Chicken Alfredo Stuffed Shells (Printable)

Jumbo pasta shells filled with chicken, spinach, and ricotta, baked in rich Alfredo sauce topped with melted mozzarella.

# What You’ll Need:

→ Pasta

01 - 20 jumbo pasta shells

→ Filling

02 - 2 cups cooked chicken breast, shredded or diced
03 - 1 cup ricotta cheese
04 - 1 cup fresh spinach, chopped or ½ cup thawed frozen spinach, squeezed dry
05 - ½ cup grated Parmesan cheese
06 - 1 large egg
07 - 1 teaspoon garlic powder
08 - ½ teaspoon salt
09 - ½ teaspoon black pepper

→ Sauce

10 - 2 cups Alfredo sauce, homemade or store-bought

→ Topping

11 - 1 cup shredded mozzarella cheese
12 - 2 tablespoons grated Parmesan cheese
13 - Fresh parsley, chopped (optional)

# How To Make It:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Boil salted water and cook pasta shells until al dente. Drain and set aside.
03 - Combine chicken, ricotta, spinach, Parmesan, egg, garlic powder, salt, and pepper in a large bowl. Mix thoroughly.
04 - Spread 1 cup of Alfredo sauce evenly over the bottom of the prepared baking dish.
05 - Fill each shell with about 2 tablespoons of the filling mixture and arrange in the baking dish.
06 - Pour the remaining Alfredo sauce over the stuffed shells.
07 - Sprinkle shredded mozzarella and remaining Parmesan evenly over the top.
08 - Cover dish with foil and bake for 25 minutes.
09 - Remove foil and bake an additional 10 minutes until cheese is golden and bubbly.
10 - Let rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired.

# Expert Advice:

01 -
  • It tastes restaurant-quality but comes together faster than you'd expect, perfect for those nights when you want to impress without stress.
  • The spinach hides beautifully in the filling, so even picky eaters end up eating their greens without protest.
  • You can assemble it hours ahead and just pop it in the oven when hunger hits.
02 -
  • If your filling looks watery from the spinach, the whole casserole will be soupy—so truly squeeze that frozen spinach dry over the sink, and if using fresh, let it cook down in a hot pan for a minute first.
  • Undercooking the pasta shells just slightly is essential because they soften during baking, and nobody wants mushy shells.
03 -
  • Make this early in the day and refrigerate unbaked—it actually tastes better because the flavors meld overnight, and you just add 5 extra minutes to the bake time straight from cold.
  • Keep the filling from getting watery at all costs, and don't skip the foil during the first part of baking or the top will brown before the inside is hot.

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