When rich, creamy sauce meets tender chicken and piles of melty cheese, you know you’re in for something special. Chicken Alfredo Stuffed Shells take all the beloved elements of classic Alfredo—silky sauce, sharp Parmesan, gooey mozzarella—and wrap them up in giant pasta shells for an indulgent, family-friendly meal. From the first bite, you’ll taste a comforting blend of flavors: the savory chicken, the herby Italian seasoning, the subtle garlic notes dancing through each spoonful of ricotta filling. This dish is so approachable that even kitchen novices can tackle it with confidence, yet it feels elevated enough to serve at a casual dinner party or a cozy weekend supper.
Beyond its dreamy flavor profile, this recipe is a breeze to prepare. With just 30 minutes of hands-on prep and about 35 minutes in the oven, you’ll have a show-stopping dinner on the table in under an hour. And don’t forget the 10-minute rest time, which lets the sauce settle into every crevice of those shells, leaving you with a perfect slice that holds together beautifully. At around 450 calories per serving, it strikes a harmonious balance between hearty comfort food and reasonable portion control. Whether you’re cooking for a bustling family night or prepping ahead for a relaxed get-together, these stuffed shells are guaranteed to earn rave reviews—and requests for the recipe every single time.
KEY INGREDIENTS IN CHICKEN ALFREDO STUFFED SHELLS
Before diving into the kitchen, let’s gather the stars of the show. Each component here plays an essential role in delivering that luscious, creamy, and cheesy experience you crave. From the pasta vessel that holds all the goodness to the seasonings that add depth, every ingredient works together in delicious harmony.
- Jumbo pasta shells
These large, concave shells serve as the perfect edible boats, ready to cradle the creamy filling. Cooking them just until al dente ensures they stay tender without becoming mushy in the oven.
- Cooked chicken, shredded
Tender, shredded chicken provides the meaty backbone of the dish. Using leftover roast chicken or store-bought rotisserie chicken adds convenience and extra flavor with minimal effort.
- Ricotta cheese
Creamy ricotta is the heart of the filling, lending a smooth, slightly sweet base that pairs beautifully with the savory chicken and parmesan tang.
- Grated Parmesan cheese
This sharp, nutty cheese boosts the overall flavor, adding a salty kick and helping to bind the filling together when melted.
- Shredded mozzarella cheese
Mozzarella brings the gooey, stretchy cheese pull we all love. Part is mixed into the filling, and the rest melts on top for a golden, bubbling crust.
- Alfredo sauce
Rich and buttery with a hint of garlic, Alfredo sauce envelops each shell in silky smoothness. Half is spread on the dish’s base, and half is drizzled on top to keep everything moist.
- Egg
A single egg helps bind the filling ingredients, ensuring the mixture holds its shape while baking without turning runny.
- Garlic, minced
Fresh garlic infuses the filling with aromatic warmth. Mincing it fine ensures it distributes evenly, boosting savory depth in each bite.
- Italian seasoning
This blend of dried herbs (typically oregano, basil, thyme, and rosemary) adds a classic Italian flair, rounding out the overall taste profile.
- Salt
Just enough salt brings out the natural flavors of the cheeses, chicken, and sauce without overpowering the dish.
- Black pepper
A pinch of freshly cracked black pepper provides a subtle heat and complexity that complements the creamy components.
- Fresh parsley, chopped
Sprinkled on at the end, parsley adds a bright, herbal freshness that cuts through the richness and makes the dish pop visually.
- Olive oil
A light drizzle of olive oil ensures your baking dish is greased, preventing sticking and adding a hint of fruity depth to the base layer.
HOW TO MAKE CHICKEN ALFREDO STUFFED SHELLS
With all your ingredients prepped and measured, it’s time to assemble these dreamy stuffed shells. Follow each step carefully to achieve a perfectly baked, cheesy masterpiece.
1. Preheat your oven to 350°F (175°C). This moderate temperature allows the filling to heat through gently, melting the cheeses evenly without browning too quickly.
2. Bring a large pot of salted water to a rolling boil. Add the jumbo pasta shells and cook until al dente, following the package instructions. Overcooking can lead to fragile shells that tear when you fill them, so keep an eye on them. Drain and set aside to cool slightly.
3. In a large mixing bowl, combine the shredded chicken, ricotta cheese, Parmesan cheese, half of the mozzarella, the egg, minced garlic, Italian seasoning, salt, and black pepper. Use a sturdy spoon or spatula to mix until well combined, making sure every bit of chicken is coated in that creamy, flavorful blend.
4. Pour 1 cup of Alfredo sauce into the bottom of a 9×13-inch baking dish. Use the back of a spoon or a small spatula to spread it evenly, creating a luscious base layer that prevents sticking.
5. Stuff each cooked shell with a generous spoonful of the chicken and cheese mixture. Arrange the filled shells snugly in the prepared baking dish, working in neat rows to ensure even baking.
6. Drizzle the remaining 1 cup of Alfredo sauce over the stuffed shells. Aim to cover each shell generously, so every bite stays moist and saucy.
7. Sprinkle the remaining ½ cup of mozzarella cheese evenly over the top. This final layer creates that irresistible, bubbly golden crust.
8. Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 25 minutes—this allows the filling to heat through gently and the cheeses to melt beautifully.
9. Carefully remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown. Keep a close eye so it doesn’t over-brown.
10. Take the dish out of the oven and let it rest for a few minutes. This rest time helps the sauce thicken slightly and makes serving cleaner. Finish by sprinkling with chopped parsley for a fresh, colorful garnish.
