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Creamy Chicken Alfredo Stuffed Shells

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A quick and comforting dinner featuring jumbo pasta shells stuffed with shredded chicken and a creamy homemade Alfredo sauce, baked to golden perfection.

Ingredients

Scale
  • 20 jumbo pasta shells, uncooked
  • 2 cups cooked shredded chicken (rotisserie or poached)
  • 2 cups Alfredo sauce (homemade or store-bought)
  • 1 cup ricotta cheese (whole milk preferred)
  • 1 ½ cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 1 cup heavy cream (or half-and-half as substitute)
  • 2 tablespoons all-purpose flour
  • Salt and pepper to taste
  • Pinch of nutmeg (optional)
  • 2 tablespoons fresh parsley, chopped (optional for garnish)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Bring a large pot of salted water to a boil. Cook jumbo pasta shells for 8-10 minutes until just al dente. Drain carefully and set aside to cool slightly.
  3. In a medium saucepan, melt butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, avoiding browning.
  4. Whisk in flour and cook for 1-2 minutes to form a roux, stirring constantly.
  5. Slowly whisk in heavy cream, bring to a gentle simmer. Add nutmeg, salt, and pepper to taste. Cook for 3-5 minutes until sauce thickens enough to coat the back of a spoon.
  6. In a large bowl, combine shredded chicken, ricotta, 1 cup mozzarella, and ¼ cup Parmesan. Season with salt and pepper. Stir in about ½ cup of Alfredo sauce to keep filling creamy.
  7. Stuff each cooked pasta shell generously with the chicken and cheese mixture. Arrange shells in a 9×13-inch baking dish.
  8. Pour remaining Alfredo sauce evenly over the shells. Sprinkle remaining mozzarella and Parmesan on top.
  9. Bake uncovered for 20-25 minutes until cheese is bubbly and golden brown.
  10. Remove from oven and let rest for 5 minutes. Garnish with chopped fresh parsley before serving.

Notes

Do not overcook pasta shells; they should be al dente as they will continue cooking in the oven. If Alfredo sauce is too thick before baking, add a splash of milk or cream to loosen. Avoid overfilling shells to prevent bursting during baking. Let dish rest 5 minutes after baking for best texture. For gluten-free, use gluten-free pasta and flour. For dairy-free, substitute butter, cream, and cheeses with plant-based alternatives.

Nutrition

Keywords: chicken Alfredo, stuffed shells, creamy pasta, comfort food, easy dinner, baked pasta, Italian dinner

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