Stuffed Shells with Chicken in Alfredo Sauce

If you are looking for a comforting, crowd-pleasing meal that combines creamy richness with tender chicken and cheesy pasta, you have to try this Stuffed Shells with Chicken in Alfredo Sauce Recipe. Each bite delivers the perfect harmony of tender jumbo pasta shells packed with a luscious, herby ricotta and chicken mixture, all smothered in velvety Alfredo sauce and topped with bubbling, golden cheese. It’s a dish that feels like a warm hug on a plate and is just as perfect for a cozy family dinner as it is for impressing guests.

Ingredients You’ll Need

Creating this dish is delightfully simple because each ingredient plays a crucial role in layering flavors and textures that make the Stuffed Shells with Chicken in Alfredo Sauce Recipe truly unforgettable. These basics come together to create rich creaminess, subtle herbal notes, and that irresistible cheesy finish.

• 12 oz jumbo shells: These large pasta shells are perfect for stuffing and hold the filling beautifully without falling apart.
• 15 oz ricotta cheese: Offers a creamy, slightly sweet base that balances well with the savory chicken and herbs.
• 1 egg: Acts as a binder to keep the filling cohesive and smooth when baked.
• 1 tsp basil: Adds an aromatic, slightly sweet herbal flavor that complements the creaminess.
• 1 tsp oregano: Brings an earthy depth and a hint of Mediterranean warmth to the filling.
• 3/4 cup parmesan cheese (divided): Imparts a sharp, nutty flavor that elevates the overall dish—divided to mix in and sprinkle on top.
• 2 cups shredded chicken (seasoned with salt and pepper): Provides tender protein and heartiness with just a subtle seasoning boost.
• 2 cups Alfredo sauce: The luscious, creamy sauce ties everything together into a rich, indulgent casserole.
• 1 cup shredded mozzarella cheese: Melted on top for that irresistibly gooey, golden crust everyone loves.

How to Make Stuffed Shells with Chicken in Alfredo Sauce Recipe

Step 1: Prepare the Pasta Shells

Start by preheating your oven to 350 degrees Fahrenheit — it’s essential to get it ready while you’re prepping. Then, boil a large pot of water and cook the jumbo shells exactly according to the package directions. The key here is to cook them just until tender but still firm enough to hold the filling without tearing. Once cooked, drain carefully and set aside to cool slightly.

Step 2: Make the Cheesy, Herby Filling

In a big mixing bowl, combine ricotta cheese, the egg, basil, oregano, and half of the Parmesan cheese. Stir them together gently until smooth and well blended. Then fold in the shredded chicken that’s been seasoned with just a bit of salt and pepper. This mixture should be creamy and flavorful—perfect to scoop into those shells.

Step 3: Layering the Base

Spread about three quarters of a cup of Alfredo sauce evenly on the bottom of a 9×13 baking dish. This sauce bed keeps the shells moist and gives the dish its signature indulgent richness.

Step 4: Stuff the Shells

Fill each jumbo shell with roughly 2 tablespoons of the chicken and cheese filling. Gently place each stuffed shell side by side in the Alfredo sauce layer, taking care not to overcrowd the pan. This assembly guarantees every bite is loaded with creamy, tender goodness.

Step 5: Top and Bake

Pour the remaining Alfredo sauce over the stuffed shells to coat them generously. Then sprinkle shredded mozzarella cheese and the rest of the Parmesan cheese evenly on top. Cover the dish with foil and bake for 20 minutes. Afterward, remove the foil and bake uncovered for another 10 minutes or until the cheese is melted, bubbly, and golden brown on top. That cheesy crust is where the magic really happens!

How to Serve Stuffed Shells with Chicken in Alfredo Sauce Recipe

Garnishes

To elevate this dish even more, sprinkle fresh chopped parsley or basil on top just before serving. These fresh herbs add a pop of color and a hint of freshness that beautifully balances the creamy richness. A light dusting of extra Parmesan can also amp up the flavor.

Side Dishes

Stuffed shells in Alfredo sauce are quite rich, so pairing them with something light and crisp works wonderfully. A simple green salad tossed in a tangy vinaigrette or steamed asparagus with lemon zest will add contrast and brighten the meal. Garlic bread on the side helps soak up every last drop of that luscious sauce.

Creative Ways to Present

For a fun dinner party twist, serve the Stuffed Shells with Chicken in Alfredo Sauce Recipe in individual ramekins or on pretty plates garnished with edible flowers or microgreens. You could also layer the shells in a trifle dish for a stunning visual impact that invites everyone to dive in.

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftover stuffed shells in an airtight container in the refrigerator. They will stay fresh for up to 3 days, making for an easy next-day meal that’s just as comforting.

