Amazing 60-Minute Chicken Alfredo Stuffed Shells

When life gets loud and corporate burnout starts knocking, there’s nothing quite like sinking into a dish that feels like a warm hug—and for me, that’s always been pasta. I’m Alex, and forgetting the stress of spreadsheets by stirring a truly decadent sauce is my therapy! Forget those dry, disappointing casseroles you’ve had before; our recipe for the ultimate, creamy, yet surprisingly easy baked chicken alfredo stuffed shells is guaranteed to bring true joy back to your dinner table. This Italian American comfort dinner proves you don’t need hours of work to achieve restaurant-level creamy indulgence. Trust me, this is the game-changer your weeknight rotation needs!

Why You Will Love This Ultimate Creamy Chicken Alfredo Stuffed Shells

Honestly, if you’re looking for a dinner that delivers massive flavor without requiring you to spend your entire evening standing over a stove, this is it. I designed this recipe specifically for those demanding days when you still want incredible food for the family. It truly is the definition of an effortless weeknight dinner.

• Pure Creamy Indulgence: We are using a rich Alfredo sauce base, and the optional heavy cream ensures every bite of these chicken alfredo stuffed shells is velvety smooth, not watery or thin.
• Surprisingly Fast: The total time clocks in under an hour! You get that amazing, baked, cheesy appeal of a classic pasta bake without the typical three-hour commitment.
• Family Friendly Pasta Night Champion: Kids? Adults? Everyone loves stuffing pasta shells with cheese, hiding it all under loads of bubbly mozzarella. This is a reliable crowd-pleaser.
• Prep Magic: Because we use cooked chicken (rotisserie is my hack!), the prep time is incredibly short. You are mostly just mixing cheese and stuffing shells—way less messy than rolling lasagna!

Ingredients for Perfect Chicken Alfredo Stuffed Shells

Getting the right components is crucial for making your chicken alfredo stuffed shells turn out right. I make sure to have everything measured out before I even turn the oven on. Remember, the richness comes from quality components, especially when it comes to the cheese! If you’re feeling ambitious, check out my guide for how to make an easy homemade Alfredo sauce recipe, but honestly, a good quality store-bought one works wonders here too.

Here is what you need for this family-friendly pasta night:

• 1 box (12 ounces) jumbo pasta shells
• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cooked and shredded (or rotisserie chicken for speed!)
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese, divided
• 1 large egg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups prepared Alfredo sauce
• 1/4 cup heavy cream (this is my secret for extra velvety sauce!)
• 1/4 cup chopped fresh parsley, for garnish

Expert Tips for Making the Best Chicken Alfredo Stuffed Shells

Listen, making these chicken alfredo stuffed shells taste like a gourmet, indulgent chicken pasta dish is all about handling a few key components correctly. I’ve seen people struggle with watery sauces or dry fillings, and trust me, we are going to avoid that! These tips are straight from my kitchen to yours, ensuring you get that perfect, cheesy pasta bake dinner every single time. If you want to sneak in some greens, stir about a cup of finely chopped, steamed broccoli right into the filling when you add the chicken—it’s fantastic comfort food classics dinner style!

Achieving the Ricotta Filling Consistency

When combining your ricotta, mozzarella, Parmesan, egg, and chicken, you need to mix just until everything is incorporated. Don’t go crazy whipping it! Overmixing the egg can make the filling a bit tough when baked. You want to see streaks of white ricotta that have softened slightly but aren’t totally pulverized. This slight variance ensures pockets of creamy goodness when you take that first bite, which is crucial compared to a standard, perfectly homogenous lasagna filling.

SAVE

The Secret to a Velvety Rich Alfredo Sauce

Here’s where many people lose out, especially if they rely on jarred sauce. Alfredo sauce thickens up a lot in the oven as it bakes under that cheese blanket. That’s why I always stir in that optional 1/4 cup of heavy cream *before* pouring it over the shells. This little boost ensures your final product is that stunning, velvety Alfredo pasta casserole texture we’re aiming for. If your sauce looks *too* thick in the bowl, thin it with a splash of saved pasta water until it flows nicely—it keeps the dish rich but spreadable.

