Description

Creamy Chicken Alfredo Stuffed Shells are a comforting and indulgent baked pasta dish featuring jumbo pasta shells filled with a rich mixture of shredded chicken, ricotta, cream cheese, mozzarella, and Parmesan cheeses, all baked in a creamy Alfredo sauce. Perfect for family dinners and gatherings, this recipe offers a satisfying blend of flavors and creamy textures enhanced with garlic and Italian seasonings.

Ingredients

Scale

Pasta

20 jumbo pasta shells

Filling

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 cloves garlic, minced
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon Italian seasoning
1/2 cup milk

Sauce and Garnish

1 cup Alfredo sauce (prepared or homemade)
1 cup heavy cream
1 tablespoon chopped parsley (optional for garnish)

Instructions

Cook Pasta Shells: Start by boiling a large pot of salted water. Add the jumbo pasta shells and cook them until just al dente, meaning they should still be slightly firm as they will continue cooking in the oven. Drain them carefully and lay them on a tray to prevent sticking.
Prepare Garlic Butter: In a skillet, melt butter over medium heat. Add minced garlic and cook briefly until fragrant, building a flavorful base for the filling. Remove from heat and allow it to cool slightly before mixing.
Make the Filling: In a large bowl, combine ricotta cheese, cream cheese, mozzarella, Parmesan, shredded chicken, cooked garlic butter, salt, pepper, and Italian seasoning. Mix until smooth and evenly blended. The mixture should be thick but still soft enough to spoon easily.
Adjust Filling Consistency: If the mixture feels too dense, add a small splash of milk or cream to loosen it. This helps the filling spread evenly inside each shell without tearing the pasta.
Preheat Oven & Prepare Baking Dish: Preheat your oven to 375°F (190°C). Spread a thin layer of Alfredo sauce across the bottom of a baking dish to prevent sticking and add moisture during baking.
Stuff the Shells: Carefully fill each pasta shell with the chicken and cheese mixture using a spoon. Gently pack the filling without overstuffing. Place each filled shell into the baking dish in a single layer.
Add Sauce and Cover: Once all shells are arranged, pour the remaining Alfredo sauce evenly over the top, ensuring each shell gets a light coating to stay moist while baking. Cover the dish with foil.
Bake Covered: Bake the covered dish for about 25 minutes, allowing flavors to blend and the filling to heat through evenly.
Finish Baking Uncovered: Remove the foil and bake for an additional 10 minutes until the top becomes lightly golden and the sauce bubbles around the edges.
Rest and Serve: Let the dish rest for a few minutes before serving to let the sauce settle and make the shells easier to serve without breaking. Garnish with optional chopped parsley if desired.

Notes

For a lighter version, replace part of the cream cheese with Greek yogurt to reduce richness while keeping creaminess.
Enhance flavor with extra Parmesan or a pinch of garlic powder in the filling.
Add cooked and drained spinach, mushrooms, or other vegetables to the filling for more texture and nutrients.
Rotisserie chicken is convenient and adds a nice roasted flavor to the filling.
Try substituting part of the mozzarella with provolone or fontina cheese for a slightly sharper melt.
Cook pasta shells just until al dente to avoid breaking when stuffing.
You can prepare this dish a day in advance; assemble shells and store covered in the refrigerator until ready to bake.
Stuffed shells freeze well before baking; thaw overnight in the refrigerator before baking as directed.
Reheat leftovers in the oven covered with foil or in the microwave with a splash of milk or sauce to retain creaminess.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Main Dish
Method: Baking
Cuisine: Italian-American

Keywords: chicken stuffed shells, creamy stuffed shells, chicken alfredo pasta, baked pasta shells, comfort food, cheesy stuffed shells