These Chicken Alfredo Stuffed Shells are creamy, cheesy, and wonderfully comforting a fun twist on classic Alfredo that feels a little extra special. Tender pasta shells filled with seasoned chicken and rich Alfredo sauce bake into a bubbly, golden dish your family will happily gather around.
Ingredients
- 20 jumbo pasta shells
- 2 cups cooked chicken, finely chopped or shredded
- 1 1/2 cups Alfredo sauce (homemade or store-bought)
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1/2 tsp Italian seasoning
- Salt and pepper, to taste
- Optional: chopped parsley for garnish
Easy swap: Use rotisserie chicken to save time and boost flavor.
Steps
- Cook the shells. Boil pasta shells in salted water until just al dente. Drain and let cool slightly so they’re easy to handle.
- Make the filling. In a bowl, mix chicken, ricotta, 1 cup mozzarella, Parmesan, garlic powder, Italian seasoning, salt, pepper, and 1/2 cup Alfredo sauce. Don’t worry if it seems creamy that’s perfect.
- Fill the shells. Spoon the chicken mixture generously into each shell.
- Prepare the dish. Spread a thin layer of Alfredo sauce in the bottom of a greased baking dish and arrange the stuffed shells on top.
- Sauce it up. Pour the remaining Alfredo sauce over the shells and sprinkle with the remaining mozzarella.
- Bake at 375°F for 25–30 minutes, until bubbly and lightly golden.
- Rest and garnish. Let sit for 5 minutes, then sprinkle with parsley if desired.
Chef’s Tips
- Don’t overcook the shells: Slightly firm pasta holds the filling better.
- Warm the Alfredo sauce first: It spreads more easily and coats the shells beautifully.
- Extra cheesy top: Broil for 2 minutes at the end if you love a golden finish.
Variations
- Spinach chicken Alfredo shells: Stir chopped cooked spinach into the filling.
- Spicy version: Add a pinch of red pepper flakes to the chicken mixture.
- Lighter option: Use light Alfredo and part-skim cheeses.