Description

This Creamy Chicken Alfredo Stuffed Shells recipe features jumbo pasta shells filled with a rich mixture of shredded chicken, ricotta, cream cheese, mozzarella, and Parmesan, all baked in a luscious Alfredo sauce until golden and bubbling. Perfect for hearty family dinners or make-ahead meals, this dish delivers comforting, creamy flavors with a satisfying texture.

Ingredients

Scale

Pasta

20 jumbo pasta shells

Filling

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)

Sauce

1 cup heavy cream
1 cup Alfredo sauce (prepared or homemade)

Garnish

1 tablespoon chopped parsley (optional)

Instructions

Cook pasta shells: Boil a large pot of salted water and add the jumbo pasta shells. Cook until just al dente, keeping them slightly firm to prevent tearing during baking. Drain carefully and lay out on a tray to avoid sticking.
Prepare garlic butter: In a skillet, melt butter over medium heat. Add minced garlic and cook briefly until fragrant, about 1 minute. Remove from heat and let cool slightly.
Make filling mixture: In a large bowl, combine ricotta cheese, cream cheese, shredded mozzarella, Parmesan, cooked shredded chicken, the garlic butter, salt, pepper, and Italian seasoning. Mix thoroughly until smooth and evenly blended. If too dense, add a splash of milk to loosen for easier stuffing.
Preheat oven and prepare dish: Preheat oven to 375°F (190°C). Spread a thin layer of Alfredo sauce evenly on the bottom of a baking dish to prevent sticking and add moisture.
Stuff shells: Carefully fill each pasta shell with the chicken and cheese mixture using a spoon, packing gently but not overfilling. Arrange the filled shells in a single layer in the prepared baking dish.
Add sauce and bake: Pour the remaining Alfredo sauce over the stuffed shells, ensuring an even coating. Cover the dish tightly with foil.
Bake covered: Bake in the preheated oven for 25 minutes to allow flavors to meld and filling to heat through.
Finish baking uncovered: Remove the foil and bake for an additional 10 minutes until the tops are lightly golden and the sauce is bubbling around the edges.
Rest and serve: Let the dish rest for a few minutes before serving to help the sauce settle and make portions easier to serve without breaking.

Notes

For a lighter filling, substitute part of the cream cheese with Greek yogurt to reduce richness.
Add extra Parmesan or garlic powder to intensify flavor.
Incorporate cooked and well-drained spinach or mushrooms into the filling for added texture and nutrition.
Rotisserie chicken can be used for convenience and added roasted flavor.
Try swapping some mozzarella with provolone or fontina cheeses for a sharper taste.
Cook pasta shells just until al dente to prevent tearing during stuffing.
Shells and assembled dish can be prepared ahead and refrigerated before baking.
Freeze assembled shells before baking for up to two months; thaw overnight before baking.
Reheat leftovers in the oven covered with foil or briefly in the microwave with added sauce to retain creaminess.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking
Cuisine: Italian-American

Keywords: Creamy Chicken Alfredo Stuffed Shells, stuffed pasta shells, baked Alfredo pasta, chicken pasta bake, cozy dinner recipes