I’m always mixing up my weekly meal rota, and these chicken Alfredo stuffed shells are one of my faves! Jumbo pasta shells are stuffed to the brim with a creamy, cheesy chicken filling and baked until golden and bubbly. Even my picky eaters clear their plates whenever I make these!
I always use leftover, cooked chicken breasts to make this recipe. This means I only have to boil the shells and mix together the filling and sauce! Anything that saves me time and effort in the kitchen is a winner in my eyes! I love making a double batch and freezing half – it’s a lifesaver on busy days when I don’t have time to cook.
What’s in This Chicken Alfredo Stuffed Shells Recipe?
Almost all my recipes have under 10 ingredients, but sometimes, I have to make an exception for a dish that is truly worth it. This chicken alfredo stuffed shells recipe is one of those exceptions. It may have a few more ingredients than usual, but trust me, the result is SO good!
- Jumbo Pasta Shells: These hold the chicken Alfredo filling and are so fun to eat! Cook them slightly less than al dente, as they’ll continue cooking in the oven.
- Chicken: Use leftover, cooked chicken breast chopped into cubes. You can also use rotisserie chicken or cook chicken breast specifically for this recipe. Just make sure it’s fully cooked before adding to the filling.
- Ricotta Cheese: Adds a creamy texture to the filling and balances out the other flavors.
- Mozzarella Cheese: Shredded and used in both the filling and as a topping for extra cheesiness.
- Parmesan Cheese: Adds a salty, slightly nutty flavor to the Alfredo chicken stuffed shells.
- Eggs: Helps bind the stuffing together so it doesn’t fall apart while baking.
- Butter: Combines with the flour to make a roux for the Alfredo sauce.
- Flour: Thickens the sauce and helps give it a creamy consistency.
- Milk: Use full-fat milk for the creamiest Alfredo sauce.
- Heavy Cream: Gives the Alfredo sauce its rich and decadent flavor.
- Garlic: Adds a delicious hint of garlic to the Alfredo.
- Parsley: Freshly chopped and added to the sauce for a pop of color and freshness.
- Spices: Season with salt and pepper to taste.
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How to Store and Reheat
Let your chicken Alfredo stuffed shells cool before storing them in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven at 375°F for about 15 minutes or until heated through.
You can also make this recipe ahead of time by preparing the stuffed shells and refrigerating them before baking. Let everything come to room temperature before baking as normal!
How to Freeze
These stuffed shells are perfect freezer meals! Freeze the prepared shells (unbaked) for up to 3 months. When ready to eat, cover with the sauce and bake at 375°F for about 30 minutes or until heated through.
Notes and Tips
- Any cooked chicken will work for this recipe! Rotisserie, baked, grilled, or pan-fried chicken – it’s all good.
- Rinse the cooked pasta shells with cold water after cooking to stop them from sticking together. Don’t pull them apart if they do stick together – just rinse with a little more cold water.
- Cook the pasta shells until almost al dente. They should have a bit of bite to them as they will continue cooking in the oven.
- If you’re looking for a different kind of filling, try these chicken and broccoli stuffed shells, or spinach and chicken stuffed shells.
Top Reader Review
“It was a lot easier than I thought and it was absolutely delicious!!! Thank You and look forward to more recipes.” – Lashawnda Staten
Chicken Alfredo Stuffed Shells Recipe
Ingredients
- 12 ounces jumbo pasta shells
- 2 cups cooked chicken breasts chopped into cubes
- 15 ounces ricotta cheese 1 carton
- 1½ cups mozzarella divided
- 2¼ cups grated parmesan cheese divided
- 2 eggs
- 4 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- 1 cup heavy cream
- 2 cloves garlic minced
- 2 tablespoons fresh parsley
- salt and pepper to taste
Instructions
- Preheat the oven to 375℉. Grease a 9×13 inch baking dish and set aside.
- Bring a large pot of water to a boil. Add in a generous pinch of salt and cook the pasta shells according to the package directions. Drain and rinse with cold water to prevent sticking.12 ounces jumbo pasta shells
- In a medium bowl, stir together the ricotta, 1 cup mozzarella, 1 cup parmesan, eggs, cooked chicken, and a pinch of salt and pepper.2 cups cooked chicken breasts, 15 ounces ricotta cheese, 1½ cups mozzarella, 2¼ cups grated parmesan cheese, 2 eggs, salt and pepper
- In a large skillet over medium heat, melt the butter. Whisk in the flour and cook until the mixture turns golden brown. Whisk in the milk, then heavy cream, 1 cup parmesan, garlic and parsley. Cook, whisking constantly, until thickened.2¼ cups grated parmesan cheese, 4 tablespoons butter, 2 tablespoons flour, 2 cups milk, 1 cup heavy cream, 2 cloves garlic, 2 tablespoons fresh parsley
- Spread 1 cup of the sauce in the bottom of the prepared pan. Fill the shells with the chicken and cheese mixture and place them in the pan, seam side down.
- Pour the remaining sauce over the shells and sprinkle with remaining mozzarella and parmesan. Bake for 25-30 minutes until the sauce is bubbling and the cheese is golden brown. Sprinkle with extra parsley, if desired, and serve.
Notes
- For the chicken: Use grilled, baked, or pan-fried chicken. Even rotisserie will work!
- To keep the shells from sticking: drain them in a colander and immediately rinse them with cold water. If they start to stick, don’t pull them apart. Rinse them in cold water again and they should release themselves.
How to Make Chicken Alfredo Stuffed Shells Step by Step
Preheat the Oven: Set your oven to 375°F. While the oven is preheating, grease your 9×13-inch baking dish and put it aside.
Boil the Pasta Shells: Boil a large pot of water seasoned with a pinch of salt. Add 12 ounces of jumbo pasta shells one at a time to the water and cook until almost al dente. Drain the shells and rinse them under cold water to stop them from sticking together.
Make the Stuffing: Mix 15 ounces ricotta cheese, 1 cup mozzarella, 1 cup Parmesan, 2 cups cooked chicken (cubed), 2 eggs, salt and pepper in a medium bowl.
Make the Sauce: Melt 4 tablespoons of butter in a large skillet over medium heat. Mix in 2 tablespoons of flour and cook until the roux turns golden brown. Mix in 2 cups of milk, 1 cup heavy cream, 1 cup Parmesan, 2 cloves of garlic (minced), and 2 tablespoons of fresh parsley. Whisk constantly and cook until thickened. Season with salt and pepper.
Stuff the Shells: Cover the bottom of your prepared baking dish with 1 cup of the sauce. Fill the jumbo shells with the chicken stuffing. Pop the stuffed shells into the pan, open side down.
Bake: Cover the shells with the rest of the sauce and sprinkle with 1/2 cup mozzarella and 1/4 cup Parmesan. Bake until the sauce is bubbly and the cheese is melted, approximately 25-30 minutes. Garnish with fresh parsley before serving (optional).
More Chicken Alfredo Recipes We Love
- Crockpot Chicken Alfredo
- Chicken Alfredo Soup
- Chicken Alfredo Crescent Ring
- Chicken Broccoli Alfredo Recipe
- Instant Pot Chicken Alfredo
- Chicken Alfredo from Scratch
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
It was a lot easier than I thought and it was absolutely delicious!!! Thank You and look forward to more recipes
I’m so glad you enjoyed it, Lashawnda!
I used some cream cheese instead of ricotta and it was delicious. Next time I will plan ahead and try yours with ricotta but wanted others whom might not have rica
Thanks so much for sharing what worked for you, Kimmie!