About this recipe
Chicken Alfredo Stuffed Shells are basically a big, warm hug in a 9x13 pan. We’re talking jumbo pasta shells absolutely packed with a creamy chicken and ricotta filling. Weeknight dinners can get incredibly boring, but pulling a bubbling dish of cheesy pasta out of the oven completely changes the vibe. (Plus, using leftover chicken makes the prep work a total breeze.) This recipe works because baking the shells right in the rich Alfredo sauce keeps the pasta perfectly tender and stops it from drying out. Ready in about 55 minutes.
Ingredients
Shells and filling
- 20 jumbo pasta shells
- 2 cups cooked chicken (shredded or chopped)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella
- 1/2 cup grated parmesan
- 1 large egg
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Sauce and topping
- 2 cups Alfredo sauce
- 1 cup shredded mozzarella
- 1/4 cup grated parmesan
- 1 tbsp fresh parsley (optional)
Equipment
9x13 Baking Dish
Large Pot
Mixing Bowl
Spoon
Instructions
Cook shells
Boil the jumbo shells in heavily salted water just until al dente—usually a minute or two shy of the package directions. You want them slightly firm so they don't tear when you try to stuff them. Drain the pasta and let it cool off enough so you don't burn your fingers.
Make filling
Grab a large mixing bowl and toss in your shredded cooked chicken, ricotta, mozzarella, parmesan, egg, and all the dry seasonings. Stir everything together until it forms a thick, uniform paste. The egg is super important here because it binds the cheeses together so the filling doesn't just melt out into the sauce.
Prepare dish
Spoon about a cup of your Alfredo sauce right into the bottom of a greased 9x13 baking dish. Spread it out in a nice even layer. This creates a non-stick bed for the pasta and adds moisture where the shells touch the hot glass.
Stuff shells
Scoop a generous spoonful of the chicken and ricotta mixture into each cooled pasta shell. Line them up snugly in the baking dish right on top of that sauce layer. Don't be afraid to really pack the filling in there.
Bake
Pour the rest of your Alfredo sauce evenly over the stuffed shells, then shower the whole thing with the remaining mozzarella and parmesan. Bake uncovered at 375°F (190°C) for 25 to 30 minutes until the edges are bubbling heavily and the cheese is golden brown. Since we're using chicken, ensure the center of the filling reaches a safe 165°F before pulling it out of the oven.
Tips
- Cook the shells just to al dente—slightly firm pasta is way easier to handle and won't rip when you stuff it.
- Grab a rotisserie chicken from the store to make this recipe come together incredibly fast.
- If the cheese starts browning before the center is completely hot, just tent a piece of foil over the dish for the last ten minutes.
Substitutions
- Fold some chopped spinach into the ricotta filling for an easy way to sneak in some greens.
- Use a high-quality jarred Alfredo sauce for a much faster weeknight dinner.
- Blend up some full-fat cottage cheese to use as a high-protein replacement for the ricotta.
Storage
Refrigerator
Store any leftover stuffed shells in an airtight container in the fridge for up to 3 days.
Reheating
Warm them up gently in the microwave or oven until hot. Toss in a splash of milk or chicken broth before reheating if the sauce looks a little too thick or dry.
Freezing
You can freeze these completely unbaked! Assemble everything, wrap the dish tightly with plastic wrap and foil, and freeze for up to 2 months. Add extra bake time if going straight from the freezer.
Nutrition
- Serving Size
- 1/6 of recipe
- Calories
- 610
- Protein
- 39g
- Carbohydrates
- 47g
- Fat
- 31g
- Fiber
- 3g
- Sugar
- 4g
- Sodium
- 980mg
FAQ
Can I make Chicken Alfredo Stuffed Shells ahead?
You absolutely can. Just assemble everything in your baking dish, wrap it tightly, and keep it in the fridge. Pop it in the oven when you're ready—just add a few extra minutes since you're starting with a cold dish!
Can I freeze stuffed shells?
For sure! I highly recommend freezing them unbaked. Wrap the dish tightly in plastic wrap and foil, and they'll be good for months. Just bake straight from frozen and tack on some extra time.
Can I use jarred Alfredo?
Totally. Grab your favorite jarred sauce to keep the prep time lightning fast. It works incredibly well.
Recipe Card
Chicken Alfredo Stuffed Shells
Jumbo pasta shells filled with chicken and ricotta, then baked with creamy Alfredo sauce and melted cheese.
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Servings
- 6
- Category
- Dinner Recipes
- Cuisine
- Italian Inspired
- Difficulty
- Easy
- Cost
- Budget-friendly
Ingredients
Shells and filling
- 20 jumbo pasta shells
- 2 cups cooked chicken (shredded or chopped)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella
- 1/2 cup grated parmesan
- 1 large egg
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Sauce and topping
- 2 cups Alfredo sauce
- 1 cup shredded mozzarella
- 1/4 cup grated parmesan
- 1 tbsp fresh parsley (optional)
Instructions
- Cook shells: Boil the jumbo shells in heavily salted water just until al dente—usually a minute or two shy of the package directions. You want them slightly firm so they don't tear when you try to stuff them. Drain the pasta and let it cool off enough so you don't burn your fingers.
- Make filling: Grab a large mixing bowl and toss in your shredded cooked chicken, ricotta, mozzarella, parmesan, egg, and all the dry seasonings. Stir everything together until it forms a thick, uniform paste. The egg is super important here because it binds the cheeses together so the filling doesn't just melt out into the sauce.
- Prepare dish: Spoon about a cup of your Alfredo sauce right into the bottom of a greased 9x13 baking dish. Spread it out in a nice even layer. This creates a non-stick bed for the pasta and adds moisture where the shells touch the hot glass.
- Stuff shells: Scoop a generous spoonful of the chicken and ricotta mixture into each cooled pasta shell. Line them up snugly in the baking dish right on top of that sauce layer. Don't be afraid to really pack the filling in there.
- Bake: Pour the rest of your Alfredo sauce evenly over the stuffed shells, then shower the whole thing with the remaining mozzarella and parmesan. Bake uncovered at 375°F (190°C) for 25 to 30 minutes until the edges are bubbling heavily and the cheese is golden brown. Since we're using chicken, ensure the center of the filling reaches a safe 165°F before pulling it out of the oven.
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