Chicken Alfredo Stuffed Shells (Printable format)

Tender jumbo pasta shells filled with creamy chicken Alfredo, baked until golden and bubbly. A comforting Italian-American favorite.

# What You Need:

→ 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

# How-To Steps:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Cook jumbo pasta shells according to package directions until al dente. Drain and set aside to cool slightly.
03 - In a large bowl, combine shredded chicken, ricotta, mozzarella, Parmesan, parsley, egg, garlic powder, salt, and 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.
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 in the baking dish.
07 - Pour remaining Alfredo sauce evenly over the filled shells.
08 - Sprinkle mozzarella and Parmesan cheese over the top.
09 - Cover with foil and bake for 20 minutes.
10 - Remove foil and bake for an additional 10 minutes, or until bubbly and golden.
11 - Let cool for 5 minutes before garnishing with parsley and serving.

# Expert Hints:

01 -
  • It transforms simple ingredients into a restaurant-worthy dish that looks impressive but doesn't require any fancy techniques.
  • The creamy chicken filling stays moist and flavorful inside each shell, while the Alfredo sauce on top gets perfectly golden and bubbly.
  • You can prep the shells ahead and refrigerate them, then bake when you're ready for an easy make-ahead dinner.
  • It's flexible enough to sneak in extra veggies or swap proteins without losing that indulgent, cozy appeal.
02 -
  • Don't overcook the pasta shells or they'll tear when you try to stuff them, aim for al dente so they hold their shape during baking.
  • Let the shells cool just enough to handle before filling them, working with scalding hot pasta is a recipe for burnt fingers and ripped shells.
  • If your Alfredo sauce gets too thick, whisk in a splash of cream or pasta water to loosen it up before pouring it over the shells.
  • Always taste your filling before stuffing, it's your last chance to adjust seasoning without having to remix everything.
03 -
  • Use a small spoon or cookie scoop to fill the shells quickly and evenly, it keeps your hands cleaner and makes portioning a breeze.
  • If you have extra filling, spread it in the dish around the shells or save it to stuff into bell peppers or zucchini boats another night.
  • For an even richer sauce, stir in a tablespoon of cream cheese along with the Parmesan, it adds extra body and a subtle tang.
  • Freeze unbaked assembled shells in a foil-covered dish for up to a month, then bake straight from frozen, adding 15 to 20 minutes to the covered baking time.
Go Back