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, keeping them slightly firm for baking. Drain carefully and spread 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 let it cool slightly.

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

Step 4: Preheat the 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, packing gently but not overstuffing. Arrange the filled shells in a single layer in the baking dish.

Step 6: Pour the remaining Alfredo sauce evenly over the stuffed shells, ensuring they stay moist while baking.

Step 7: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the tops are lightly golden and the sauce bubbles.

Step 8: Let the dish rest for a few minutes before serving to allow the sauce to settle and make the shells easier to serve.

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 boost flavor without altering texture.

Mix in cooked spinach or sautéed mushrooms for added texture and flavor; be sure to drain any excess moisture.

Use rotisserie chicken for convenience and a deeper roasted flavor.

Replace some mozzarella with provolone or fontina cheese for a sharper, meltier profile.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in the oven covered with foil or in the microwave in short intervals, adding a splash of milk or sauce to maintain creaminess. Stuffed shells can also be frozen before baking for up to two months; thaw overnight in the refrigerator before baking as directed.

FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble the stuffed shells a day in advance. Cover and refrigerate before baking. Let the dish come to room temperature for about 20 minutes before baking, and add a few extra minutes to the baking time if needed.

Can I freeze stuffed shells?

Stuffed shells freeze well before baking. Place them in a freezer-safe dish, cover tightly, and store for up to two months. Thaw overnight in the refrigerator and bake as instructed. Freezing after baking is possible but may soften the texture upon reheating.