Chicken Alfredo Stuffed Shells (Printable Version)

Jumbo pasta shells filled with creamy chicken and cheese, baked until golden and bubbling.

# The Ingredients You'll 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 (optional)
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 (optional)

# Step-by-Step Instructions:

01 - Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish.
02 - Boil the jumbo pasta shells following package directions until al dente, then drain and allow to cool slightly.
03 - In a large bowl, mix the shredded chicken, ricotta, mozzarella, Parmesan, parsley, egg, garlic powder, salt, and black pepper until thoroughly combined.
04 - In a saucepan over medium heat, melt butter and sauté minced garlic for one minute. Add heavy cream and bring to a gentle simmer. Whisk in Parmesan cheese until smooth and thickened, then season with nutmeg (optional), salt, and pepper.
05 - Spread 1/2 cup of Alfredo sauce evenly in the bottom of the baking dish. Fill each cooked pasta shell with approximately 2 tablespoons of the chicken filling and arrange them in the dish.
06 - Pour the remaining Alfredo sauce over the filled shells, then sprinkle with shredded mozzarella and grated Parmesan cheese.
07 - Cover the baking dish with foil and bake for 20 minutes.
08 - Remove the foil and bake an additional 10 minutes until the top is golden and bubbly.
09 - Allow the shells to rest for 5 minutes before garnishing with chopped parsley and serving.

# Additional Tips::

01 -
  • It feels fancy enough to impress guests but honest enough that you won't stress in the kitchen.
  • Leftovers taste even better the next day when all those flavors get cozy with each other.
  • You can have it on the table in under an hour, which means weeknight wins and weekend flexibility.
02 -
  • Don't overfill the shells—two tablespoons might seem stingy, but it's the difference between them staying put and sliding out onto the plate.
  • The Alfredo sauce will thicken more as it cools, so if it seems a little loose when you first make it, that's actually perfect.
03 -
  • Buy pre-shredded rotisserie chicken and you've just saved yourself twenty minutes and a lot of cleanup.
  • Room-temperature sauce pours more evenly than hot sauce, so let it cool for a minute before the final pour.
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