Name: Creamy Chicken Alfredo Stuffed Shells with Baked Alfredo Sauce Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Italian-American
Ingredients: 20 jumbo pasta shells; 2 cups cooked chicken, shredded; 1 1/2 cups ricotta cheese; 4 ounces cream cheese, softened; 1 cup shredded mozzarella cheese; 3/4 cup grated Parmesan cheese; 2 cloves garlic, minced; 2 tablespoons butter; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 teaspoon Italian seasoning; 1/2 cup milk (plus more for adjusting consistency); 1 cup Alfredo sauce (prepared or homemade); 1 cup heavy cream; 1 tablespoon chopped parsley (optional)

Ingredients

20 jumbo pasta shells

2 cups cooked chicken, shredded

1 1/2 cups ricotta cheese

4 ounces cream cheese, softened

1 cup shredded mozzarella cheese

3/4 cup grated Parmesan cheese

2 cloves garlic, minced

2 tablespoons butter

1 cup heavy cream

1/2 cup milk

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon Italian seasoning

1 cup Alfredo sauce (prepared or homemade)

1 tablespoon chopped parsley (optional for garnish)

Instructions

Step 1: Boil a large pot of salted water. Add the jumbo pasta shells and cook until just al dente, about 8-10 minutes. Drain carefully and lay them on a tray to prevent sticking.

Step 2: In a skillet, melt butter over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant. Remove from heat and let cool slightly.

Step 3: In a large bowl, combine ricotta, cream cheese, mozzarella, Parmesan, shredded chicken, cooked garlic butter, salt, pepper, and Italian seasoning. Mix well until smooth and evenly blended. Add a splash of milk or cream if the mixture feels too dense.

Step 4: Preheat oven to 375°F (190°C). Spread a thin layer of Alfredo sauce on the bottom of a baking dish.

Step 5: Carefully fill each pasta shell with the chicken and cheese mixture, using a spoon to gently pack it without overstuffing. Arrange the filled shells in the baking dish in a single layer.

Step 6: Pour the remaining Alfredo sauce evenly over the stuffed shells, ensuring each one is lightly coated.

Step 7: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the top is lightly golden and the sauce bubbles.

Step 8: Let the shells rest for a few minutes before serving to allow the sauce to settle.

Tips & Variations

For a lighter filling, substitute part of the cream cheese with Greek yogurt.

Add extra Parmesan or a pinch of garlic powder to intensify the flavor.

Mix cooked spinach or sautéed mushrooms into the filling for extra texture and nutrition—make sure they are well drained.

Use rotisserie chicken for convenience and enhanced flavor.

Try substituting some mozzarella with provolone or fontina for a different cheese profile.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven covered with foil, or use the microwave in short bursts, adding a splash of milk or sauce to maintain creaminess. You can also freeze unbaked stuffed shells for up to two months; thaw overnight before baking.

FAQs

Can I prepare this dish ahead of time?

Yes, assemble the stuffed shells up to the baking stage, then cover and refrigerate for up to one day. Let it sit at room temperature for about 20 minutes before baking to ensure even heating.

Can I freeze stuffed shells?

Stuffed shells can be frozen before baking. Place them in a freezer-safe dish, cover tightly, and freeze for up to two months. Thaw in the refrigerator overnight before baking. Freezing after baking is possible but may slightly soften the texture when reheated.