Dinner

Creamy Chicken Alfredo Stuffed Shells Recipe

Name: Creamy Chicken Alfredo Stuffed Shells 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 as needed to adjust consistency); 1 cup heavy cream; 1 cup Alfredo sauce (prepared or homemade); 1 tablespoon chopped parsley (optional)

ByMarina Montclair May 13, 2026May 13, 2026

Jump to Recipe

Introduction

This Creamy Chicken Alfredo Stuffed Shells recipe combines tender jumbo pasta shells filled with a rich, cheesy chicken mixture and baked in a luscious Alfredo sauce. It’s a comforting, satisfying dish perfect for family dinners or make-ahead meals that everyone will love.

The image shows a plate filled with large pasta shells stuffed with a creamy white cheese mixture. Each shell is topped with a layer of melted cheese that is golden brown and slightly charred in spots. Bright green herbs are sprinkled over the top, adding a fresh touch to the warm tones of the pasta and cheese. The pasta shells are arranged closely together on a white plate with a subtle texture, and the whole dish sits on a white marbled surface, giving a clean, elegant look. photo taken with an iphone --ar 4:5 --v 7

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: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until just al dente, still slightly firm as they will finish cooking in the oven. Drain carefully and lay shells on a tray to prevent sticking.
Step 2: In a skillet, melt butter over medium heat. Add minced garlic and cook briefly until fragrant. Remove from heat and let cool slightly.
Step 3: 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 well blended. If the mixture is too thick, add a splash of milk or cream to loosen it.
Step 4: Preheat oven to 375°F. Spread a thin layer of Alfredo sauce on the bottom of a baking dish to prevent sticking and add moisture.
Step 5: Carefully fill each pasta shell with the chicken and cheese mixture using a spoon. Place filled shells in a single layer in the baking dish.
Step 6: Pour the remaining Alfredo sauce evenly over the filled shells, ensuring each shell is lightly coated.
Step 7: Cover the dish with foil and bake for about 25 minutes. Remove the foil and bake an additional 10 minutes until the top is lightly golden and the sauce bubbles around the edges.
Step 8: Let the dish rest for a few minutes before serving to allow the sauce to settle and make serving easier without breaking the shells.

Tips & Variations

For a lighter filling, replace part of the cream cheese with Greek yogurt to reduce richness while keeping creaminess.
Add extra Parmesan or a pinch of garlic powder to the filling for a stronger, more savory flavor.
Mix cooked and well-drained spinach or sautéed mushrooms into the filling for added texture and flavor contrast.
Use rotisserie chicken for convenience and a deeper roasted flavor.
Substitute part of the mozzarella with provolone or fontina for a slightly sharper cheese flavor and smooth melt.

Storage

Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at a low temperature until warmed through, or use a microwave in short intervals, adding a splash of milk or sauce to maintain creaminess. These stuffed shells can also be frozen before baking for up to two months; thaw in the refrigerator overnight before baking as directed.

How to Serve

A close-up image of stuffed pasta shells arranged on a dark plate set on a white marbled surface, showing two main layers: the pasta shells themselves, which are a light yellow with ridges, and a topping of melted, golden-brown cheese with slight charring and browning on the surface. The shells appear filled with a creamy sauce visible inside. Fresh green chopped herbs are sprinkled over the cheese, adding a fresh color contrast. The setting is bright and the focus is sharp on the pasta. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble the stuffed shells a day in advance. Prepare up to the baking stage, cover tightly, and refrigerate. Before baking, let them sit at room temperature for about 20 minutes to ensure even heating. You may need to increase baking time slightly if still chilled.

Can I freeze stuffed shells?

Yes, stuffed shells freeze well before baking. Place them in a freezer-safe dish, cover tightly, and store up to two months. Thaw in the refrigerator overnight before baking. Freezing after baking is possible, though texture may soften slightly upon reheating.

What type of chicken works best?

Shredded cooked chicken blends smoothly into the filling. Roasted, grilled, or poached chicken all work well. Rotisserie chicken is an especially convenient option with great flavor.

Can I use store-bought Alfredo sauce?

Absolutely. Store-bought Alfredo sauce saves time and works well. Choose a thicker sauce for best results during baking. If too thick, thin slightly with a splash of milk or cream.

How do I prevent the shells from breaking?

Cook pasta shells just until al dente and handle them gently after draining. Rinsing with cool water stops the cooking process and makes shells easier to fill without tearing.

Can I add vegetables to the filling?

Yes, cooked vegetables like spinach, mushrooms, or zucchini can be added. Ensure they are well-drained to avoid excess moisture which can affect the filling’s texture.

How do I reheat leftovers?

Reheat leftovers covered with foil in the oven at low temperature until warmed through. Alternatively, microwave in short bursts, adding a small splash of milk or sauce to keep the filling creamy.

Marina Montclair