Go Back
–+ servings
Close-up of freshly baked chicken alfredo stuffed shells with golden cheese and herbs, served in a white baking dish.

chicken alfredo stuffed shells

Cheesy jumbo shells stuffed with a creamy chicken alfredo stuffed shells , baked in a rich homemade Alfredo and finished bubbly and golden. Make-ahead friendly and perfect for potlucks or weeknights.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
5 minutes
Total Time 1 hour 5 minutes
Servings: 7 servings
Course: Main Course, Dinner
Cuisine: American, Italian-American
Calories: 560
Ingredients Equipment Method Nutrition Notes

Ingredients
  

The Shells & Filling
  • 24–26 pieces Jumbo pasta shells - Boil to al dente
  • 3 cups Cooked chicken breast - Rotisserie works great
  • 15 oz Ricotta cheese Whole milk preferred -
  • 2 cups Mozzarella cheese - Divided (½ in filling, rest on top)
  • ¾ cup Parmesan cheese -Divided (¼ in filling, ½ in sauce)
  • 4 oz Cream cheese - Keeps filling creamy
  • 3 cloves Garlic -In filling
  • 2 teaspoon Italian seasoning -
  • 2 tablespoon Fresh parsley - Plus more for garnish
  • ¾ teaspoon Salt -To taste
  • ½ teaspoon Black pepper - To taste
The Alfredo Sauce
  • 2 cups Heavy cream - Or half-and-half lighter
  • 4 tablespoon Butter - Unsalted
  • ½ cup Parmesan cheese grated -Melts into sauce
  • 2 cloves Garlic - minced
  • ¼ teaspoon Black pepper -
  • 1 pinch Salt - To taste
Optional Add-Ins/Toppers
  • 1 cup Fresh spinach - Fold into filling
  • 1 cup Steamed broccoli -Fold into filling
  • ½ cup Sun-dried tomatoes chopped -Fold into filling
  • 1 cup Extra mozzarella -For extra melty top

Equipment

  • 1 Large pot (Boil jumbo shells )
  • 1 9x13 inch baking dish (Glass or ceramic)
  • 1 Mixing Bowls (Filling + sauce)
  • 1 Saucepan (Alfredo)
  • 1 Colander (Drain pasta)
  • 1 Spoon or small scoop (Easy, even stuffing)

Method
 

  1. Heat oven to 350°F (175°C). Boil shells in salted water 8–9 min until al dente; drain, rinse cold, and lay on a towel.
  2. ricotta, cream cheese, 1 cup mozzarella, ¼ cup Parmesan, garlic, Italian seasoning, parsley, salt & pepper. Fold in shredded chicken
  3. melt butter, add garlic 30 sec. Stir in cream, simmer gently 3–4 min. Off heat, whisk in ½ cup Parmesan, pepper, salt to taste.
  4. Spread 1 cup Alfredo in bottom of a 9×13 dish.

Nutrition

Serving: 280gCalories: 560kcalCarbohydrates: 37gProtein: 33gFat: 31gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 145mgSodium: 980mgPotassium: 420mgFiber: 2gSugar: 5gVitamin A: 1180IUVitamin C: 33mgCalcium: 520mgIron: 2.1mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Tried this recipe?

Let us know how it was!