Why You’ll Love This Recipe
- Creamy & Cheesy – The rich Alfredo sauce and melted cheese make every bite a delight.
- Make-Ahead Friendly – You can prepare the dish in advance and bake it when ready.
- Versatile – Swap out the chicken for turkey, sausage, or veggies to customize the filling.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- 20-25 large pasta shells
- 2 cups cooked, shredded chicken (rotisserie chicken works great!)
- 2 cups ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
- 2 cups prepared Alfredo sauce (store-bought or homemade)
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Directions
1. Preheat the Oven
- Preheat your oven to 375°F (190°C).
- Lightly grease a 9×13-inch baking dish.
2. Cook the Pasta Shells
- Bring a large pot of salted water to a boil.
- Cook pasta shells according to package instructions (9-11 minutes).
- Drain and set aside to cool slightly.
3. Prepare the Chicken Mixture
- In a large mixing bowl, combine:
- Shredded chicken
- Ricotta cheese
- 1 cup mozzarella cheese
- Parmesan cheese
- Garlic powder, Italian seasoning, salt, and pepper
- Mix until well combined.
4. Stuff the Shells
- Spoon the chicken mixture into each pasta shell.
- Be careful not to overstuff.
5. Assemble the Dish
- Spread 1 cup Alfredo sauce evenly across the bottom of the baking dish.
- Arrange the stuffed shells seam side down in the dish.
- Pour the remaining Alfredo sauce over the top.
- Sprinkle with the remaining mozzarella cheese.
6. Bake the Stuffed Shells
- Cover the dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, until the cheese is melted and bubbly.
7. Garnish and Serve
- Remove from the oven and sprinkle with fresh parsley if desired.
- Serve hot and enjoy!
Servings and Timing
- Servings: 6
- Preparation time: 15 minutes
- Cooking time: 30 minutes
- Total time: 45 minutes
Variations
- Veggie-Packed – Add spinach, mushrooms, or broccoli to the filling for extra nutrients.
- Spicy Twist – Mix in red pepper flakes or diced jalapeños for some heat.
- Dairy-Free – Use plant-based ricotta and Alfredo sauce alternatives.
- Cheese Lovers – Add extra shredded cheddar or fontina for more richness.
Storage/Reheating
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze unbaked stuffed shells for up to 3 months. Thaw overnight before baking.
- Reheating: Bake at 350°F (175°C) for 20-25 minutes or microwave for 2-3 minutes.
FAQs
Can I use store-bought Alfredo sauce?
Yes! For extra flavor, add more Parmesan, garlic, or black pepper.
Can I prepare this ahead of time?
Yes, assemble the stuffed shells up to a day in advance and refrigerate before baking.
What’s the best way to prevent pasta shells from sticking?
After draining, toss them with a little olive oil to keep them from sticking.
Can I use a different protein?
Yes! Try ground turkey, sausage, or shrimp for a different twist.
What side dishes pair well with this?
Serve with garlic bread, a fresh salad, or roasted vegetables.
Conclusion
Chicken Alfredo Stuffed Shells are creamy, cheesy, and comforting, making them perfect for any occasion. With a rich filling and velvety Alfredo sauce, this dish is sure to become a family favorite. Try it today for a delicious and satisfying meal!
Chicken Alfredo Stuffed Shells
- Total Time: 45 minutes
- Yield: 6 Servings
- Diet: Gluten Free
Description
These Chicken Alfredo Stuffed Shells are a creamy, cheesy, and comforting pasta dish. Filled with shredded chicken, ricotta, and Parmesan, then smothered in rich Alfredo sauce, this dish is perfect for family dinners or special occasions. Easy to make and incredibly delicious!
Ingredients
- 20-25 large pasta shells
- 2 cups cooked, shredded chicken (rotisserie chicken works great!)
- 2 cups ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
- 2 cups prepared Alfredo sauce (store-bought or homemade)
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat Oven: Preheat to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Cook Pasta Shells: Boil salted water, cook pasta shells according to package directions (9-11 minutes), drain, and let cool slightly.
- Prepare Chicken Mixture:
- In a large bowl, combine shredded chicken, ricotta, 1 cup mozzarella, Parmesan, garlic powder, Italian seasoning, salt, and pepper.
- Mix well.
- Stuff the Shells: Spoon the chicken mixture into each pasta shell without overfilling.
- Assemble the Dish:
- Spread 1 cup Alfredo sauce on the bottom of the baking dish.
- Arrange stuffed shells seam side down.
- Pour the remaining Alfredo sauce over the top and sprinkle with the remaining ½ cup mozzarella.
- Bake: Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes, until the cheese is melted and bubbly.
- Serve: Garnish with fresh parsley and serve hot!
Notes
- Veggie Option: Add spinach, mushrooms, or broccoli to the filling.
- Spicy Kick: Add red pepper flakes or diced jalapeños.
- Dairy-Free Alternative: Use plant-based ricotta and Alfredo sauce.
- Cheese Lovers: Mix in extra cheddar or fontina for more richness.
- Prep Time: 15 minutes
- Cook Time: 30minutes
- Category: pasta
- Method: Baking
- Cuisine: Italian
