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Cheesy Chicken Alfredo Stuffed Shells with creamy sauce and shredded chicken

Chicken Alfredo Stuffed Shells

A comforting and cheesy pasta dish filled with creamy chicken and topped with Alfredo sauce, perfect for family dinners.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta and Filling Ingredients
  • 20-24 pieces Jumbo pasta shells Cook extra as a few may tear.
  • 2 cups Cooked chicken, shredded or chopped Rotisserie chicken works great.
  • 1 cup Ricotta cheese For creamy filling.
  • 1-2 cups Mozzarella cheese, shredded Plus extra for topping.
  • 1/2 cup Parmesan cheese Add more if liked.
  • 2-2.5 cups Alfredo sauce Store-bought or homemade.
  • 1-2 cloves Garlic, minced Or 1/2 teaspoon garlic powder.
  • 1 teaspoon Italian seasoning or dried parsley
  • Salt and pepper To taste.
  • Optional: Spinach, red pepper flakes, or sautéed mushrooms For added flavor and nutrition.

Method
 

Preparation
  1. Cook the jumbo shells in salted boiling water until just tender. Do not overcook.
  2. Drain and rinse the shells with cool water to prevent sticking.
Filling
  1. In a large bowl, mix the chicken, ricotta, mozzarella, parmesan, garlic, seasoning, salt, and pepper. Stir in spinach if using.
Assembly
  1. Spread a layer of Alfredo sauce on the bottom of a 9x13 baking dish.
  2. Spoon the filling into each shell and nestle them into the dish.
  3. Pour the remaining Alfredo sauce over the stuffed shells and sprinkle additional mozzarella and parmesan on top.
Baking
  1. Cover with foil and bake at 375°F for about 20 minutes.
  2. Uncover and bake for an additional 10 minutes until the cheese is browned.
  3. Let sit for 5-10 minutes before serving.

Notes

For leftovers, store in an airtight container for up to 3-4 days. Reheat with a splash of milk or Alfredo sauce to retain creaminess. Shells can be frozen unbaked or baked for later use.