Description

This Creamy Chicken Alfredo Stuffed Shells recipe combines tender jumbo pasta shells filled with a rich, cheesy chicken mixture, baked in a classic Alfredo sauce until bubbly and golden. It’s a comforting, hearty dish perfect for family dinners, gatherings, or meal prep, featuring a creamy blend of ricotta, cream cheese, mozzarella, Parmesan, and shredded chicken with aromatic garlic and Italian seasoning.

Ingredients

Scale

Pasta

20 jumbo pasta shells

Filling

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)

Sauce

1 cup Alfredo sauce (prepared or homemade)
1 cup heavy cream

Garnish

1 tablespoon chopped parsley (optional)

Instructions

Cook Pasta Shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until just al dente, so they remain firm for baking. Drain carefully and place them on a tray to prevent sticking.
Prepare Garlic Butter: In a skillet over medium heat, melt the butter and add minced garlic. Cook briefly until fragrant, then remove from heat and let cool slightly to enhance flavor for the filling.
Mix Filling: In a large bowl, combine ricotta cheese, cream cheese, mozzarella, Parmesan, shredded chicken, garlic butter, salt, pepper, and Italian seasoning. Mix thoroughly until smooth and evenly blended. If too thick, add a splash of milk or cream to loosen.
Preheat Oven and Prepare Baking Dish: Set oven to 375°F (190°C). Spread a thin layer of Alfredo sauce on the bottom of a baking dish to prevent sticking and add moisture.
Stuff Shells: Carefully fill each pasta shell with the chicken and cheese mixture using a spoon, packing gently without overstuffing. Arrange the filled shells in a single layer in the baking dish.
Add Sauce: Pour the remaining Alfredo sauce evenly over the top of the filled shells to keep them moist during baking.
Bake Covered: Cover the dish tightly with foil and bake for 25 minutes to allow flavors to meld and filling to heat through.
Bake Uncovered: Remove foil and bake for an additional 10 minutes until the top is lightly golden and the sauce bubbles around the edges.
Rest and Serve: Let the stuffed shells rest for a few minutes after baking to allow the sauce to settle. Garnish with chopped parsley if desired, then serve warm.

Notes

For a lighter filling, substitute some cream cheese with Greek yogurt to reduce richness while keeping creaminess.
Add extra Parmesan or garlic powder to enhance the savory flavor of the filling.
Mix cooked and well-drained spinach or mushrooms into the filling for added texture and flavor.
Use rotisserie chicken for convenience and added roasted flavor.
Try provolone or fontina cheese in place of some mozzarella for a sharper cheese profile.
Cook pasta shells until just al dente to avoid tearing when stuffing.
Stuffed shells can be prepared a day ahead and refrigerated before baking; allow to come to room temperature before baking.
Freeze unbaked stuffed shells for up to two months; thaw overnight before baking.
Reheat leftovers covered in the oven or microwave with a splash of milk or sauce to maintain creaminess.

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

Keywords: Chicken Alfredo stuffed shells, baked pasta shells, creamy chicken pasta bake, comfort food, cheesy stuffed pasta