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Chicken Alfredo Stuffed Shells

Chicken Alfredo stuffed shells with creamy ricotta-chicken filling and a homemade Alfredo sauce baked until the cheese is golden and bubbly. Jumbo pasta shells are cooked al dente, filled generously, then layered with Alfredo for a tender, comforting dinner.
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Prep Time 25 minutes
Cook Time 50 minutes
resting 5 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Italian
Calories: 585
Ingredients Equipment Method Notes

Ingredients
  

For the Stuffed Shells
  • 24 jumbo pasta shells
  • 2 cup cooked shredded chicken
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 0.25 cup grated Parmesan cheese
  • 1 large egg
  • 2 tbsp chopped fresh parsley
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 0.5 tsp salt
  • 0.25 tsp black pepper
For the Alfredo Sauce
  • 4 tbsp unsalted butter
  • 4 garlic cloves minced
  • 2 cup heavy cream
  • 1.5 cup freshly grated Parmesan cheese
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.25 tsp ground nutmeg optional
Garnish
  • 0.25 cup chopped fresh parsley
  • 0.25 cup extra grated Parmesan

Equipment

  • 1 sheet pan
  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Prep and cook the pasta
  1. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
  2. Cook the jumbo pasta shells according to package directions until al dente, then drain and rinse with cool water to prevent sticking.
Make the chicken ricotta filling
  1. In a large bowl, combine the cooked shredded chicken, ricotta cheese, 1 cup mozzarella, 1/4 cup Parmesan, egg, parsley, garlic powder, Italian seasoning, salt, and black pepper.
  2. Mix until evenly combined, then set aside while you make the Alfredo sauce.
Make the homemade Alfredo sauce
  1. Melt the butter in a saucepan over medium heat and add the minced garlic, cooking for 30 seconds until fragrant.
  2. Pour in the heavy cream and simmer for 3–4 minutes, stirring occasionally.
  3. Gradually whisk in the Parmesan cheese, salt, black pepper, and nutmeg (if using), then cook for 2–3 minutes until smooth and creamy.
Assemble and bake
  1. Spread 1 cup of Alfredo sauce over the bottom of the baking dish.
  2. Fill each cooked pasta shell generously with the chicken mixture, then arrange them in the baking dish.
  3. Pour the remaining Alfredo sauce evenly over the stuffed shells and sprinkle with the remaining mozzarella and Parmesan.
  4. Bake for 25–30 minutes at 375°F, until the cheese is melted, bubbly, and lightly golden around the edges.
Rest and garnish
  1. Let the casserole rest for 5 minutes before serving.
  2. Garnish with fresh parsley and extra grated Parmesan.

Notes

Pro tip: rinse the shells with cool water right after draining so they don’t stick while you assemble. Refrigerate leftovers in an airtight container for up to 3 days; reheat covered in a 350°F oven or microwave until hot. Freezing is not recommended due to the texture of stuffed pasta and creamy sauce. If you want a lower-fat option, use part-skim mozzarella and replace some of the heavy cream with light cream while keeping the Parmesan for flavor.