Description

Creamy Chicken Alfredo Stuffed Shells combine tender jumbo pasta shells filled with a rich mixture of shredded chicken, ricotta, cream cheese, mozzarella, Parmesan, and a hint of garlic. Baked in a luscious Alfredo sauce until bubbly and golden, this comforting baked pasta dish is perfect for family dinners or cozy 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 (optional, for loosening filling)

Sauce

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

Garnish

1 tablespoon chopped parsley (optional)

Instructions

Cook Pasta Shells: Bring a large pot of salted water to a boil. Add jumbo pasta shells and cook until just al dente, keeping them slightly firm to prevent overcooking in the oven. Drain and lay shells flat on a tray to avoid sticking.
Prepare Garlic Butter: In a skillet over medium heat, melt butter and add minced garlic. Cook briefly until fragrant, then remove from heat and allow to cool slightly to preserve flavor in the filling.
Make Filling Mixture: In a large bowl, combine ricotta cheese, cream cheese, mozzarella, Parmesan, shredded chicken, garlic butter, salt, pepper, and Italian seasoning. Stir until smooth and evenly blended. If too thick, add a splash of milk or cream to loosen for easier filling.
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, gently fill each pasta shell with the cheese and chicken mixture, packing lightly without overfilling. Place the filled shells in a single layer in the prepared baking dish.
Add Sauce and Bake: Pour the remaining Alfredo sauce evenly over the filled shells, ensuring each shell is lightly coated. Cover the dish with foil and bake for 25 minutes to heat through and blend flavors.
Bake Uncovered: Remove the foil and bake for an additional 10 minutes, allowing the top to become lightly golden and the sauce to bubble.
Rest and Serve: Let the dish rest for a few minutes after baking to allow the sauce to settle. Garnish with chopped parsley if desired and serve warm.

Notes

For a lighter filling, substitute part of the cream cheese with Greek yogurt.
Add extra Parmesan or garlic powder to intensify flavor.
Incorporate cooked spinach or sautéed mushrooms for added texture and nutrition; ensure they are well-drained.
Rotisserie chicken is convenient and adds depth of flavor.
Substitute mozzarella with provolone or fontina for a different cheese profile.
Can be prepared a day ahead and refrigerated; bring to room temperature before baking.
Freezes well prior to baking; thaw overnight in refrigerator before cooking.
Handle cooked shells gently to avoid breakage; rinse with cool water to stop cooking.
Reheat leftovers covered in the oven or microwave with a splash of milk or sauce for creaminess.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking
Cuisine: Italian-American

Keywords: Creamy Chicken Alfredo, Stuffed Shells, Baked Pasta, Comfort Food, Italian, Chicken Pasta Bake