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Chicken Alfredo Stuffed Shells Recipe

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4 from 75 reviews

Chicken Alfredo Stuffed Shells are a comforting and delicious dinner option featuring jumbo pasta shells filled with a creamy, cheesy chicken mixture and smothered in rich Alfredo sauce. This easy casserole dish is perfect for weeknight meals, combining tender pasta, savory chicken, and a luscious sauce baked to golden perfection.

  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings

Ingredients

Stuffed Shells

  • 25-30 jumbo pasta shells
  • 2 cups cooked shredded or chopped chicken
  • 1½ cups ricotta cheese
  • 1 large egg
  • 1 cup shredded mozzarella cheese
  • ½ cup grated parmesan cheese
  • 2 teaspoons garlic powder
  • 2 teaspoons Italian seasoning
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper

Topping/Garnish

  • 1 jar (15 oz) Alfredo sauce
  • 1 cup shredded mozzarella cheese
  • freshly chopped parsley (optional)

Instructions

  1. Preheat and prepare baking dish: Preheat the oven to 375℉. Spray a 9×13-inch baking dish with cooking spray and spread a very thin layer of Alfredo sauce on the bottom of the pan. Set aside.
  2. Cook pasta shells: Boil the jumbo pasta shells in a large pot of salted water according to the package instructions until al dente or softer based on preference. Drain and cool slightly. To prevent sticking, drizzle olive oil over shells or lay them on parchment paper in a single layer.
  3. Mix stuffing: In a large mixing bowl, combine cooked shredded chicken, ricotta cheese, egg, mozzarella cheese, parmesan cheese, garlic powder, Italian seasoning, kosher salt, and black pepper. Stir well until fully combined.
  4. Stuff shells: Using a large spoon, fill each cooked pasta shell generously with the chicken mixture. Arrange the stuffed shells open-side up in the prepared baking dish.
  5. Top with sauce and cheese: Pour and spread Alfredo sauce evenly over the stuffed shells, making sure all shells are covered. Sprinkle shredded mozzarella cheese on top.
  6. Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake an additional 10 minutes until the cheese is bubbly and golden brown. For softer pasta edges, keep the foil on for the entire bake time.
  7. Rest and garnish: Remove from oven and let the shells sit for 5 minutes before serving. Garnish with freshly chopped parsley, if desired.

Notes

  • Cook pasta shells to al dente or softer according to preference.
  • To avoid sticking, drizzle olive oil over shells after draining or spread on parchment paper.
  • Keeping the dish covered with foil the entire baking time results in softer pasta edges.
  • Feel free to substitute rotisserie chicken or leftover cooked chicken for convenience.
  • Fresh parsley garnish adds color and freshness but can be omitted.
  • Author: ELLA
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: American, Italian

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