Creamy Chicken Alfredo Stuffed Shells 5 Simple Cozy Bake Recipe
Introduction
Creamy Chicken Alfredo Stuffed Shells are a comforting and delicious baked pasta dish perfect for family dinners or cozy nights. Tender jumbo shells are filled with a rich mixture of cheeses and shredded chicken, then baked in a creamy Alfredo sauce for a satisfying meal.
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 and cook the jumbo pasta shells until just al dente. 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 briefly until fragrant. Remove from heat and let cool slightly.
- Step 3: In a large bowl, combine ricotta, cream cheese, mozzarella, Parmesan, shredded chicken, garlic butter, salt, pepper, and Italian seasoning. Mix until smooth and well blended.
- Step 4: If the mixture is too dense, add a splash of milk or cream to loosen it for easier filling.
- Step 5: Preheat oven to 375°F. Spread a thin layer of Alfredo sauce on the bottom of a baking dish.
- Step 6: Fill each pasta shell with the chicken and cheese mixture using a spoon. Place the filled shells in a single layer in the baking dish.
- Step 7: Pour the remaining Alfredo sauce evenly over the shells, ensuring each gets a light coating.
- Step 8: Cover the dish with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until the top is lightly golden and the sauce bubbles.
- Step 9: Let rest a few minutes before serving to allow the sauce to settle and the shells to firm up.
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 garlic powder for a stronger savory flavor.
- Incorporate cooked spinach or sautéed mushrooms, well-drained, into the filling for added texture and nutrition.
- Use rotisserie chicken for convenience and a roasted flavor boost.
- Swap some mozzarella with provolone or fontina for a slightly sharper cheese profile.
Storage
Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in the oven at low temperature covered with foil, or microwave in short intervals with a splash of milk or sauce to maintain creaminess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this dish ahead of time?
Yes, assemble the stuffed shells up to the baking stage, cover tightly, and refrigerate overnight. Let sit at room temperature for 20 minutes before baking. You may need to add a few extra minutes to the baking time if chilled.
Can I freeze stuffed shells?
Stuffed shells freeze well before baking. Place in a freezer-safe dish, cover tightly, and freeze for up to two months. Thaw overnight in the refrigerator before baking as directed. Freezing after baking is possible but may slightly soften texture when reheated.
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Creamy Chicken Alfredo Stuffed Shells 5 Simple Cozy Bake Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
Creamy Chicken Alfredo Stuffed Shells is a delicious and comforting baked pasta dish featuring jumbo pasta shells filled with a rich mixture of shredded chicken, ricotta, cream cheese, and mozzarella. Baked in a luscious Alfredo sauce, this cozy meal is perfect for family dinners or gatherings and pairs beautifully with garlic bread or a fresh salad.
Ingredients
Pasta and Filling
- 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
Sauce and Seasonings
- 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
- Cook pasta shells: Start by boiling a large pot of salted water. Add the jumbo pasta shells and cook them until just al dente. They should be slightly firm as they’ll continue cooking in the oven. Drain and lay them on a tray to prevent sticking.
- Prepare garlic butter: In a skillet, melt butter over medium heat. Add minced garlic and cook until fragrant. Remove from heat and cool slightly before adding to the filling mixture.
- Make filling: In a large bowl, combine ricotta cheese, cream cheese, mozzarella, Parmesan, shredded chicken, garlic butter, salt, pepper, and Italian seasoning. Mix until smooth and evenly blended. Add a splash of milk or cream if mixture feels too dense to spread easily.
- Preheat oven and prepare baking dish: 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.
- Fill pasta shells: Carefully fill each cooked pasta shell with the chicken and cheese mixture using a spoon. Place each filled shell in a single layer in the baking dish.
- Add sauce and bake: Pour remaining Alfredo sauce evenly over the filled shells. Cover the dish with foil and bake for 25 minutes. Then remove foil and bake an additional 10 minutes until the top is lightly golden and sauce bubbles.
- Rest and serve: Let the dish rest for a few minutes before serving to allow the sauce to settle. Garnish with chopped parsley if desired.
Notes
- For a lighter filling, substitute part of the cream cheese with Greek yogurt.
- Add extra Parmesan or garlic powder to enhance flavor.
- Mix in cooked spinach or sautéed mushrooms for added texture and nutrition.
- Use rotisserie chicken for convenience and added roasted flavor.
- Substitute mozzarella with provolone or fontina for a different cheese flavor.
- To prepare ahead, assemble and refrigerate before baking, adding some extra baking time if chilled.
- Stuffed shells freeze well before baking; thaw overnight before baking as directed.
- Handle pasta gently to prevent shells from breaking and rinse with cool water after cooking.
- 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 Dish
- Method: Baking
- Cuisine: Italian-American
Keywords: chicken stuffed shells, creamy chicken alfredo, baked pasta, jumbo shells, comfort food, cheesy stuffed pasta
