortcut. Remove the skin and bones and shred about 2 cups of meat.

Q: Can I use chicken breasts?
A: Yes. Bake, poach, or pan-cook boneless chicken breasts, then shred them for the filling.

Q: Can I use chicken thighs?
A: Absolutely. Boneless, skinless chicken thighs provide a richer flavor and stay very juicy.

Q: How do I prevent the shells from tearing?
A: Cook them only until al dente and handle them gently after draining. Slightly undercooked shells are easier to stuff.

Q: Can I prepare these ahead of time?
A: Yes. Assemble the entire dish, cover tightly, and refrigerate for up to 24 hours. Add about 10 minutes to the baking time if baking directly from the refrigerator.

Q: Can I freeze Chicken Alfredo Stuffed Shells?
A: Yes. Assemble the casserole without baking, cover tightly, and freeze for up to 2–3 months. Thaw overnight in the refrigerator before baking.

Q: Why is my Alfredo sauce grainy?
A: The sauce may have been cooked at too high a temperature. Keep the heat low and add Parmesan gradually while stirring.

Q: Can I use jarred Alfredo sauce?
A: Yes. For a quicker version, use about 3 cups of your favorite Alfredo sauce.

Q: Can I add spinach?
A: Yes. Add about 2 cups fresh spinach to the filling. You can also use frozen spinach, but squeeze out excess water very well.

Q: Can I add broccoli?
A: Yes. Finely chop 1–2 cups cooked broccoli and mix it into the chicken filling.

Q: What cheese can replace ricotta?
A: Cottage cheese or mascarpone can be used. If using cottage cheese, blend it first for a smoother filling.

Q: How do I make the filling extra creamy?
A: Add 2–3 tablespoons of softened cream cheese or a little extra ricotta.

Q: How long do leftovers last?
A: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.

Q: How should I reheat the shells?
A: Cover with foil and warm in a 350°F (175°C) oven until heated through. Add a splash of cream or Alfredo sauce if the pasta has dried out.

Q: What should I serve with stuffed shells?
A: A simple green salad, roasted broccoli, asparagus, garlic bread, or steamed vegetables pair especially well with this rich pasta dish.