Description

This Creamy Chicken Alfredo Stuffed Shells recipe is a comforting and hearty baked pasta dish that combines tender jumbo pasta shells filled with a rich mixture of shredded chicken, ricotta, cream cheese, mozzarella, Parmesan, and garlic butter, all smothered in creamy Alfredo sauce. Perfect for family dinners or gatherings, this dish offers a luscious blend of cheesy, savory flavors with a smooth, creamy texture.

Ingredients

Scale

Pasta Shells

20 jumbo pasta shells

Cheese and Dairy

1 1/2 cups ricotta cheese
4 ounces cream cheese, softened
1 cup shredded mozzarella cheese
3/4 cup grated Parmesan cheese
1 cup heavy cream
1/2 cup milk

Protein

2 cups cooked chicken, shredded

Sauce & Seasonings

1 cup Alfredo sauce (prepared or homemade)
2 tablespoons butter
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon Italian seasoning
1 tablespoon chopped parsley (optional for garnish)

Instructions

Cook Pasta Shells: Start by boiling a large pot of salted water. Add the jumbo pasta shells and cook until just al dente, meaning they should still be slightly firm as they will continue cooking in the oven. Drain carefully and lay them out on a tray to prevent sticking.
Prepare Garlic Butter: In a skillet, melt the butter over medium heat. Add minced garlic and cook briefly until fragrant to create a flavorful base for the filling. Remove from heat and cool slightly before mixing.
Make Filling: In a large bowl, combine ricotta cheese, cream cheese, mozzarella, Parmesan, shredded chicken, the cooked garlic butter, salt, pepper, and Italian seasoning. Mix until smooth and evenly blended. The mixture should be thick but soft enough to spoon easily.
Adjust Filling Consistency: If the filling mixture is too dense, add a small splash of milk or heavy cream to loosen it, helping the filling spread evenly inside each shell without tearing the pasta.
Prepare Baking Dish: Preheat your oven to 375°F (190°C). Spread a thin layer of Alfredo sauce across the bottom of a baking dish to prevent sticking and add moisture during baking.
Fill Shells: Carefully fill each cooked pasta shell with the chicken and cheese mixture using a spoon, gently packing the filling without overstuffing. Place the filled shells in a single layer in the prepared baking dish.
Add Sauce: Pour the remaining Alfredo sauce evenly over the arranged stuffed shells to keep them moist during baking.
Bake: Cover the baking dish with foil and bake in the preheated oven for about 25 minutes. Then remove the foil and bake for an additional 10 minutes until the top is lightly golden and the sauce is bubbling around the edges.
Rest: Let the dish rest for a few minutes after baking to allow the sauce to settle and make the shells easier to serve without breaking.

Notes

For a lighter filling, substitute part of the cream cheese with Greek yogurt to reduce richness while maintaining creaminess.
Add extra Parmesan or garlic powder for a stronger flavor profile.
Mix cooked spinach or sautéed mushrooms into the filling for added texture and nutrition—ensure vegetables are well drained to prevent excess moisture.
Rotisserie chicken is a convenient and flavorful choice for the shredded chicken.
Substitute part of the mozzarella with provolone or fontina cheeses for a sharper taste and smooth melting.
To prepare ahead, assemble the shells and refrigerate before baking; allow to come to room temperature before baking.
To freeze, place assembled unbaked shells in a freezer-safe dish, cover tightly, and store up to two months. Thaw overnight before baking.
When reheating leftovers, use a low oven temperature covered with foil or microwave in intervals with a splash of milk or sauce to maintain moisture.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking
Cuisine: Italian-American

Keywords: creamy chicken stuffed shells, chicken Alfredo pasta, baked stuffed shells, cheesy chicken pasta bake, easy family dinner, comfort food pasta, creamy chicken pasta