Chicken Alfredo Stuffed Shells

There's something about the sound of pasta shells clinking against the pot that makes me think of my neighbor Margaret, who once handed me a casserole dish through her kitchen window with a knowing smile and said, "This is what got me through Tuesday nights." That was years ago, but every time I make these stuffed shells, I remember how she made comfort feel like an invitation. The creamy chicken and spinach filling wrapped in tender pasta, all swimming in silky Alfredo sauce—it's the kind of dish that feels fancy enough for guests but honest enough for a regular weeknight when you want something warm and filling.

I made this for my sister's book club once, and someone asked for the recipe before dessert was even served—which tells you everything. The whole table went quiet for a moment when everyone took their first bite, and then someone whispered, "Oh my goodness." That quiet moment of pure satisfaction is what I chase every time I make it.

Ingredients

• Jumbo pasta shells (20 shells): These hold their shape beautifully and have just enough surface area to catch the sauce. Make sure they're truly jumbo, not just large, so they don't split when you're stuffing them.
• Cooked chicken breast (2 cups, shredded or diced): Rotisserie chicken is your secret weapon if you're short on time—it's already seasoned and shreds like a dream. If you poach your own, a little salt in the water makes all the difference.
• Ricotta cheese (1 cup): This is the silky foundation of the filling. Room-temperature ricotta blends so much more smoothly than cold, so pull it out of the fridge a few minutes early.
• Fresh spinach (1 cup chopped, or ½ cup thawed frozen): If using frozen, squeeze it dry over the sink—too much moisture will make the filling watery. Fresh spinach wilts down more than you'd expect, so don't be shy with the amount.
• Parmesan cheese (½ cup grated, plus 2 tablespoons for topping): Real Parmigiano-Reggiano makes a noticeable difference, but good quality pre-grated works fine if that's what you have on hand.
• Egg (1 large): This is the binder that keeps everything together. It's what makes the filling creamy rather than crumbly.
• Garlic powder (1 teaspoon): Fresh garlic can make the filling bitter if minced too small, so powder is actually the gentler choice here.
• Salt and black pepper (½ teaspoon each): Taste the filling before you stuff the shells—you might want a touch more depending on your chicken and cheese.
• Alfredo sauce (2 cups): Homemade is worth the 10-minute effort if you have butter, cream, and Parmesan on hand. Store-bought is honest work though, and nobody will judge you.
• Mozzarella cheese (1 cup shredded): Low-moisture mozzarella browns better than fresh, so reach for that block in the dairy section rather than the fresh stuff.
• Fresh parsley (optional, for garnish): A small handful, chopped just before serving, adds brightness that you don't realize you need until you taste it.

Instructions

Get the oven ready and prep your stage:

Heat your oven to 375°F and lightly grease a 9x13-inch baking dish. Think of this as setting the stage before the curtain rises—everything should be ready so you're not rushing.

Cook the shells until they're just barely tender:

Bring a big pot of salted water to a rolling boil and add the jumbo shells. Cook until al dente, which usually means about a minute less than the box says—they'll soften more in the oven. Drain them in a colander and let them sit so they're not steaming hot when you touch them.

Build the filling with care:

In a large bowl, combine the shredded chicken, ricotta, chopped spinach, Parmesan, egg, garlic powder, salt, and pepper. Mix it all together with a spoon or your hands until everything is evenly distributed and the ricotta is broken down. Taste a tiny bit—this is your moment to adjust seasoning before it's all baked in.

Lay down the first layer of sauce:

Spread 1 cup of Alfredo sauce across the bottom of your prepared baking dish. This prevents the shells from sticking and gives them something delicious to sit in.

Stuff each shell with intention:

Take a shell and fill it with about 2 tablespoons of the chicken mixture, using a small spoon to nestle the filling inside. Arrange the stuffed shells in the baking dish in a single layer, or nested if needed. You should feel like you're tucking them in.

Top with the remaining sauce:

Pour the rest of the Alfredo sauce over the stuffed shells, letting it flow around and between them. You want every shell kissed by the sauce.

Add the final cheese layer:

Sprinkle the shredded mozzarella and remaining Parmesan evenly over the top. This is your golden finish.

Bake covered, then uncover to brown:

Cover the baking dish tightly with aluminum foil and bake for 25 minutes. The foil traps steam and keeps everything moist. Then remove the foil and bake for another 10 minutes until the cheese on top is golden and bubbling at the edges.

Let it rest before you serve:

Pull it out of the oven and let it sit for 5 minutes. This isn't wasted time—it's when everything sets and stops being chaotic. Scatter fresh parsley on top if you have it, and serve while it's still warm.

Save

My mom once told me that the mark of a good dish is whether people ask for seconds without thinking about it. These shells do that. Something about the warmth and the cream and the way the flavors meld just feels like coming home.

Why This Dish Became a Family Favorite

It started as a way to use up leftover chicken on a Thursday night, and somehow it became the dish people specifically ask me to bring to potlucks. The beauty of it is that it's elegant without being fussy—there's nothing intimidating about it, but it looks like you spent all day in the kitchen. Every layer has a purpose: the spinach adds nutrition without fanfare, the ricotta and egg make the filling creamy and substantial, and the Alfredo ties everything together like a warm embrace.

Making It Your Own

The base recipe is solid, but I've learned that this is a dish that welcomes small changes. A whisper of nutmeg in the filling feels almost illicit—suddenly everything tastes more sophisticated. Red pepper flakes stirred into the Alfredo sauce add a gentle warmth that makes people wonder what the secret ingredient is. Sautéed mushrooms mixed into the filling add an earthiness that works beautifully with the spinach, though they do add a bit of moisture so be careful not to oversoak. The structure is forgiving enough that you can play with it and still end up with something delicious.

What to Serve Alongside

This dish is rich and satisfying, so it wants something to balance it out. A simple green salad dressed with lemon and oil provides brightness and cuts through the cream beautifully. Garlic bread is non-negotiable—it's not fancy, but it catches the sauce that drips to the plate. A crisp white wine like Pinot Grigio or a light Sauvignon Blanc pairs perfectly if you're drinking, and honestly, a cold glass of water tastes pretty good too when you're this full.

• Toss your salad with lemon juice and good olive oil rather than heavy dressing—you need the brightness, not more richness.
• Make your garlic bread on decent quality bread, not the packaged stuff, and brush it with butter infused with actual minced garlic, not powder.
• Consider roasted vegetables like zucchini or broccoli if you want something warm but light alongside the main.

Save

This is one of those dishes that reminds you why cooking matters. It's not complicated, but it's generous, and that generosity is something people remember and come back for.

Common Questions

→ How should I cook the pasta shells for best results?

Boil jumbo pasta shells in salted water until just al dente to maintain their shape and firmness for stuffing.

→ Can I use frozen spinach in the filling?

Yes, use thawed and well-drained frozen spinach to avoid excess moisture in the filling mixture.

→ Is it better to use homemade Alfredo sauce or store-bought?

Homemade Alfredo offers a richer, fresher flavor, but quality store-bought sauce is a convenient and tasty alternative.

→ How do I achieve a golden bubbly cheese topping?

Bake covered for most of the time, then uncover during the last 10 minutes to brown and bubble the mozzarella and Parmesan topping.

→ What are some suggested side dishes to complement this meal?

A crisp green salad and garlic bread pair wonderfully with the creamy pasta shell bake for a complete dinner.