Chicken Alfredo Stuffed Shells

There’s something truly magical about the comforting embrace of a plate of Chicken Alfredo Stuffed Shells. Picture this: a chilly winter evening, the kind that invites you to curl up on the couch with something warm and delicious. I remember the first time I made these, the aroma of melting cheese and creamy sauce wafting through the kitchen. It felt like a warm hug. As I watched my family gather around the table, their eyes lighting up at the sight of this hearty dish, I knew I had created something special. The combination of tender pasta, flavorful chicken, and rich alfredo sauce is simply irresistible. I love how it brings everyone together, making even the simplest dinner feel like a celebration. Whether you’re cooking for a family meal or a cozy gathering with friends, Chicken Alfredo Stuffed Shells never fails to impress. It’s the kind of dish that makes you feel at home, and I can’t wait to share this recipe with you!

What Goes Into Chicken Alfredo Stuffed Shells

Creating the perfect Chicken Alfredo Stuffed Shells is all about using quality ingredients that work harmoniously together. The main stars of this dish include sturdy jumbo pasta shells, creamy ricotta, and a generous amount of mozzarella and Parmesan cheese. These components not only contribute to the rich flavor but also create a beautiful texture that complements the juicy, seasoned chicken. Each ingredient plays its part in delivering that comforting taste we’re all after.

• 12 ounces dry jumbo pasta shells (1 box) – The perfect vessel for holding all that delicious filling. Their size and shape make them ideal for stuffing, ensuring a satisfying bite every time.
• 2 cups chopped cooked chicken breasts – Shredded or diced, this meat adds protein and flavor, making the dish hearty and filling.
• 15 ounces ricotta cheese (1 tub) – This creamy cheese gives a luscious texture to the filling and balances the flavors of the other ingredients.
• 1½ cups shredded mozzarella cheese (divided) – Melts beautifully and adds that gooey, cheesy goodness we all crave in a pasta dish.
• 2¼ cups grated Parmesan cheese (divided) – Introduces a nutty, salty flavor that elevates the dish and enhances the overall taste.
• 2 large eggs – These help bind the filling together, ensuring that every bite is packed with flavor.
• Kosher salt (to taste) – Essential for enhancing the flavors of all the ingredients.
• Ground black pepper (to taste) – Adds a touch of warmth and a hint of spice.
• 4 tablespoons unsalted butter (½ stick) – Provides richness and depth to the sauce.
• 2 tablespoons all-purpose flour – A vital ingredient for creating a roux that thickens the sauce beautifully.
• 2 cups milk (room temperature) – Essential for a smooth, creamy sauce that brings everything together.
• 1 cup heavy cream (room temperature) – Adds a luxurious creaminess that makes the alfredo sauce irresistible.
• 2 cloves garlic (minced) – Infuses the dish with aromatic flavor, complementing the creamy sauce.
• 2 tablespoons chopped fresh parsley – A fresh herb that brightens the dish and adds a pop of color.

Step by Step Instructions for Chicken Alfredo Stuffed Shells

Making Chicken Alfredo Stuffed Shells is a rewarding process that fills your kitchen with mouthwatering aromas. Follow these steps to create a dish that will impress your family and friends. Trust me, it’s worth the effort!

1. Preheat your oven to 375℉. Grease a 9×13-inch baking dish and set it aside. This step is crucial as it prevents the stuffed shells from sticking to the dish and ensures even cooking.
2. Bring a large pot of water to a boil. Add in a generous pinch of salt and cook the jumbo pasta shells according to the package directions. Drain and rinse with cold water to prevent sticking. Cooking them just until al dente is important, as they will continue to cook in the oven.
3. In a medium bowl, stir together the ricotta cheese, 1 cup of mozzarella, 1 cup of Parmesan cheese, eggs, and the chopped chicken. This mixture should be well combined, with the cheese evenly distributed to ensure every shell is packed with flavor. Add a pinch of salt and pepper to taste.
4. In a large skillet set over medium heat, melt the butter. Whisk in the flour and cook until the mixture turns golden brown. This roux is the base of your sauce, adding richness and a slight nutty flavor.
5. Whisk in the milk, followed by the heavy cream, remaining Parmesan cheese, minced garlic, and chopped parsley. Cook, whisking constantly, until the mixture thickens, about 5 to 7 minutes. A thickened sauce is essential for a creamy texture that coats the stuffed shells perfectly.
6. Spread 1 cup of the sauce in the bottom of the prepared baking pan. This layer keeps the shells from drying out and adds a base of flavor.
7. Fill each of the cooked pasta shells with 1 to 2 tablespoons of the chicken and cheese mixture. Be generous with the filling, as this is where all the deliciousness lies!
8. Place the filled stuffed shells in the baking pan, seam side down. Make sure they are arranged snugly but not overcrowded, allowing the sauce to reach every shell.
9. Pour the remaining sauce over the shells and sprinkle with the remaining mozzarella and Parmesan cheese. This step is key for that cheesy, bubbly topping that everyone loves.
10. Bake for 25 to 30 minutes until the sauce is bubbling and the cheese is golden brown. You’ll want to keep an eye on it during the last few minutes to ensure it doesn’t overcook. The perfect topping will be slightly crispy while the inside stays creamy.
11. Once done, sprinkle with extra parsley, if desired, and serve hot. This finishing touch adds a burst of freshness and makes the dish visually appealing.

Pro Tips and Tweaks

To make your cooking experience even better, here are some tips to keep in mind while preparing your Chicken Alfredo Stuffed Shells.

