Chicken Alfredo Stuffed Shells

There's something about stuffing pasta that feels like wrapping up comfort itself. I started making these shells on a rainy Tuesday when I had leftover rotisserie chicken and a craving for something rich and satisfying. The kitchen steamed up as I boiled the shells, and by the time they came out of the oven, golden and bubbling, my whole family had gathered around the table without me even calling them. It's become one of those recipes that turns an ordinary weeknight into something worth remembering.

The first time I served these to guests, I worried they might be too heavy, but they disappeared faster than I expected. My friend Maria actually asked for seconds before finishing her salad, which never happens. I realized then that this dish has a way of making people feel taken care of, like you put real thought into their meal. Now I make a double batch whenever I'm hosting, because there are never leftovers and someone always asks for the recipe.

Ingredients

• Jumbo pasta shells: Look for shells labeled jumbo or extra-large, they're sturdy enough to hold the filling without tearing and have that perfect pocket shape.
• Cooked chicken breast: Rotisserie chicken is my secret shortcut here, it's already seasoned and saves you from cooking and shredding from scratch.
• Whole milk ricotta cheese: The creaminess of whole milk ricotta makes the filling luxurious, low-fat versions can turn grainy and dry when baked.
• Shredded mozzarella cheese: Use freshly shredded if possible, pre-shredded has anti-caking agents that can make the filling less smooth.
• Grated Parmesan cheese: Freshly grated Parmesan melts better and has a sharper, more complex flavor than the shelf-stable kind in the green can.
• Fresh parsley: A handful of chopped parsley brightens the rich filling and adds a pop of color that makes the dish look even more inviting.
• Large egg: This binds the filling together so it doesn't spill out of the shells during baking.
• Garlic powder: It distributes evenly through the filling without the risk of biting into a raw garlic chunk.
• Unsalted butter: Starting with unsalted butter lets you control the salt level in your Alfredo sauce, especially since Parmesan is already salty.
• Garlic cloves: Fresh minced garlic in the sauce gives it that classic Alfredo aroma that fills your kitchen as it simmers.
• Heavy cream: This is what makes Alfredo sauce silky and rich, don't substitute with milk or it won't have the same body.
• Nutmeg: Just a pinch of nutmeg adds warmth and depth to the sauce, it's subtle but makes people wonder what that special something is.

Instructions

Prep the oven and dish:

Preheat your oven to 375°F and lightly grease a 9x13-inch baking dish with butter or cooking spray. This keeps the shells from sticking and makes cleanup easier later.

Boil the shells:

Cook the jumbo shells in salted boiling water until al dente, following the package directions. Drain them carefully and lay them out on a clean kitchen towel so they don't stick together while cooling.

Mix the filling:

In a large bowl, combine the shredded chicken, ricotta, mozzarella, Parmesan, parsley, egg, garlic powder, salt, and pepper. Stir until everything is evenly mixed and the filling looks creamy and cohesive.

Make the Alfredo sauce:

Melt butter in a saucepan over medium heat, add the minced garlic, and cook for about a minute until it smells amazing. Pour in the heavy cream, let it simmer gently, then whisk in the Parmesan until the sauce is smooth and thick, finishing with nutmeg, salt, and pepper to taste.

Sauce the baking dish:

Spread half a cup of the Alfredo sauce across the bottom of your prepared dish. This layer prevents the shells from drying out and adds extra sauciness to every bite.

Stuff the shells:

Spoon about two tablespoons of the chicken mixture into each cooked shell and nestle them seam-side up in the baking dish. Work gently so the shells don't tear, and pack them snugly so they support each other.

Top with sauce and cheese:

Pour the remaining Alfredo sauce evenly over the filled shells, making sure each one gets a good coating. Sprinkle the mozzarella and Parmesan on top for that golden, bubbly finish.

Bake covered:

Cover the dish with foil and bake for 20 minutes. The foil traps steam and helps the shells heat through without drying out.

Finish uncovered:

Remove the foil and bake for another 10 minutes until the cheese on top is golden and the sauce is bubbling around the edges. Let it cool for about 5 minutes before serving so the filling sets and doesn't spill out.

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I'll never forget the night my picky-eater nephew asked for thirds of these shells. He usually picks at anything creamy or cheesy, but something about the way the filling nestled inside the pasta made it approachable for him. His mom looked at me like I'd performed a miracle, and I just shrugged and said it's all about making comfort food feel like a hug on a plate. That's when I realized this dish isn't just delicious, it has a way of bringing people together and making them feel at home.

Making It Your Own

This recipe is incredibly forgiving and loves a little improvisation. I've stirred sautéed spinach into the filling when I needed more greens, and I've swapped the chicken for cooked turkey or even shredded pork when that's what I had on hand. Once, I added a handful of sun-dried tomatoes to the ricotta mixture, and the tangy sweetness played beautifully against the creamy Alfredo. You can even fold in cooked mushrooms or diced roasted red peppers if you want to sneak in extra flavor and nutrition without changing the dish's comforting nature.

Storage and Reheating

These shells actually taste even better the next day after the flavors have had time to meld. I store leftovers in an airtight container in the fridge for up to three days, and they reheat beautifully in the microwave or a low oven. If you're planning ahead, you can assemble the entire dish, cover it tightly with plastic wrap and foil, and refrigerate it for up to 24 hours before baking. Just add an extra five minutes to the covered baking time if you're starting from cold, and you'll have a stress-free dinner ready to pop in the oven whenever you need it.

Serving Suggestions

I like to serve these shells with a simple arugula salad dressed in lemon and olive oil to cut through the richness. Garlic bread is always a hit on the side, perfect for soaking up any extra Alfredo sauce left on the plate. If you want to round out the meal, roasted vegetables like broccoli or asparagus add color and a bit of crunch that balances the creamy pasta beautifully.

• Pair with a crisp white wine like Pinot Grigio or Chardonnay to complement the creamy sauce.
• Garnish with extra fresh parsley or a sprinkle of red pepper flakes if you like a little heat.
• Let the dish rest for a few minutes after baking so the filling firms up and each shell holds together when you serve it.

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This dish has earned its place in my regular dinner rotation because it's equal parts comforting and impressive, the kind of meal that feels like you fussed even when you didn't. I hope it brings as much warmth to your table as it has to mine.

Recipe Q&A

→ Can I use store-bought Alfredo sauce instead of making it from scratch?

Yes, store-bought Alfredo sauce is a convenient shortcut. Use about 2 cups and follow the same assembly and baking instructions. This reduces prep time significantly without compromising flavor.

→ What type of pasta shells should I use?

Jumbo pasta shells are ideal for this dish as they hold the filling well and create attractive, generous portions. Standard large shells can work too, though you may need to adjust filling amounts slightly.

→ How do I prevent the shells from sticking together when cooking?

Stir the shells frequently while cooking and add a small amount of oil to the pasta water. Drain well and spread them on a clean surface to cool slightly before filling, which prevents sticking.

→ Can I prepare this dish ahead of time?

Yes, assemble the dish up to 24 hours in advance, cover tightly with plastic wrap, and refrigerate. Bake directly from cold, adding 5-10 minutes to the baking time until heated through and bubbly.

→ What are good side dishes to serve with this?

A crisp green salad, garlic bread, roasted vegetables, or steamed broccoli complement this rich pasta dish well. The acidity and freshness of a salad balances the creamy Alfredo beautifully.

→ How can I add more vegetables to this dish?

Sauté spinach, mushrooms, or zucchini and fold them into the chicken filling before stuffing the shells. This adds nutrition and flavor while maintaining the creamy texture of the dish.