Chicken Alfredo Stuffed Shells (Print Version)

Jumbo pasta shells stuffed with creamy chicken and Alfredo, then baked until bubbly and golden for an easy Italian-American comfort dinner.

# What You Need:

→ Pasta

01 - 16 jumbo pasta shells

→ Chicken Filling

02 - 2 cups cooked chicken breast, shredded or diced
03 - 1 cup whole milk ricotta cheese
04 - 1 cup shredded mozzarella cheese
05 - 1/2 cup grated Parmesan cheese
06 - 2 tablespoons chopped fresh parsley
07 - 1 large egg
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper

→ Alfredo Sauce

11 - 2 tablespoons unsalted butter
12 - 2 cloves garlic, minced
13 - 1 cup heavy cream
14 - 1 cup grated Parmesan cheese
15 - 1/4 teaspoon nutmeg, optional
16 - Salt and pepper to taste

→ Topping

17 - 1/2 cup shredded mozzarella cheese
18 - 2 tablespoons grated Parmesan cheese
19 - Chopped parsley for garnish, optional

# How To Make:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to a boil. Add jumbo pasta shells and cook according to package instructions until al dente. Drain in a colander and set aside to cool slightly.
03 - In a large mixing bowl, combine shredded chicken, ricotta cheese, mozzarella cheese, Parmesan cheese, fresh parsley, egg, garlic powder, salt, and black pepper. Stir thoroughly until evenly combined.
04 - Melt butter in a saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Pour in heavy cream and bring to a gentle simmer. Gradually whisk in Parmesan cheese until the sauce is smooth and thickened. Season with nutmeg if desired, salt, and pepper.
05 - Spread 1/2 cup of Alfredo sauce evenly on the bottom of the prepared baking dish. Fill each cooled pasta shell with approximately 2 tablespoons of chicken filling. Arrange filled shells in the baking dish in a single layer.
06 - Pour remaining Alfredo sauce evenly over the filled shells. Sprinkle 1/2 cup shredded mozzarella cheese and 2 tablespoons grated Parmesan cheese over the top.
07 - Cover the baking dish with aluminum foil and bake for 20 minutes at 375°F.
08 - Remove foil and bake for an additional 10 minutes, or until the top is golden brown and the sauce is bubbling at the edges.
09 - Remove from oven and let rest for 5 minutes. Garnish with fresh chopped parsley if desired and serve immediately.

# Expert Advice:

01 -
  • It looks impressive on the table but comes together with simple ingredients you probably already have.
  • The creamy filling stays tender inside while the cheese on top gets perfectly golden and crispy.
  • Leftovers reheat beautifully, making it ideal for meal prep or next-day lunches.
  • Kids and adults alike love the fun, individual servings that feel special without any fuss.
02 -
  • Don't overcook the shells during boiling or they'll tear when you try to stuff them, leaving you frustrated and short on pasta.
  • Make sure the Alfredo sauce simmers gently, not boils, or the cream can break and turn grainy instead of silky.
  • Let the filled shells sit in the sauce for a minute before baking so they soak up some flavor and stay extra moist.
03 -
  • Use a small spoon or cookie scoop to fill the shells quickly and evenly, keeping your hands cleaner and the portions consistent.
  • If your Alfredo sauce thickens too much while sitting, whisk in a splash of cream or pasta water to bring it back to a pourable consistency.
  • Let the baked dish rest for a full five minutes before serving so the sauce thickens slightly and the shells hold their shape on the plate.
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