I love making these Chicken Alfredo Stuffed Shells when I want something creamy, cheesy, and comforting for dinner. Jumbo pasta shells are filled with a rich chicken and ricotta mixture, then covered in silky Alfredo sauce and baked until bubbly and golden. It is one of those dishes that feels special but is simple enough for a weeknight meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 box large pasta shells (about 20–24 shells)
2 cups cooked chicken, shredded or diced
2 cups ricotta cheese
1 cup mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
1 tablespoon fresh parsley, chopped (optional)
1 teaspoon garlic powder
1/2 teaspoon Italian seasoning
Salt and pepper to taste
3 cups Alfredo sauce (store-bought or homemade)
Directions
I start by preheating my oven to 375°F (190°C). Then I cook the pasta shells according to the package directions until al dente. I drain them and let them cool slightly so they are easier to handle.
In a large bowl, I combine the cooked chicken, ricotta cheese, mozzarella cheese, Parmesan cheese, garlic powder, Italian seasoning, and parsley if I am using it. I season the mixture with salt and pepper and mix everything until well combined.
Next, I spread 1 cup of Alfredo sauce evenly across the bottom of a baking dish. I fill each cooked shell with the chicken and cheese mixture and place them open side up in the dish.
I pour the remaining Alfredo sauce over the stuffed shells, making sure each one is nicely coated. I like to sprinkle a little extra mozzarella and Parmesan on top for an even cheesier finish.
I cover the baking dish with aluminum foil and bake for 25 minutes. Then I remove the foil and bake for another 10 to 15 minutes, until the cheese is melted and bubbly. I let the dish cool for a few minutes before serving.
Servings and timing
This recipe makes about 4 to 6 servings, depending on portion size.
Preparation time: 20 minutes
Cooking time: 35 to 40 minutes
Total time: about 55 to 60 minutes
Variations
I sometimes swap the chicken for cooked turkey if I have leftovers. For a vegetarian version, I replace the chicken with sautéed spinach and mushrooms.
If I want a little extra flavor, I mix some cooked, crumbled bacon into the filling. I also like adding a pinch of red pepper flakes when I want a subtle kick. For a lighter version, I use part-skim ricotta and mozzarella.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When I want to reheat, I cover the shells with foil and warm them in a 350°F (175°C) oven until heated through.
If I am in a hurry, I reheat individual portions in the microwave in short intervals, adding a small splash of milk or extra Alfredo sauce to keep them creamy.
I can also freeze the assembled but unbaked dish for up to 2 months. I thaw it overnight in the refrigerator before baking.
FAQs
Can I make this dish ahead of time?
Yes, I often assemble the stuffed shells a day in advance, cover the dish tightly, and refrigerate it until I am ready to bake.
Can I use rotisserie chicken?
I like using rotisserie chicken because it saves time and adds great flavor. I simply shred it and mix it into the filling.
What if I do not have ricotta cheese?
If I do not have ricotta, I sometimes substitute cottage cheese that has been blended until smooth.
Can I use homemade Alfredo sauce?
I enjoy using homemade Alfredo sauce when I have time, but a good-quality store-bought version works perfectly as well.
How do I prevent the shells from tearing?
I make sure to cook the pasta just until al dente and handle them gently while stuffing to keep them intact.
Conclusion
I find these Chicken Alfredo Stuffed Shells to be the ultimate comfort meal. The creamy sauce, tender chicken, and cheesy filling come together beautifully in every bite. Whether I am cooking for family or preparing a cozy dinner at home, this recipe never disappoints and always leaves everyone satisfied.
📖 Recipe:
Print
Chicken Alfredo Stuffed Shells
- Total Time: 55 to 60 minutes
- Yield: 4 to 6 servings
- Diet: Halal
Description
Creamy and comforting jumbo pasta shells stuffed with a rich chicken and ricotta filling, topped with silky Alfredo sauce, and baked until bubbly and golden. This satisfying dish is perfect for family dinners or cozy weeknight meals.
Ingredients
1 box large pasta shells (about 20–24 shells)
2 cups cooked chicken, shredded or diced
2 cups ricotta cheese
1 cup mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
1 tablespoon fresh parsley, chopped (optional)
1 teaspoon garlic powder
1/2 teaspoon Italian seasoning
Salt and pepper to taste
3 cups Alfredo sauce (store-bought or homemade)
Instructions
- Preheat the oven to 375°F (190°C). Cook the pasta shells according to package directions until al dente. Drain and let cool slightly.
- In a large bowl, combine cooked chicken, ricotta cheese, mozzarella cheese, Parmesan cheese, garlic powder, Italian seasoning, and parsley if using. Season with salt and pepper and mix well.
- Spread 1 cup of Alfredo sauce evenly over the bottom of a baking dish.
- Fill each cooked shell with the chicken and cheese mixture and arrange them open side up in the dish.
- Pour the remaining Alfredo sauce over the shells, ensuring they are well coated. Sprinkle extra mozzarella and Parmesan on top if desired.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake an additional 10 to 15 minutes, until the cheese is melted and bubbly.
- Let cool for a few minutes before serving.
Notes
Swap chicken for cooked turkey if desired.
For a vegetarian version, replace chicken with sautéed spinach and mushrooms.
Add cooked, crumbled bacon or a pinch of red pepper flakes for extra flavor.
Use part-skim ricotta and mozzarella for a lighter option.
Store leftovers in the refrigerator for up to 3 days and reheat covered in the oven at 350°F (175°C) until warmed through.
Freeze assembled but unbaked shells for up to 2 months; thaw overnight before baking.
- Prep Time: 20 minutes
- Cook Time: 35 to 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (about 4–5 shells)
- Calories: 720 kcal
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 42 g
- Saturated Fat: 22 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 165 mg
