Chicken Alfredo Stuffed Shells (Printable)

Tender jumbo shells filled with creamy chicken and Alfredo sauce, then baked until golden and bubbling for a comforting Italian-American meal.

# Components:

→ 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
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

# Directions:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Cook jumbo pasta shells according to package directions 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 fully incorporated.
04 - Melt butter in saucepan over medium heat. Add minced garlic and sauté 1 minute until fragrant. Stir in heavy cream and bring to gentle simmer. Gradually whisk in Parmesan cheese until smooth and thickened. Season with nutmeg, salt, and pepper.
05 - Spread 1/2 cup Alfredo sauce evenly across the bottom of prepared baking dish.
06 - Fill each cooked pasta shell with approximately 2 tablespoons chicken mixture. Arrange filled shells in baking dish.
07 - Pour remaining Alfredo sauce evenly over stuffed shells.
08 - Sprinkle mozzarella and Parmesan cheese over sauce layer.
09 - Cover baking dish with foil and bake for 20 minutes.
10 - Remove foil and bake for additional 10 minutes until sauce bubbles and cheese turns golden brown.
11 - Allow dish to cool 5 minutes. Garnish with fresh parsley before serving.

# Expert Advice:

01 -
  • Each shell is like a individual serving of creamy indulgence that feels special enough for guests but easy enough for weeknights.
  • The Alfredo sauce seeps into every crevice while baking, making each bite impossibly rich and satisfying.
  • You can prep the whole dish hours ahead and just pop it in the oven when hunger strikes.
02 -
  • Don't overcook the shells or they'll fall apart when you try to stuff them, learned this the hard way with a pile of pasta mush.
  • Save some pasta water before draining in case your Alfredo gets too thick, a splash loosens it right up.
  • Let the filling cool slightly before stuffing so the egg doesn't start cooking prematurely.
03 -
  • Use a small cookie scoop to fill the shells evenly and quickly without making a mess all over your counter.
  • Grate your own Parmesan instead of using pre-grated, it melts smoother and tastes infinitely better.
  • If your Alfredo breaks or looks grainy, remove it from heat and whisk in a tablespoon of cold cream to bring it back together.
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