Stuffed Shells with Chicken in Alfredo Sauce Recipe

Welcome to one of my favorite cozy comfort meals, the Stuffed Shells with Chicken in Alfredo Sauce Recipe. This dish brings together perfectly cooked jumbo shells filled with a creamy, cheesy chicken mixture, all smothered in rich Alfredo sauce. It’s a beautiful, crowd-pleasing pasta bake with layers of flavor and textures that make each bite utterly satisfying. Whether it’s a family dinner or a special occasion, this recipe fits every cozy craving and never fails to impress.

Ingredients You’ll Need

The magic of this Stuffed Shells with Chicken in Alfredo Sauce Recipe truly lies in the simplicity and quality of the ingredients. Every component adds something special, from the tender chicken to the luscious cheeses and aromatic herbs that brighten the whole dish.

• 12 oz jumbo shells: Perfect pasta vessels that hold the creamy filling in every bite.
• 15 oz ricotta cheese: Adds a smooth and slightly tangy creaminess, balancing the rich Alfredo.
• 1 egg: Acts as a binder to hold the filling together beautifully.
• 1 tsp basil: Fresh or dried, it brings an herby freshness that’s simply irresistible.
• 1 tsp oregano: Adds an earthy, slightly peppery note that lifts the filling.
• 3/4 cup Parmesan cheese (divided): Offers salty depth and a nutty finish to both filling and topping.
• 2 cups shredded chicken (seasoned with salt and pepper): Provides hearty protein and a mild savory punch.
• 2 cups Alfredo sauce: The creamy, buttery base that ties everything together in lush sauce.
• 1 cup shredded mozzarella cheese: Melts to a luscious, gooey topping with golden brown charm.

How to Make Stuffed Shells with Chicken in Alfredo Sauce Recipe

Step 1: Prepare the Pasta Shells

First, preheat your oven to 350 degrees Fahrenheit so it’s ready when the filling is assembled. Bring a large pot of water to a boil and cook the jumbo shells according to the package instructions until just tender. Drain them carefully and set aside to cool slightly – this makes filling them a breeze later on.

Step 2: Make the Filling

In a large mixing bowl, combine the ricotta cheese, egg, basil, oregano, and half of the Parmesan cheese. The egg will help the filling hold its shape, while the herbs add an aromatic punch of flavor. Stir in the shredded, seasoned chicken so every bite is packed with tender chicken goodness.

Step 3: Assemble the Dish

Spread about 3/4 cup of Alfredo sauce over the bottom of a 9×13 baking dish. This layer keeps the shells moist as they bake and infuses them with creamy richness. Fill each jumbo shell with approximately 2 tablespoons of the chicken and cheese mixture, then nestle them carefully in the sauce. Once all shells are placed, pour the remaining Alfredo sauce evenly over the top.

Step 4: Add the Final Cheese Touch

Sprinkle the mozzarella cheese over the sauced shells for that gooey, melty crust everyone loves. Finish with the remaining Parmesan cheese for an extra layer of savory flavor and a beautifully browned topping after baking.

Step 5: Bake to Perfection

Cover your pan tightly with foil and bake for 20 minutes to let all the flavors meld and the filling set. Remove the foil carefully and bake for an additional 10 minutes until the cheese on top is bubbly and golden brown, signaling this dish is ready to serve.

How to Serve Stuffed Shells with Chicken in Alfredo Sauce Recipe

Garnishes

To elevate the dish even more, sprinkle freshly chopped parsley or basil on top just before serving. A light drizzle of olive oil or a pinch of red pepper flakes can add a delightful, aromatic kick. These small touches bring freshness and visual appeal that make the dish irresistible.

Side Dishes

This creamy pasta bake pairs beautifully with a crisp green salad tossed in a tangy lemon vinaigrette to cut through the richness. Garlic bread or a warm crusty baguette is also a fantastic choice to scoop up every bit of the amazing Alfredo sauce.

Creative Ways to Present

For a family-style dinner, serve the stuffed shells piled high in the baking dish, letting everyone help themselves. To impress guests, plate a few shells neatly with a drizzle of extra Alfredo sauce around the edges and garnish with fresh herbs. You can even add a sprinkle of toasted pine nuts for an unexpected, luxurious crunch.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer any leftover Stuffed Shells with Chicken in Alfredo Sauce Recipe into an airtight container and keep them refrigerated. They will stay fresh and delicious for up to 3 days, making them perfect for a convenient next-day meal.

Freezing

This dish freezes wonderfully. Assemble the entire recipe, but don’t bake it yet—cover tightly with foil and place in a freezer-safe dish or container. Frozen stuffed shells will keep for up to 2 months. To bake, thaw overnight in the fridge and then proceed with the baking instructions as usual.

