Chicken Alfredo Stuffed Shells are a comforting and indulgent dish that combines tender jumbo pasta shells with a creamy, cheesy chicken Alfredo filling. It’s a hearty meal that feels rich and satisfying without being too heavy. If you love the taste of Alfredo sauce but want a unique twist, this recipe delivers! The Alfredo sauce coats each stuffed shell, while the cheese melts into a golden, bubbly topping.

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Perfect for family dinners or special occasions, this dish can be customized with your favorite vegetables or additional cheeses. Whether you’re an Alfredo fan or just looking for something new, you’ll find this baked pasta dish undeniably delicious!

Kitchen Equipment Needed:

Large pot
Baking dish (9×13-inch)

Large skillet
Mixing bowl
Measuring cups and spoons

Tongs or slotted spoon
Aluminum foil

Ingredients:

For the Stuffed Shells:

20-25 jumbo pasta shells

2 cups cooked, shredded chicken (rotisserie chicken works great)
1 ½ cups ricotta cheese
1 ½ cups shredded mozzarella cheese, divided

½ cup grated Parmesan cheese
1 egg
2 teaspoons garlic powder

1 teaspoon dried parsley
1 teaspoon dried basil
Salt and pepper to taste

For the Alfredo Sauce:

2 tablespoons butter
2 cloves garlic, minced
1 ½ cups heavy cream

1 ½ cups grated Parmesan cheese
¼ teaspoon black pepper
¼ teaspoon nutmeg (optional)

Directions:

Step 1: Cook the Pasta

Preheat the oven to 350°F (175°C).
Cook the jumbo pasta shells according to package directions. Drain and set aside to cool slightly.

Step 2: Prepare the Chicken Filling

In a large mixing bowl, combine the shredded chicken, ricotta cheese, 1 cup of mozzarella, Parmesan, egg, garlic powder, parsley, basil, salt, and pepper. Mix until well combined.

Step 3: Make the Alfredo Sauce

In a large skillet, melt the butter over medium heat.
Add the minced garlic and sauté for 1-2 minutes until fragrant.
Stir in the heavy cream and bring to a simmer.

Gradually add the Parmesan cheese, stirring until melted and the sauce thickens. Add black pepper and nutmeg, if using.

Step 4: Assemble the Dish

Spread 1 cup of the Alfredo sauce on the bottom of a 9×13-inch baking dish.
Stuff each cooked pasta shell with about 2 tablespoons of the chicken mixture and place them in the baking dish.

Pour the remaining Alfredo sauce over the stuffed shells, ensuring they are well-coated.
Sprinkle the remaining ½ cup of mozzarella cheese on top.

Step 5: Bake

Cover the 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 bubbly and golden.

Step 6: Serve

Let the dish cool slightly before serving. Garnish with extra parsley or basil if desired.

Prep Time:

20 minutes

Cook Time:

35 minutes

Total Time:

55 minutes

Nutrition (per serving):

Calories: 420

Fat: 25g
Carbohydrates: 25g
Protein: 26g

Fiber: 2g
Sugar: 2g
Sodium: 780mg

These Chicken Alfredo Stuffed Shells are rich, cheesy, and bursting with creamy Alfredo goodness. The combination of tender pasta, savory chicken, and a homemade Alfredo sauce makes this dish a delightful comfort meal for any occasion.

Chicken Alfredo Stuffed Shells

comforting and indulgent dish that combines tender jumbo pasta shells with a creamy, cheesy chicken Alfredo filling. It’s a hearty meal that feels rich and satisfying without being too heavy. If you love the taste of Alfredo sauce but want a unique twist, this recipe delivers! The Alfredo sauce coats each stuffed shell, while the cheese melts into a golden, bubbly topping.

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Equipment

Large pot

Baking dish (9x13 inch)
Large skillet
Mixing bowl

Measuring cups and spoons
Tongs or slotted spoon
Aluminum foil

Ingredients

For the Stuffed Shells:
20-25 jumbo pasta shells
2 cups cooked shredded chicken (rotisserie chicken works great)

1 ½ cups ricotta cheese
1 ½ cups shredded mozzarella cheese divided
½ cup grated Parmesan cheese

1 egg
2 teaspoons garlic powder
1 teaspoon dried parsley

1 teaspoon dried basil
Salt and pepper to taste
For the Alfredo Sauce:

2 tablespoons butter
2 cloves garlic minced
1 ½ cups heavy cream

1 ½ cups grated Parmesan cheese
¼ teaspoon black pepper
¼ teaspoon nutmeg optional

Instructions

Step 1: Cook the Pasta
Preheat the oven to 350°F (175°C).
Cook the jumbo pasta shells according to package directions. Drain and set aside to cool slightly.

Step 2: Prepare the Chicken Filling
In a large mixing bowl, combine the shredded chicken, ricotta cheese, 1 cup of mozzarella, Parmesan, egg, garlic powder, parsley, basil, salt, and pepper. Mix until well combined.
Step 3: Make the Alfredo Sauce

In a large skillet, melt the butter over medium heat.
Add the minced garlic and sauté for 1-2 minutes until fragrant.
Stir in the heavy cream and bring to a simmer.

Gradually add the Parmesan cheese, stirring until melted and the sauce thickens. Add black pepper and nutmeg, if using.
Step 4: Assemble the Dish
Spread 1 cup of the Alfredo sauce on the bottom of a 9x13-inch baking dish.

Stuff each cooked pasta shell with about 2 tablespoons of the chicken mixture and place them in the baking dish.
Pour the remaining Alfredo sauce over the stuffed shells, ensuring they are well-coated.
Sprinkle the remaining ½ cup of mozzarella cheese on top.

Step 5: Bake
Cover the 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 bubbly and golden.

Step 6: Serve
Let the dish cool slightly before serving. Garnish with extra parsley or basil if desired.
Prep Time:

20 minutes
Cook Time:
35 minutes

Total Time:
55 minutes
Nutrition (per serving):

Calories: 420
Fat: 25g
Carbohydrates: 25g

Protein: 26g
Fiber: 2g
Sugar: 2g

Sodium: 780mg
These Chicken Alfredo Stuffed Shells are rich, cheesy, and bursting with creamy Alfredo goodness. The combination of tender pasta, savory chicken, and a homemade Alfredo sauce makes this dish a delightful comfort meal for any occasion.

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