Chicken Alfredo Stuffed Shells (Printable)

Creamy chicken Alfredo-filled pasta shells, baked until bubbly and golden. Comforting Italian-American comfort food.

# 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 fresh parsley, chopped
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
16 - Salt and black pepper to taste

→ Topping

17 - 1/2 cup shredded mozzarella cheese
18 - 2 tablespoons grated Parmesan cheese
19 - Fresh parsley for garnish

# Directions:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to boil. Add jumbo pasta shells and cook according to package directions until al dente. Drain carefully and spread on a clean kitchen towel to cool slightly.
03 - In a large mixing bowl, combine shredded chicken, ricotta cheese, mozzarella cheese, 1/2 cup Parmesan cheese, fresh parsley, egg, garlic powder, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated.
04 - In a saucepan over medium heat, melt butter. Add minced garlic and sauté for 1 minute until fragrant. Slowly pour in heavy cream and bring to a gentle simmer. Gradually whisk in 1 cup grated Parmesan cheese until the sauce is smooth and thickened. Season with nutmeg, salt, and pepper to taste.
05 - Spread 1/2 cup of the prepared Alfredo sauce evenly over the bottom of the prepared 9x13-inch baking dish.
06 - Fill each cooled pasta shell with approximately 2 tablespoons of the chicken mixture using a small spoon or scoop. Arrange filled shells in the baking dish in a single layer.
07 - Pour the remaining Alfredo sauce evenly over all the filled shells, ensuring they are well coated.
08 - Sprinkle 1/2 cup shredded mozzarella cheese and 2 tablespoons grated Parmesan cheese over the top of the dish.
09 - Cover the baking dish tightly with aluminum foil. Bake at 375°F for 20 minutes.
10 - Remove foil carefully and bake for an additional 10 minutes until the top is golden brown and the sauce is bubbling at the edges.
11 - Remove from oven and allow to cool for 5 minutes. Garnish with fresh chopped parsley before serving.

# Expert Tips:

01 -
  • It turns leftover chicken into something that feels like a special occasion without any fuss.
  • The creamy filling stays perfectly nestled in each shell, so every bite is rich and satisfying.
  • You can assemble the whole dish ahead of time and just pop it in the oven when youre ready.
  • It makes enough to feed a crowd or give you easy lunches for the rest of the week.
02 -
  • Do not skip the layer of sauce on the bottom of the dish, the shells will stick and tear if you do.
  • If your Alfredo sauce looks too thick while cooking, add a splash of the pasta water or a bit more cream to loosen it.
  • Let the cooked shells cool for a few minutes before stuffing them, hot shells are slippery and hard to handle.
  • You can assemble this entire dish up to a day ahead, cover it tightly, and refrigerate until youre ready to bake.
03 -
  • Use a piping bag or a zip-top bag with the corner cut off to fill the shells quickly and neatly, it saves so much time.
  • If you want extra crispy cheese on top, switch the oven to broil for the last two minutes, but watch it closely so it doesnt burn.
  • Fresh nutmeg makes a noticeable difference in the Alfredo sauce, grate it yourself if you can.
  • Let the shells drain upside down on a clean towel after cooking so they dont hold water inside.
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