Name: Creamy Chicken Alfredo Stuffed Shells Bake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Italian-American
Ingredients: 20 jumbo pasta shells; 2 cups cooked chicken, shredded; 1 1/2 cups ricotta cheese; 4 ounces cream cheese, softened; 1 cup shredded mozzarella cheese; 3/4 cup grated Parmesan cheese; 2 cloves garlic, minced; 2 tablespoons butter; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 teaspoon Italian seasoning; 1/2 cup milk (optional, to loosen filling); 1 cup Alfredo sauce (prepared or homemade); 1 cup heavy cream; 1 tablespoon chopped parsley (optional)

Ingredients

20 jumbo pasta shells

2 cups cooked chicken, shredded

1 1/2 cups ricotta cheese

4 ounces cream cheese, softened

1 cup shredded mozzarella cheese

3/4 cup grated Parmesan cheese

2 cloves garlic, minced

2 tablespoons butter

1 cup heavy cream

1/2 cup milk

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon Italian seasoning

1 cup Alfredo sauce (prepared or homemade)

1 tablespoon chopped parsley (optional for garnish)

Instructions

Step 1: Boil a large pot of salted water. Add the jumbo pasta shells and cook until just al dente, slightly firm to avoid overcooking later. Drain carefully and lay them on a tray to prevent sticking.

Step 2: In a skillet, melt butter over medium heat. Add minced garlic and cook briefly until fragrant. Remove from heat and allow it to cool slightly.

Step 3: In a large bowl, combine ricotta cheese, cream cheese, mozzarella, Parmesan, shredded chicken, cooked garlic butter, salt, pepper, and Italian seasoning. Mix until smooth and evenly blended. Add a splash of milk or cream if the mixture feels too dense.

Step 4: Preheat your oven to 375°F. Spread a thin layer of Alfredo sauce on the bottom of a baking dish to prevent sticking and add moisture.

Step 5: Carefully fill each pasta shell with the chicken and cheese mixture, using a spoon to gently pack the filling without overstuffing. Place each filled shell in the baking dish in a single layer.

Step 6: Pour the remaining Alfredo sauce evenly over the top of the shells to keep them moist during baking.

Step 7: Cover the dish with foil and bake for about 25 minutes. Remove the foil and bake an additional 10 minutes until the top is lightly golden and the sauce bubbles around the edges.

Step 8: Let the dish rest for a few minutes before serving to allow the sauce to settle and the shells to hold together better.

Tips & Variations

For a lighter filling, substitute part of the cream cheese with Greek yogurt to reduce richness while maintaining creaminess.

Add extra Parmesan or a pinch of garlic powder to enhance the savory flavor of the filling.

Mix cooked spinach or sautéed mushrooms into the filling for added texture and flavor; ensure vegetables are well-drained to avoid excess moisture.

Use rotisserie chicken for convenience and a deeper roasted flavor.

Try substituting part of the mozzarella with provolone or fontina for a slightly sharper cheese taste.

Storage

Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at a low temperature until warmed through, or microwave in short intervals adding a splash of milk or sauce to keep the filling creamy. You can also freeze the unbaked stuffed shells for up to two months; thaw overnight in the refrigerator before baking.

FAQs

Can I prepare this dish ahead of time?

Yes, assemble the stuffed shells up to the baking step, cover tightly, and refrigerate overnight. Let the dish come to room temperature for about 20 minutes before baking. You may need to add a few extra minutes to the cooking time if it’s still chilled.

Can I freeze stuffed shells?

Yes, freezing before baking works best. Place the filled shells in a freezer-safe dish, cover tightly, and freeze for up to two months. Thaw in the refrigerator overnight before baking. Freezing after baking is possible but may soften the texture slightly upon reheating.