Chicken Alfredo Stuffed Shells

I was standing in my kitchen one rainy Tuesday, staring at leftover rotisserie chicken and a box of jumbo shells I'd bought on a whim. I'd been craving something rich and cozy, and suddenly the idea hit me: why not stuff those shells with creamy chicken and spinach, then drown them in homemade Alfredo? The first batch came out bubbling and golden, and I knew I'd stumbled onto something special.

The first time I made this for my family, my sister walked into the kitchen and said it smelled like an Italian restaurant. When I pulled the dish from the oven, the cheese was perfectly browned and the sauce was still bubbling at the edges. Everyone went back for seconds, and my nephew declared it better than any pasta he'd ever had at a restaurant.

Ingredients

• Jumbo pasta shells: These hold the filling beautifully, and cooking them just to al dente prevents them from falling apart when you stuff them.
• Cooked chicken breast, shredded: Rotisserie chicken is my secret shortcut here, saving time and adding extra flavor.
• Fresh spinach, chopped: It wilts down into the filling and adds a pop of color and nutrition without overwhelming the creamy richness.
• Ricotta cheese: This gives the filling a light, fluffy texture that balances the heavier cheeses.
• Shredded mozzarella cheese: It melts into gooey perfection and creates that stretchy, cheesy pull we all love.
• Grated Parmesan cheese: The salty, nutty flavor deepens the filling and sauce, making everything taste more complex.
• Large egg: It binds the filling together so it stays put inside each shell.
• Garlic, minced: Both in the filling and the sauce, it adds warmth and a subtle sharpness.
• Dried Italian herbs: A quick way to add oregano, basil, and thyme without measuring three different jars.
• Heavy cream: The backbone of the Alfredo sauce, it creates that silky, luxurious texture.
• Unsalted butter: I prefer unsalted so I can control the salt level in the sauce myself.
• Nutmeg: Just a pinch makes the Alfredo taste restaurant quality, adding a mysterious warmth.

Instructions

Prep the oven and dish:

Preheat to 375°F and lightly grease your baking dish so nothing sticks. This step sets you up for an easy cleanup later.

Cook the shells:

Boil them in salted water until just al dente, then drain and lay them out so they don't stick together. Slightly undercooked shells hold up better when stuffed and baked.

Make the filling:

In a large bowl, mix the chicken, spinach, ricotta, mozzarella, Parmesan, egg, garlic, herbs, salt, and pepper until everything is evenly combined. The mixture should be thick and easy to scoop.

Start the Alfredo sauce:

Melt butter in a saucepan over medium heat, then add garlic and let it sizzle for about a minute until fragrant. Pour in the heavy cream and bring it to a gentle simmer, stirring occasionally.

Finish the sauce:

Whisk in the Parmesan, salt, pepper, and nutmeg, then stir constantly until the sauce thickens slightly, about 3 to 4 minutes. Remove from heat once it coats the back of a spoon.

Assemble the base:

Spread one cup of Alfredo sauce across the bottom of your greased baking dish. This prevents the shells from sticking and adds flavor to every bite.

Fill the shells:

Spoon the chicken and spinach mixture into each shell, packing it gently but not too tight. Arrange them snugly in the dish so they support each other.

Add the sauce and topping:

Pour the remaining Alfredo sauce over the shells, then sprinkle mozzarella and Parmesan on top. The cheese will brown beautifully in the oven.

Bake covered:

Cover the dish with foil and bake for 20 minutes. This allows the shells to heat through without drying out.

Bake uncovered:

Remove the foil and bake for another 10 to 15 minutes until bubbly and golden on top. The edges should be lightly browned and the sauce should be bubbling.

Rest and serve:

Let the dish cool for 5 minutes so the sauce thickens slightly and the shells don't fall apart when you serve them. Garnish with fresh parsley if you like a pop of green.

Save

One winter evening, I brought this dish to a potluck and watched as people went quiet after their first bite, then immediately asked for the recipe. It became the dish I was asked to bring to every gathering after that, and I didn't mind one bit because it always brought smiles and full bellies.

How to Store and Reheat

I always make extra because these shells reheat beautifully in the oven at 350°F for about 15 minutes, covered with foil so they don't dry out. You can also freeze the assembled dish before baking, then thaw it overnight in the fridge and bake as directed. Leftovers keep in the fridge for up to three days, and honestly, they taste even better the next day when the flavors have had time to meld.

Ways to Mix It Up

Sometimes I swap the chicken for cooked Italian sausage when I want something richer and spicier. I've also stirred sautéed mushrooms into the filling on nights when I have extra veggies to use up, and the earthy flavor is incredible. If you're looking for a lighter version, try half and half instead of heavy cream and part skim cheeses, it still tastes indulgent but feels a little less heavy.

Serving Suggestions

This dish is rich, so I always serve it with a crisp green salad dressed in a tangy vinaigrette to balance the creaminess. Garlic bread is a must for soaking up any extra Alfredo sauce left on the plate, and a glass of chilled Chardonnay or Pinot Grigio cuts through the richness beautifully.

• Pair it with roasted broccoli or green beans for a bit of crunch.
• A light arugula salad with lemon dressing brightens up the whole meal.
• Don't skip the garlic bread, trust me on this one.

Save

Every time I make these stuffed shells, I'm reminded that comfort food doesn't have to be complicated. It just has to taste like home.

Common Questions

→ How do I prevent the pasta shells from tearing?

Cook jumbo pasta shells until just al dente and handle them gently when filling to avoid tearing during assembly and baking.

→ Can I prepare the Alfredo sauce ahead of time?

Yes, the Alfredo sauce can be made in advance and gently reheated before pouring over the shells to maintain its creamy texture.

→ What cheeses work best for stuffing and topping?

Ricotta, mozzarella, and Parmesan cheeses provide a creamy, melty, and savory profile ideal for both filling and topping.

→ Is fresh spinach preferred over frozen?

Fresh spinach offers a better texture and flavor, but frozen spinach can be used if well-drained to avoid excess moisture.

→ How can I add more flavor to the filling?

Incorporate sautéed garlic, Italian herbs, or add mushrooms for deeper, richer flavor in the stuffed filling.