Chicken Alfredo Stuffed Shells

Ingredients for Chicken Alfredo Stuffed Shells

I always start with quality ingredients when making these stuffed shells, and I’ve learned that using freshly grated Parmesan makes a noticeable difference in the sauce’s texture and flavor. The combination of three cheeses creates the perfect creamy filling that holds together beautifully. I usually pick up my rotisserie chicken from the deli section to save time, and I grab a block of Parmesan from the cheese aisle rather than the pre-grated stuff.

For the Stuffed Shells:

• 20-25 jumbo pasta shells (I typically need about 22 shells)
• 2 cups cooked, shredded chicken (rotisserie chicken works perfectly) – I usually grab one from the store to save time
• 1 1/2 cups ricotta cheese – My preference is whole milk ricotta for the creamiest texture
• 1 1/2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 1 egg
• 2 teaspoons garlic powder
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• Salt and pepper to taste

For the Alfredo Sauce:

• 2 tablespoons butter
• 2 cloves garlic, minced – In my experience, fresh garlic beats pre-minced every time
• 1 1/2 cups heavy cream
• 1 1/2 cups grated Parmesan cheese – I recommend grating it yourself from a block for smoother sauce
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg (optional) – Pro tip: this adds wonderful depth to the sauce

Step-by-Step Instructions

I recommend cooking a few extra shells than you need since some may tear during preparation, which is completely normal. This ensures you have enough perfect ones for stuffing.

Step 1: Preheat your oven to 350°F (175°C). Cook the jumbo pasta shells according to package directions until just al dente, usually 9-11 minutes depending on the brand. Drain carefully and set aside to cool for about 5 minutes. They should be cool enough to handle comfortably but still slightly warm.

Step 2: In a large mixing bowl, combine the shredded chicken, ricotta cheese, 1 cup of mozzarella, Parmesan, egg, garlic powder, parsley, basil, salt, and pepper. Mix thoroughly until all ingredients are well incorporated. The mixture should be thick and creamy, holding together when scooped.

Step 3: Melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned, stirring constantly. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally. Gradually add the Parmesan cheese, whisking constantly until melted and the sauce thickens enough to coat the back of a spoon, about 3-4 minutes. Stir in black pepper and nutmeg if using. The sauce should have a smooth, velvety consistency.

Step 4: Spread 1 cup of the Alfredo sauce evenly across the bottom of a 9×13-inch baking dish. This prevents the shells from sticking. Stuff each cooled pasta shell with a heaping 2 tablespoons (roughly 1/4 cup) of the chicken mixture and arrange them in the dish, open side up. If a shell tears, just overlap the pieces and keep going. Pour the remaining Alfredo sauce over the stuffed shells, making sure each one is well-coated to prevent drying during baking. Sprinkle the remaining 1/2 cup of mozzarella cheese on top.

Step 5: Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is golden brown with bubbling edges. Let cool for 5 minutes before serving to allow the filling to set slightly.

Perfect Pairings for Chicken Alfredo Stuffed Shells

These rich, creamy stuffed shells pair beautifully with fresh sides that add color, crunch, and nutritional balance to your plate.

Caesar Salad: The crisp romaine and tangy dressing cut through the richness of the Alfredo sauce perfectly, while the garlic notes complement the dish’s flavors without overwhelming them.

Roasted Broccoli: Simple roasted broccoli with a squeeze of lemon adds a fresh, slightly charred flavor that contrasts beautifully with the creamy pasta while boosting your vegetable intake.

Garlic Bread: Crusty garlic bread is essential for soaking up every bit of that luxurious Alfredo sauce, turning it into an interactive part of the meal everyone loves.

Green Bean Casserole: A lighter version of green bean casserole provides a tender-crisp texture and mild flavor that won’t compete with the main dish while adding traditional comfort food appeal.

Italian Grinder Salad: The bold flavors of an Italian grinder salad with tangy vinaigrette, pepperoncini, and fresh vegetables create a refreshing contrast to the creamy richness of the stuffed shells.

Storage & Serving Tips

Store leftover Chicken Alfredo Stuffed Shells in an airtight container in the refrigerator for up to 3 days. The Alfredo sauce may thicken slightly when cold, which is completely normal and doesn’t affect the flavor.

For reheating, I recommend covering the shells with foil and warming them in a 350°F oven for about 15-20 minutes until heated through. You can add a splash of milk or cream before reheating to restore the sauce’s creamy consistency. Microwave reheating works in a pinch (2-3 minutes on 50% power), but the oven method keeps the texture better and prevents the cheese from becoming rubbery.

These stuffed shells also freeze beautifully, which makes them perfect for meal prep. Assemble the dish completely but don’t bake it, then cover tightly with plastic wrap and foil before freezing for up to 2 months. Bake from frozen, adding an extra 15-20 minutes to the covered baking time.

FAQs

Chicken Alfredo Stuffed Shells

Tender jumbo pasta shells stuffed with creamy chicken and cheese filling, covered in rich homemade Alfredo sauce and baked until golden and bubbly.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 6 portions

Course: Dinner, Main Course

Cuisine: American, Italian-American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 20 jumbo pasta shells to 25 shells
• 2 cups cooked shredded chicken rotisserie chicken works great
• 1.5 cups ricotta cheese
• 1.5 cups shredded mozzarella cheese divided
• 0.5 cup grated Parmesan cheese for filling
• 1 egg
• 2 teaspoons garlic powder
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 tablespoons butter for Alfredo sauce
• 2 cloves garlic minced
• 1.5 cups heavy cream
• 1.5 cups grated Parmesan cheese for Alfredo sauce
• 0.25 teaspoon black pepper
• 0.25 teaspoon nutmeg optional

Equipment

• Large pot
• 9×13-inch baking dish
• Large skillet
• Mixing bowl
• Measuring cups and spoons
• Aluminum foil

Method

 

1. Preheat oven to 350°F (175°C). Cook jumbo pasta shells according to package directions until al dente. Drain and set aside to cool for about 5 minutes.
2. In a large mixing bowl, combine shredded chicken, ricotta cheese, 1 cup mozzarella, Parmesan, egg, garlic powder, parsley, basil, salt, and pepper. Mix until well combined and the mixture holds together when scooped.
3. Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned. Pour in heavy cream and bring to a gentle simmer.
4. Gradually add Parmesan cheese to the cream, whisking constantly until melted and sauce thickens to coat the back of a spoon, about 3-4 minutes. Add black pepper and nutmeg if using. Sauce should have a smooth, velvety consistency.
5. Spread 1 cup of Alfredo sauce on the bottom of a 9×13-inch baking dish. Stuff each pasta shell with a heaping 2 tablespoons of chicken mixture and place in the dish, open side up.
6. Pour remaining Alfredo sauce over the stuffed shells, ensuring they are well-coated. Sprinkle remaining 1/2 cup mozzarella cheese on top.
7. Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until cheese is golden brown with bubbling edges. Let cool for 5 minutes before serving.

Notes

Rotisserie chicken saves time. Use freshly grated Parmesan for best sauce texture. Cook extra shells in case some tear. Can be assembled ahead and refrigerated up to 24 hours before baking. Add a splash of milk or cream when reheating to restore sauce consistency.