PrintThe Ultimate Creamy Chicken Alfredo Stuffed Shells: Easy Baked Comfort Food
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.
- 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
- 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
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
- Cook the jumbo pasta shells according to package directions until al dente. Drain them well and set them aside to cool slightly.
- 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.
- 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.
- 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.
- Pour the remaining Alfredo sauce evenly over the stuffed shells.
- Sprinkle the remaining 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese over the top layer of sauce.
- Bake uncovered for 20 to 25 minutes, or until the sauce is bubbly and the cheese on top is melted and lightly golden brown.
- 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