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

Scale

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