If you love rich, creamy Alfredo and cheesy pasta, this Chicken Alfredo Stuffed Shells recipe is going to be your new favorite. Tender pasta shells are filled with a creamy chicken and ricotta mixture, then smothered in a luscious Alfredo sauce and baked until golden and bubbly. It’s comfort food at its finest, perfect for a cozy dinner, meal prepping, or even a special occasion.

Why You’ll Love This Recipe

Ultra creamy and cheesy. Alfredo sauce + melty cheese = perfection.
Make-ahead friendly. You can prep these ahead of time and bake later.
A fun twist on classic stuffed shells. A little fancier than regular Alfredo pasta!

Ingredients

Here’s what you’ll need:

20 jumbo pasta shells, cooked
2 cups cooked and shredded chicken
1 jar (15 oz) Alfredo sauce (or homemade)
1 cup ricotta or cottage cheese
1 ½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Fresh parsley for garnish

Full list of ingredients is below.

Directions

Step 1: Cook the Pasta

Boil the jumbo shells in salted water until just al dente. Drain and set aside.

Step 2: Mix the Filling

In a bowl, combine the shredded chicken, ricotta cheese, half of the mozzarella, Parmesan, garlic powder, and Italian seasoning. Stir until well combined.

Step 3: Stuff the Shells

Preheat your oven to 375°F. Spread a layer of Alfredo sauce in the bottom of a greased baking dish. Stuff each shell with the chicken mixture and place them in the dish.

Step 4: Add the Sauce and Cheese

Pour the remaining Alfredo sauce over the shells and sprinkle with the rest of the mozzarella.

Step 5: Bake Until Golden

Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes until bubbly and slightly golden.

Step 6: Garnish and Serve

Let the shells rest for a few minutes before serving. Sprinkle with fresh parsley and enjoy!

Expert Tips and Tricks

Use rotisserie chicken to save time and add extra flavor.
Don’t overcook the pasta. It will finish cooking in the oven.
Make it extra rich. Stir a little cream cheese into the filling for an even creamier texture.

Recipe Variations and Possible Substitutions

Swap the chicken for shrimp or cooked sausage for a different flavor.
Use spinach or mushrooms for a vegetarian version.
Try a pesto Alfredo sauce for an herby twist.

Serving and Pairing Suggestions

Serve these stuffed shells with garlic bread, a simple green salad, or roasted veggies. A glass of white wine or a sparkling lemonade pairs perfectly with the creamy flavors.

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F or microwave individual portions. If freezing, assemble the shells but don’t bake—cover tightly and freeze for up to 2 months.

4 FAQs

Can I use homemade Alfredo sauce?
Absolutely! A homemade sauce with butter, cream, and Parmesan is even better.
Can I make this ahead of time?
Yes! Assemble the shells, refrigerate, and bake when ready.
Do I have to use ricotta?
No, cottage cheese or even a bit of cream cheese works as a substitute.
Can I use a different pasta?
Jumbo shells work best, but manicotti or cannelloni are good alternatives.

Conclusion

These Chicken Alfredo Stuffed Shells are creamy, cheesy, and absolutely delicious. They’re easy to make, perfect for meal prep, and guaranteed to be a family favorite. Try them out and watch them disappear!

Chicken Alfredo Stuffed Shells – The Creamy, Cheesy Comfort Dish You Need

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Chicken Alfredo Stuffed Shells combine tender pasta filled with a creamy mixture of chicken and cheeses, all enveloped in a rich Alfredo sauce. This comforting dish brings together the classic flavors of Chicken Alfredo in a fun, baked pasta format that’s perfect for family dinners or special occasions.

Author: Touria Elkoudssi
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Baking
Cuisine: Italian-American

Instructions

Prepare the Pasta Shells: Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool.
Make the Filling: In a large bowl, combine the shredded chicken, ricotta cheese, egg, dried basil, dried oregano, ½ cup of the grated Parmesan cheese, salt, and pepper. Mix until well combined.
Stuff the Shells: Fill each cooked pasta shell with the chicken and cheese mixture.
Assemble the Dish: Preheat the oven to 350°F (175°C). Spread ¾ cup of Alfredo sauce on the bottom of a 9×13-inch baking dish. Arrange the stuffed shells in the dish. Pour the remaining Alfredo sauce over the shells and sprinkle with the shredded mozzarella cheese and the remaining ¼ cup of Parmesan cheese.
Bake: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Serve: Garnish with fresh parsley, if desired, and serve warm.