For more ideas on luxurious, soul-warming meals, check out my thoughts on truly satisfying comfort food favorites.

Step-by-Step Instructions for Baked Stuffed Shells Recipe

Okay, let’s get this amazing cheese and chicken party started! These instructions for making your chicken alfredo stuffed shells are super straightforward, which is exactly what you need when you’re ready to eat some incredible comfort food. We want to move efficiently here, so make sure your oven is preheated before you even think about boiling the pasta.

Follow these simple steps for your very own cheesy pasta bake dinner:

1. First thing first: Preheat your oven to 375 degrees Fahrenheit. Grab a standard 9×13 inch baking dish and give it a light greasing—we don’t want any sticking disasters later!
2. Get those jumbo shells cooking according to the box, but pull them out when they are just al dente (a little bite left). Drain them really well and let them cool down, maybe run some cool water over them gently. They need to be cool enough to handle for stuffing!
3. While that pasta is cooling off, get your filling ready. Mix up that cooked chicken, ricotta, half of your mozzarella and Parmesan, the egg, salt, and pepper in a bowl until it looks happy and combined.
4. Time to build the base layer! Take your Alfredo sauce—and don’t forget to stir in that heavy cream if you are adding it—and spread exactly half of it across the bottom of your greased pan. This creates that lovely moist layer underneath.
5. Now for the fun part: carefully stuff each shell with your glorious chicken and cheese mix. Lay them down snugly, open side up, right on top of that sauce layer in the dish.
6. Pour that rest of that creamy Alfredo sauce evenly over your stuffed shells. Don’t be shy; we want everything drenched!
7. Finish it off by sprinkling the remaining mozzarella and Parmesan right on top. Bake this beauty uncovered for about 20 to 25 minutes. You’re looking for that bubbly sauce and cheese that’s melted and just starting to turn golden brown.

SAVE

Let it rest for five minutes so the sauce settles. A sprinkle of parsley looks fancy, but honestly, it just tastes amazing. If you love simple cooking that cuts down on kitchen time, you’ll find this recipe pairs well with my tips for an easy one pan stuffed shells approach when you are trying to simplify cleanup!

Making Chicken Alfredo Stuffed Shells Ahead of Time

One of the things I love most about this dish is how perfectly it handles being prepped in advance. Seriously, knowing I can assemble these amazing chicken alfredo stuffed shells the day before a big gathering or heavy work week is a lifesaver! This is truly the definition of a fantastic make ahead pasta bake. It lets you enjoy the day of serving without the stress.

When you’re ready to assemble, you’ll follow Steps 1 through 5 exactly as written, ensuring the shells are cooked and the filling is mixed. Instead of baking immediately, just cover the whole dish securely with plastic wrap or foil. You want it sealed tight so nothing dries out in the fridge!

The key, though, is the baking time adjustment. Since the ingredients are starting out cold from the refrigerator, they need a little extra time in that 375-degree heat to get properly bubbly and golden on top. If you’re baking these immediately after assembling them cold, plan on adding an extra 10 to 15 minutes to the covered baking time. That usually means checking them around the 35- to 40-minute mark instead of 25 minutes.

If you notice the cheese on top is browning too quickly before the center is heated through, just loosely tent the dish with foil for the last 10 minutes of baking. This keeps the sauce nice and hot underneath while protecting that gorgeous cheesy crust!

Serving Suggestions for Your Cheesy Pasta Bake Dinner

When you pull a rich, decadent dish like this cheesy pasta bake dinner out of the oven, you want sides that balance out that incredible richness, right? Since my chicken alfredo stuffed shells are so wonderfully creamy and filling, we don’t need heavy counterparts. We need brightness and crunch to keep the whole meal feeling fresh!

Here are a few things I always serve alongside this indulgence:

• A Crisp, Simple Green Salad: This is non-negotiable for me. A straightforward mix of crisp romaine or butter lettuce, maybe some thinly sliced red onion, tossed in a bright lemon vinaigrette. The acidity cuts right through the creaminess of the Alfredo sauce. Keep the dressing light; we’ve already got plenty of fat in the main course!
• Garlic Bread or Knots: Okay, sometimes you just need to scoop up every last bit of that sauce, and for that, you need bread! I always keep my recipe for easy garlic butter on hand. Spread it thick on a baguette, pop it under the broiler for three minutes, and you’ve got crunchy, garlicky goodness ready for dipping.
• Roasted Asparagus: If you want a vegetable that feels slightly more special than just steamed broccoli, toss some asparagus spears with a tiny bit of olive oil, salt, and fresh pepper, then roast them right alongside the shells for the last 12 minutes of baking time. They get tender-crisp and offer a lovely earthy flavor contrast.

