Name: Chicken Alfredo Stuffed Shells Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Italian-American
Ingredients: 1 head garlic; 2 teaspoons olive oil; 20 jumbo pasta shells; 3 cups shredded chicken (rotisserie chicken recommended); 2 cups shredded mozzarella cheese, divided; 1 cup grated Parmesan cheese, divided; 3/4 cup ricotta cheese; 1 large egg; 2 tablespoons chopped fresh flat leaf parsley (or 2 teaspoons dried parsley); 1 teaspoon Italian seasoning; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 1 head roasted garlic (mashed cloves from above); 4 tablespoons unsalted butter; 16 ounces heavy cream (divided: 1 3/4 cups for sauce, 1/4 cup for thickener); 1 1/4 cups freshly grated Parmesan cheese; Salt, to taste; 1/2 teaspoon ground black pepper; 1 tablespoon all-purpose flour

If you are craving a cozy, indulgent meal that feels like a warm hug on a plate, this Chicken Alfredo Stuffed Shells Recipe is your new best friend. Tender jumbo pasta shells get packed with a creamy, cheesy shredded chicken filling, all smothered in a rich roasted garlic Alfredo sauce that’s nothing short of heavenly. It’s the perfect dish to impress family or friends without turning your kitchen into a disaster zone—comfort food that’s approachable and incredibly satisfying every time.

Ingredients You’ll Need

The image shows eight small white bowls and a white saucepan arranged on a white marbled surface. The top row has three bowls, the left one filled with bright orange slices, the middle one with shredded light brown pieces, and the right one with shredded pale yellow pieces. Below them, on the left side, is the white saucepan filled with a creamy beige liquid. Around the saucepan are five small bowls with different spice powders and herbs, each in shades of green, brown, and beige. At the bottom, there are two larger white bowls, one filled with shredded white cheese and the other with a fluffy white ingredient, possibly cream or sour cream. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Chicken Alfredo Stuffed Shells Recipe lies in its straightforward yet flavorful ingredients. Each one plays a key role—from the roasted garlic that adds a subtle sweetness to the cheeses that create that irresistible gooey texture. Let’s dive into the essentials that make this dish shine.

1 head garlic: Roasted to bring out a mellow, sweet flavor essential for the Alfredo sauce.
2 teaspoons olive oil: Helps roast the garlic beautifully without burning it.
20 jumbo pasta shells: The perfect vehicle for holding all that luscious filling with room to spare.
3 cups shredded chicken: I like using rotisserie chicken for that effortless, juicy protein punch.
2 cups shredded mozzarella cheese (divided): Melts beautifully, adding stretch and richness.
1 cup grated Parmesan cheese (divided): Brings a sharp, nutty flavor to both the filling and sauce.
3/4 cup ricotta cheese: Creamy and mild, it tenderizes the filling for perfect softness.
1 large egg: Binds the filling together so it stays put inside the shells.
2 tablespoons chopped fresh flat leaf parsley: Adds a fresh, vibrant note and a pop of color.
1 teaspoon Italian seasoning: Infuses the filling with fragrant herbs.
1/2 teaspoon kosher salt: Enhances all the flavors.
1/4 teaspoon pepper: Balances the creaminess with a hint of spice.
4 tablespoons unsalted butter: Foundation of the Alfredo sauce’s silky texture.
16 ounces heavy cream (divided): The secret to that luscious, dreamy sauce—divided to manage consistency.
1 1/4 cup freshly grated Parmesan cheese: For the sauce’s rich, cheesy depth.
1 tablespoon all-purpose flour: Helps thicken the sauce just right without clumping.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Chicken Alfredo Stuffed Shells Recipe

Step 1: Roast the Garlic

Roasting garlic is a game changer in this Chicken Alfredo Stuffed Shells Recipe. Preheat your oven to 400 °F. Trim the tops off the garlic head so the cloves peek through, then drizzle with olive oil and wrap tightly in foil. Pop it on a baking sheet and roast for about 30 minutes. When done, the cloves will be incredibly soft, sweet, and mellow—perfect for whisking into the sauce later.

Step 2: Prepare the Pasta Shells

Lower your oven temperature to 375 °F and grease a 9 x 13-inch baking dish. Meanwhile, bring salted water to a boil and cook the jumbo pasta shells until al dente, approximately 9-11 minutes. Drain and set them aside to cool so they’re ready to be carefully stuffed without breaking.

Step 3: Make the Chicken Filling

In a large bowl, lightly beat the egg to act as a binder, then add in the shredded chicken, ricotta, half the mozzarella, half the Parmesan, fresh parsley, salt, pepper, and Italian seasoning. Mix everything until combined. This mixture will be creamy, cheesy, and seasoned to perfection, ready to nestle snugly in every shell.

