Chicken Alfredo Stuffed Shells (Printable)

Tender jumbo shells filled with creamy chicken Alfredo, baked until golden. Comforting Italian-American comfort food for 4 servings.

# What You Need:

→ Pasta

01 - 16 jumbo pasta shells

→ Chicken Filling

02 - 2 cups cooked chicken breast, shredded or diced
03 - 1 cup whole milk ricotta cheese
04 - 1 cup shredded mozzarella cheese
05 - 1/2 cup grated Parmesan cheese
06 - 2 tablespoons chopped fresh parsley
07 - 1 large egg
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper

→ Alfredo Sauce

11 - 2 tablespoons unsalted butter
12 - 2 cloves garlic, minced
13 - 1 cup heavy cream
14 - 1 cup grated Parmesan cheese
15 - 1/4 teaspoon nutmeg
16 - Salt and pepper to taste

→ Topping

17 - 1/2 cup shredded mozzarella cheese
18 - 2 tablespoons grated Parmesan cheese
19 - Chopped parsley for garnish

# How To Make It:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish and set aside.
02 - Bring a large pot of salted water to boil. Add jumbo pasta shells and cook according to package directions until al dente. Drain carefully and allow to cool slightly before handling.
03 - In a large mixing bowl, combine shredded chicken, ricotta cheese, mozzarella, Parmesan, fresh parsley, egg, garlic powder, salt, and black pepper. Stir thoroughly until all ingredients are evenly incorporated.
04 - Melt butter in a saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Pour in heavy cream and bring to a gentle simmer. Gradually whisk in Parmesan cheese until the mixture reaches a smooth, thickened consistency. Season with nutmeg, salt, and pepper to taste.
05 - Spread 1/2 cup of prepared Alfredo sauce evenly across the bottom of the prepared baking dish.
06 - Fill each cooled pasta shell with approximately 2 tablespoons of the chicken mixture. Arrange filled shells in the baking dish in a single layer.
07 - Pour the remaining Alfredo sauce evenly over the filled shells, ensuring adequate coverage.
08 - Sprinkle shredded mozzarella and grated Parmesan cheese over the top of the dish.
09 - Cover the baking dish with aluminum foil and bake at 375°F for 20 minutes.
10 - Remove foil and continue baking for an additional 10 minutes until the top is bubbling and golden brown.
11 - Remove from oven and let rest for 5 minutes. Garnish with fresh chopped parsley and serve immediately.

# Expert Advice:

01 -
  • Each shell becomes its own perfectly portioned bundle of creamy chicken and cheese, so no one fights over uneven servings.
  • It feels fancy enough for company but forgiving enough that even a Monday night attempt will turn out comforting and delicious.
  • Leftovers reheat beautifully, which means you can enjoy that bubbling, cheesy goodness all over again without any guilt.
02 -
  • Do not skip the layer of sauce on the bottom of the dish, or the shells will stick and tear when you try to serve them.
  • Let the shells cool slightly after boiling so you can handle them without burning your fingers or watching them rip apart.
  • If your Alfredo sauce seems too thick, whisk in a splash of pasta water or cream to loosen it up before pouring.
03 -
  • Use a small spoon or cookie scoop to fill the shells quickly and evenly without making a mess.
  • Let the dish rest for five minutes after baking so the sauce thickens slightly and the shells are easier to serve intact.
  • Taste your Alfredo sauce before pouring it over the shells and adjust the salt, pepper, and nutmeg to your liking.
Return