SAVE

These balancing acts ensure that your family feels satisfied but not overly weighed down after enjoying this fantastic Italian American comfort dinner!

Storage and Reheating Instructions for Chicken Alfredo Stuffed Shells

If you manage to have any leftovers—which, honestly, is a miracle when I make this dish—you need to know how to store and reheat these decadent chicken alfredo stuffed shells properly. We want to preserve that creamy, cheesy goodness, not turn it into a hockey puck!

For storage, the key is air exclusion. Once the shells have cooled down a bit, transfer any leftovers into a truly airtight container. I usually don’t keep baked pasta dishes longer than three or four days in the fridge, though they are usually gone by day two! If you’re planning ahead for a real weeknight win, remember you can freeze these, too, but we’ll talk about that in the FAQ section!

Reheating in the Oven (My Preferred Method)

If you have time, the oven is your best friend for reheating these stuffed shells. It gets that top layer of cheese beautifully bubbly again without drying out the insides. Place your portion in an oven-safe dish. Cover it loosely with foil—this prevents the top from burning before the center is hot. Heat at 350 degrees Fahrenheit for about 15 to 20 minutes. If it looks a little dry, splash just a teaspoon or two of milk or extra Alfredo sauce over the shells before covering them with foil to steam them back to moisture perfection.

Quick Reheating in the Microwave

When hunger strikes fast, the microwave works in a pinch. Put a serving or two on a microwave-safe plate. I always put just a tiny splash of water or milk on top of the shells before covering the plate loosely with a paper towel. This simple step creates a little steam tent that prevents the sauce from splattering and keeps the shells from getting tough. Microwave in 45-second bursts, stirring gently in between, until it’s piping hot internally.

SAVE

If you love mastering rich, baked casserole leftovers, you might enjoy my tips for handling similar dishes, like my ultimate creamy cheesy bake.

Frequently Asked Questions About Chicken Alfredo Stuffed Shells

I know you might still have a few questions swirling around before you dive into making this amazing chicken alfredo stuffed shells recipe. That’s totally normal! I want to make sure your experience creating this perfect, cheesy pasta bake dinner is flawless. Here are a few things people ask me most often about getting this baked stuffed shells recipe just right.

Can I freeze this Baked Stuffed Shells Recipe before baking?

Oh yes, absolutely! This is one of my favorite secrets for simplifying life. If you assemble the entire dish—shells stuffed, sauce poured, cheese sprinkled—but skip the baking step, you have a ready-to-go freezer meal. After assembly, cover the dish really tightly with plastic wrap and then a layer of aluminum foil. Freeze it solid. When you’re ready to cook it from frozen, pull it out of the freezer, remove the plastic wrap, re-cover with foil, and bake it straight away. You’ll need to add around 20 to 25 minutes to the covered baking time until it’s completely heated through. It’s the perfect make ahead pasta bake!

What is the best way to make this a Weeknight Stuffed Shells meal?

If you need this to be faster than the already quick 45 minutes, the secret is definitely leaning on pre-cooked items. My top recommendation for streamlining your weeknight stuffed shells ritual? Buy a rotisserie chicken! Shredding that cooked meat takes five minutes, tops, and you save yourself 30 minutes of cooking and cooling raw breasts. Also, if you are strapped for time, using a high-quality jarred Alfredo sauce is perfectly fine. Just remember the tip I shared earlier: thin it slightly with a tiny bit of heavy cream or reserved pasta water so it spreads beautifully over your shells!

Can I use different kinds of pasta if I run out of jumbo shells?

