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)

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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