Print

The Ultimate Creamy Chicken Alfredo Stuffed Shells (Easy Family Dinner)

Close-up of baked chicken alfredo stuffed shells covered in melted, browned cheese and parsley.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this rich, cheesy Chicken Alfredo Stuffed Shells recipe for a comforting family dinner. Jumbo pasta shells hold a savory chicken filling, all baked under a blanket of creamy Alfredo sauce.

Ingredients

Scale
  • 1 box (12 ounces) jumbo pasta shells
  • 2 cups cooked, shredded chicken breast
  • 1 cup whole milk ricotta cheese
  • 1 cup grated Parmesan cheese, divided
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 2 cups prepared Alfredo sauce (or homemade)
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup grated Parmesan cheese (for sauce)
  • 1 cup shredded mozzarella cheese (for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook the jumbo pasta shells according to package directions until al dente. Drain the shells and rinse with cold water to stop cooking. Set aside.
  3. In a medium bowl, combine the shredded chicken, ricotta cheese, 1/2 cup of the Parmesan cheese, 1/2 cup of the mozzarella cheese, salt, pepper, and garlic powder. Mix well until the filling is evenly combined.
  4. Prepare the Alfredo sauce if making from scratch: Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for one minute. Gradually whisk in the heavy cream and chicken broth. Bring to a simmer, stirring constantly until the sauce thickens slightly. Remove from heat and stir in the remaining 1/2 cup of Parmesan cheese until smooth.
  5. Spread about 1 cup of the Alfredo sauce evenly over the bottom of the prepared baking dish.
  6. Carefully stuff each cooked pasta shell with the chicken and cheese mixture. Place the stuffed shells open-side up in the baking dish over the layer of sauce.
  7. Pour the remaining Alfredo sauce evenly over the stuffed shells.
  8. Sprinkle the remaining 1/2 cup of mozzarella cheese over the top.
  9. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden brown.
  10. Let the baked chicken pasta rest for 5 minutes before serving.

Notes

  • For a richer flavor, use a homemade Alfredo sauce instead of store-bought.
  • You can add 1 cup of steamed, chopped broccoli florets to the chicken filling mixture for added vegetables.
  • To make this recipe ahead, assemble the entire dish, cover it tightly with foil, and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time if baking directly from the refrigerator.

Nutrition

Find it online: https://fooddexterity.com/chicken-alfredo-stuffed-shells-recipe/