That’s a fair question if you’re in a pinch! While the jumbo shells are ideal because they are structurally sound for stuffing, you can absolutely adapt this. If you don’t have shells, you can use manicotti, or even large conchiglie (medium shells). If you use smaller shells, you will definitely want to switch tactics, though. Instead of stuffing them, just toss the cooked smaller shells with the entire chicken-ricotta filling and half the Alfredo sauce, put that mixture in the bottom of the pan, and cover it all with the rest of the sauce and cheese to make a simpler, saucier creamy baked pasta casserole. It won’t be “stuffed,” but it will still be delicious!

For more straightforward ideas for entertaining guests with minimal effort, take a peek at my guide on easy entertaining!

Nutritional Estimates for This Indulgent Chicken Pasta Dish

Now, I have to be super clear here. When I’m sharing something this over-the-top rich—think three kinds of cheese and Alfredo sauce—the nutrition isn’t exactly heart-healthy smoothie territory! These estimates are based on the serving size of four shells and are just a guide. If you use light ricotta or skip the optional heavy cream boost, your numbers will change a bit. I always say, this is for cozy nights, not for every Tuesday, so enjoy it fully!

If you want to connect and share photos of your dinner creations, find me over on Facebook!

• Serving Size: 4 shells
• Calories: 650
• Fat: 38g
• Protein: 35g
• Carbohydrates: 45g
• Sodium: 780mg (This is high, so watch your salt in the filling!)

Remember, everything in balance! Food should bring you joy, and sometimes joy comes covered in melted cheese. If you’re looking for lighter options that still focus on delicious flavor, make sure you check out my Facebook page for quick tips on easy weeknight swaps!

The Ultimate Creamy Chicken Alfredo Stuffed Shells: Easy Baked Comfort Food

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Make this rich, cheesy Chicken Alfredo Stuffed Shells recipe for an easy, family-friendly baked pasta dinner. Jumbo shells hold a savory chicken and cheese filling, all smothered in velvety Alfredo sauce.

• Author: purejoyalex
• Prep Time: 20 min
• Cook Time: 25 min
• Total Time: 45 min
• Yield: 4 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: Italian American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 box (12 ounces) jumbo pasta shells
• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cooked and shredded (or use rotisserie chicken for speed)
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese, divided
• 1 large egg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups prepared Alfredo sauce (or homemade rich Alfredo sauce recipe)
• 1/4 cup heavy cream (optional, for extra creaminess)
• 1/4 cup chopped fresh parsley, for garnish

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Instructions

1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
2. Cook the jumbo pasta shells according to package directions until al dente. Drain them well and set them aside to cool slightly.
3. While the shells cool, prepare the filling. In a medium bowl, combine the shredded cooked chicken, ricotta cheese, 1/2 cup of the mozzarella cheese, 1/4 cup of the Parmesan cheese, the egg, salt, and pepper. Mix until everything is fully combined.
4. In a separate small bowl, stir together the Alfredo sauce and heavy cream, if using. Pour half of this sauce mixture into the bottom of the prepared baking dish, spreading it evenly.
5. Carefully stuff each cooked pasta shell with the chicken and cheese mixture. Place the stuffed shells open-side up in a single layer over the sauce in the baking dish.
6. Pour the remaining Alfredo sauce evenly over the stuffed shells.
7. Sprinkle the remaining 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese over the top layer of sauce.
8. Bake uncovered for 20 to 25 minutes, or until the sauce is bubbly and the cheese on top is melted and lightly golden brown.
9. Let the baked pasta bake rest for 5 minutes before serving. Garnish with fresh parsley.

Notes

• For a quicker meal, use store-bought rotisserie chicken for the filling. Shred about 3 cups of meat.
• If you want to add vegetables, stir 1 cup of finely chopped, steamed broccoli into the chicken filling mixture.
• You can assemble this entire dish ahead of time. Cover the baking dish and refrigerate for up to 24 hours. Add about 10-15 minutes to the covered baking time if baking straight from the refrigerator.

Nutrition

• Serving Size: 4 shells
• Calories: 650
• Sugar: 5
• Sodium: 780
• Fat: 38
• Saturated Fat: 20
• Unsaturated Fat: 18
• Trans Fat: 1
• Carbohydrates: 45
• Fiber: 3
• Protein: 35
• Cholesterol: 130