Chicken Alfredo Stuffed Shells (Printable)

Jumbo shells stuffed with chicken, ricotta, and mozzarella, then baked in creamy Alfredo sauce until golden and bubbly.

# 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 parsley for garnish, optional

# How To Make It:

01 - Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish with cooking spray or butter.
02 - Cook jumbo pasta shells according to package directions until al dente. Drain thoroughly and set aside to cool slightly.
03 - In a large mixing bowl, combine shredded chicken, ricotta cheese, mozzarella cheese, Parmesan cheese, fresh parsley, egg, garlic powder, salt, and black pepper. Mix until well incorporated.
04 - Melt butter in a saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Pour in heavy cream and bring to a gentle simmer. Gradually whisk in Parmesan cheese until smooth and thickened. Season with nutmeg if desired, salt, and pepper to taste.
05 - Spread 1/2 cup of prepared Alfredo sauce evenly across the bottom of the prepared baking dish.
06 - Fill each cooked pasta shell with approximately 2 tablespoons of the chicken mixture. Arrange filled shells in a single layer in the baking dish.
07 - Pour remaining Alfredo sauce evenly over the filled shells, ensuring all are well coated.
08 - Sprinkle shredded mozzarella cheese and grated Parmesan cheese uniformly over the shells.
09 - Cover baking dish with aluminum foil and bake for 20 minutes at 375°F.
10 - Remove foil and bake for an additional 10 minutes until the top is golden brown and sauce is bubbling at the edges.
11 - Allow the dish to rest for 5 minutes. Garnish with fresh chopped parsley and serve immediately.

# Expert Suggestions:

01 -
  • It turns leftover chicken into something that feels like a special occasion without any fuss.
  • The creamy filling stays tender inside while the top gets that irresistible golden crust.
  • You can assemble everything ahead and just pop it in the oven when company arrives.
  • Even picky eaters who claim they don't like pasta always come back for seconds.
02 -
  • Don't overcook the shells or they'll tear when you try to stuff them, learned that the hard way my first attempt.
  • Let the Alfredo sauce simmer gently and whisk constantly when adding the Parmesan or it can clump instead of melting smoothly.
  • If your filling seems too thick, add a tablespoon of cream to loosen it up so it spreads easily into each shell.
03 -
  • Use a small spoon or cookie scoop to fill the shells evenly and quickly without making a mess.
  • Save a little pasta water before draining the shells—if your Alfredo sauce gets too thick, a splash will loosen it right up.
  • If you're short on time, swap in a good quality store-bought Alfredo sauce and nobody will know the difference.
Return