Chicken Alfredo Stuffed Shells (Print view)

Jumbo pasta shells filled with creamy chicken Alfredo mixture and baked until golden. A comforting Italian-American main dish for four.

# List of Ingredients:

→ 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

# Step-by-Step 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 cheese, mozzarella cheese, Parmesan cheese, fresh parsley, egg, garlic powder, salt, and black 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 to taste.
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 them in the baking dish in a single layer.
07 - Pour remaining Alfredo sauce evenly over the filled shells, ensuring all shells are covered.
08 - Sprinkle mozzarella cheese and Parmesan cheese evenly over the shells.
09 - Cover baking dish with foil and bake for 20 minutes.
10 - Remove foil and bake for an additional 10 minutes, or until bubbly and golden brown.
11 - Allow to cool for 5 minutes before garnishing with fresh chopped parsley and serving.

# Expert Suggestions:

01 -
  • The shells hold pockets of creamy chicken filling that stay perfectly intact on the fork, making every bite satisfying.
  • It looks impressive enough for company but comes together with pantry staples and leftover chicken.
  • The homemade Alfredo sauce clings to every shell without being heavy or gloppy.
  • You can prep the whole thing ahead and just pop it in the oven when hunger strikes.
02 -
  • Undercook the shells by a minute or two because they'll continue cooking in the oven, and mushy shells fall apart when you try to stuff them.
  • Let the Alfredo sauce simmer gently and whisk constantly when adding the Parmesan, or it can seize up and turn grainy instead of smooth.
  • If the filling seems too thick, add a tablespoon of cream or milk to loosen it just enough for easy stuffing.
  • Always grease the baking dish, even if you think the sauce will be enough, because cheese has a sneaky way of sticking to bare spots.
03 -
  • Use a small spoon or cookie scoop to fill the shells quickly and evenly, which keeps the filling from getting all over your hands.
  • If a shell tears while cooking, don't toss it, just overlap two halves and stuff them together, they'll bake up just fine.
  • Taste your Alfredo sauce before pouring it over the shells and adjust the salt, pepper, or Parmesan to your liking, because once it's baked, you can't fix it.
  • Let the dish rest those full 5 minutes before serving, it seems small but it makes the difference between a saucy mess and perfect, sliceable portions.
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