Chicken Alfredo Stuffed Shells (Printable)

Jumbo pasta shells stuffed with creamy chicken Alfredo filling and baked until golden and bubbling—comfort food at its finest.

# 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
16 - Salt and black pepper to taste

→ Topping

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

# Directions:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish and set aside.
02 - Bring salted water to boil in large pot. Add jumbo pasta shells and cook according to package directions until al dente. Drain carefully and spread on clean surface to cool slightly without sticking.
03 - In large mixing bowl, combine shredded chicken breast, ricotta cheese, mozzarella cheese, 1/2 cup Parmesan cheese, fresh parsley, egg, garlic powder, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated.
04 - Melt butter in saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Pour in heavy cream and bring to gentle simmer. Gradually whisk in 1 cup Parmesan cheese until smooth and thickened. Season with nutmeg, salt, and pepper to taste.
05 - Spread 1/2 cup Alfredo sauce across bottom of prepared baking dish, creating an even coating.
06 - Fill each cooked pasta shell with approximately 2 tablespoons chicken filling mixture. Arrange filled shells in single layer over sauce base.
07 - Pour remaining Alfredo sauce evenly over filled shells, ensuring all surfaces are moistened.
08 - Sprinkle 1/2 cup mozzarella cheese and 2 tablespoons Parmesan cheese uniformly over top of assembled dish.
09 - Cover baking dish with foil and bake for 20 minutes at 375°F.
10 - Remove foil and bake for additional 10 minutes until sauce is bubbly and cheese is golden brown. Allow to rest for 5 minutes before garnishing with fresh parsley and serving.

# Expert Suggestions:

01 -
  • It tastes like your favorite Alfredo pasta and lasagna had a baby, but it's way easier to portion and serve without the layers falling apart.
  • You can prep the whole thing in advance, stick it in the fridge, and bake it whenever you're ready, which has saved me more than once on busy weeknights.
02 -
  • If you don't coat the bottom of the dish with a little sauce first, the shells will stick and tear when you try to serve them.
  • Letting the filled shells sit in the fridge for an hour before baking helps the filling firm up and makes them easier to handle.
03 -
  • Use a small spoon or cookie scoop to fill the shells quickly and evenly, it keeps your hands clean and the portions consistent.
  • If your Alfredo sauce gets too thick, whisk in a tablespoon of pasta water or cream at a time until it's pourable but still luscious.
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