I always use leftover, cooked chicken breasts to make this recipe. This means I only have to boil the shells and mix together the filling and sauce! Anything that saves me time and effort in the kitchen is a winner in my eyes! I love making a double batch and freezing half – it’s a lifesaver on busy days when I don’t have time to cook.
What’s in This Chicken Alfredo Stuffed Shells Recipe?
Almost all my recipes have under 10 ingredients, but sometimes, I have to make an exception for a dish that is truly worth it. This chicken alfredo stuffed shells recipe is one of those exceptions. It may have a few more ingredients than usual, but trust me, the result is SO good!
Jumbo Pasta Shells: These hold the chicken Alfredo filling and are so fun to eat! Cook them slightly less than al dente, as they’ll continue cooking in the oven. Chicken: Use leftover, cooked chicken breast chopped into cubes. You can also use rotisserie chicken or cook chicken breast specifically for this recipe. Just make sure it’s fully cooked before adding to the filling. Ricotta Cheese: Adds a creamy texture to the filling and balances out the other flavors. Mozzarella Cheese: Shredded and used in both the filling and as a topping for extra cheesiness. Parmesan Cheese: Adds a salty, slightly nutty flavor to the Alfredo chicken stuffed shells. Eggs: Helps bind the stuffing together so it doesn’t fall apart while baking. Butter: Combines with the flour to make a roux for the Alfredo sauce. Flour: Thickens the sauce and helps give it a creamy consistency. Milk: Use full-fat milk for the creamiest Alfredo sauce. Heavy Cream: Gives the Alfredo sauce its rich and decadent flavor. Garlic: Adds a delicious hint of garlic to the Alfredo. Parsley: Freshly chopped and added to the sauce for a pop of color and freshness. Spices: Season with salt and pepper to taste.
How to Store and Reheat
Let your chicken Alfredo stuffed shells cool before storing them in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven at 375°F for about 15 minutes or until heated through. You can also make this recipe ahead of time by preparing the stuffed shells and refrigerating them before baking. Let everything come to room temperature before baking as normal!
How to Freeze
These stuffed shells are perfect freezer meals! Freeze the prepared shells (unbaked) for up to 3 months. When ready to eat, cover with the sauce and bake at 375°F for about 30 minutes or until heated through.
Notes and Tips
Any cooked chicken will work for this recipe! Rotisserie, baked, grilled, or pan-fried chicken – it’s all good. 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. 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. If you’re looking for a different kind of filling, try these chicken and broccoli stuffed shells, or spinach and chicken stuffed shells.
How to Make Chicken Alfredo Stuffed Shells Step by Step
Preheat the Oven: Set your oven to 375°F. While the oven is preheating, grease your 9×13-inch baking dish and put it aside. Boil the Pasta Shells: Boil a large pot of water seasoned with a pinch of salt. Add 12 ounces of jumbo pasta shells one at a time to the water and cook until almost al dente. Drain the shells and rinse them under cold water to stop them from sticking together. Make the Stuffing: Mix 15 ounces ricotta cheese, 1 cup mozzarella, 1 cup Parmesan, 2 cups cooked chicken (cubed), 2 eggs, salt and pepper in a medium bowl. Make the Sauce: Melt 4 tablespoons of butter in a large skillet over medium heat. Mix in 2 tablespoons of flour and cook until the roux turns golden brown. Mix in 2 cups of milk, 1 cup heavy cream, 1 cup Parmesan, 2 cloves of garlic (minced), and 2 tablespoons of fresh parsley. Whisk constantly and cook until thickened. Season with salt and pepper. Stuff the Shells: Cover the bottom of your prepared baking dish with 1 cup of the sauce. Fill the jumbo shells with the chicken stuffing. Pop the stuffed shells into the pan, open side down. Bake: Cover the shells with the rest of the sauce and sprinkle with 1/2 cup mozzarella and 1/4 cup Parmesan. Bake until the sauce is bubbly and the cheese is melted, approximately 25-30 minutes. Garnish with fresh parsley before serving (optional).
More Chicken Alfredo Recipes We Love
Crockpot Chicken Alfredo Chicken Alfredo Soup Chicken Alfredo Crescent Ring Chicken Broccoli Alfredo Recipe Instant Pot Chicken Alfredo Chicken Alfredo from Scratch
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
title: “Chicken Alfredo Stuffed Shells Recipe” ShowToc: true date: “2024-11-21” author: “Kimberly Ramos”
Why We Love This Alfredo Stuffed Shells Recipe
Cheesy. With mozzarella, Parmesan, and ricotta cheese, this one’s for the cheese lovers. Creamy. Alfredo sauce creates the perfect tomato-free base that’s silky smooth. One-Pan. No need to dirty up a bunch of dishes with this one. Just pack the shells into a pan and bake.
Variations on Stuffed Chicken Alfredo Shells
This is a great recipe for hiding veggies. Both spinach and broccoli are fantastic in this easy stuffed shells recipe. Just mix in one cup of cooked, chopped spinach or broccoli with your other filling ingredients.
How to Store and Reheat
In an airtight container in the fridge, any leftover stuffed shells you have will stay good for about 2-3 days. Reheat your leftovers in the microwave in 30-second intervals until warmed through.
How to Freeze
Wrap portions of baked stuffed shells with plastic wrap, place into an airtight bag or container, and freeze for up to 2 months. Thaw in the refrigerator prior to reheating.
Serving Suggestions
Some of my favorite side dishes for this stuffed shells recipe include garlic bread, lemon parmesan roasted broccoli, and spinach salad!
More Stuffed Shell Recipes To Try
Stuffed Shells with Meat Spinach Stuffed Shells Crockpot Stuffed Shells Mexican Stuffed Shells
How to Make Chicken Alfredo Stuffed Shells Step by Step
Prep: Preheat your oven to 375°F. Lightly spray a 9×13-inch baking dish with nonstick spray. Set aside. Bring a pot of water on the stovetop to a boil. Cook 12 ounces of jumbo pasta shells to al dente. After cooking the pasta shells, drain and place them upside down on a baking sheet to dry. Make the Filling: In a large bowl, combine 1 egg, 15 ounces of ricotta cheese, 1 cup of mozzarella cheese, ¼ cup of Parmesan cheese, ⅓ cup of sour cream, 2 teaspoons of Italian seasoning, ½ teaspoon of kosher salt, and ½ teaspoon of ground black pepper. Mix well, then fold in 2 cups of cooked shredded chicken. Stuff the Shells: Stuff each shell with the filling and arrange them side by side, open side up, in the prepared baking dish. Top and Bake: Evenly spread 15 ounces of Alfredo sauce on top of the stuffed shells. Top with the remaining ½ cup of mozzarella and ½ cup of Parmesan cheese. Cover with foil and bake for 25 minutes, then remove the foil and continue baking for another 10 minutes, until bubbly. For golden cheese, broil for 1-3 minutes. Garnish with fresh parsley and serve.
