Creamy Chicken Alfredo Stuffed Shells
Hey there, friend! If you’re looking for a dish that’s equal parts comforting, indulgent, and easy to make, you’ve come to the right place.
These Creamy Chicken Alfredo Stuffed Shells are the ultimate crowd-pleaser—perfect for weeknight dinners or when you want to impress without the stress.
Imagine tender jumbo pasta shells stuffed with a creamy, cheesy chicken filling, smothered in a velvety Alfredo sauce, and baked to golden perfection.
It’s like a hug on a plate, and I promise, you’ll want seconds (and thirds!).
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
1. Cook the Pasta Shells
Boil the jumbo pasta shells until they’re al dente. You want them tender but still firm enough to hold their shape when stuffed. Drain and set them aside to cool slightly.
2. Prepare the Chicken Filling
In a mixing bowl, combine shredded cooked chicken, ricotta cheese, Parmesan, garlic, and Italian seasoning. Mix until creamy and well-combined. This filling is the heart of the dish, so don’t skimp on the flavor!
3. Stuff the Shells
Carefully spoon the chicken filling into each pasta shell, packing it in gently but firmly. Arrange the stuffed shells in a baking dish, seam side up, so they stay put while baking.
4. Make the Alfredo Sauce
In a saucepan, melt butter and whisk in heavy cream, garlic, and Parmesan cheese until smooth and creamy. Pour this luscious sauce over the stuffed shells, making sure every bite is covered.
5. Bake to Perfection
Sprinkle the top with mozzarella cheese and bake until the sauce is bubbly and the cheese is golden brown. Let it rest for a few minutes before serving—trust me, it’s worth the wait!
Pro Tips
- Use Rotisserie Chicken: Save time by using pre-cooked rotisserie chicken for the filling.
- Add Spinach: Stir in some chopped spinach to the filling for a pop of color and extra nutrients.
- Make Ahead: Assemble the dish up to a day in advance, cover, and refrigerate. Bake when ready to serve.
Storage
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze unbaked stuffed shells in a freezer-safe dish for up to 2 months. Thaw overnight before baking.
- Reheating: Warm in the oven at 350°F (175°C) until heated through, or microwave individual portions.
Creamy Chicken Alfredo Stuffed Shells
Description
Tender jumbo pasta shells stuffed with a rich blend of shredded chicken, creamy ricotta, and Parmesan, smothered in a velvety homemade Alfredo sauce, and baked under a golden blanket of melted mozzarella. Perfect for cozy dinners or impressing guests with minimal effort!
Ingredients
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the pasta shells according to package instructions until al dente. Drain and set aside.
- In a mixing bowl, combine shredded chicken, ricotta, ½ cup Parmesan, garlic, Italian seasoning, salt, and pepper. Mix well.
- Stuff each shell with the chicken mixture and arrange them in a greased baking dish.
- In a saucepan, melt butter over medium heat. Add heavy cream and remaining Parmesan, whisking until smooth. Pour the sauce over the stuffed shells.
- Sprinkle mozzarella cheese on top and bake for 25-30 minutes, or until bubbly and golden.
- Let rest for 5 minutes, garnish with parsley, and serve.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 28g44%
- Total Carbohydrate 25g9%
- Protein 24g48%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- For a lighter version, substitute half-and-half for heavy cream.
- Add 1 cup chopped spinach to the filling for extra flavor and nutrients.
These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.