SERVING SUGGESTIONS FOR CHICKEN ALFREDO STUFFED SHELLS
Once these Chicken Alfredo Stuffed Shells come out of the oven, you’ll want to serve them in a way that highlights their creamy, cheesy appeal. Presentation can elevate a simple dinner into a memorable feast—think garnishes, sides, and plating that complement the dish without overshadowing it. Whether you’re dishing this up for busy weeknight family dinners or impressing weekend guests, these serving ideas will help you showcase each shell’s golden-baked perfection.
- Garlic Bread on the Side
Serve warm slices of garlic bread brushed with melted butter, minced garlic, and a sprinkle of parsley. The crisp edges and soft interior soak up any extra Alfredo sauce, making each bite irresistible.
- Fresh Green Salad
Balance out the richness with a crisp salad of mixed greens, cherry tomatoes, thinly sliced red onion, and a light vinaigrette. The bright acidity and crunch cut through the creamy pasta, offering a refreshing contrast.
- Steamed Vegetables
Pair with simple steamed broccoli or green beans lightly seasoned with lemon zest and olive oil. This adds color to your plate and provides a healthy, vibrant accompaniment that complements the cheesy shells.
- Red Pepper Flake Garnish
For those who like a little kick, sprinkle red pepper flakes over the top just before serving. The hint of heat plays beautifully against the buttery sauce and helps awaken every savory layer.
HOW TO STORE CHICKEN ALFREDO STUFFED SHELLS
Proper storage ensures you can enjoy these stuffed shells long after dinner’s over. Whether you’re packing up leftovers for tomorrow’s lunch or saving an extra pan for a future meal, following a few best practices will keep flavors bright and textures just right. From airtight containers to freezer-friendly methods, here’s how to preserve your cheesy masterpiece.
Leftover Chicken Alfredo Stuffed Shells should be allowed to cool completely before storing. This prevents condensation from creating a watery sauce. Once cooled, transfer the shells into an airtight container or cover the baking dish tightly with plastic wrap.
- Refrigerator Storage
Place the covered shells in the coldest part of your refrigerator. They will stay fresh for up to three days. Reheat individual portions in the microwave for about 1–2 minutes, or warm the entire dish in a 350°F oven for 15–20 minutes until heated through.
- Freezer Storage
For longer preservation, wrap the cooled baking dish or individual portions in heavy-duty aluminum foil and then place in a freezer-safe bag. Label with the date and freeze for up to three months. When ready to eat, thaw overnight in the fridge before reheating.
- Reheating Tips
To maintain the creamy texture, reheat in the oven with a small splash of extra Alfredo sauce or a pat of butter added on top. This helps prevent the pasta from drying out and keeps the cheeses luscious.
- Portion Control Prep
Consider storing single-serving portions in separate containers. That way, you can defrost and reheat exactly what you need without disturbing the rest of the batch.
CONCLUSION
Bringing together tender chicken, rich ricotta, melty mozzarella, and velvety Alfredo sauce, these Chicken Alfredo Stuffed Shells are the ultimate comfort food, perfect for both weeknight dinners and special gatherings. You’ve learned how simple techniques—like cooking shells to al dente perfection and layering sauces—transform everyday ingredients into a restaurant-quality dish right in your own kitchen. From the moment you preheat your oven to the final sprinkle of fresh parsley, each step is designed to yield creamy, cheesy, and utterly satisfying results. Don’t forget that this recipe is rated as Beginner difficulty, taking about 30 minutes of prep, 35 minutes of cooking, and a 10-minute rest before serving, with 450 calories per serving.
Feel free to print this article or save it to your favorite recipe collection for easy reference later on. You’ll also find a handy FAQ below to answer any extra questions you might have—whether you wonder about ingredient swaps, reheating techniques, or pairing ideas. If you give these stuffed shells a try, let me know how they turn out! Drop a comment with your tips, questions, or feedback, and share any delicious twists you added. I love hearing from fellow home cooks and am always happy to help you troubleshoot or celebrate your culinary successes. Enjoy every cheesy, creamy bite!
Chicken Alfredo Stuffed Shells
Description
These Chicken Alfredo Stuffed Shells are a comforting delight, bursting with creamy ricotta, tender chicken, and rich Alfredo sauce. Perfect for dinner!
Ingredients
Instructions
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Preheat your oven to 350°F (175°C).
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Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until al dente, according to package instructions. Drain and set aside to cool slightly.
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In a large mixing bowl, combine cooked shredded chicken, ricotta cheese, Parmesan cheese, 1/2 cup mozzarella cheese, egg, minced garlic, Italian seasoning, salt, and black pepper. Mix until well combined.
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Pour 1 cup of Alfredo sauce into the bottom of a 9x13-inch baking dish and spread evenly.
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Stuff each cooked shell with a generous spoonful of the chicken and cheese mixture. Arrange the filled shells in the prepared baking dish.
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Drizzle the remaining 1 cup of Alfredo sauce over the stuffed shells, ensuring each shell is covered with sauce.
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Sprinkle the remaining 1/2 cup of mozzarella cheese over the top of the shells.
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Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
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Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
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Remove from the oven and let cool for a few minutes. Sprinkle with chopped parsley before serving.
Note
- Use rotisserie chicken for convenience and extra flavor.
- For a lighter option, substitute the ricotta cheese with cottage cheese.
- To enhance the flavor, add a pinch of red pepper flakes to the filling mixture.
- This dish pairs well with a fresh green salad or garlic bread.
- Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave.
