Chicken Alfredo Stuffed Shells (Printable)

Jumbo pasta shells stuffed with creamy chicken and Alfredo filling, then baked until bubbly and golden.

# What You Need:

→ Pasta

01 - 16 jumbo pasta shells

→ Chicken Filling

02 - 2 cups cooked chicken breast, shredded or diced
03 - 1 cup whole milk ricotta cheese
04 - 1 cup shredded mozzarella cheese
05 - 1/2 cup grated Parmesan cheese
06 - 2 tablespoons chopped fresh parsley
07 - 1 large egg
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper

→ Alfredo Sauce

11 - 2 tablespoons unsalted butter
12 - 2 cloves garlic, minced
13 - 1 cup heavy cream
14 - 1 cup grated Parmesan cheese
15 - 1/4 teaspoon nutmeg, optional
16 - Salt and pepper, to taste

→ Topping

17 - 1/2 cup shredded mozzarella cheese
18 - 2 tablespoons grated Parmesan cheese
19 - Chopped parsley for garnish, optional

# How To Make It:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to a boil. Add jumbo pasta shells and cook according to package instructions until al dente. Drain thoroughly and set aside to cool slightly.
03 - In a large mixing bowl, combine shredded chicken, ricotta cheese, mozzarella cheese, 1/2 cup Parmesan cheese, fresh parsley, egg, garlic powder, salt, and black pepper. Mix until fully incorporated.
04 - In a saucepan over medium heat, melt butter and add minced garlic. Sauté for 1 minute until fragrant. Pour in heavy cream and bring to a gentle simmer. Gradually whisk in 1 cup Parmesan cheese until smooth and thickened. Season with nutmeg if desired, salt, and pepper to taste.
05 - Spread 1/2 cup of prepared Alfredo sauce evenly across the bottom of the baking dish.
06 - Fill each cooked pasta shell with approximately 2 tablespoons of the chicken mixture. Arrange filled shells seam-side up in a single layer in the baking dish.
07 - Pour remaining Alfredo sauce evenly over the filled shells, ensuring each shell is well coated.
08 - Sprinkle 1/2 cup shredded mozzarella cheese and 2 tablespoons grated Parmesan cheese over the shells.
09 - Cover baking dish with foil and bake for 20 minutes at 375°F.
10 - Remove foil and bake for an additional 10 minutes until the sauce is bubbly and cheese is golden brown.
11 - Allow the dish to cool for 5 minutes. Garnish with chopped fresh parsley and serve immediately.

# Expert Tips:

01 -
  • Every shell is like a personal serving of comfort, rich and creamy without feeling too heavy.
  • It looks impressive on the table but comes together with ingredients you probably already have.
  • Leftovers reheat beautifully, sometimes even better the next day when the flavors have settled in.
02 -
  • Do not overcook the shells in the boiling water or they will tear when you try to stuff them, aim for just under al dente.
  • Let the Alfredo sauce simmer gently and whisk constantly when adding the Parmesan, high heat will make it grainy and break.
  • Use a small spoon or even your hands to fill the shells, it is messy but faster and more controlled than trying to pipe it in.
03 -
  • Boil a few extra shells in case some tear, it happens to everyone and having backups saves the day.
  • Warm your serving plates in the oven for a minute before plating so the dish stays hot longer at the table.
  • If the Alfredo sauce thickens too much while sitting, whisk in a tablespoon of pasta water or cream to bring it back to life.
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