Chicken Alfredo Stuffed Shells (Printable Version)

Tender jumbo shells filled with creamy chicken and Alfredo, baked until golden and bubbling for ultimate comfort food.

# What You'll 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 fresh parsley for garnish, optional

# Directions:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
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, 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 the Alfredo sauce on the bottom of the prepared baking dish.
06 - Fill each cooked pasta shell with approximately 2 tablespoons of the chicken mixture and arrange in the dish.
07 - Pour the remaining Alfredo sauce evenly over the filled shells.
08 - Sprinkle mozzarella and Parmesan cheese evenly 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 brown.
11 - Let cool for 5 minutes before garnishing with fresh parsley and serving.

# Expert Suggestions:

01 -
  • It tastes like the creamiest Alfredo and lasagna had a baby, but without all the layering drama.
  • You can prep the filling ahead and stuff the shells right before baking, which saves your sanity on busy nights.
  • Leftovers reheat beautifully, and somehow taste even richer the next day.
02 -
  • Don't overcook the shells or they'll tear when you try to stuff them, and undercooking means they'll be chewy after baking, so taste one before draining.
  • If your Alfredo sauce looks too thick, whisk in a splash of milk or pasta water until it's pourable, because it will thicken more in the oven.
  • Let the filling cool slightly before stuffing so the egg doesn't start to cook on contact, which can make the texture weird.
03 -
  • Use a piping bag or a ziplock with the corner snipped off to fill the shells faster and cleaner, especially if you're making a big batch.
  • Grate your own Parmesan from a block instead of using pre-shredded, because it melts smoother and tastes sharper without the anti-caking additives.
  • If the shells are sticking together after cooking, toss them gently with a tiny bit of olive oil while they cool.
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