Description

Creamy Chicken Alfredo Stuffed Shells is a comforting and delicious baked pasta dish featuring jumbo pasta shells filled with a rich, cheesy chicken mixture and smothered in creamy Alfredo sauce. This simple yet cozy bake is perfect for family dinners or gatherings, offering a delightful combination of tender pasta, savory chicken, and luscious cheese.

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, to loosen filling)

Sauce

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

Garnish

1 tablespoon chopped parsley (optional)

Instructions

Cook Pasta Shells: Start by boiling a large pot of salted water. Add the jumbo pasta shells and cook them until just al dente, which means they should be slightly firm as they will continue cooking in the oven. Drain them carefully and lay them on a tray to prevent sticking.
Prepare Garlic Butter: In a skillet, melt butter over medium heat. Add minced garlic and cook briefly until fragrant. This step develops a flavorful base for the filling. Remove from heat and let it cool slightly.
Make Filling Mixture: 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. If the mixture feels too thick, add a small splash of milk or cream to loosen it, making it easy to spoon into the shells.
Prepare Baking Dish: Preheat your 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 during baking.
Fill Pasta Shells: Carefully fill each cooked shell with the chicken and cheese mixture using a spoon, gently packing the filling without overstuffing. Arrange the filled shells in a single layer in the baking dish.
Add Sauce and Bake: Pour the remaining Alfredo sauce evenly over the shells, ensuring all are lightly coated. Cover the dish with foil and bake for 25 minutes to allow the flavors to meld and heat through. Remove the foil and bake uncovered 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 before serving to allow the sauce to settle, making the shells easier to serve without breaking. Garnish with chopped parsley if desired.

Notes

For a lighter filling, substitute part of the cream cheese with Greek yogurt to reduce richness while maintaining creaminess.
Add extra Parmesan cheese or a pinch of garlic powder for a stronger flavor.
Incorporate cooked and well-drained spinach or sautéed mushrooms into the filling for added texture and nutrition.
Rotisserie chicken works great for convenience and added roasted flavor.
Try swapping mozzarella with provolone or fontina cheese for a different melt and taste profile.
You can assemble the dish a day in advance and refrigerate before baking.
Freeze unbaked stuffed shells for up to two months; thaw overnight in the refrigerator before baking.
Rinse cooked shells with cool water after boiling to stop cooking and prevent tearing while filling.

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

Keywords: Chicken stuffed shells, Alfredo stuffed shells, creamy chicken pasta bake, baked pasta shells, comfort food, cheesy chicken recipe