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featured chicken alfredo stuffed shells
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4.70 from 133 votes

Chicken Alfredo Stuffed Shells Recipe

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.
Step-by-step photos can be seen below the recipe card.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dinner, Main Course
Cuisine: American, Italian
Servings: 6
Author: Becky Hardin

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 9x13-inch baking dish with nonstick spray. Set aside.
    ingredients for chicken alfredo stuffed shells
  • 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.
  • Stuff each shell with the filling and arrange them side by side, open side up, in the prepared baking dish.
    chicken alfredo stuffed pasta shells in a white baking dish before baking
  • 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
    pasta shells stuffed with cheese and chicken topped with alfredo sauce on a white plate

Video

Notes

  • The cooked pasta shells can tear easily. Make a couple extra pasta shells in case any do rip during the assembly process.
Storage: Store chicken Alfredo stuffed shells in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.

Nutrition

Calories: 632kcal | Carbohydrates: 49g | Protein: 30g | Fat: 34g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 1130mg | Potassium: 272mg | Fiber: 2g | Sugar: 4g | Vitamin A: 734IU | Vitamin C: 1mg | Calcium: 478mg | Iron: 2mg