Chicken Alfredo Stuffed Shells are perfectly creamy and irresistible; get this recipe into your rotation for weeknights, special occasions, and taking to friends and neighbors who need a helping hand.
When I need a dish to take to a friend or family member who is recovering from surgery or has a new baby, I have a couple of go-tos in my back pocket. By far, the most popular and requested recipe is for chicken Alfredo stuffed shells. There’s just something so comforting about pasta, chicken, and cheese, and these shells deliver. This is one of those dishes that I can make without looking at the recipe because I’ve done it so often and it’s so easy.
You may have had stuffed shells before, but with just ricotta and other cheeses as the stuffing and drenched in red sauce. There’s nothing wrong with that formula, but this twist is one that works really well. If you like fettuccine Alfredo or chicken Alfredo, you will love those same flavors in casserole form.
You will love chicken Alfredo stuffed shells because it’s a dish you can make ahead of time, and it is the best kind of comfort food. The pasta shells are cooked al dente, so they are the perfect little baskets to hold the wonderful combo of creamy ricotta cheese, shredded chicken, and mozzarella and Parmesan cheeses. On top, the velvety Alfredo sauce provides a slightly salty kick and holds all of the stuffed shells together.
Alfredo sauce: store-bought or homemade?
For this recipe, you might be wondering if you should use store-bought or homemade Alfredo sauce. Traditionally, Alfredo sauce is made from heavy cream, butter, olive oil, garlic, and a mix of Parmesan and mozzarella cheeses. Homemade is always a nice treat, but if you shop carefully, you can usually find a store-bought brand that will work very well in this stuffed shells recipe. The main thing to avoid in a store-bought sauce is a long list of ingredients and an excess of sodium. A good nationally available brand is the refrigerated Buitoni Alfredo sauce, housed next to the refrigerated tortellini and ravioli.
How do I store leftovers?
Leftovers will keep in an airtight container for up to 4 days; we usually reheat them in single portions using our microwave. You can also freeze it for up to 2 months (double wrap it in foil first). Thaw overnight in the fridge before reheating.
Serving suggestions
Since chicken Alfredo stuffed shells is a hearty, filling meal, you don’t need a lot to go with it. Consider serving a green vegetable like Air-Fryer Asparagus or Broccoli Rabe. If it’s easier to make a salad, that works too. Salads like Winter Salad or Green Salad work well. Finally, don’t forget the bread. Serve a hot, crusty loaf of bread with Garlic Butter or your favorite garlic knots.
Chicken Alfredo Stuffed Shells
Ingredients
- 20 jumbo pasta shells
- 2 cups cooked chicken shredded
- 2/3 cup ricotta cheese
- 1 large egg
- 1 1/2 cups shredded mozzarella cheese divided
- 2/3 cup grated Parmesan cheese divided
- Salt and pepper to taste
- 2 1/2 cups Alfredo sauce
- Fresh parsley chopped, for garnish
Instructions
- Preheat the oven to 350°F. Boil salted water in a large pot. Cook jumbo pasta shells according to package directions until al dente. Drain and set aside to cool.
- In a mixing bowl, mix together the shredded chicken, ricotta cheese, egg, 1 cup of mozzarella cheese, 1/3 cup of Parmesan cheese, salt, and pepper until well combined.
- Spread 1 cup of Alfredo sauce on the bottom of a 9×13-inch baking dish. Fill each pasta shell with a generous spoonful of the chicken mixture and place them in the dish.
- Pour the remaining Alfredo sauce over the stuffed shells. Sprinkle the top with the remaining 1/2 cup of mozzarella cheese and 1/3 cup of Parmesan cheese.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly. Let it stand for a few minutes before serving. Garnish with fresh parsley.
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