Pin it My neighbor handed me a foil-covered dish one rainy Tuesday, mumbling something about leftovers and too much cheese. I reheated it that night, and the smell alone—garlic, cream, melted mozzarella—made me forget I was eating someone else's dinner. The shells were plump and golden, each one hiding shredded chicken in a ridiculous amount of ricotta. I called her the next morning for the recipe, and she laughed, saying she'd just thrown it together because her kids refused plain pasta anymore.
I made these for my sister's birthday dinner, doubling the batch because her husband eats like a bear. Halfway through stuffing the shells, I realized I'd forgotten to cook enough chicken, so I shredded a rotisserie bird from the fridge. No one noticed, and my brother-in-law went back for thirds. My sister still asks me to bring them every time we gather, and I pretend it's a hassle, but I love how quiet the table gets when everyone's eating.
Ingredients
- Jumbo pasta shells: These are the heroes of the dish, big enough to hold a generous scoop of filling without tearing, and they cook faster than you'd think so watch them closely.
- Cooked chicken breast: Rotisserie chicken is your best friend here, already seasoned and moist, but leftover grilled or poached chicken works just as well.
- Whole milk ricotta cheese: The creaminess binds everything together, and using whole milk instead of part-skim makes the filling taste luxurious, not grainy.
- Shredded mozzarella cheese: This melts into gooey, stretchy perfection, both in the filling and on top, giving you those Instagram-worthy cheese pulls.
- Grated Parmesan cheese: It adds a sharp, nutty backbone to both the filling and the Alfredo sauce, so don't skimp or substitute with the shelf-stable stuff.
- Fresh parsley: A handful of chopped parsley brightens the richness and makes the dish smell like an Italian grandmother's kitchen.
- Large egg: This binds the filling so it doesn't spill out when you bake, acting like edible glue without changing the flavor.
- Garlic powder: It seasons the filling evenly without the risk of biting into a raw garlic chunk, though fresh garlic in the sauce balances it out.
- Unsalted butter: The base of your Alfredo sauce, letting you control the salt level and giving the sauce that silky, restaurant-quality finish.
- Fresh garlic cloves: Sautéed until fragrant, they infuse the cream with a mellow sweetness that garlic powder just can't replicate.
- Heavy cream: This is what makes Alfredo sauce Alfredo, thick and velvety, clinging to every shell like a warm hug.
- Nutmeg: A tiny pinch adds a mysterious warmth that people notice but can't quite name, making your sauce taste more complex.
Instructions
- Prep your oven and dish:
- Set your oven to 375°F and grease a 9x13-inch baking dish with butter or a light spray. This prevents the shells from sticking and makes cleanup easier later.
- Cook the shells:
- Boil the jumbo shells in salted water until they're just tender, about 9 minutes, then drain and rinse with cool water so they stop cooking. Lay them out on a towel so they don't stick together while you prep the filling.
- Make the chicken filling:
- In a big bowl, mix the shredded chicken, ricotta, mozzarella, Parmesan, parsley, egg, garlic powder, salt, and pepper until everything's evenly combined. It should look creamy and smell garlicky, and you might sneak a taste even though there's raw egg in it.
- Prepare the Alfredo sauce:
- Melt butter in a saucepan over medium heat, add the minced garlic, and let it sizzle for a minute until your kitchen smells amazing. Pour in the heavy cream, bring it to a gentle simmer, then whisk in the Parmesan slowly until the sauce thickens and coats the back of a spoon.
- Sauce the baking dish:
- Spoon about half a cup of Alfredo sauce onto the bottom of your greased dish and spread it around. This keeps the shells from drying out and adds extra creaminess to every bite.
- Stuff the shells:
- Use a spoon or small scoop to fill each shell with about 2 tablespoons of the chicken mixture, then nestle them into the dish in neat rows. Don't overstuff or they'll burst, but don't be stingy either.
- Top with sauce and cheese:
- Pour the remaining Alfredo sauce over the stuffed shells, letting it pool in the gaps, then sprinkle mozzarella and Parmesan on top. The cheese will turn golden and bubbly in the oven, forming a crispy edge you'll fight over.
- Bake covered, then uncovered:
- Cover the dish tightly with foil and bake for 20 minutes so the shells heat through without drying out. Remove the foil and bake another 10 minutes until the cheese is golden and the sauce is bubbling at the edges.
- Rest and garnish:
- Let the dish sit for 5 minutes before serving so the sauce thickens slightly and you don't burn your mouth. Sprinkle with fresh parsley for color and a hint of freshness.
Pin it The first time I served these, my friend's six-year-old asked if we were at a fancy restaurant, and her mom joked that we might as well be since no one had to argue about vegetables. That kid ate four shells without complaining once. I realized then that some recipes aren't just about feeding people, they're about making a regular weeknight feel special without trying too hard.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, and they reheat beautifully in the microwave with a damp paper towel on top to keep them from drying out. You can also freeze assembled, unbaked shells in a foil-covered dish for up to two months, then bake straight from frozen, adding an extra 15 minutes covered. I've found that freezing them actually makes the flavors meld even more, like the filling and sauce become one creamy thing.
Swaps and Add-Ins
If you want to sneak in vegetables, sautéed spinach or mushrooms fold right into the filling without changing the texture, and my kids never noticed the green specks. You can also swap the chicken for cooked turkey, shrimp, or even crumbled Italian sausage if you're feeling adventurous. For a lighter version, use half-and-half instead of heavy cream in the Alfredo sauce, though it won't be quite as rich, and add a pinch of cornstarch to help it thicken.
Serving Suggestions
These shells are rich, so I always serve them with something bright and crunchy, like a simple arugula salad with lemon vinaigrette or roasted broccoli with garlic. Garlic bread is a no-brainer, but honestly, you don't need it since the dish is already carb-heavy and creamy. A crisp white wine or sparkling water with lemon makes it feel like a proper dinner party, even if you're just feeding your family on a Wednesday.
- Pair with a Caesar salad for that classic Italian-American steakhouse vibe.
- Serve alongside roasted asparagus or green beans to cut through the richness.
- Offer crusty bread for mopping up extra Alfredo sauce, because leaving it in the dish is a crime.
Pin it This dish has become my go-to when I want to impress without stressing, because it looks fancy but comes together with ingredients I usually have on hand. Every time I pull it out of the oven, golden and bubbling, I remember that rainy Tuesday and my neighbor's casserole, and I'm grateful for recipes that feel like a hug.
Recipe Questions & Answers
- → Can I prepare these shells ahead of time?
Yes, you can assemble the dish up to 24 hours in advance. Cover with foil and refrigerate, then bake when ready. Add 5-10 minutes to baking time if starting from cold.
- → What type of chicken works best?
Cooked chicken breast is ideal for this dish. You can use freshly cooked, leftover rotisserie chicken, or even store-bought shredded chicken for convenience.
- → Can I freeze leftover stuffed shells?
Absolutely. Cool completely, place in an airtight container, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat covered at 350°F until warmed through.
- → How do I prevent the shells from breaking?
Cook the pasta until just al dente, not soft. This keeps them sturdy enough to handle. Let them cool slightly before filling to make them easier to work with.
- → What can I add to the filling for extra flavor?
Sautéed spinach, mushrooms, sun-dried tomatoes, or fresh basil all enhance the filling. You can also add red pepper flakes for subtle heat or fresh thyme for earthiness.
- → Is there a dairy-free alternative?
Substitute ricotta and mozzarella with dairy-free versions, use plant-based heavy cream, and replace butter with olive oil or dairy-free butter for a dairy-free version.