Description

Creamy Chicken Alfredo Stuffed Shells is a comforting baked pasta dish featuring jumbo pasta shells filled with a rich blend of shredded chicken, ricotta, cream cheese, mozzarella, and Parmesan cheeses, all enveloped in a luscious Alfredo sauce. This cozy casserole combines tender pasta, savory cheese filling, and a creamy sauce baked to golden perfection, perfect for family dinners or special gatherings.

Ingredients

Scale

Pasta

20 jumbo pasta shells

Filling

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 (plus extra if needed)

Sauce

1 cup heavy cream
1 cup Alfredo sauce (prepared or homemade)

Garnish

1 tablespoon chopped parsley (optional)

Instructions

Cook the Pasta Shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until just al dente, about 8-10 minutes. Drain carefully and spread on a tray to prevent sticking.
Prepare Garlic Butter: In a skillet over medium heat, melt butter. Add minced garlic and cook briefly until fragrant, about 1 minute. Remove from heat and let cool slightly.
Mix the Filling: In a large bowl, combine ricotta cheese, cream cheese, mozzarella, Parmesan, shredded chicken, cooked garlic butter, salt, pepper, and Italian seasoning. Stir until smooth and well blended. Add a splash of milk or cream if the mixture is too thick to spread easily.
Preheat Oven and Prepare Baking Dish: Preheat oven to 375°F (190°C). Spread a thin layer of Alfredo sauce on the bottom of a baking dish to prevent sticking and add moisture.
Fill Pasta Shells: Using a spoon, carefully fill each pasta shell with the chicken and cheese mixture without overstuffing. Place filled shells in a single layer in the prepared dish.
Add Sauce and Bake: Pour the remaining Alfredo sauce evenly over the stuffed shells. Cover the dish with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until the top is lightly golden and the sauce bubbles.
Rest and Serve: Let the dish rest for a few minutes after baking to allow the sauce to settle. Garnish with chopped parsley before serving.

Notes

For a lighter filling, substitute part of the cream cheese with Greek yogurt.
Add extra Parmesan or garlic powder to boost flavor intensity.
Mix cooked, well-drained spinach or mushrooms into the filling for added texture and nutrients.
Rotisserie chicken is a convenient option that enhances flavor.
Substitute some mozzarella with provolone or fontina for a sharper cheese profile.
Cook pasta shells just until al dente to prevent breaking during filling and baking.
You can assemble the dish a day ahead and refrigerate before baking.
Freeze unbaked stuffed shells for up to two months; thaw overnight before baking.
Reheat leftovers covered in the oven or microwave with a splash of milk or sauce to retain creaminess.

Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking
Cuisine: Italian-American

Keywords: Creamy chicken Alfredo, stuffed shells, baked pasta, cheese filling, easy family dinner, cozy casserole, comfort food