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Chicken Alfredo Stuffed Shells

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Creamy Chicken Alfredo Stuffed Shells are filled with a rich mixture of chicken, ricotta, mozzarella, and Parmesan cheese, then baked in a homemade Alfredo sauce until bubbly and golden. This comforting pasta dish is perfect for family dinners, meal prep, or special occasions.

Ingredients

  • 24 jumbo pasta shells
  • 2 cups cooked chicken, shredded or diced
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • 1 large egg
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • Salt, to taste
  • Black pepper, to taste
  • For the Alfredo Sauce:
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 2 cups heavy cream
  • 1 1/2 cups Parmesan cheese, grated
  • Salt, to taste
  • Black pepper, to taste
  • For Topping:
  • 1 cup mozzarella cheese, shredded
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cook the jumbo pasta shells according to package directions until al dente. Drain and allow to cool slightly.
  3. In a large bowl, combine the chicken, ricotta cheese, mozzarella cheese, Parmesan cheese, egg, garlic powder, Italian seasoning, salt, and black pepper.
  4. Mix until the filling is evenly combined.
  5. For the Alfredo sauce, melt the butter in a saucepan over medium heat.
  6. Add the minced garlic and cook for about 1 minute until fragrant.
  7. Pour in the heavy cream and bring to a gentle simmer.
  8. Gradually stir in the Parmesan cheese until the sauce becomes smooth and creamy.
  9. Season with salt and black pepper to taste.
  10. Spread half of the Alfredo sauce across the bottom of a 9×13-inch baking dish.
  11. Fill each pasta shell with the chicken mixture and arrange them in the baking dish.
  12. Pour the remaining Alfredo sauce evenly over the stuffed shells.
  13. Sprinkle the mozzarella cheese over the top.
  14. Cover the dish with foil and bake for 25 minutes.
  15. Remove the foil and bake for an additional 10 to 15 minutes until the cheese is melted and lightly golden.
  16. Garnish with fresh parsley before serving.

Notes

  • Add cooked spinach to the filling for extra nutrition and flavor.
  • Use rotisserie chicken to save preparation time.
  • Add sautéed mushrooms for additional texture and richness.
  • Substitute part of the mozzarella with provolone cheese for a different flavor profile.
  • Assemble the dish up to 24 hours ahead and refrigerate before baking.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat covered in a 350°F (175°C) oven for about 20 minutes.
  • Freeze before or after baking for up to 3 months.
  • Thaw overnight in the refrigerator before reheating.
  • Cook pasta shells just until al dente to help prevent tearing.

Nutrition

Find it online: https://cookedbymaya.com/chicken-alfredo-stuffed-shells/