Chicken Alfredo Stuffed Shells (Printable)
Pasta shells stuffed with creamy chicken filling, baked in rich Alfredo sauce and topped with golden cheese.
# What You’ll Need:
→ Pasta
01 - 20 jumbo pasta shells
02 - Salt, for boiling water
→ Filling
03 - 2 cups cooked chicken breast, finely shredded
04 - 1 cup ricotta cheese
05 - 1 cup shredded mozzarella cheese
06 - 1/4 cup grated Parmesan cheese
07 - 1 large egg
08 - 1/2 teaspoon garlic powder
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 - 1 cup heavy cream
15 - 1 cup whole milk
16 - 3/4 cup grated Parmesan cheese
17 - 1/4 teaspoon ground nutmeg (optional)
18 - Salt and black pepper, to taste
→ Topping
19 - 1/2 cup shredded mozzarella cheese
20 - 2 tablespoons grated Parmesan cheese
21 - Fresh parsley, chopped (for garnish)
# How To Make It:
01 - Set the oven temperature to 375°F (190°C).
02 - Bring a large pot of salted water to a boil and cook jumbo pasta shells until al dente according to package directions. Drain and let cool slightly.
03 - In a medium bowl, combine shredded chicken, ricotta, 1 cup mozzarella, 1/4 cup Parmesan, egg, garlic powder, dried Italian herbs, salt, and black pepper. Mix until fully incorporated.
04 - Melt unsalted butter in a saucepan over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Stir in heavy cream and milk, bringing the mixture to a gentle simmer. Whisk in Parmesan cheese and nutmeg if using, cooking until sauce thickens slightly. Season with salt and pepper, then remove from heat.
05 - Pour 1 cup of Alfredo sauce evenly into the bottom of a 9x13-inch baking dish. Stuff each pasta shell with approximately 2 tablespoons of the chicken filling and arrange them in the dish.
06 - Pour the remaining Alfredo sauce over the stuffed shells. Sprinkle 1/2 cup shredded mozzarella and 2 tablespoons grated Parmesan evenly on top.
07 - Cover the dish with foil and bake for 25 minutes in the preheated oven.
08 - Remove the foil and continue baking for an additional 10 minutes until the cheese is melted, bubbly, and golden.
09 - Sprinkle chopped fresh parsley over the baked shells before serving.
# Expert Advice:
01 -
- It looks fancy enough to impress guests but comes together with just one baking dish and your hands.
- Leftovers taste even better the next day when all those flavors have gotten cozy with each other.
- You can prep the shells and filling hours ahead, then pop it in the oven when you're ready to eat.
02 -
- Don't cook the pasta all the way—it will finish cooking in the oven and you'll end up with mushy shells if you're not careful.
- The Alfredo sauce thickens as it cools, so it should look slightly looser than you want it to be when you're pouring it.
- A small squeeze of lemon juice in the sauce at the end brightens everything up and prevents it from feeling too heavy.
03 -
- Use a small cookie scoop if you have one to fill the shells evenly—it's a game-changer and makes the whole process faster.
- Don't be shy with the Parmesan in the sauce; it's what gives it that restaurant-quality silkiness and depth.