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Chicken Alfredo Stuffed Shells

Close-up of a serving of baked chicken alfredo stuffed shells with gooey, melted, and browned cheese.
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A rich and creamy baked pasta dish featuring jumbo shells stuffed with chicken, ricotta, mozzarella, and parmesan, covered in Alfredo sauce.

Ingredients

Scale
  • 12 jumbo pasta shells
  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 15 ounces ricotta cheese
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1 large egg
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 24 ounces Alfredo sauce (store-bought or homemade)
  • 1 tablespoon butter (for greasing dish)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish with butter.
  2. Cook the jumbo shells according to package directions until al dente. Drain them well and rinse with cold water to stop cooking. Set aside.
  3. In a medium bowl, combine the ricotta cheese, 1/2 cup of the mozzarella cheese, 1/4 cup of the Parmesan cheese, the shredded chicken, egg, parsley, salt, and pepper. Mix until everything is evenly combined.
  4. Spread about 1 cup of the Alfredo sauce evenly over the bottom of the prepared baking dish.
  5. Carefully open each cooked shell and fill it with about 1 to 1.5 tablespoons of the chicken and cheese mixture. Place the filled shells seam-side up in the baking dish over the sauce.
  6. Pour the remaining Alfredo sauce evenly over the stuffed shells.
  7. Sprinkle the remaining 1/2 cup of mozzarella cheese and the remaining Parmesan cheese over the top layer of sauce.
  8. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese topping is melted and lightly golden brown.
  9. Let the dish rest for 5 minutes before serving.

Notes

  • You can prepare the filling and stuff the shells a day ahead. Cover and refrigerate, adding 10 minutes to the baking time.
  • For an extra cheesy layer, mix 1/4 cup of cream cheese into the ricotta filling.
  • If the top browns too quickly during baking, loosely cover the dish with aluminum foil for the last 10 minutes.

Nutrition

Find it online: https://epicureempire.com/chicken-alfredo-stuffed-shells-recipe/