Reheating

Reheat leftovers gently in the oven at 350 degrees Fahrenheit, covered with foil to prevent the pasta from drying out. Heat for about 15-20 minutes or until warmed through and bubbly. You can also microwave single portions, but be sure to cover and stir midway to keep the sauce creamy.

FAQs

Can I use a different type of cheese in this recipe?

Absolutely! While ricotta, mozzarella, and Parmesan provide a classic creamy and melty combo, you can experiment with cheeses like fontina, provolone, or even cottage cheese for a twist on texture and flavor.

Is it possible to make this recipe vegetarian?

Yes, just omit the chicken and add sautéed mushrooms, spinach, or roasted veggies to the ricotta filling. You’ll still have a rich and satisfying stuffed shells dish perfect for vegetarians.

How do I make homemade Alfredo sauce for this dish?

For fresh Alfredo, melt butter over medium heat, add minced garlic, then whisk in heavy cream and Parmesan cheese until smooth and thickened. Season with salt and pepper to taste. Homemade sauce elevates the recipe with fresh flavor.

Can I prepare this recipe ahead and bake it later?

Definitely! You can fully assemble the dish, cover, and refrigerate overnight. When ready, bake as instructed, adding a few extra minutes since it’s chilled.

What type of chicken works best for this recipe?

Shredded cooked chicken breast or rotisserie chicken works perfectly here. Season it lightly with salt and pepper before mixing into the cheese filling for the best flavor.

Final Thoughts

If you’re looking for a comforting dinner recipe to warm hearts and fill stomachs, the Stuffed Shells with Chicken in Alfredo Sauce Recipe is an absolute must-try. It’s rich, cheesy, and full of tender, flavorful chicken that will quickly become a family favorite. I can’t wait for you to experience this delicious dish and make it a regular in your meal rotation!

Stuffed Shells with Chicken in Alfredo Sauce Recipe

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This Stuffed Shells Recipe with Chicken combines tender jumbo pasta shells filled with a creamy mixture of ricotta cheese, seasoned shredded chicken, and herbs, all baked in rich Alfredo sauce and topped with melted mozzarella and Parmesan cheese. A comforting and flavorful Italian-American casserole perfect for a hearty family dinner.

• Author: Paula
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 8 servings
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American

Ingredients

Pasta

• 12 oz jumbo shells

Cheese Filling

• 15 oz ricotta cheese
• 1 egg
• 1 tsp dried basil
• 1 tsp dried oregano
• 3/4 cup Parmesan cheese, divided (1/2 cup for filling, 1/4 cup for topping)

Filling and Sauce

• 2 cups cooked shredded chicken, seasoned with salt and pepper
• 2 cups Alfredo sauce
• 1 cup shredded mozzarella cheese

Instructions

1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it’s ready for baking once the shells are stuffed.
2. Cook Pasta: Bring a large pot of water to a boil and cook the jumbo shell noodles according to the package instructions until al dente. Drain well and set aside to cool slightly.
3. Prepare Cheese Mixture: In a large mixing bowl, combine ricotta cheese, egg, dried basil, dried oregano, and 1/2 cup Parmesan cheese. Mix thoroughly until smooth and well blended.
4. Add Chicken: Stir the seasoned shredded chicken into the cheese mixture, evenly distributing the filling ingredients.
5. Prepare Baking Dish: Spread about 3/4 cup of Alfredo sauce evenly over the bottom of a 9×13-inch baking pan to create a flavorful base layer.
6. Stuff Shells: Using about 2 tablespoons of the cheese and chicken filling, stuff each cooked shell carefully. Place each stuffed shell upright in the Alfredo sauce in the baking dish.
7. Add Sauce on Top: Spread the remaining Alfredo sauce over the stuffed shells to cover them evenly.
8. Add Cheese Topping: Sprinkle shredded mozzarella cheese and the remaining 1/4 cup Parmesan cheese evenly over the top of the shells and sauce.
9. Bake Covered: Cover the baking pan with aluminum foil and bake for 20 minutes in the preheated oven. This allows the filling to heat through and the flavors to meld.
10. Finish Baking Uncovered: Remove the foil and continue to bake for an additional 10 minutes until the cheese topping is melted and golden brown, creating a bubbly, appetizing crust.

Notes

• Ensure the jumbo shells are well drained and slightly cooled before stuffing to prevent tearing.
• You can prepare the filling mixture and stuff the shells in advance, then cover and refrigerate before baking.
• For added flavor, consider stirring some garlic powder or red pepper flakes into the cheese filling.
• Use freshly grated Parmesan and mozzarella for best melting and flavor results.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in the oven.