Chicken Alfredo Stuffed Shells (Printable)

Pasta shells filled with chicken, spinach, and cheeses baked with creamy Alfredo sauce for comforting flavor.

# What You’ll Need:

→ Pasta

01 - 20 jumbo pasta shells

→ Filling

02 - 2 cups cooked chicken breast, shredded
03 - 2 cups fresh spinach, chopped
04 - 1 cup ricotta cheese
05 - 1 cup shredded mozzarella cheese
06 - 1/2 cup grated Parmesan cheese
07 - 1 large egg
08 - 2 cloves garlic, minced
09 - 1/2 teaspoon dried Italian herbs
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon ground black pepper

→ Alfredo Sauce

12 - 2 tablespoons unsalted butter
13 - 2 cloves garlic, minced
14 - 2 cups heavy cream
15 - 1 cup grated Parmesan cheese
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon ground black pepper
18 - Pinch of nutmeg (optional)

→ Topping

19 - 1/2 cup shredded mozzarella cheese
20 - 2 tablespoons grated Parmesan cheese
21 - Fresh parsley, chopped (optional)

# How To Make It:

01 - Set the oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Boil jumbo pasta shells in salted water until al dente as per package directions. Drain and set aside.
03 - Combine shredded chicken, chopped spinach, ricotta, mozzarella, Parmesan, egg, minced garlic, Italian herbs, salt, and pepper in a large bowl. Mix thoroughly.
04 - Melt butter in a saucepan over medium heat. Add garlic and sauté for 1 minute until aromatic. Stir in heavy cream and bring to a gentle simmer.
05 - Whisk in Parmesan, salt, pepper, and nutmeg if using. Cook while stirring until sauce thickens slightly, about 3 to 4 minutes. Remove from heat.
06 - Spread 1 cup of Alfredo sauce evenly on the bottom of the greased baking dish.
07 - Fill each pasta shell with the chicken and spinach mixture. Arrange stuffed shells in the baking dish.
08 - Pour the remaining Alfredo sauce evenly over the arranged shells. Sprinkle shredded mozzarella and grated Parmesan over the top.
09 - Cover the dish with foil and bake for 20 minutes.
10 - Remove foil and continue baking for an additional 10 to 15 minutes until the cheese is bubbly and golden.
11 - Allow to cool for 5 minutes. Garnish with chopped fresh parsley before serving if desired.

# Expert Advice:

01 -
  • It turns simple ingredients into a dish that feels like a warm hug on a plate.
  • The creamy filling and velvety Alfredo sauce make every bite ridiculously satisfying.
  • It's impressive enough for guests but easy enough for a weeknight when you need comfort food.
02 -
  • Don't overcook the shells or they'll tear when you try to fill them, I learned this the hard way on my second attempt.
  • Let the Alfredo sauce simmer gently, not boil, or it can break and turn grainy instead of silky.
  • If your filling seems too wet, add a bit more Parmesan to thicken it up before stuffing.
03 -
  • Use a piping bag or a small spoon to fill the shells neatly and avoid tearing them.
  • Make the Alfredo sauce fresh right before assembling, it thickens as it cools and fresh sauce spreads more easily.
  • Let the dish rest after baking so the sauce sets slightly and the shells are easier to serve without falling apart.

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