Freezing

This recipe freezes beautifully. Before baking, assemble the dish as instructed, then cover it tightly with plastic wrap and foil. Freeze for up to 3 months. When ready to enjoy, bake straight from frozen by increasing the baking time by 20–25 minutes until hot and bubbly.

Reheating

Reheat leftovers in the oven at 350 degrees Fahrenheit for about 20 minutes to restore that fresh-baked texture and melty cheese. Alternatively, microwaving works well for individual portions—just cover loosely and heat until warmed through.

FAQs

Can I use rotisserie chicken for this recipe?

Absolutely! Using rotisserie chicken is a convenient option that adds flavor and saves time. Just shred it finely and make sure it’s seasoned lightly before mixing into the filling.

What can I substitute for ricotta cheese?

If ricotta is not on hand, cottage cheese can be a suitable substitute, though it has a slightly different texture. For a smoother consistency, blend the cottage cheese before mixing, or try cream cheese combined with a bit of plain yogurt.

Is it possible to make this recipe vegetarian?

Yes! Simply omit the chicken and double the cheese filling or add sautéed mushrooms, spinach, or roasted vegetables for added flavor and heartiness. Use vegetable broth or a vegetarian Alfredo sauce to keep everything meat-free.

How do I know when the stuffed shells are done baking?

You’ll want to see the cheese melted and golden on top, and the dish should be bubbly all around the edges. The baking time in the recipe ensures the filling is heated through and the sauce is beautifully combined with the pasta.

Can I prepare the shells ahead of time and bake later?

Yes, you can stuff the shells and assemble the dish a day ahead. Keep it covered in the refrigerator and bake when ready. This makes it a fantastic recipe for busy days or entertaining guests without last-minute stress.

Final Thoughts

There’s something incredibly satisfying about a dish like the Stuffed Shells with Chicken in Alfredo Sauce Recipe — it’s wholesome yet indulgent, simple yet impressive, and always brings people together around the table. I encourage you to give it a try soon and experience the magic of creamy, cheesy comfort food that feels just like home. It’s one of those recipes you’ll want in your collection forever!

Stuffed Shells with Chicken in Alfredo Sauce Recipe

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This Stuffed Shells recipe with chicken is a comforting Italian-American classic featuring jumbo pasta shells filled with a creamy mixture of ricotta cheese, seasoned shredded chicken, and herbs. Baked in rich Alfredo sauce and topped with mozzarella and Parmesan cheese, this dish offers a hearty, cheesy meal perfect for family dinners.

• Author: Paula
• Prep Time: 15 minutes
• Cook Time: 30 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 basil
• 1 tsp oregano
• 3/4 cup Parmesan cheese (divided into 1/2 cup and 1/4 cup)
• 2 cups shredded chicken (seasoned with salt and pepper)

Sauce and Topping

• 2 cups Alfredo sauce
• 1 cup shredded mozzarella cheese

Instructions

1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare it for baking the stuffed shells later.
2. Cook Pasta Shells: Bring a large pot of water to a boil and cook the jumbo shells according to package directions until al dente. Drain the shells carefully and set them aside to cool slightly.
3. Prepare Cheese Mixture: In a large mixing bowl, combine the ricotta cheese, egg, basil, oregano, and 1/2 cup of Parmesan cheese. Mix thoroughly to create a smooth filling base.
4. Add Chicken: Stir the seasoned shredded chicken into the cheese mixture until evenly incorporated.
5. Layer Sauce in Pan: Spread approximately 3/4 cup of Alfredo sauce evenly across the bottom of a 9×13 inch baking dish to prevent sticking and add flavor.
6. Stuff Shells: Using about 2 tablespoons of the cheese and chicken filling, stuff each cooked shell and place them neatly into the Alfredo sauce in the baking dish.
7. Add Remaining Sauce: Pour the remaining Alfredo sauce evenly over the stuffed shells to keep them moist during baking.
8. Top with Cheese: Sprinkle shredded mozzarella cheese and the remaining 1/4 cup Parmesan cheese over the top of the shells for a cheesy golden crust.
9. Cover and Bake: Cover the baking dish tightly with foil and bake in the preheated oven for 20 minutes to heat through and meld flavors.
10. Finish Baking Uncovered: Remove the foil and bake for an additional 10 minutes until the cheese topping is melted, bubbly, and golden brown.

Notes

• You can substitute shredded rotisserie chicken to save time.
• Make sure not to overcook the pasta shells, so they hold their shape when stuffed.
• For extra flavor, add a pinch of crushed red pepper to the cheese filling if desired.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.