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Creamy Chicken Alfredo Stuffed Shells

Close-up of baked chicken alfredo stuffed shells overflowing with creamy filling and topped with melted, browned cheese and parsley.
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Make this easy, family-friendly Chicken Alfredo Stuffed Shells recipe for a comforting weeknight dinner. Jumbo shells are filled with chicken, ricotta, and mozzarella, then baked in Alfredo sauce.

Ingredients

Scale
  • 1 box (12 oz) jumbo pasta shells
  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 container (15 oz) ricotta cheese
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese, plus extra for topping
  • 1 cup prepared Alfredo sauce, divided
  • 1 large egg, lightly beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups prepared Alfredo sauce, for topping

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 the shells and rinse with cold water to stop cooking. Set aside.
  3. In a medium bowl, combine the ricotta cheese, 1/2 cup of the mozzarella cheese, Parmesan cheese, beaten egg, salt, and pepper. Mix well.
  4. Stir in the shredded chicken and 1 cup of the prepared Alfredo sauce into the cheese mixture until everything is evenly combined. This is your filling.
  5. Pour 2 cups of the prepared Alfredo sauce into the bottom of the prepared baking dish and spread it evenly.
  6. Carefully stuff each cooked shell with the chicken and cheese filling. Arrange the filled shells in a single layer over the sauce in the baking dish.
  7. Pour the remaining 1 cup of Alfredo sauce over the top of the stuffed shells.
  8. Sprinkle the remaining 1/2 cup of mozzarella cheese and extra Parmesan cheese over the top layer.
  9. Bake for 25 to 30 minutes, or until the sauce is bubbly and the cheese topping is golden brown.
  10. Let the shells rest for 5 minutes before serving.

Notes

  • For added vegetables, stir 1 cup of thawed, squeezed-dry frozen spinach or cooked, chopped broccoli into the filling mixture.
  • You can prepare this dish ahead of time. Cover and refrigerate for up to 24 hours before baking. Add 10 minutes to the bake time if baking directly from the refrigerator.
  • This recipe uses store-bought Alfredo sauce for quick preparation, but you can substitute your favorite homemade sauce.

Nutrition

Find it online: https://kingscook.com/chicken-alfredo-stuffed-shells/