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Chicken Alfredo Stuffed Shells

Close-up of baked chicken alfredo stuffed shells overflowing with creamy filling and browned cheese, garnished with parsley.
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Jumbo pasta shells filled with a creamy mixture of chicken, ricotta, and mozzarella, baked in Alfredo sauce.

Ingredients

Scale
  • 1 box (12 oz) jumbo pasta shells
  • 2 cups cooked, shredded chicken
  • 1 container (15 oz) ricotta cheese
  • 1 cup shredded mozzarella cheese, plus 1 cup for topping
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup heavy cream
  • 1/4 cup butter
  • 2 cloves garlic, minced
  • 1 cup Alfredo sauce (store-bought or homemade)
  • 1/4 cup chopped fresh parsley
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 375 degrees F. Lightly grease a 9×13 inch baking dish.
  2. Cook the jumbo shells according to package directions until al dente. Drain them well and rinse with cold water to stop cooking.
  3. Prepare the filling: In a medium bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, shredded chicken, salt, and pepper. Mix until everything is evenly combined.
  4. Prepare the simple Alfredo sauce: In a small saucepan over medium heat, melt the butter. Add the minced garlic and cook for one minute until fragrant. Whisk in the heavy cream. Cook, stirring often, until the sauce thickens slightly, about 3 to 5 minutes. Remove from heat.
  5. Gently fold about half of the prepared Alfredo sauce into the chicken and cheese filling.
  6. Stuff each cooked shell with the chicken and cheese mixture. Arrange the stuffed shells in a single layer in the prepared baking dish.
  7. Pour the remaining half of the Alfredo sauce evenly over the stuffed shells. Top with the remaining 1 cup of mozzarella cheese.
  8. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
  9. Let the dish rest for 5 minutes before serving. Garnish with fresh parsley.

Notes

  • To make this a make ahead freezer meal, assemble the entire dish (do not bake). Cover the baking dish tightly with foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking. Add 10 to 15 minutes to the baking time if baking from frozen.
  • You can substitute store-bought Alfredo sauce for the simple sauce recipe if you are short on time.
  • For a richer flavor, use rotisserie chicken for the shredded chicken component.

Nutrition

Find it online: https://cookingbycarla.com/chicken-alfredo-stuffed-shells/