Chicken Alfredo Stuffed Shells
Chicken alfredo stuffed shells are filled with a mixture of chicken, ricotta, mozzarella, parmesan, and Italian seasoning, then baked in a layer of creamy alfredo sauce until the cheese is melted and the shells are tender. The filling stays soft and creamy while the baked shells hold their shape, making every bite cheesy with plenty of chicken throughout.
If you’re planning a full Italian-style dinner, this recipe pairs nicely with homemade garlic bread and a simple green salad.
These cheese stuffed shells with chicken also work well for feeding a group or preparing dinner ahead of time. They reheat well for lunches, make a good option for weekend family dinners, and can even be assembled earlier in the day before baking.
Why You’ll Love This Recipe
- Creamy from top to bottom: Every shell is coated in alfredo sauce, which keeps the pasta moist while the cheese filling bakes until smooth and creamy.
- Great for busy weeknights: Most of the work is finished before the pan goes into the oven, making this an easy dinner to fit into a busy schedule.
- Easy to prepare ahead: Assemble the dish a few hours in advance, refrigerate it, and bake when you’re ready for dinner.
- Feeds a group: One pan makes enough for a family meal, and leftovers reheat well the next day.
Ingredients
Jumbo shell pasta: Holds the filling while staying tender enough to cut with a fork after baking.
Cooked chicken: Adds texture and makes the filling hearty. Rotisserie chicken works well here.
Ricotta cheese: Creates the creamy base of the filling and helps everything stay together inside each shell.
Grated parmesan: Adds a slightly salty, nutty flavor throughout the filling and on top of the casserole.
Egg: Binds the cheese mixture so it stays together as the shells bake.
Italian seasoning: Brings the herbs into the filling without overpowering the alfredo sauce.
Salt and pepper: Season the filling evenly.
Alfredo sauce: Forms the creamy base of the casserole and keeps the pasta from drying out during baking.
Shredded mozzarella: Melts over the shells to create a golden, cheesy topping.
How to Make Chicken Stuffed Shells with Alfredo Sauce
Step 1: Cook the jumbo shells until just tender, then drain and rinse with cold water so they’re easier to handle.
Step 2: Stir together the ricotta, egg, Italian seasoning, salt, pepper, parmesan, one cup mozzarella, and cooked chicken until evenly combined.
Step 3: Spread a layer of alfredo sauce across the bottom of a greased baking dish.
Step 4: Fill each shell with a generous spoonful of the chicken and cheese mixture and arrange them in a single layer.
Step 5: Spoon the remaining alfredo sauce over the top so the shells stay covered while baking.
Step 6: Sprinkle with the remaining mozzarella and parmesan.
Step 7: Cover loosely with foil and bake until hot throughout. Remove the foil for the final few minutes so the cheese melts and lightly browns before serving.
Recipe Tips
- Cook the pasta just until al dente. Overcooked shells are more likely to tear while filling them.
- Let the shells cool slightly after draining so they’re easier to handle.
- Spread sauce underneath the shells before arranging them in the pan. This keeps the bottoms from sticking while they bake.
- Rotisserie chicken is an easy shortcut and mixes evenly into the filling.
Substitutions and Easy Swaps
- Rotisserie chicken works well instead of cooking chicken separately.
- Cottage cheese can replace the ricotta for a slightly different texture.
- Freshly shredded mozzarella melts more smoothly than pre-shredded, but either works.
- Add chopped spinach to the filling for extra vegetables.
- Use homemade alfredo sauce or your favorite jarred variety.
What to Serve with Chicken Alfredo Stuffed Shells Recipe
These chicken and cheese stuffed shells pair well with garlic bread, breadsticks, or a crisp Caesar salad to balance the creamy sauce.
Roasted broccoli, garlic green beans, or a simple side salad also work well alongside the rich filling.
Storage and Reheating
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- To reheat, cover and warm in a 350°F oven until heated through, or microwave individual portions in 30-second intervals.
- You can also freeze the baked shells for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I make chicken alfredo stuffed shells ahead of time?
Yes. Assemble the casserole, cover it, and refrigerate for up to 24 hours before baking.
What chicken works best?
Cooked shredded or diced chicken both work well for chicken alfredo stuffed shells. If you want something even quicker, rotisserie chicken is a convenient option.
Can I use homemade alfredo sauce?
Absolutely. Homemade or store-bought alfredo sauce both work well in this recipe.
Why are my chicken alfredo stuffed shells falling apart?
The pasta was likely overcooked. Boil the shells just until al dente so they hold together while filling.
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Stuffed Shells with Alfredo Sauce and Chicken
Ingredients
- 12 ounces jumbo pasta shells
- 2 cups cooked chicken
- 15 ounces ricotta cheese
- 3/4 cup grated parmesan divided
- 1 large egg
- 2 teaspoons Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups alfredo sauce
- 1 1/2 cups shredded mozzarella divided
Instructions
- Heat the oven to 350°F and grease a 9×13-inch baking dish.
- Cook the jumbo shells until al dente. Drain and rinse with cold water.
- Combine the ricotta, egg, Italian seasoning, salt, pepper, 1/2 cup parmesan, 1 cup mozzarella, and cooked chicken in a large bowl.
- Spread about 1/2 cup alfredo sauce over the bottom of the baking dish.
- Fill each shell with the chicken mixture and arrange in the prepared dish.
- Spoon the remaining alfredo sauce over the shells.
- Sprinkle with the remaining mozzarella and parmesan.
- Cover loosely with foil and bake for 20 minutes.
- Remove the foil and bake another 10 minutes until the cheese is melted and lightly browned.
- Let the shells rest for 5 minutes before serving.
Notes
- Rotisserie chicken is an easy shortcut.
- Cottage cheese can replace ricotta if preferred.
- Store leftovers in the refrigerator for up to 4 days.
- Freeze baked or unbaked shells for up to 3 months.
- Cover while reheating to help the alfredo sauce stay creamy.
- Double the recipe by preparing two baking dishes for meal prep or freezing later.
Nutrition
