Wonderfully cheesy and creamy, these chicken alfredo stuffed shells are all kinds of delicious. Simple and easy to make, they are perfect for a comfort food dinner.
Chicken Alfredo Stuffed Shells Recipe
Stuffed shells are one of my favorite pasta dinners. Loaded with fillings and baked in the oven, they are always packed full of flavor.
These chicken alfredo stuffed shells are so wonderfully cheesy and creamy, they’re a great way to mix up your weekly meal rota.
For more stuffed shells, check out my chicken with spinach and chicken parm recipes.
Why You’ll Love these Chicken Alfredo Stuffed Shells:
- Kid-friendly: I guarantee that picky eaters will love these! Creamy, cheesy chicken pasta, what’s not to love?
- Easy: Simple to make, this casserole is baked in the oven so most of the cooking time is hands off. Perfect for a weeknight meal.
- Simple ingredients: There’s nothing fancy about this dinner, and the ingredients are all widely available.
How to make Chicken Alfredo Stuffed Shells
- Cook the pasta shell according to the package instructions.
- Mix together the cheeses, eggs, chicken and seasonings.
- Melt the butter and whisk in the flour, milk, cream, parmesan, garlic and parsley.
- Spread some of the sauce in the bottom of a dish.
- Fill the shells with the chicken mix.
- Place shells on top of the sauce.
- Pour over the remaining sauce and sprinkle with cheese.
- Bake.
Can you make them ahead of time?
This is a great make ahead recipe, as you can prepare the whole dish ahead of time and then just pop it in the oven when you are ready to bake it. Keep the shells covered in the fridge for up to 3 days and let them come up to room temperature before baking.
Can you freeze them?
These chicken alfredo stuffed shells are perfect for freezer meals. Double the recipe, bake on for that night and freeze the other for a later date. The unbaked shells will keep well frozen for up to 3 months, just wrap them tightly in plastic wrap and foil.
What do you serve them with?
I’ll be honest, you can easily eat these stuffed shells by themselves because they are so delicious! But, if you want to add a bit of goodness to your dinner, they are great with a side salad or some teamed or grilled veggies. Of course, you can always double down on the carbs and serve them with some crusty or garlic bread.
Recipe Tips and Notes
- For the chicken: Use grilled, baked, or pan-fried chicken. Even rotisserie will work!
- Don’t overcook the pasta shells. They are better slightly under done rather than over done or they can break up.
- 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.
These chicken alfredo stuffed shells are all kinds of yummy! If you are in need of some comfort food, this is the recipe!
More Italian Chicken recipes we love
- Italian Wedding Soup
- Chicken Rigatoni
- Italian Baked Chicken Meatballs
- White Chicken Lasagna
- Chicken Florentine
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Chicken Alfredo Stuffed Shells
Ingredients
- 12 oz Jumbo pasta shells
- 2 cups chopped cooked chicken breasts
- 1 15 oz carton ricotta cheese
- 1 ½ cups mozzarella divided
- 2 1/4 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
Instructions
- Preheat the oven to 375 degrees. 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.
- In a medium bowl, stir together the ricotta, 1 cup mozzarella, 1 cup parmesan, eggs, cooked chicken, and a pinch of 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.
- 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 parley, 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.
Lashawnda Staten says
It was a lot easier than I thought and it was absolutely delicious!!! Thank You and look forward to more recipes
Becky Hardin says
I’m so glad you enjoyed it, Lashawnda!
Kimmie Lynch says
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
Becky Hardin says
Thanks so much for sharing what worked for you, Kimmie!