What’s the Deal with These Shells?
You know how lasagna is amazing but kind of a commitment? These stuffed shells are like the shortcut to cheesy, saucy comfort—with a creamy Alfredo twist and juicy chicken stuffed inside. They’re fancy enough for a date night and easy enough for a Wednesday. Think: rotisserie chicken meets garlic Alfredo meets gooey mozzarella in a pasta blanket. Oh, and you can prep them ahead. Sold yet?
Why You’ll Love This Recipe
• You can use rotisserie chicken, leftover chicken, or even grilled—whatever you’ve got.
• Creamy Alfredo sauce baked into pasta = flavor in every bite.
• It’s a crowd-pleaser. Like, people-will-ask-you-for-the-recipe crowd-pleaser.
• Freezer-friendly and make-ahead approved.
• You only need a handful of ingredients, but the results taste like a restaurant.
• Bubbly, cheesy, golden-top perfection—need I say more?
The Good Stuff You’ll Need
• 20–25 jumbo pasta shells
• 2 cups cooked chicken (shredded or chopped—rotisserie works great)
• 2 cups ricotta cheese
• 1 ½ cups shredded mozzarella (plus more for topping)
• ½ cup grated Parmesan cheese
• 1 egg
• 2 tsp garlic powder
• Salt and black pepper to taste
• 2 ½ cups Alfredo sauce (homemade or jarred)
• 1 tbsp fresh parsley or basil (optional, for garnish)
Let’s Make These Cheesy Beauties
- Boil the Shells (but don’t overdo it!)
Cook the jumbo shells in salted water until just shy of al dente—like a minute or two under what the box says. You want them firm enough to hold their shape while baking. Drain and let cool on a baking sheet with a little olive oil so they don’t stick together. - Mix the Filling
In a big bowl, combine the shredded chicken, ricotta, 1 ½ cups mozzarella, Parmesan, egg, garlic powder, salt, and pepper. Stir until it’s creamy and totally mixed. This is the cheesy goodness we’re stuffing in the shells. - Assemble the Dish
Preheat your oven to 375°F (190°C). Spread about 1 cup of Alfredo sauce in the bottom of a 9×13 baking dish. Stuff each shell with a generous spoonful of the filling and line them up in the pan like cute little pasta soldiers. - Sauce It Up
Pour the remaining Alfredo sauce evenly over the stuffed shells. Don’t be stingy—we want that creamy goodness in every corner. Sprinkle more mozzarella on top for that golden baked finish. - Bake Until Bubbly
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 10–15 minutes until the cheese is golden and bubbly. You want some browning on top—that’s where the flavor lives. - Garnish & Serve
Sprinkle with chopped parsley or basil if you’re feeling fancy. Let it sit for a few minutes before serving—then dig into the creamy, cheesy masterpiece you just made.
Make-Ahead Tips
You can assemble the whole dish a day ahead, cover it tightly, and refrigerate it. When you’re ready to bake, add 5–10 extra minutes to the cook time. You can also freeze it before baking—just thaw overnight in the fridge first.
Switch It Up
• Want to go low-carb? Try stuffing roasted zucchini boats instead of pasta shells.
• Spice lover? Add red pepper flakes to the filling or use spicy chicken.
• No ricotta? Cottage cheese works in a pinch—blend it to smooth it out.
People Also Ask
Can I use store-bought Alfredo sauce?
Absolutely. A good-quality jar works great. If you want to make it homemade, go for it—but no shame in the shortcut game.
Can I freeze Chicken Alfredo Stuffed Shells?
Yes! Freeze them before baking for best texture. Cover well and bake straight from frozen (add 20–30 minutes), or thaw overnight and bake as directed.
What’s the best way to reheat leftovers?
Oven: 350°F covered for 15–20 minutes. Microwave: add a splash of milk or sauce and reheat on medium to keep them creamy.
How many shells per serving?
About 3–4 stuffed shells is a solid portion for most people. Add a side salad or garlic bread and you’re golden.
Chicken Alfredo Stuffed Shells: Creamy, Cheesy, and Basically Irresistible
- Total Time: 55 minutes
- Yield: 5–6 serv
Description
You know how lasagna is amazing but kind of a commitment? These stuffed shells are like the shortcut to cheesy, saucy comfort—with a creamy Alfredo twist and juicy chicken stuffed inside. They’re fancy enough for a date night and easy enough for a Wednesday. Think: rotisserie chicken meets garlic Alfredo meets gooey mozzarella in a pasta blanket. Oh, and you can prep them ahead. Sold yet?
Ingredients
• 20–25 jumbo pasta shells
• 2 cups cooked chicken (shredded or chopped—rotisserie works great)
• 2 cups ricotta cheese
• 1 ½ cups shredded mozzarella (plus more for topping)
• ½ cup grated Parmesan cheese
• 1 egg
• 2 tsp garlic powder
• Salt and black pepper to taste
• 2 ½ cups Alfredo sauce (homemade or jarred)
• 1 tbsp fresh parsley or basil (optional, for garnish)
Instructions
Boil the Shells (but don’t overdo it!)
Cook the jumbo shells in salted water until just shy of al dente—like a minute or two under what the box says. You want them firm enough to hold their shape while baking. Drain and let cool on a baking sheet with a little olive oil so they don’t stick together.Mix the Filling
In a big bowl, combine the shredded chicken, ricotta, 1 ½ cups mozzarella, Parmesan, egg, garlic powder, salt, and pepper. Stir until it’s creamy and totally mixed. This is the cheesy goodness we’re stuffing in the shells.Assemble the Dish
Preheat your oven to 375°F (190°C). Spread about 1 cup of Alfredo sauce in the bottom of a 9×13 baking dish. Stuff each shell with a generous spoonful of the filling and line them up in the pan like cute little pasta soldiers.Sauce It Up
Pour the remaining Alfredo sauce evenly over the stuffed shells. Don’t be stingy—we want that creamy goodness in every corner. Sprinkle more mozzarella on top for that golden baked finish.Bake Until Bubbly
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 10–15 minutes until the cheese is golden and bubbly. You want some browning on top—that’s where the flavor lives.Garnish & Serve
Sprinkle with chopped parsley or basil if you’re feeling fancy. Let it sit for a few minutes before serving—then dig into the creamy, cheesy masterpiece you just made.
Notes
You can assemble the whole dish a day ahead, cover it tightly, and refrigerate it. When you’re ready to bake, add 5–10 extra minutes to the cook time. You can also freeze it before baking—just thaw overnight in the fridge first.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: ~580 kcal per serving
- Carbohydrates: ~40g per serving
- Protein: ~35g per serving