Chicken Alfredo Stuffed Shells

If you’re looking for a comforting and crowd-pleasing dish that combines creamy, cheesy goodness with tender chicken and pasta, then Chicken Alfredo Stuffed Shells are exactly what you need. These jumbo pasta shells are filled with a luscious mixture of shredded chicken, ricotta, mozzarella, and Parmesan cheeses, all kissed by the rich flavor of Alfredo sauce. Baked to bubbly perfection and garnished with fresh parsley, this recipe is a guaranteed hit whether you’re feeding family, friends, or simply treating yourself to a cozy night in.

Why This Recipe Belongs in Your Rotation

This recipe effortlessly balances rich, indulgent flavors with straightforward preparation, making it ideal for both weeknight dinners and special occasions. The creamy Alfredo sauce pairs seamlessly with tender chicken and cheese, ensuring every bite is packed with flavor. Plus, the jumbo shells are fun to fill and visually impressive on the plate, offering a perfect presentation without requiring professional culinary skills.

Whether you’re craving a warm, hearty meal or want to impress guests with minimal fuss, these Chicken Alfredo Stuffed Shells hit all the right notes. And if you love creamy pasta dishes, you might adore variations like Slow Cooker Creamy Chicken Alfredo or the delightful Chicken Alfredo Lasagna Roll Ups.

What We’re Using

• 12 jumbo pasta shells: These large shells are the perfect vessel for stuffing and baking.
• 1 cup cooked chicken, shredded: Use cooked breast or thigh meat, shredded finely for easy filling.
• 1 cup ricotta cheese: Adds creaminess and a mild, tangy flavor to the filling.
• 1 cup shredded mozzarella cheese: Melts beautifully, providing gooey, stretchy texture.
• 1/2 cup Parmesan cheese, grated: Offers a salty, nutty depth to the mixture.
• 2 cups Alfredo sauce: The creamy sauce that ties everything together.
• 1 teaspoon garlic powder: Adds savory warmth without overpowering.
• 1 teaspoon Italian seasoning: A blend of herbs that infuses the dish with classic Italian flavors.
• Salt and pepper to taste: Essential for balancing and enhancing flavors.
• Fresh parsley, chopped: For garnish and a pop of freshness.

Recommended Tools

• Large pot: For boiling the jumbo pasta shells to al dente perfection.
• Mixing bowl: To combine the chicken, cheeses, and seasonings for stuffing.
• Baking dish: A 9×13-inch casserole dish works well for arranging and baking the stuffed shells.
• Spoon or small spatula: To fill each shell neatly without mess.
• Grater: For freshly grating Parmesan cheese if not pre-grated.
• Aluminum foil: To cover the dish while baking and retain moisture.

Directions: Chicken Alfredo Stuffed Shells

Step 1: Preheat and Prepare Pasta Shells

Begin by preheating your oven to 350°F (175°C). Bring a large pot of salted water to a boil. Carefully add the 12 jumbo pasta shells and cook them until they are al dente, about 10-12 minutes. Drain and rinse with cold water to stop the cooking process and prevent sticking. Set aside on a lightly oiled surface to keep them from sticking together.

Step 2: Make the Filling

In a large bowl, combine the shredded cooked chicken, ricotta cheese, 1/2 cup of mozzarella, the grated Parmesan, garlic powder, Italian seasoning, salt, and pepper. Mix everything thoroughly until well combined. The filling should be creamy yet firm enough to hold its shape.

Step 3: Stuff the Shells

Using a spoon or small spatula, gently fill each pasta shell with the chicken and cheese mixture. Be generous but careful not to overfill to avoid spilling during baking.

Step 4: Assemble the Dish

Spread 1 cup of Alfredo sauce evenly across the bottom of your baking dish. Arrange the stuffed shells in a single layer on top of the sauce. Pour the remaining 1 cup of Alfredo sauce over the shells, ensuring each one is well coated. Sprinkle the remaining mozzarella cheese on top for a golden, bubbly finish.

Step 5: Bake

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and slightly browned.

Step 6: Garnish and Serve

Once baked, remove from the oven and let the dish cool for a few minutes. Sprinkle with freshly chopped parsley for a burst of color and freshness. Serve warm, and enjoy every creamy, cheesy bite!

Ingredient Swaps & Substitutions

• Chicken: Substitute with cooked turkey or a plant-based chicken alternative.
• Ricotta cheese: Use cottage cheese blended smooth for a lighter filling.
• Mozzarella cheese: Swap with provolone or a mild cheddar for a different flavor profile.
• Alfredo sauce: Make your own from scratch using cream, butter, and garlic, or opt for a dairy-free Alfredo sauce for a dairy-free version.
• Italian seasoning: Replace with fresh herbs like basil, oregano, and thyme if preferred.

Pro Perspective

To elevate your Chicken Alfredo Stuffed Shells, consider these tips from seasoned cooks:

• Make sure the pasta shells are cooked al dente to avoid mushy texture after baking.
• Use freshly grated Parmesan cheese for a sharper, more vibrant flavor.
• Let the filled shells rest for a few minutes before serving to allow the flavors to meld.
• For extra creaminess, fold a bit of the Alfredo sauce into the filling mixture before stuffing.

Storing, Freezing & Reheating

This dish stores and freezes beautifully, making it perfect for meal prep or leftovers. Transfer cooled stuffed shells to an airtight container and refrigerate for up to 3 days. To freeze, place them in a freezer-safe dish or wrap tightly with plastic wrap and foil; they keep well for up to 3 months.

When reheating, thaw overnight in the refrigerator if frozen. Warm in a preheated oven at 350°F (175°C) covered with foil for about 20 minutes, or until heated through. You can also microwave individual portions, but reheating slowly in the oven preserves the best texture and flavor.

Handy Q&A

Can I prepare the stuffed shells ahead of time?

Absolutely! You can assemble the stuffed shells a day in advance and keep them covered in the refrigerator. When ready to eat, simply bake as directed, adding a few extra minutes if they come straight from the fridge.

What type of chicken works best for this recipe?

Cooked, shredded chicken breast or thigh meat both work well. Thigh meat tends to be juicier, but breast meat provides a leaner option. Leftover rotisserie chicken is a convenient shortcut.

Is it necessary to boil the pasta shells before stuffing?

Yes, boiling the pasta shells until al dente is essential. It softens them enough to stuff but keeps their shape intact during baking. Be careful not to overcook.

Can I make this recipe dairy-free?

Yes! Substitute the cheeses with dairy-free alternatives and use a dairy-free Alfredo sauce. There are many plant-based cheese options that melt well and provide similar textures.

Our Most-Loved Recipes

• Slow Cooker Creamy Chicken Alfredo – For an easy, hands-off creamy pasta experience.
• Chicken Alfredo Lasagna Roll Ups – A fun twist on classic lasagna with a creamy Alfredo filling.
• Chicken Alfredo Lasagna Roll Ups – If you enjoy stuffed pasta dishes, these roll ups are a must-try.

Wrap-Up

< p >There’s something undeniably comforting about Chicken Alfredo Stuffed Shells — a dish that’s creamy, cheesy, and packed with savory chicken flavor. It’s an ideal recipe for busy weeknights or weekend dinners when you want something a bit special without complicated steps. The combination of tender pasta, rich Alfredo sauce, and melty cheese creates a dish that’s both satisfying and impressive. With simple ingredients and easy preparation, this recipe is sure to become a staple on your dinner table.

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