You know those meals that instantly feel like a warm hug? That’s Chicken Alfredo Stuffed Shells for me. There’s just something magical about jumbo pasta shells cradling creamy Alfredo sauce and tender shredded chicken—it’s comfort food turned into edible art. I’ll never forget the first time I made these for a potluck dinner at my sister’s place. One bite, and suddenly everyone was asking for the recipe! Seriously, shells filled with rich Alfredo and chicken are guaranteed to disappear fast—whether you’re feeding a crowd or just treating yourself. Trust me, this dish turns any ordinary weeknight into something special.
Why You’ll Love These Chicken Alfredo Stuffed Shells
Listen, if you’re looking for a dish that checks all the boxes—easy, creamy, and downright delicious—these Chicken Alfredo Stuffed Shells are your new best friend. Here’s why:
- Weeknight magic: They come together in under an hour, but taste like you spent all day slaving in the kitchen.
- Creamy comfort: That luscious Alfredo sauce mixed with ricotta makes every bite smooth and dreamy.
- Kid-approved: Even my picky nephew Lucas (who won’t touch anything green) gobbles these right up!
- Make-ahead hero: Assemble them in the morning, then just pop in the oven when you’re ready.
- Leftover genius: They reheat like a dream—if you even have any leftovers, that is!
Ingredients for Chicken Alfredo Stuffed Shells
Here’s the simple lineup of everything you’ll need to make these creamy, dreamy stuffed shells. I’ve split it into three easy categories so you can check things off as you go. Measure carefully—this is one recipe where proportions really matter!
For the Shells:
- 24 jumbo pasta shells (about half a 12 oz box)
For the Filling:
- 2 cups cooked chicken, shredded (rotisserie chicken works great here!)
- 1 cup whole milk ricotta cheese (packed)
- 1 cup Alfredo sauce (see my notes below about homemade vs. store-bought)
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
For Topping:
- 1 cup Alfredo sauce
- ½ cup shredded mozzarella cheese
Ingredient Notes and Substitutions
Ricotta: Don’t skimp here—whole milk ricotta gives the creamiest results. Low-fat versions can make the filling grainy. Alfredo sauce: I love homemade (it’s easier than you think!), but a good quality jarred sauce works in a pinch. Just taste first—some brands are super salty! Cheeses: Freshly shredded melts better than pre-shredded (those have anti-caking agents). For dietary needs: gluten-free shells work perfectly, and rotisserie chicken saves tons of time. You can use cottage cheese instead of ricotta, but blend it first—nobody wants curds in their shells!
Equipment You’ll Need for Chicken Alfredo Stuffed Shells
Here’s the good news – you probably already have everything you need to make these dreamy stuffed shells! I’m all about keeping things simple, so let’s not overcomplicate it. You’ll just need:
- A large pot (the kind you’d use for pasta – nothing fancy!)
- One trusty mixing bowl (medium to large size)
- A 9×13 baking dish – that standard casserole pan we all have tucked away
That’s it, really! No special gadgets or tools required. Just grab these basics and you’re ready to create some cheesy, creamy magic.
How to Make Chicken Alfredo Stuffed Shells
Alright, let’s get to the fun part – transforming these simple ingredients into the creamiest, most indulgent stuffed shells you’ve ever tasted! I’ve made this recipe dozens of times, and here’s exactly how I do it to get perfect results every single time. Follow these steps, and you’ll have a bubbling, golden dish that’ll make your kitchen smell like an Italian restaurant.
- Preheat your oven to 375°F (190°C). This gives the oven time to reach the perfect temperature while you prep everything else.
- Cook your pasta shells just until al dente (I’ll show you how below – this step is crucial!).
- Mix that dreamy filling while your shells cook – we’re going for creamy perfection here.
- Fill those shells with love (and plenty of filling), then arrange them snugly in your baking dish.
- Top, bake, and bubble! The final bake turns these into melty, golden deliciousness.
Preparing the Pasta Shells
Here’s my golden rule for Chicken Alfredo Stuffed Shells: undercook your pasta! Boil them for 1-2 minutes less than the package says (about 9 minutes usually). They’ll finish cooking in the oven. Drain them gently – I use a colander but keep a few shells aside in case any break. Pro tip: drizzle a little olive oil and give them a gentle toss to prevent sticking while you prep the filling.
Mixing the Chicken Alfredo Filling
In your mixing bowl, combine shredded chicken, ricotta, Alfredo sauce, mozzarella, Parmesan, garlic powder, salt and pepper. Use a spatula or your clean hands (my preferred method!) to mix until just combined. Don’t overmix – you want it uniform but still light. Taste and adjust seasoning now – I sometimes add extra garlic powder because, well, garlic makes everything better!
