Cheesy and creamy Chicken Alfredo Stuffed Shells are a fun twist on a classic Italian recipe! This easy pasta dish features shells stuffed with a cheese and chicken mixture, slathered with Alfredo sauce, and baked to perfection.
Easy Chicken Alfredo Stuffed Shells
Alfredo pasta in any form is a favorite for many – nothing quite compares to the thick, creamy, decadent sauce. We’re mixing things up and adding yet another Alfredo recipe to our repertoire – Alfredo stuffed shells.
Each cheesy chicken stuffed shell is topped with Alfredo sauce and baked until golden brown and bubbly. This baked pasta is the ultimate comfort food!
If you love stuffed shells, try my Meat and Cheese Stuffed Shells and Spinach Stuffed Shells next.
Why You’ll Love this Stuffed Shells Recipe:
- EASY: There’s nothing complicated about making stuffed shells. This dinner recipe comes together quickly and once it’s in the oven, your work is done!
- SIMPLE INGREDIENTS: These stuffed shells are made with basic ingredients commonly used in Italian pasta recipes.
- FAMILY FRIENDLY: Both kids and adults will love these Alfredo stuffed shells. Complete the meal with a side salad and homemade bread.
What’s not to love about these cheesy, creamy Alfredo stuffed shells?
How to Make Chicken Alfredo Stuffed Shells
You can jump to the recipe card for full ingredients & instructions!
- Cook the pasta shells.
- Make the filling.
- Stuff the shells and place them in a baking dish.
- Top the shells with Alfredo sauce and cheese.
- Bake.
Stuffed shells are boiled large pasta shells that are filled with a cheese/vegetable/meat mixture and baked in the oven. This version is filled with a cheese and chicken mixture.
I love using rotisserie chicken, but any cooked, shredded chicken works great. If you have any leftover chicken on hand, use it up in this stuffed shells recipe!
Yes. Prepare this recipe through step 5, cover tightly, and refrigerate for 24 hours before continuing with step 6.
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.
These chicken Alfredo stuffed shells are full of flavor and a delicious way to use up leftovers. They’re easy to make and even easier to eat!
Serving Suggestions
Tips!
- Generously fill each shell before placing in the baking dish.
- Place the filled shells open-side up so the filling stays intact while they bake.
- The cooked pasta shells can tear easily. Make a couple extra pasta shells in case any do rip during the assembly process.
- Use your favorite Alfredo sauce (store-bought or homemade) in this recipe!
After one bite of these stuffed shells, everyone will be asking for seconds!
How can I fill the shells without breaking them?
Hold the pasta shell in your non-dominant hand and, with your other hand, use a spoon to gently fill the shell.
How can I add spinach or broccoli to the filling?
Add 1 cup of chopped, cooked vegetables to the filling. I love adding sautéed spinach or roasted broccoli to these stuffed shells.
Can I use rotisserie chicken?
Yes! Rotisserie chicken is my go-to, especially on busy weeknights.
More Italian Dinner Recipes We Love
- Mozzarella Stuffed Meatballs
- White Chicken Caprese Lasagna
- Copycat Olive Garden Salad
- Instant Pot Chicken Alfredo
- Baked Ziti
Homemade chicken Alfredo stuffed shells are rich, decadent, and ultra flavorful. Simple enough for busy weeknights yet fancy enough for dinner parties, this is a recipe to keep in your back pocket!
More Baked Pasta Recipes to Try:
- Italian Stuffed Shells and Meat Sauce
- Baked Spaghetti
- Baked Chicken Parmesan
- Pasta Primavera with Cream Cheese Alfredo
- Spinach Stuffed Shells
- Seafood Lasagna
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Chicken Alfredo Stuffed Shells Recipe
Ingredients
- 12 ounces jumbo pasta shells 1 standard package
- 1 egg lightly beaten
- 15 ounces ricotta cheese
- 1 ½ cups shredded mozzarella cheese divided
- ¾ cup shredded parmesan cheese divided
- ⅓ cup sour cream
- 2 teaspoons Italian seasoning
- ½ teaspoon kosher salt
- ½ teaspoon black ground pepper
- 2 cups cooked chicken shredded
- 15 ounces Alfredo sauce 1 standard jar
- Chopped fresh parsley for garnish
Instructions
- Preheat 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 the pasta shells to al dente. After cooking the pasta shells, drain and place them upside down on a baking sheet to dry.12 ounces jumbo pasta shells
- Make the filling. In a large bowl, combine the egg, ricotta cheese, 1 cup mozzarella cheese, ¼ cup parmesan cheese, sour cream, Italian seasoning, salt, and pepper. Mix well, then fold in the shredded chicken.1 egg, 15 ounces ricotta cheese, 1 ½ cups shredded mozzarella cheese, ¾ cup shredded parmesan cheese, ⅓ cup sour cream, 2 teaspoons Italian seasoning, ½ teaspoon kosher salt, ½ teaspoon black ground pepper, 2 cups cooked chicken
- Stuff each shell with the filling and arrange them side by side, open side up, in the prepared baking dish.
- Evenly spread the Alfredo sauce on top of the stuffed shells. Top with the remaining mozzarella and parmesan cheeses.15 ounces Alfredo sauce
- 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.Chopped fresh parsley
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Nutrition Information
Loved it!
Wish it had nutritional values listed.
1 star because of that?! It looks amazing.