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Delicious Chicken Alfredo Stuffed Shells topped with creamy sauce and cheese.

Chicken Alfredo Stuffed Shells

Creamy and filling, these Chicken Alfredo Stuffed Shells are perfect for a comforting dinner without the fuss. Made with tender pasta, shredded chicken, and cheesy filling, they are sure to please the entire family.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Filling
  • 12 pieces Jumbo pasta shells Use large shells to hold the filling
  • 3 cups Cooked chicken, shredded or chopped Rotisserie chicken works great
  • 2 cups Alfredo sauce Store-bought or homemade
  • 1 cup Ricotta cheese For creamy filling
  • 1 cup Mozzarella cheese, shredded For the top and filling
  • 1/2 cup Parmesan cheese For added flavor
  • 1 teaspoon Garlic powder Or 1 clove of minced garlic
  • 1 teaspoon Italian seasoning Or a mix of basil and oregano
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 1 cup Baby spinach, chopped Optional but great for added green
  • 1-2 tablespoons Milk or cream To loosen sauce if needed

Method
 

Preparation
  1. Cook the shells. Boil jumbo shells in salted water until just tender. Do not overcook them as they will bake again. Drain and rinse with cool water so they stop cooking.
  2. Make the filling. In a large bowl, mix shredded chicken, ricotta, a handful of mozzarella, a little Parmesan, and a few spoonfuls of Alfredo sauce. Season with garlic powder, Italian seasoning, salt, and pepper. If using spinach, stir it in now.
  3. Sauce the baking dish. Spoon a layer of Alfredo sauce into the bottom of a 9x13 baking dish to prevent sticking and add flavor.
  4. Stuff the shells. Fill each shell with the chicken and ricotta mixture. Use a spoon or a zip-top bag with the corner snipped for quicker filling.
Baking
  1. Pour the remaining Alfredo sauce over the stuffed shells. Sprinkle mozzarella and Parmesan on top.
  2. Cover with foil and bake at 375°F (190°C) for about 25 minutes. Uncover and bake for an additional 10 minutes until the cheese is bubbly.
  3. Let the dish sit for 5 to 10 minutes before serving. This allows everything to set so that the filling doesn't slide out.

Notes

Tips: Do not overcook the shells. Season the filling well. Use enough sauce to keep the dish creamy.