Baked Chicken Alfredo Stuffed Shells

WANT TO SAVE THIS RECIPE?

There’s something incredibly comforting about stuffed pasta shells bubbling in a creamy sauce, and these Baked Chicken Alfredo Stuffed Shells check all the boxes. They combine tender shredded chicken, a cheesy ricotta filling, and a rich homemade Alfredo sauce all baked into golden, melty perfection. It’s the kind of dish that makes your dinner table feel a little extra special without being overly complicated.

Whether you’re making a cozy weeknight meal or hosting a casual gathering with friends, these shells are always a hit. The blend of savory chicken and velvety cheese tucked inside pasta is undeniably satisfying, and the Alfredo sauce adds a luxurious twist that takes this baked dish to another level.

Why You’ll Love This Baked Chicken Alfredo Stuffed Shells Recipe

This recipe is perfect when you want something hearty and soul-warming. The shells can be prepped ahead, making dinner less stressful, and it’s a delicious way to use up leftover or rotisserie chicken. Plus, the Alfredo sauce adds that indulgent, creamy element that makes every bite feel like a hug.

What Kind of Pasta Shells Should I Use?

You want the jumbo pasta shells for this recipe. They hold a generous amount of filling and keep their shape well during baking. If you can’t find them, manicotti is the next best substitute, though filling them might be a bit more delicate.

Ingredients for the Baked Chicken Alfredo Stuffed Shells

The ingredients for this dish are a mix of pantry staples and fresh items. Each one plays a role in building flavor and texture, from the creamy filling to the bubbling top layer.

• Jumbo pasta shells: Essential for stuffing, they cradle the filling perfectly and bake up tender yet firm.
• Cooked shredded chicken: Rotisserie or leftover chicken works beautifully here, adding protein and depth.
• Ricotta cheese: Gives the filling that creamy, slightly tangy base that blends perfectly with the chicken.
• Mozzarella cheese: Melts beautifully on top and inside, adding gooey texture and mild flavor.
• Parmesan cheese: Adds that salty, nutty richness to both the filling and the Alfredo sauce.
• Egg: Helps bind the filling together.
• Heavy cream: The base of the Alfredo sauce, making it thick and luxurious.
• Garlic: Freshly minced adds flavor and warmth to the sauce.
• Butter: Starts the Alfredo sauce with richness.
• Salt and pepper: Just enough to balance the flavors without overpowering them.
• Fresh parsley: Optional, but it adds a bright, fresh note to the finished dish.

How To Make the Baked Chicken Alfredo Stuffed Shells

Step 1: Prepare the Shells

Cook the jumbo pasta shells in salted boiling water until just al dente. Drain and let them cool slightly before handling. You want them tender but firm enough to hold their shape.

Step 2: Make the Filling

In a large bowl, mix together the shredded chicken, ricotta cheese, 1 cup of mozzarella, Parmesan, egg, salt, and pepper. Stir until everything is well combined and creamy.

Step 3: Make the Alfredo Sauce

In a saucepan over medium heat, melt the butter and add the minced garlic. Let it cook until fragrant, about 1 minute. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese and cook until the sauce thickens slightly. Season with salt and pepper to taste.

Step 4: Stuff the Shells

Spoon the chicken and cheese mixture into each cooked shell and place them in a greased baking dish. Line them up tightly so they stay upright during baking.

Step 5: Pour and Top

Pour the Alfredo sauce evenly over the stuffed shells. Sprinkle the remaining mozzarella over the top.

Step 6: Bake to Perfection

Bake at 375°F for about 25 minutes, or until the cheese is melted and bubbly and the edges are golden brown. Garnish with fresh parsley before serving.

How to Serve and Store Baked Chicken Alfredo Stuffed Shells

This recipe comfortably feeds 4 to 6 people, making it perfect for families or a small gathering. Serve it straight out of the oven while the cheese is still melty and the sauce is hot.

If you have leftovers, let the shells cool completely and store them in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F until warmed through, or microwave in individual portions.

What to Serve With Baked Chicken Alfredo Stuffed Shells?

Garlic Bread

Crispy, buttery garlic bread is the perfect sidekick to soak up the extra Alfredo sauce.

Roasted Broccoli

The charred edges of oven-roasted broccoli bring a little contrast to the creamy main dish.

Caesar Salad

Crunchy romaine, creamy dressing, and croutons pair perfectly with these rich shells.

Caprese Salad

Tomatoes, mozzarella, and basil lighten up the plate with freshness.

Green Beans Almondine

A snappy side with buttery, nutty flavor to complement the richness.

Lemon Arugula Salad

Bright and peppery arugula tossed in lemon vinaigrette balances the creamy textures.

Sauteed Zucchini

Simple, fresh, and flavorful without overpowering the main course.

Fresh Fruit Platter

A refreshing finish to a hearty meal, especially in summer months.

Want More Chicken Dinner Ideas?

If this creamy pasta bake has you craving more chicken comfort food, check out these other favorites:

• Creamy Chicken and Broccoli
• Chicken Parmesan Stuffed with Cream Cheese
• Easy Chicken Lombardy
• Garlic Parmesan Chicken and Potatoes
• Copycat Longhorn Parmesan Chicken

Save This Recipe For Later

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

Let me know how your Baked Chicken Alfredo Stuffed Shells turned out in the comments. Did you add a twist like spinach or sun-dried tomatoes? Maybe a little spice? I love hearing your takes on these recipes.

Explore more comfort food ideas and everyday favorites on Zoe Recipes on Pinterest and find your next must-make dinner!

Print

WANT TO SAVE THIS RECIPE?