Print

The Ultimate Creamy Chicken Alfredo Stuffed Shells: Easy Family Comfort Bake

A close-up of baked chicken alfredo stuffed shells overflowing with creamy filling and topped with melted, browned cheese.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this rich and cheesy Chicken Alfredo Stuffed Shells recipe for a satisfying, family-friendly baked pasta dinner. Jumbo shells hold a savory chicken and cheese filling, all smothered in velvety Alfredo sauce and baked until bubbly.

Ingredients

Scale
  • 1 box (12 oz) jumbo pasta shells
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cooked and shredded
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese, divided
  • 1 large egg
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups prepared Alfredo sauce (homemade or high-quality store-bought)
  • 1/2 cup heavy cream (optional, for extra creaminess)
  • 1/4 cup reserved Parmesan cheese for topping

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook the jumbo pasta shells according to package directions until al dente. Drain the shells and rinse with cold water to stop cooking; set aside.
  3. In a medium bowl, combine the shredded cooked chicken, ricotta cheese, 1/2 cup of the mozzarella cheese, 1/4 cup of the Parmesan cheese, the egg, salt, and pepper. Mix well until the filling is uniform.
  4. In a separate bowl, stir together the Alfredo sauce and heavy cream, if using. This is your sauce base.
  5. Spread about 1 cup of the Alfredo sauce mixture evenly over the bottom of the prepared baking dish.
  6. Carefully stuff each cooked pasta shell with the chicken and cheese mixture. Place the stuffed shells open-side up in a single layer in the baking dish over the sauce.
  7. Pour the remaining Alfredo sauce mixture evenly over the stuffed shells, making sure most of the pasta is covered.
  8. Sprinkle the remaining 1/2 cup mozzarella cheese and the reserved 1/4 cup Parmesan cheese over the top layer of sauce.
  9. Bake for 25 to 30 minutes, or until the sauce is bubbly and the cheese topping is melted and lightly golden brown.
  10. Let the dish rest for 5 to 10 minutes before serving.

Notes

  • You can substitute rotisserie chicken for the cooked shredded chicken to save time on weeknights.
  • For a ‘Million Dollar’ touch, add 4 ounces of softened cream cheese to the filling mixture.
  • If you want to include vegetables, stir 1 cup of finely chopped, steamed broccoli into the chicken filling.
  • This dish is excellent for make ahead dinners; cover and refrigerate assembled, unbaked shells for up to 24 hours, adding 10-15 minutes to the baking time if baking straight from the refrigerator.

Nutrition

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