Print

Easy Baked Chicken Alfredo Stuffed Shells: Creamy, Cheesy Comfort Dinner

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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this creamy, cheesy Chicken Alfredo Stuffed Shells recipe for a satisfying family dinner. Jumbo shells hold a savory chicken and cheese filling, all baked under rich Alfredo sauce. This is a simple, hearty pasta bake perfect for weeknight meals.

Ingredients

Scale
  • 1 box jumbo pasta shells (about 30 shells)
  • 2 cups cooked, shredded chicken breast
  • 1 cup whole milk 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
  • 24 ounces prepared Alfredo sauce (or homemade)
  • 1/2 cup heavy cream (optional, for extra creaminess)
  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped (for garnish)

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 them with cold water to stop cooking. Set them aside to cool slightly.
  3. In a medium bowl, combine the shredded chicken, ricotta cheese, 1/2 cup of the mozzarella cheese, 1/4 cup of the Parmesan cheese, the egg, salt, and pepper. Mix these ingredients until they form a uniform filling.
  4. If using prepared sauce, stir the heavy cream (if using) into the Alfredo sauce in a saucepan over low heat. In a separate small skillet, melt the butter and sauté the minced garlic for one minute until fragrant. Add the garlic butter mixture to the Alfredo sauce and stir well.
  5. Spread about 1 cup of the Alfredo sauce evenly over the bottom of the prepared baking dish.
  6. Carefully stuff each cooked pasta shell with the chicken and cheese mixture. Arrange the stuffed shells in a single layer in the baking dish over the sauce.
  7. Pour the remaining Alfredo sauce evenly over the stuffed shells.
  8. Sprinkle the remaining 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese over the top layer of sauce.
  9. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese on top is melted and lightly golden brown.
  10. Let the dish rest for 5 minutes before serving. Garnish with fresh parsley.

Notes

  • You can prepare the filling and stuff the shells up to one day ahead. Cover the assembled, unbaked dish and refrigerate. Add 10-15 minutes to the baking time if baking directly from the refrigerator.
  • For a freezer friendly meal, assemble the entire casserole, cover tightly with foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking, or bake from frozen by adding about 30 minutes to the cook time.
  • Add 1 cup of steamed, chopped broccoli florets to the chicken filling mixture for a vegetable boost.

Nutrition

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