Go Back
- 20 jumbo pasta shells - 2 cups cooked chicken, shredded - 1 cup ricotta cheese - 1 cup mozzarella cheese, shredded - 1/2 cup grated Parmesan cheese - 2 cups Alfredo sauce (store-bought or homemade) - 1 teaspoon garlic powder - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh parsley, chopped (for garnish) To make this dish easy, I suggest you measure carefully. For the chicken, you can use rotisserie chicken. It saves time and adds great flavor. If you prefer a lighter option, swap ricotta with cottage cheese. It works well too! For the cheeses, you can use any blend you like. Just keep the total amount the same. Want to kick it up a notch? Try adding spinach or cooked broccoli to the filling. It adds color and nutrients. You can also mix in some sun-dried tomatoes for a touch of sweetness. If you love spice, consider adding red pepper flakes to the Alfredo sauce. This will give your dish a nice kick. First, you need to cook the jumbo pasta shells. Boil a large pot of water. Add salt to help flavor the pasta. Cook the shells according to the package directions until they are al dente. This usually takes about 8 to 10 minutes. After cooking, drain the shells and set them aside to cool. You want them firm enough to hold the filling. In a large mixing bowl, combine the following ingredients: - 2 cups cooked chicken, shredded - 1 cup ricotta cheese - 1 cup mozzarella cheese, shredded - 1/2 cup grated Parmesan cheese - 1 teaspoon garlic powder - 1 teaspoon Italian seasoning - Salt and pepper to taste Mix these well until they form a creamy filling. Make sure the chicken is well combined with the cheeses and spices. This mixture gives the shells a rich, savory taste. Now, it’s time to put everything together. Start by preheating the oven to 375°F (190°C). Spread a thin layer of Alfredo sauce on the bottom of a 9x13 inch baking dish. This helps prevent sticking. Carefully stuff each pasta shell with the chicken mixture. Place each stuffed shell in the dish, open side up. Once all the shells are in, pour the remaining Alfredo sauce over them. Sprinkle the rest of the mozzarella cheese on top. Cover the dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for another 10 minutes until the cheese is bubbly and golden. Let it cool for a few minutes, then garnish with fresh parsley. For the full recipe, check the earlier section. To cook jumbo pasta shells, start with a large pot of salted water. This adds flavor to the shells. Bring the water to a boil before adding the shells. Cook them until they are al dente, which means they still have a bit of bite. This helps prevent them from falling apart when you stuff them. Drain the shells and let them cool slightly. You can toss them with a little olive oil to keep them from sticking together. A great Alfredo sauce makes all the difference. If you use store-bought sauce, look for one with simple ingredients. For homemade sauce, melt butter in a pan. Add heavy cream and let it simmer gently. Stir in grated Parmesan cheese until it melts. Season with salt and pepper. For extra flavor, you can add garlic or Italian herbs. This gives the sauce a rich, creamy texture that blends well with the stuffed shells. When stuffing the shells, use a spoon or a piping bag for neatness. Fill each shell generously but don’t overstuff. If you overstuff, the filling may spill out during baking. Place the stuffed shells in your baking dish open side up. This helps the sauce soak in and keeps the shells moist. Drizzle Alfredo sauce over the filled shells before baking. This keeps them creamy and prevents them from drying out. For a golden top, add extra cheese before baking. For the full recipe, check the details above! {{image_2}} I love making vegetarian versions of Chicken Alfredo Stuffed Shells. You can swap out chicken for veggies. Try using spinach, mushrooms, or zucchini. These veggies blend well with the creamy sauce. You can also add beans for protein. This change keeps the dish filling and tasty. If you want to change the protein, try cooked shrimp or crab. These seafood options bring a new flavor. You can also use turkey or beef if you prefer. Just make sure the meat is cooked and shredded. This keeps the stuffed shells easy to fill. Cheese is key in this recipe. You can mix it up with different types. Try using goat cheese or feta for a tangy taste. Cream cheese can add extra creaminess too. Each cheese option gives a fresh twist to the dish. Feel free to experiment with your favorites! For the full recipe, check out the details above. After your meal, store any leftover stuffed shells in an airtight container. Place a layer of plastic wrap directly over the shells for extra freshness. Store them in the fridge, where they will last for up to three days. When you are ready to eat them, you can simply reheat. To freeze stuffed shells, first let them cool. Then, place them in a single layer on a baking sheet. Freeze for about two hours. Once frozen, transfer the shells to a freezer-safe container or bag. They can stay in the freezer for up to three months. Just remember to write the date on the bag. When you want to enjoy your stuffed shells again, there are a few ways to reheat them. For the oven method, preheat your oven to 350°F (175°C). Place the shells in a baking dish and cover them with foil. Heat for about 20 minutes or until hot. If using a microwave, place a few shells on a microwave-safe plate. Heat for 2-3 minutes, checking often to avoid overcooking. Yes, you can use store-bought Alfredo sauce. It saves time and still tastes great. Look for a creamy brand to match your stuffed shells. If you want, try adding garlic or herbs to boost the flavor. This way, you can make it your own. To make this recipe gluten-free, use gluten-free jumbo pasta shells. Many brands offer these shells. Also, check the label on your Alfredo sauce to ensure it is gluten-free. You can even make your own sauce with gluten-free ingredients. This gives you full control over what goes in your dish. Several sides go well with Chicken Alfredo Stuffed Shells. Here are a few tasty options: - Garlic bread - Steamed broccoli - Caesar salad - Roasted vegetables - Fresh green salad These sides add color and balance to your meal. They also make your dinner more satisfying. Enjoy trying different combinations! This blog post detailed how to make Chicken Alfredo Stuffed Shells. We covered the ingredients, measurements, and flavors you can add. Then, I walked you through each step, from prepping the shells to assembling the dish. I shared best practices for cooking shells and making a creamy sauce. We also explored variations, storage tips, and frequently asked questions. Now, you can create a tasty dish that's easy to customize. Enjoy cooking and impressing your friends and family with your skills!

Chicken Alfredo Stuffed Shells

Indulge in the deliciousness of Creamy Chicken Alfredo Stuffed Shells! This easy recipe combines jumbo pasta shells with a savory filling of shredded chicken, creamy cheeses, and flavorful Alfredo sauce. Perfect for a comforting dinner or family gatherings, these stuffed shells are sure to impress. Ready in just 50 minutes, click through to explore this mouth-watering recipe and bring warmth to your table tonight!
Print Recipe Save Recipe

Ingredients
  

20 jumbo pasta shells

2 cups cooked chicken, shredded

1 cup ricotta cheese

1 cup mozzarella cheese, shredded

1/2 cup grated Parmesan cheese

2 cups Alfredo sauce (store-bought or homemade)

1 teaspoon garlic powder

1 teaspoon Italian seasoning

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the oven to 375°F (190°C).

    Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.

      In a mixing bowl, combine the shredded chicken, ricotta cheese, half of the mozzarella, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.

        Spread a thin layer of Alfredo sauce on the bottom of a 9x13 inch baking dish to prevent sticking.

          Carefully stuff each cooked pasta shell with a generous amount of the chicken and cheese mixture. Place the stuffed shells in the baking dish, open side up.

            Once all shells are filled and organized in the dish, pour the remaining Alfredo sauce over the top of the shells. Then sprinkle the remaining mozzarella cheese on top.

              Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.

                Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley.

                  Prep Time, Total Time, Servings: 20 minutes | 50 minutes | Serves 4-6