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Chicken Alfredo Stuffed Shells are shown in a delicious featured image for the recipe.

ULTIMATE CHICKEN ALFREDO STUFFED SHELLS

Indulge in the ultimate comfort food with these Chicken Alfredo Stuffed Shells. Jumbo pasta shells are filled with a creamy mixture of chicken, ricotta, and Parmesan, then smothered in a rich Alfredo sauce and baked to bubbly perfection. This recipe achieves the perfect balance of flavor and texture for a truly satisfying meal.
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Prep Time 40 minutes
Cook Time 25 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
  • 1.5 lbs chicken breast, cooked and shredded
  • 15 oz full-fat ricotta cheese
  • 1 cup grated Parmesan cheese, divided
  • 1 cup shredded mozzarella cheese, divided
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup butter 1 stick
  • 2 cups heavy cream
  • Pinch of nutmeg, freshly grated
  • 2 tbsp fresh parsley, chopped for garnish

Equipment

  • Large pot
  • Colander
  • Large bowl
  • Large saucepan
  • Whisk
  • 9x13 inch baking dish
  • Measuring cups
  • Measuring spoons
  • Grater
  • Mixing Spoon

Method
 

  1. Prepare the Pasta Shells: Cook the jumbo shells according to package directions until al dente. Drain well and rinse with cold water to prevent sticking. Set aside.
  2. Prepare the Chicken: Cook the chicken breast using your preferred method (poaching, baking, or grilling). Once cooked, shred the chicken and set aside.
  3. Make the Filling: In a large bowl, combine the shredded chicken, ricotta cheese, 1/2 cup of the Parmesan cheese, 1/2 cup of the mozzarella cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Mix well until everything is evenly combined.
  4. Prepare the Alfredo Sauce: In a large saucepan, melt the butter over medium heat. Whisk in the heavy cream and bring to a simmer. Reduce heat to low and simmer for 5 minutes, stirring occasionally.
  5. Add Cheese to Sauce: Gradually whisk in the remaining 1/2 cup of Parmesan cheese until melted and smooth. Season with a pinch of nutmeg.
  6. Stuff the Shells: Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Fill each cooked shell with the chicken and cheese mixture.
  7. Assemble and Bake: Arrange the stuffed shells in the prepared baking dish. Pour the Alfredo sauce evenly over the shells. Sprinkle the remaining 1/2 cup of mozzarella cheese over the top. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
  8. Garnish and Serve: Garnish with fresh parsley before serving.

Notes

For best results, use freshly grated Parmesan cheese and full-fat ricotta. The shells can be assembled ahead of time and refrigerated for up to 24 hours before baking. To prevent the shells from drying out, cover the baking dish with foil during the first half of baking. Store leftover shells in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.