Step 4: Whip Up the Roasted Garlic Alfredo Sauce

Squeeze the soft garlic cloves from their skins and mash them with a fork. Melt butter on low to medium heat, then add 1 3/4 cups of heavy cream and the mashed garlic cloves, warming the mixture gently without letting it boil. Whisk in the Parmesan cheese, salt, and pepper until fully melted and smooth.

To thicken the sauce, combine the remaining 1/4 cup heavy cream with flour in a small bowl, then slowly stir this into the sauce. Keep stirring and heating until it thickens into a luscious, creamy Alfredo sauce that coats the spoon beautifully.

Step 5: Assemble and Bake

Pour a cup of the Alfredo sauce into the prepared baking dish and spread it evenly to prevent sticking. Carefully fill each pasta shell with the chicken mixture and arrange them filling side up in the baking dish. Pour the remaining sauce gently over the shells to cover them completely. Cover with foil and bake for 25 minutes. Remove the foil to add the rest of the mozzarella and Parmesan cheeses on top, then bake uncovered for another 5-10 minutes until bubbly and golden. Don’t forget a sprinkle of fresh parsley before serving to brighten things up visually and flavor-wise.

How to Serve Chicken Alfredo Stuffed Shells Recipe

The image shows a green baking dish filled with rows of round dough balls covered with a creamy white sauce. The sauce is being poured from a dark pan held above the dish, flowing smoothly over the dough balls. The dough balls are rough and textured, packed closely together in three rows inside the dish. The background and surface are a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A scattering of chopped fresh parsley or basil instantly elevates the dish with fresh, herbaceous brightness. For an extra touch, a few red pepper flakes can offer a subtle kick that contrasts the creamy sauce beautifully.

Side Dishes

This dish is a filling main on its own, but pairing it with a crisp green salad or steamed seasonal vegetables can lighten the meal and add fresh texture contrast. Garlic bread or a warm baguette is also perfect for sopping up every last bit of Alfredo sauce.

Creative Ways to Present

For a special occasion, serve these stuffed shells in individual shallow ramekins or mini cast iron skillets to make each portion feel like a personal gift. You can even sprinkle a bit of toasted pine nuts or drizzle a balsamic glaze over the top to add an unexpected flavor and texture twist.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store them in an airtight container in the refrigerator. They will keep deliciously for up to 3 days, making a wonderful next-day lunch or dinner option that tastes just as comforting as freshly baked.

Freezing

This Chicken Alfredo Stuffed Shells Recipe freezes like a dream. Assemble the dish but don’t bake it before wrapping tightly with plastic wrap and foil. Freeze for up to 2 months. When ready, thaw overnight in the fridge and bake as directed, adding a bit more time if still cold in the center.

Reheating

Reheat leftovers gently in the oven at 350 °F, covered with foil, for 15-20 minutes until warmed through. You can also microwave individual portions, but be sure to cover loosely to keep moisture locked in and avoid drying out the creamy sauce.

FAQs

Can I use regular garlic instead of roasted garlic in this Chicken Alfredo Stuffed Shells Recipe?

While regular garlic can be used, roasting mellows the sharpness and adds sweetness, which complements the creamy Alfredo sauce perfectly. Using raw garlic might result in a more pungent flavor that can overshadow the dish’s delicate balance.

Is it possible to make this dish vegetarian?

Definitely! Simply swap the shredded chicken for sautéed mushrooms, spinach, or your favorite cooked veggies. The rich Alfredo sauce and cheeses will keep the dish hearty and satisfying without the chicken.

Can I use frozen chicken for the filling?

Yes, just make sure to thaw and drain any excess moisture before shredding. This helps avoid a watery filling and maintains the perfect creamy texture inside the shells.

What type of pasta shells work best?

Jumbo pasta shells are ideal because they hold a generous amount of filling and bake evenly. Smaller shells won’t hold the filling properly and won’t create that fun stuffed experience.

How do I know when the pasta shells are perfectly cooked?

Cook them until al dente, which means they should be tender but still have a slight bite to them. Overcooking will cause the shells to fall apart during filling and baking, so keep an eye on the time, usually 9-11 minutes.

Final Thoughts

This Chicken Alfredo Stuffed Shells Recipe is a phenomenal blend of creamy, cheesy comfort with just the right hint of herbs and roasted garlic. Whether you’re serving it on a busy weeknight or saving it for a special Sunday supper, it never fails to delight. Dive in, savor every bite, and trust me, this dish will quickly become a beloved classic in your family’s recipe collection.