Chicken Alfredo Stuffed Shells Recipe

chicken alfredo stuffed shells in casserole dish

4.60 from 168 votes

Chicken Alfredo Stuffed Shells Recipe

Made with a cheesy filling and creamy white sauce, these chicken alfredo stuffed shells are all kinds of delicious. Simple and easy to make!

Prep Time10

Cook Time45

Total Time55

Course: Main Course

Cuisine: Italian

Servings: people

Calories: 942kcal

Author: Becky Hardin

Equipment

9x13-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 9x13-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.

Video

Notes

*This recipe is a great way to use up leftover chicken. Use any cooked chicken you have on hand, including shredded chicken, canned chicken, or a rotisserie chicken. Making pan-seared chicken breast is a good option if you're starting from scratch!

**I prefer this recipe with ricotta, but softened cream cheese should work quite well.

Tips:

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.

Make-Ahead: Fully assemble the casserole up to the point of baking, wrap tightly in plastic wrap, and freeze for up to 3 months. Let thaw overnight in the refrigerator before baking as directed.

Storage: Store chicken Alfredo stuffed shells in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition