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Cheesy Chicken Alfredo Stuffed Shells baked in a dish with parsley garnish.

Cheesy Chicken Alfredo Stuffed Shells

This recipe transforms classic Chicken Alfredo into a bakeable, shareable feast. Jumbo pasta shells are stuffed with a creamy ricotta and shredded chicken filling, smothered in a rich, homemade Alfredo sauce, and baked until golden and bubbly. It's the ultimate comforting casserole that promises a creamy, savory prize in every bite.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Main Course
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 24-30 jumbo pasta shells
  • 1 lb boneless, skinless chicken breasts
  • 15 oz whole milk ricotta cheese
  • 1 large egg
  • 1 cup freshly grated Parmesan cheese, divided
  • 2 cups shredded mozzarella cheese, divided
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups heavy cream
  • 3-4 cloves garlic, minced
  • 2 tablespoons fresh parsley or basil, chopped, divided
  • 1 teaspoon kosher salt, plus more for pasta water and seasoning
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon olive oil for tossing pasta

Equipment

  • Large pot
  • Colander
  • Large mixing bowl
  • Large saucepan or deep skillet
  • Whisk
  • 9x13 inch baking dish
  • Aluminum foil
  • Measuring cups and spoons
  • Grater
  • Two forks (for shredding chicken)
  • Baking sheet

Method
 

  1. Preheat oven to 375°F (190°C). Bring a large pot of well-salted water to a boil.
  2. Add the jumbo shells to the boiling water. Cook for 2 minutes less than the package's al dente recommendation. After about 5 minutes of cooking, gently add the chicken breasts to the same pot. Simmer until the pasta is ready and the chicken is cooked through.
  3. Remove the chicken to a plate to cool. Drain the pasta shells, toss them lightly with a teaspoon of oil to prevent sticking, and lay them out on a baking sheet.
  4. Once cool, shred the chicken into bite-sized pieces using two forks or your hands.
  5. In a large mixing bowl, combine the ricotta, egg, 1/2 cup of the Parmesan, 1 cup of the mozzarella, 1 tablespoon of the fresh herbs, kosher salt, black pepper, garlic powder, and onion powder. Mix well.
  6. Fold the shredded chicken into the ricotta mixture. Taste and adjust seasoning if needed. This is the filling.
  7. Make the Alfredo sauce: In a large saucepan, melt butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
  8. Whisk in the flour and cook for 1-2 minutes to form a pale blonde roux.
  9. Slowly pour in the heavy cream while whisking constantly. Bring to a gentle simmer and cook for 3-4 minutes until thickened.
  10. Remove the sauce from heat. Whisk in the remaining 1/2 cup of Parmesan cheese until melted and smooth. Season generously with salt and pepper.
  11. Spread about 3/4 cup of the Alfredo sauce evenly in the bottom of a 9x13 inch baking dish.
  12. Take a cooked shell, gently open it, and spoon in a heaping tablespoon of the chicken-ricotta filling. Place it seam-side up in the dish. Repeat with all shells.
  13. Pour the remaining Alfredo sauce evenly over the top of the stuffed shells. Sprinkle the remaining 1 cup of mozzarella cheese over everything.
  14. Cover the dish tightly with aluminum foil and bake for 25 minutes.
  15. Remove the foil and switch the oven to broil on high. Broil for 3-5 minutes, watching closely, until the cheese is golden brown and bubbly.
  16. Remove from oven and let the dish rest for 10 minutes before serving. Garnish with the remaining fresh herbs.

Notes

For best results, undercook the pasta shells initially so they don't become mushy during baking. The egg in the filling is essential for binding. Letting the dish rest after baking is critical for the filling to set. Store leftovers covered in the refrigerator for up to 3 days. Reheat in the oven or microwave. Variations: Add 1 cup of thawed and squeezed frozen spinach to the filling. Brown the butter for a nuttier sauce. Add 1/2 cup chopped sun-dried tomatoes to the filling. Substitute half the mozzarella with smoked Gruyère or Gouda.