Description
This Baked Chicken Alfredo Stuffed Shells recipe is a creamy, cheesy, and comforting dinner idea perfect for family meals. Jumbo pasta shells are filled with a savory chicken and ricotta mixture, smothered in homemade Alfredo sauce, and baked until golden. A crowd-pleasing chicken alfredo dinner that’s easy to make and even better reheated!
Ingredients
16 jumbo pasta shells
2 cups cooked shredded chicken
1 ½ cups ricotta cheese
2 cups shredded mozzarella cheese (divided)
½ cup grated Parmesan cheese
1 large egg
2 cups heavy cream
3 tablespoons butter
2 cloves garlic, minced
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
1. Cook the jumbo pasta shells in salted water until al dente. Drain and set aside to cool slightly.
2. In a bowl, mix shredded chicken, ricotta, 1 cup mozzarella, Parmesan, egg, salt, and pepper until combined.
3. In a saucepan, melt butter over medium heat. Add garlic and cook until fragrant. Pour in heavy cream and simmer. Stir in Parmesan until the sauce thickens slightly.
4. Fill each pasta shell with the chicken mixture and place in a greased baking dish.
5. Pour Alfredo sauce evenly over the stuffed shells and sprinkle with remaining mozzarella.
6. Bake at 375°F for 25 minutes or until bubbly and golden. Garnish with parsley before serving.
Notes
Make sure not to overcook the pasta shells or they’ll fall apart during stuffing.
Use rotisserie chicken for a quick shortcut and extra flavor.
You can add spinach or sun-dried tomatoes for extra color and texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 portion (1/6 of recipe)
- Calories: 520
- Sugar: 2g
- Sodium: 620mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 125mg