Print

Ultimate Creamy Chicken Alfredo Stuffed Shells (Easy Weeknight Version)

Close-up of baked chicken alfredo stuffed shells topped with browned, melted cheese and fresh parsley.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these Chicken Alfredo Stuffed Shells for a hearty, comforting dinner. Jumbo pasta shells are filled with chicken and cheese, then baked in rich Alfredo sauce. This recipe delivers restaurant-style flavor with simple preparation.

Ingredients

Scale
  • 1 box jumbo pasta shells
  • 2 cups cooked, shredded chicken
  • 15 ounces ricotta cheese
  • 1 cup grated Parmesan cheese, divided
  • 1 large egg, lightly beaten
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 24 ounces prepared Alfredo sauce (or homemade)
  • 2 cups shredded mozzarella cheese
  • 1 tablespoon butter, melted (for brushing)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook the jumbo pasta shells according to package directions until al dente. Drain them well and rinse with cold water to stop cooking. Set aside.
  3. In a medium bowl, combine the cooked shredded chicken, ricotta cheese, 1/2 cup of the Parmesan cheese, the egg, garlic powder, salt, and pepper. Mix until the filling is uniform.
  4. Spread about 1 cup of the Alfredo sauce evenly over the bottom of the prepared baking dish.
  5. Carefully stuff each cooked pasta shell with a spoonful of the chicken and cheese mixture. Arrange the filled shells in a single layer in the baking dish over the sauce.
  6. Pour the remaining Alfredo sauce evenly over the stuffed shells.
  7. Sprinkle the mozzarella cheese and the remaining 1/2 cup of Parmesan cheese over the top layer of sauce. Brush the edges of the exposed shells lightly with melted butter for extra browning.
  8. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese topping is melted and lightly golden brown.
  9. Let the casserole rest for 5 minutes before serving.

Notes

  • For a make ahead pasta bake, assemble the entire dish, cover tightly with foil, and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time if baking directly from the refrigerator.
  • You can add 1 cup of steamed, chopped broccoli florets to the chicken filling for extra vegetables.
  • Use high-quality store-bought Alfredo sauce to keep this recipe quick for a weeknight dinner.

Nutrition

Find it online: https://bringdish.com/chicken-alfredo-stuffed-shells-recipe/