Description

Creamy Chicken Alfredo Stuffed Shells are a comforting baked pasta dish featuring jumbo shells filled with a rich mixture of shredded chicken, ricotta, cream cheese, and mozzarella. Coated in a luscious Alfredo sauce and baked until bubbly and golden, this recipe makes a perfect family dinner or cozy gathering meal that combines creamy textures with savory flavors.

Ingredients

Scale

Pasta

20 jumbo pasta shells

Cheese & Dairy

2 cups cooked chicken, shredded
1 1/2 cups ricotta cheese
4 ounces cream cheese, softened
1 cup shredded mozzarella cheese
3/4 cup grated Parmesan cheese
2 tablespoons butter
1 cup heavy cream
1/2 cup milk
1 cup Alfredo sauce (prepared or homemade)

Seasonings & Other

2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon Italian seasoning
1 tablespoon chopped parsley (optional for garnish)

Instructions

Cook the pasta shells: Boil a large pot of salted water and add the jumbo pasta shells. Cook them just until al dente, still slightly firm to prevent overcooking during baking. Drain carefully and lay them out on a tray to avoid sticking.
Prepare garlic butter: In a skillet, melt butter over medium heat. Add the minced garlic and cook briefly until fragrant. Remove from heat and let cool slightly to incorporate into the filling mixture later.
Make the filling: In a large bowl, combine ricotta cheese, cream cheese, mozzarella, Parmesan, shredded cooked chicken, cooled garlic butter, salt, pepper, and Italian seasoning. Mix thoroughly until smooth and well blended. If the mixture is too dense, add a splash of milk or cream to loosen it for easier stuffing.
Preheat the oven: Set oven temperature to 375°F (190°C). Spread a thin layer of Alfredo sauce on the bottom of a baking dish to prevent sticking and add moisture.
Stuff the shells: Carefully fill each cooked pasta shell with the chicken and cheese mixture using a spoon. Do not overstuff to avoid tearing. Arrange all filled shells in a single layer inside the prepared baking dish.
Add Alfredo sauce: Pour the remaining Alfredo sauce evenly over the stuffed shells, ensuring each shell has a light coating to maintain moisture during baking.
Bake covered: Cover the baking dish with foil and bake for approximately 25 minutes, allowing flavors to meld and filling to heat through.
Bake uncovered: Remove the foil and continue baking for an additional 10 minutes, until the top is lightly golden and sauce is bubbling around the edges.
Rest and serve: Let the dish rest for a few minutes after baking. This helps the sauce thicken slightly and makes serving easier without the shells breaking. Garnish with chopped parsley if desired.

Notes

For a lighter filling, substitute part of the cream cheese with Greek yogurt without sacrificing creaminess.
Enhance flavor by adding extra Parmesan or garlic powder to the filling mixture.
Incorporate cooked and drained spinach or sautéed mushrooms into the filling for added texture and nutrition.
Rotisserie chicken is a convenient option that adds a roasted flavor to the dish.
Try substituting mozzarella with provolone or fontina for a sharper cheese profile.
You can prepare the stuffed shells a day ahead and refrigerate before baking; just extend the baking time slightly if chilled.
Stuffed shells freeze well unbaked; thaw overnight in the fridge before baking.
Handle pasta gently after cooking to prevent breakage; rinsing with cool water stops further cooking.
Reheat leftovers covered in an oven or microwave, adding a splash of milk or sauce to retain creaminess.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking
Cuisine: Italian-American

Keywords: Chicken Alfredo Stuffed Shells, creamy stuffed pasta, baked stuffed shells, comfort food, cheesy chicken pasta, family dinner recipes