Save to Pinterest My neighbor knocked on the door one Thursday evening holding a casserole dish covered in foil, asking if I had any idea how to reheat stuffed shells without drying them out. I didn't, but we figured it out together over a glass of wine, and by the time we sat down to eat, I was already planning my own version. The combination of tender pasta, creamy chicken filling, and that golden bubbly cheese on top felt like the kind of comfort food that makes you forget about everything else. I made my first batch the following weekend, and it's been a go-to ever since.
I brought these shells to a potluck last spring, and my friend's husband, who usually avoids anything creamy, went back for thirds. He kept asking what was in them, convinced there was some secret ingredient, but it was just good chicken, cheese, and a little garlic powder doing its thing. Watching people go quiet while they eat is one of my favorite compliments. That night, I realized this dish didn't need to be fancy to feel special.
Ingredients
- Jumbo pasta shells: These hold a generous amount of filling and have just enough structure to stay intact during baking, though I always cook a few extra in case any tear.
- Cooked chicken breast: Rotisserie chicken is my shortcut here, especially the meat from the thighs which stays moister and adds more flavor than plain breast meat.
- Whole milk ricotta cheese: This gives the filling that creamy, almost fluffy texture, and I've learned the hard way that low-fat ricotta just doesn't melt the same way.
- Shredded mozzarella cheese: It melts beautifully and adds that satisfying cheese pull when you scoop out a serving.
- Grated Parmesan cheese: The nutty, salty punch of real Parmesan is worth it, buy a block and grate it yourself if you can.
- Fresh parsley: A handful of chopped parsley brightens up the richness and makes the whole dish feel a little less heavy.
- Large egg: This binds the filling together so it doesn't spill out when you cut into the shells.
- Garlic powder: I prefer fresh garlic in the sauce, but the powder works better in the filling because it distributes more evenly.
- Unsalted butter: Starting the Alfredo sauce with butter gives it that silky, glossy finish.
- Garlic cloves: Fresh garlic sautéed in butter smells like the best decision you've made all day.
- Heavy cream: This is what makes Alfredo sauce actually taste like Alfredo, don't try to swap it for milk or it won't thicken properly.
- Nutmeg: Just a pinch adds a warmth that people can't quite place but always notice.
Instructions
- Prep your oven and dish:
- Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish so nothing sticks to the edges later. I use butter or a quick spray of oil.
- Cook the shells:
- Boil the jumbo shells until they're al dente, which usually means a minute or two less than the package says. Drain them carefully and let them cool on a baking sheet so they don't stick together.
- Mix the chicken filling:
- In a large bowl, combine the shredded chicken, ricotta, mozzarella, Parmesan, parsley, egg, garlic powder, salt, and pepper. Stir until everything is evenly mixed and the egg is fully incorporated.
- Make the Alfredo sauce:
- Melt the butter in a saucepan over medium heat, then add the minced garlic and cook for about a minute until it smells amazing. Pour in the heavy cream, bring it to a gentle simmer, then whisk in the Parmesan until the sauce is smooth and thick, and season with nutmeg, salt, and pepper.
- Assemble the dish:
- Spread half a cup of Alfredo sauce on the bottom of your baking dish to keep the shells from sticking. Spoon about two tablespoons of chicken filling into each shell and arrange them snugly in the dish.
- Add sauce and cheese:
- Pour the remaining Alfredo sauce over the filled shells, making sure each one gets a little love. Sprinkle the top with mozzarella and Parmesan.
- Bake:
- Cover the dish with foil and bake for 20 minutes, then remove the foil and bake for another 10 minutes until the cheese is bubbly and golden on top. Let it cool for five minutes before garnishing with parsley and serving.
Save to Pinterest The first time I made these for my kids, my youngest said they tasted like the fancy pasta we had at that little restaurant by the lake last summer. I hadn't thought about it that way, but she was right. Sometimes the best meals are the ones that remind you of somewhere else, even when you're just standing in your own kitchen with sauce on your sleeve.
How to Store and Reheat
Leftovers keep in an airtight container in the fridge for up to three days, and I've found they reheat beautifully in the oven at 350°F covered with foil for about 15 minutes. The microwave works in a pinch, but the shells can get a little rubbery, so I always add a splash of milk or cream before reheating to keep things creamy. You can also freeze the assembled, unbaked dish for up to two months, just thaw it overnight in the fridge before baking as directed.
Ingredient Substitutions and Variations
If you want to lighten it up a bit, you can swap half the ricotta for cottage cheese, which I didn't think would work until I tried it and honestly couldn't tell the difference. Cooked turkey, leftover Thanksgiving meat, or even shredded rotisserie chicken thighs work just as well as breast meat. For a veggie version, skip the chicken and fold in sautéed spinach, mushrooms, or roasted butternut squash, the Alfredo sauce is rich enough to carry the dish on its own.
Serving Suggestions
I like to serve these shells with a simple arugula salad dressed in lemon and olive oil to cut through the richness. Garlic bread is a given, and if you're feeding a crowd, roasted broccoli or green beans on the side make it feel like a complete meal.
- A crisp white wine like Pinot Grigio or a light Chardonnay pairs beautifully with the creamy sauce.
- If you have picky eaters, leave a few shells plain with just sauce and cheese on top.
- Leftovers make an incredible next-day lunch, especially if you have a toaster oven to crisp up the cheese again.
Save to Pinterest This dish has become one of those recipes I make without thinking, the kind that feels like a warm hug on a plate. I hope it brings the same comfort to your table.
Recipe FAQs
- → Can I prepare these shells ahead of time?
Yes, you can assemble the dish completely, cover it with foil, and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the baking time if cooking from cold.
- → What type of pasta shell works best?
Jumbo pasta shells are ideal because they hold the filling securely without breaking. Cook them to al dente to prevent them from becoming mushy during baking.
- → How do I make the Alfredo sauce creamy without lumps?
Whisk the Parmesan cheese gradually into the simmering cream and butter, stirring constantly. This gradual incorporation prevents clumping and ensures a smooth, silky sauce.
- → Can I use store-bought Alfredo sauce instead?
Absolutely. Using quality store-bought sauce saves time and delivers excellent results. Use about 2.5 cups to replace the homemade version in this preparation.
- → What are good substitutions for the chicken?
Rotisserie chicken, cooked turkey, or even shrimp work wonderfully. Adjust seasonings accordingly to complement your protein choice.
- → How should I store leftovers?
Store covered in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven, covered with foil, until warmed through.