There’s just something about stuffed shells that feels like a hug on a plate, and these chicken Alfredo stuffed shells are no exception. I stuff jumbo pasta shells with a creamy, cheesy chicken mixture then bake them in a rich Alfredo sauce until golden and bubbly. Even my picky eaters clear their plates when I make this!
Top Reader Reviews
It was a lot easier than I thought and it was absolutely delicious!!! Thank You and look forward to more recipes
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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
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Creamy Chicken Stuffed Shells with White Sauce
These stuffed shells with creamy white sauce are my go-to way to use leftover chicken. I chop up some chicken breasts, mix them with ricotta, mozzarella, and Parmesan, then spoon everything into tender pasta shells and nestle them in homemade Alfredo sauce. The sauce starts with a quick butter-flour roux and gets its luscious texture from milk, cream, garlic, and fresh parsley. But you can swap in your favorite jarred Alfredo for convenience. I like to double this alfredo chicken stuffed shell recipe, freeze half, and bake the rest for an easy family dinner!
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Let the Filling Cool Before Stuffing
Before stuffing your shells, I recommend letting your chicken-cheese filling mixture come to room temp for 10-15 minutes. This helps the shells fill more easily and ensures even cooking since the filling isn’t ice-cold going into the oven. I do this by mixing the filling together before I make the sauce.
Chicken Alfredo Stuffed Shells Recipe
Equipment
- 9×13-inch Baking Dish
Ingredients
- 12 ounces dry jumbo pasta shells (1 box)
- 2 cups chopped cooked chicken breasts (*)
- 15 ounces ricotta cheese (1 tub**)
- 1½ cups shredded mozzarella cheese (divided)
- 2¼ cups grated Parmesan cheese (divided)
- 2 large eggs
- kosher salt (to taste)
- ground black pepper (to taste)
For the Alfredo Sauce:
- 4 tablespoons unsalted butter (½ stick)
- 2 tablespoons all-purpose flour
- 2 cups milk (room temperature)
- 1 cup heavy cream (room temperature)
- 2 cloves garlic (minced)
- 2 tablespoons chopped fresh parsley
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 dry 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 chopped cooked chicken breasts, 15 ounces ricotta cheese, 1½ cups shredded mozzarella cheese, 2¼ cups grated Parmesan cheese, 2 large eggs, kosher salt, ground black pepper
- In a large skillet set over medium heat, melt the butter. Whisk in the flour and cook until the mixture turns golden brown.4 tablespoons unsalted butter, 2 tablespoons all-purpose flour
- Whisk in the milk, then heavy cream, 1 cup parmesan, garlic and parsley. Cook, whisking constantly, until thickened.2 cups milk, 1 cup heavy cream, 2 cloves garlic, 2 tablespoons chopped fresh parsley
- Spread 1 cup of the sauce in the bottom of the prepared pan.
- Fill each of the cooked pasta shells with 1-2 tablespoons of the chicken and cheese mixture.
- Place the chicken stuffed shells in the sauced baking 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
- 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.
- 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.
- As much as I love to use my homemade alfredo sauce for this recipe, you can just as easily use a jarred alfredo sauce for convenience.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken Alfredo Sauce Stuffed Shells Step by Step
Boil the Shells: Preheat your oven to 375°F, grease a 9×13-inch baking dish, and set aside. Boil a large pot of water seasoned with a pinch of salt. Add 12 ounces (1 box) of jumbo pasta shells and cook until almost al dente. Drain the shells and rinse them under cold water to stop them from sticking together.
Mix the Filling: Mix 15 ounces (1 tub) of ricotta cheese, 1 cup of shredded mozzarella cheese, 1 cup of grated Parmesan cheese, 2 cups of chopped cooked chicken breasts, 2 large eggs, and salt and pepper to taste in a medium bowl. The filling should be well-mixed and homogenous. I like to let it sit out at room temperature while I make the Alfredo sauce, so it’s easier to work with and cooks through more evenly.
Make a Roux: Melt 4 tablespoons of unsalted butter in a large skillet set over medium heat. Mix in 2 tablespoons of all-purpose flour and cook until the roux turns golden brown.
Make the White Sauce: Mix in 2 cups of room-temperature milk, 1 cup of room-temperature heavy cream, 1 cup of grated Parmesan cheese, 2 cloves of minced garlic, and 2 tablespoons of chopped fresh parsley. Whisk constantly and cook until thickened. Season with salt and pepper to taste. It’s important for the dairy to be at room temperature so it doesn’t curdle when it comes into contact with the hot pan.
Spread the Alfredo: Cover the bottom of the prepared baking dish with 1 cup of the Alfredo sauce. This will help insulate the shells.
Stuff the Shells: Stuff each of the cooked jumbo shells with 1-2 tablespoons of the chicken filling. Don’t overstuff the shells, or the filling will ooze out.
Arrange the Shells: Place the stuffed shells into the sauced baking pan, seam-side down. This will keep the filling from burning.
Top the Shells: Cover the shells with the rest of the Alfredo sauce and sprinkle with the remaining ½ cup of shredded mozzarella and ¼ cup of grated Parmesan.
Bake and Serve: Bake your chicken Alfredo stuffed shells in the preheated oven until the sauce is bubbly and the cheese is melted, approximately 25-30 minutes. Garnish with fresh parsley before serving.
How to Store, Freeze, and Reheat
Store Alfredo chicken stuffed shells in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating covered at 375°F for 15 minutes.
More Chicken Alfredo Recipes to Try!
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.
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