chicken alfredo stuffed shells recipe

Written BySheba G Updated On
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The Best chicken alfredo stuffed shells recipe

Chicken alfredo stuffed shells are one of those dinners I make when I want something that feels like a step up from a normal weeknight meal but still fits into my actual schedule. Jumbo pasta shells get filled with a creamy chicken and cheese mixture, then baked under alfredo sauce and more cheese until everything is hot and bubbly. It is a casserole, but it looks like something I fussed over, and I did not. I usually assemble it earlier in the day and keep it covered in the fridge until it is time to bake.

My kids ask for this one by name, which says a lot because they are picky in the way most kids are picky. The shells make it fun to eat and the filling stays creamy instead of drying out in the oven. My husband takes the leftovers to work the next day and swears they reheat better than most pasta dishes we make. I like it for nights when we have people over too, because I can double the batch and it holds up well on a buffet table next to a simple salad and some garlic bread.

There is a decent amount of nutrition in here without it tasting like health food. The chicken adds protein, the cheese and milk bring calcium, and serving it with a green vegetable or a salad rounds the plate out. It is rich, so I keep portions reasonable and fill half the plate with something fresh. That balance is why this recipe shows up in our rotation often, not just on special occasions.

Chicken Alfredo Stuffed Shells

4.8 from 1352 votes

Jumbo pasta shells packed with creamy ricotta, shredded chicken, and Parmesan, then blanketed in a homemade garlic alfredo sauce and baked until bubbly. It is comfort food that feeds a crowd and reheats beautifully the next day.

Prep Time25 mins
Cook Time35 mins
Resting Time0 mins
Total Time60 mins
Servings: 6Cuisine: InternationalCalories: 680 kcal

🥘Ingredients

For the Pasta and Filling

24 jumbo pasta shells
2 cups cooked chicken, shredded
15 oz ricotta cheese
2 cups shredded mozzarella, divided
1/2 cup grated Parmesan, divided
2 large eggs
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp black pepper
2 tbsp fresh parsley, chopped, plus more for garnish

For the Alfredo Sauce

1/2 cup unsalted butter
2 cloves garlic, minced
2 cups heavy cream
2 cups grated Parmesan
1/4 tsp salt
1/4 tsp black pepper

👨‍🍳Directions

1Preheat the oven to 375°F. Bring a large pot of well-salted water to a rolling boil.
2Add the jumbo shells and cook for 2 minutes less than the package directs, until pliable but still firm in the center. Drain and rinse briefly under cool water, then spread the shells in a single layer on a baking sheet so they do not stick together.
3Make the sauce: melt the butter in a large skillet over medium heat. Add the garlic and cook for 30 to 60 seconds, stirring constantly, until fragrant but not browned.
4Pour in the heavy cream and bring to a gentle simmer. Cook for 3 to 4 minutes, stirring occasionally, until the cream thickens enough to coat the back of a spoon.
5Pull the skillet off the heat and whisk in the Parmesan one handful at a time until the sauce is smooth. Season with the salt and pepper. Set aside 1 cup of sauce for the baking dish.
6In a large bowl, combine the shredded chicken, ricotta, 1 cup of the mozzarella, 1/4 cup of the Parmesan, the eggs, garlic, salt, pepper, and parsley. Stir in 1/2 cup of the alfredo sauce to loosen the mixture.
7Spread 1 cup of the alfredo sauce across the bottom of the baking dish. Spoon about 2 tablespoons of filling into each shell and nestle the shells into the dish in a single layer, open side up.
8Pour the remaining sauce evenly over the shells. Cover the dish tightly with foil and bake for 20 minutes, until the sauce is bubbling at the edges.
9Remove the foil and scatter the remaining 1 cup mozzarella and 1/4 cup Parmesan over the top. Return to the oven uncovered for 10 to 12 minutes, until the cheese melts and turns golden in spots.
10Let the dish rest for 5 to 10 minutes so the filling sets, then garnish with fresh parsley and serve.

🔧Equipment

Large pot
Colander
Large skillet
Whisk
Large mixing bowl
9×13-inch baking dish
Aluminum foil
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 680 kcal🧈Total Fat: 43g💛Saturated Fat: 25g❤️Cholesterol: 165mg🧂Sodium: 980mg🌾Total Carbs: 42g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 36g

📝Notes

Cook the shells just shy of al dente, because they will finish in the oven and overcooked shells tear when filled. A piping bag or a zip-top bag with the corner snipped makes filling the shells faster and neater than a spoon. For a shortcut, swap the homemade sauce for 3 cups of store-bought alfredo and thin it with a splash of milk if it is thick. Assemble the dish up to 24 hours ahead, cover, and refrigerate; add 10 minutes to the covered bake time. To freeze, assemble in a foil baking dish without the final cheese topping, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking. Leftovers keep in the refrigerator for up to 3 days and reheat best covered at 350°F with a splash of cream or milk to loosen the sauce.

Watch Video Of How Chicken Alfredo Stuffed Shells Works

Chicken alfredo stuffed shells are my go to when I need something that feels special but does not take all day in the kitchen, and they have never let me down at a family gathering. Whether it is a Sunday dinner or a holiday table, this dish feeds a crowd and always gets asked about. I make it for the people I love and it disappears every single time.

❓ Frequently Asked Questions About Chicken Alfredo Stuffed Shells

1. Can I assemble chicken alfredo stuffed shells ahead of time?

Yes. Assemble the shells in the baking dish, cover tightly, and refrigerate for up to 24 hours. The pasta will soak up some of the sauce as it sits, so stir a splash of milk or cream into the alfredo before baking and add five to 10 extra minutes to the covered bake time.

2. Can I use rotisserie chicken or leftover chicken instead of cooking fresh?

Absolutely, and it is the fastest route to dinner. Pull or chop about two to three cups of cooked chicken and fold it into the filling. If you are using leftovers, taste the filling before stuffing and adjust the salt, since seasoned or roasted chicken can carry more salt than plain poached breasts.

3. How do I keep the shells from tearing while I stuff them?

Cook the shells one to two minutes shy of al dente, then drain and spread them out on a sheet pan to cool until they are easy to handle. A drizzle of olive oil keeps them from sticking to each other. Stuff them with a spoon or a piping bag, and do not overfill, since an overstuffed shell splits at the seam.

4. What can I use if I cannot find jumbo pasta shells?

Manicotti tubes, large shells, or even regular ziti work well. You can also skip the stuffing step entirely and layer the broken shells, chicken alfredo filling, and mozzarella in the dish like a baked pasta casserole. Adjust the bake time based on the size of the pasta you use.

5. Can I freeze chicken alfredo stuffed shells?

Yes, and they freeze best before baking. Assemble in a freezer-safe dish, wrap well, and freeze for up to three months. Thaw overnight in the refrigerator before baking, or bake straight from frozen, covered, at 350°F and add roughly 20 to 30 minutes to the normal bake time, uncovering at the end to brown the cheese.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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