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.
• Freezing: You can freeze unbaked stuffed shells. Just assemble them, cover tightly, and freeze. Bake directly from the freezer, adding a few extra minutes to the cooking time.
• Pairing: This dish pairs wonderfully with a light salad or garlic bread to soak up that creamy sauce.
• Make it ahead: You can prepare the stuffed shells the night before and store them in the fridge. Just pop them in the oven when you’re ready to serve.
• Experiment: Feel free to experiment with the filling! Spinach, mushrooms, or different cheeses can add unique flavors.
• Creaminess: For an extra creamy sauce, you can add more heavy cream or even some cream cheese to the mixture.

Serving Options for Chicken Alfredo Stuffed Shells

When it comes to serving Chicken Alfredo Stuffed Shells, the options are as delightful as the dish itself. Here are some suggestions on how to showcase this creamy masterpiece:

• With a fresh salad: A crisp Caesar or garden salad adds a refreshing contrast to the rich Alfredo sauce.
• Perfect for dinner parties: This dish is fantastic for entertaining. Serve it on a beautiful platter for a stunning presentation.
• Seasonal side dishes: Consider pairing it with seasonal vegetables; roasted asparagus or sautéed green beans work beautifully.
• For cozy family dinners: Chicken Alfredo Stuffed Shells makes a perfect weeknight meal. Add a side of garlic bread to soak up the extra sauce.
• Special occasions: Serve it during festive gatherings, birthdays, or anniversaries for a touch of luxury.
• Storage tips: If you have leftovers, keep them in an airtight container in the fridge for up to three days. Reheat in the oven for the best results.

FAQ

Conclusion

The Chicken Alfredo Stuffed Shells truly encapsulate comfort food at its finest. With layers of cheesy goodness and savory chicken, it’s a dish that brings warmth and joy to any table. I encourage you to try making this recipe for your next family gathering or cozy night in. You won’t regret it, and your loved ones will surely be asking for seconds!

Chicken Alfredo Stuffed Shells

The ultimate comfort food awaits with these Chicken Alfredo Stuffed Shells. Creamy, cheesy, and perfectly stuffed, this dish is an easy weeknight dinner that everyone will love. Don’t miss out on the chance to savor this delightful recipe tonight!

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Italian

Calories: 625

Ingredients Equipment Method Notes

Ingredients

  

• 12 ounces dry jumbo pasta shells (1 box)
• 2 cups chopped cooked chicken breasts (*)
• 15 ounces ricotta cheese (1 tub**)
• 1.5 cups shredded mozzarella cheese (divided)
• 2.25 cups grated Parmesan cheese (divided)
• 2 large eggs
• kosher salt (to taste)
• ground black pepper (to taste)
• 4 tablespoons unsalted butter (½ stick)
• 2 tablespoons all-purpose flour
• 2 cups milk (room temperature)
• 1 cup heavy cream (room temperature)
• 2 cloves garlic (minced)
• 2 tablespoons chopped fresh parsley

Equipment

• 9×13 inch baking dish

Method

 

1. Preheat your oven to 375℉. Grease a 9×13-inch baking dish and set it aside. This step is crucial as it prevents the stuffed shells from sticking to the dish and ensures even cooking.
2. Bring a large pot of water to a boil. Add in a generous pinch of salt and cook the jumbo pasta shells according to the package directions. Drain and rinse with cold water to prevent sticking. Cooking them just until al dente is important, as they will continue to cook in the oven.
3. In a medium bowl, stir together the ricotta cheese, 1 cup of mozzarella, 1 cup of Parmesan cheese, eggs, and the chopped chicken. This mixture should be well combined, with the cheese evenly distributed to ensure every shell is packed with flavor. Add a pinch of salt and pepper to taste.
4. In a large skillet set over medium heat, melt the butter. Whisk in the flour and cook until the mixture turns golden brown. This roux is the base of your sauce, adding richness and a slight nutty flavor.
5. Whisk in the milk, followed by the heavy cream, remaining Parmesan cheese, minced garlic, and chopped parsley. Cook, whisking constantly, until the mixture thickens, about 5 to 7 minutes. A thickened sauce is essential for a creamy texture that coats the stuffed shells perfectly.
6. Spread 1 cup of the sauce in the bottom of the prepared baking pan. This layer keeps the shells from drying out and adds a base of flavor.
7. Fill each of the cooked pasta shells with 1 to 2 tablespoons of the chicken and cheese mixture. Be generous with the filling, as this is where all the deliciousness lies!
8. Place the filled stuffed shells in the baking pan, seam side down. Make sure they are arranged snugly but not overcrowded, allowing the sauce to reach every shell.
9. Pour the remaining sauce over the shells and sprinkle with the remaining mozzarella and Parmesan cheese. This step is key for that cheesy, bubbly topping that everyone loves.
10. Bake for 25 to 30 minutes until the sauce is bubbling and the cheese is golden brown. You’ll want to keep an eye on it during the last few minutes to ensure it doesn’t overcook. The perfect topping will be slightly crispy while the inside stays creamy.
11. Once done, sprinkle with extra parsley, if desired, and serve hot. This finishing touch adds a burst of freshness and makes the dish visually appealing.

Notes

Cook the pasta shells until almost al dente. They should have a bit of bite to them as they will continue cooking in the oven.

Rinse the cooked pasta shells with cold water after cooking to stop them from sticking together. Don’t pull them apart if they do stick together – just rinse with a little more cold water.

As much as I love to use my homemade alfredo sauce for this recipe, you can just as easily use a jarred alfredo sauce for convenience.

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Meet Jenna Miller

I’m the one who brought this group together. I’ve always believed that food tastes better when it’s shared, and I wanted to create a space that felt as warm and sunny as our home state. I’m usually the one writing our posts and helping Brooke develop our main course recipes. My favorite days are when we’re all in the kitchen together, music on, cooking up our next idea.