Assembling and Baking
Now the fun part! Grab a shell in one hand and spoon about 1 tablespoon of filling inside with the other. Nestle each stuffed shell seam-side up in your baking dish. Pour remaining Alfredo sauce evenly over top, then sprinkle with mozzarella. Bake 20-25 minutes until golden and bubbly at the edges. Let it rest 5 minutes before serving – I know it’s hard to wait, but this keeps the filling from oozing out!
Tips for Perfect Chicken Alfredo Stuffed Shells
Listen, after making these beauties more times than I can count, I’ve learned all the little tricks that take them from good to oh-my-gosh-where-has-this-been-all-my-life amazing. Here are my top tips:
- Undercook those shells! I can’t stress this enough – boiling them just until barely tender (about 9 minutes) prevents mushy disasters after baking.
- Let it rest after baking. I know it’s hard, but those 5 minutes of waiting help the filling set so it doesn’t gush out when you serve.
- Fresh herbs FTW – a sprinkle of chopped parsley or basil right before serving adds color and bright flavor.
- Grease that pan well – a quick spray of oil prevents cheesy casualties sticking to the dish.
- Taste as you go with the filling – everyone’s Alfredo sauce varies in saltiness, so adjust seasonings to your liking!
Serving Suggestions for Chicken Alfredo Stuffed Shells
Oh, you’re gonna love this part – dressing up these beauties for their big debut! First, grab some crusty garlic bread to scoop up that extra Alfredo sauce (trust me, you’ll want every last drop). A simple green salad cuts through the richness perfectly. My grandma always said the right garnish makes a dish shine – sprinkle fresh parsley for color or red pepper flakes if you like a little kick. These Chicken Alfredo Stuffed Shells don’t need much fanfare though – just watch how fast they disappear from plates!
Storing and Reheating Leftovers
Okay, let’s talk leftovers – because let’s be real, sometimes you actually have some (though in my house, that’s a rare miracle). These Chicken Alfredo Stuffed Shells keep beautifully in the fridge for up to 3 days – just cover the baking dish tightly or transfer to an airtight container. Want to freeze them? Assemble but don’t bake, wrap the whole dish in foil, and freeze for up to 2 months. When reheating, I always prefer the oven (350°F for 15-20 minutes) to keep that perfect texture, though the microwave works in a pinch if you’re willing to sacrifice some crispness on top. Just add a splash of milk to the sauce if it looks dry!
Chicken Alfredo Stuffed Shells FAQs
Can I use rotisserie chicken?
Absolutely! Rotisserie chicken is my go-to shortcut – just shred about 2 cups from a store-bought bird. The seasoned meat actually adds more flavor than plain boiled chicken. Pro tip: save the carcass to make stock for another recipe!
How do I prevent dry filling?
Two secrets: First, use whole milk ricotta (low-fat versions can turn grainy). Second, don’t overbake – pull the dish when the edges bubble but the center still looks a bit jiggly. The shells continue cooking as they rest. If your filling ever seems too thick, stir in an extra tablespoon or two of Alfredo sauce.
Can I make this ahead?
You bet! Assemble the stuffed shells (without baking) up to 24 hours ahead. Just cover tightly and refrigerate. When ready, add 5-10 minutes to the bake time since everything starts cold. Personally, I think they taste even better this way as the flavors meld!
Why do my shells keep breaking?
Usually means they’re overcooked before stuffing. Fish them out 1-2 minutes early while still firm, and handle gently when filling. Keep a few extra shells cooked just in case – I always boil 28 (instead of 24) to account for breakage.
What’s the best way to reheat leftovers?
The oven is king here! Cover with foil and warm at 350°F for 15 minutes to keep the texture perfect. Microwaving works but can make the shells rubbery – if you must, add a teaspoon of water and heat in 30-second bursts.
Nutrition Information
Just a quick heads up – these nutrition facts are estimates per serving, since ingredients can vary (especially with different Alfredo sauce brands). But here’s the general scoop: one serving of these heavenly Chicken Alfredo Stuffed Shells packs about 450 calories, with 28g protein, 35g carbs, and 22g fat. Not bad for something that tastes this indulgent! Remember, portion sizes can differ depending how generously you stuff those shells (no judgment here – I always go heavy on the filling). Enjoy every creamy bite!
Chicken Alfredo Stuffed Shells
Ingrédients
Equipment
Method
- Preheat the oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions. Drain and set aside.
- In a mixing bowl, combine the shredded chicken, ricotta cheese, Alfredo sauce, mozzarella, Parmesan, garlic powder, salt, and black pepper.
- Stuff each cooked shell with the chicken mixture and place them in a baking dish.
- Pour the remaining Alfredo sauce over the stuffed shells and sprinkle with mozzarella cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Serve warm.