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Creamy Chicken Alfredo Stuffed Shells

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A cozy and easy dinner recipe featuring jumbo pasta shells stuffed with a creamy mixture of shredded chicken, ricotta, Parmesan, and Alfredo sauce, baked to bubbly perfection.

Ingredients

Scale
  • About 20 jumbo pasta shells
  • 2 cups shredded cooked chicken (rotisserie chicken recommended)
  • 1 cup ricotta cheese (small-curd preferred)
  • 1 cup Alfredo sauce (store-bought or homemade)
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped (optional)
  • Salt and pepper to taste
  • 1 tablespoon olive oil or butter

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Bring a large pot of salted water to a boil. Add about 20 jumbo pasta shells and cook according to package instructions (9-11 minutes) until al dente. Drain and rinse under cold water to stop cooking and prevent sticking. Set aside on a lightly oiled tray or plate.
  3. In a skillet, heat 1 tablespoon of olive oil or butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned. Remove from heat.
  4. In a large mixing bowl, combine shredded chicken, ricotta cheese, sautéed garlic, half the mozzarella, Parmesan, and ½ cup Alfredo sauce. Season with salt and pepper to taste. Stir gently until well mixed but creamy. Add more Alfredo sauce if mixture is too thick.
  5. Using a spoon, fill each pasta shell generously with the chicken mixture. Place them seam-side up in a greased 9×13 inch baking dish in a single layer.
  6. Pour the remaining Alfredo sauce evenly over the stuffed shells. Sprinkle the remaining mozzarella and a bit more Parmesan on top.
  7. Cover the dish loosely with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and slightly browned.
  8. Let the shells sit for 5 minutes after baking to firm up. Sprinkle fresh parsley on top before serving.

Notes

Do not overboil the shells; they should be al dente to hold the filling without breaking. Rinse shells after boiling and toss lightly with oil to prevent sticking. Use shredded chicken that is not too wet. Season filling carefully as cheeses and Alfredo sauce contain salt. Cover with foil during baking to keep moisture and prevent burning. If Alfredo sauce is thick, thin with a splash of milk. Variations include vegetarian filling with sautéed veggies, spicy additions, or gluten-free pasta shells.

Nutrition

Keywords: creamy chicken Alfredo, stuffed shells, easy dinner, comfort food, pasta recipe, cheesy chicken pasta, weeknight meal

Find it online: https://evabakery.com/creamy-chicken-alfredo-stuffed-shells-recipe-easy-cozy-dinner-idea/