Chicken Alfredo Stuffed Shells (Printable Version)

Jumbo pasta shells stuffed with creamy chicken Alfredo filling and baked until golden. A comforting Italian-American main dish serving 4.

# 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:

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 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 them in the dish.
07 - Pour remaining Alfredo sauce evenly over the filled shells.
08 - Sprinkle mozzarella and Parmesan cheese over the shells.
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 parsley and serving.

# Expert Advice:

01 -
  • It tastes like restaurant-quality comfort food but comes together in your own kitchen without any fancy techniques.
  • The shells hold all that creamy filling perfectly, so every bite is rich and satisfying.
  • Leftovers reheat beautifully, sometimes tasting even better the next day when the flavors have melded.
  • You can prep the whole dish in advance and just pop it in the oven when guests arrive.
02 -
  • Don't overcook the pasta shells or they'll tear when you try to stuff them, I learned this after wasting half a box my first attempt.
  • Spread that thin layer of sauce on the bottom of the dish before adding the shells, otherwise they stick and the bottoms get dry and crusty.
  • Let the Alfredo sauce simmer gently and whisk constantly when adding the Parmesan, rushing it will give you a grainy, broken sauce instead of silky smooth.
  • Cover the dish with foil for the first part of baking to keep the shells moist, then uncover to let the top get golden and bubbly.
03 -
  • Use a small spoon or cookie scoop to fill the shells evenly and quickly, it keeps your hands cleaner and the portions consistent.
  • If you're making this ahead, assemble everything but hold off on baking until you're ready to serve, it keeps the pasta from getting too soft.
  • Freshly grate your Parmesan instead of using the pre-shredded stuff, it melts smoother and tastes so much better.
  • A tiny grating of fresh nutmeg in the Alfredo sauce is subtle but makes people wonder what makes it taste so good.
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