Chicken Alfredo Stuffed Shells are a creamy, cheesy twist on a classic Italian recipe! Jumbo pasta shells are stuffed with the best cheese and chicken mixture before being slathered with rich alfredo sauce and baked to perfection in just thirty minutes.
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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.
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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
5-Star Review
“This is literally one of my favorite dishes. But be careful!! It’s severely addictive!” – Kitty
Chicken Alfredo Stuffed Shells Recipe
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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!
Becky’s tips
- The cooked pasta shells can tear easily. Make a couple extra pasta shells in case any do rip during the assembly process.
Nutrition Information
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.
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 recommend using a rotisserie chicken from the store that’s already cooked to save you some time. You can also use leftover cooked chicken that’s in your fridge if you have some on hand!
Yes. Prepare this recipe through step 5, cover tightly, and refrigerate for 24 hours before continuing with step 6.
Made this for the first time today for a very large community group and it turned out amazingly flavorful and fairly easy to put together. Between the foil off baking and broiling steps, I added fresh nutmeg, which I think really popped.
Looks delicious, Wendy! Thanks so much for stopping by!
I am not a chicken lover, but this was delicious.
When it came out of the oven hot and bubbly it was good.
A few hours later, delicious 😋
So glad to hear you loved this recipe, Nikki!
This is literally one of my favorite dishes. But be careful!! It’s severely addictive!
Loved it!
1 star because of that?! It looks amazing.