Chicken Alfredo Stuffed Shells are a delicious baked pasta recipe loaded with ricotta cheese, shredded chicken, mozzarella and parmesan all in a creamy garlic sauce.

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Chicken Alfredo Stuffed Shells are a fun change from chicken fettuccine alfredo.

These jumbo pasta shells are stuffed with a ricotta, parmesan, mozzarella and shredded chicken mixture and then baked in a creamy garlic alfredo sauce.

This chicken alfredo recipe takes about an hour from start to finish and serves six people.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To make this cheesy pasta recipe, I started by cooking 25 jumbo pasta shells according to the directions on the package and then draining them.

While the pasta was cooking, I dumped some shredded rotisserie chicken into a large mixing bowl.

I added some ricotta cheese, shredded mozzarella cheese and shredded parmesan cheese to the bowl.

Then I added some salt, pepper and garlic powder to the bowl.

I stirred all of the ingredients together until they were fully combined.

Then I poured some heavy cream into a large saute pan over medium heat.

I added some salt, pepper and garlic powder to the pan with the cream.

I whisked the cream and spices together well.

Then I increased the heat to bring the cream to a boil.

Once the cream was boiling I reduced the heat back to medium and left the cream to simmer and thicken for 8 minutes, stirring occasionally.

After 8 minutes I removed the pan from the heat.

I added shredded parmesan cheese to the pan.

I stirred until the cheese was melted.

Then I added some butter to the pan.

I stirred until the butter was melted.

Then I ladled approximately 1/3 of the sauce into the bottom of a greased 9 x 13 inch baking dish.

I scooped the chicken and cheese mixture into the cooked pasta shells and placed the stuffed shells in a single layer on top of the sauce in the baking dish.

Then I poured the remaining sauce over the stuffed shells.

I sprinkled some shredded mozzarella cheese on top of the stuffed shells.

Then I placed the baking dish in the oven and baked the pasta until the sauce was bubbling and the cheese on top was starting to brown.

Then I removed the pan from the oven and allowed the pasta to sit for about five minutes.

I sprinkled some parsley flakes on top right before serving.

Then I scooped and served the chicken stuffed shells.

This is a hearty baked pasta recipe the whole family will love.

This recipe can be made with any precooked and shredded chicken but I like to buy a grocery store rotisserie chicken to save time.

If you are looking for a tasty chicken pasta recipe, then you need to try these Chicken Alfredo Stuffed Shells!

More Easy Pasta Recipes You’ll Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to make these Chicken Alfredo Stuffed Shells:

• 25 jumbo pasta shells

Filling

• 2 cups cooked, shredded chicken
• 16 oz ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/3 cup shredded parmesan cheese
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp garlic powder

Sauce

• 3 cups heavy cream
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 tsp garlic powder
• 1/2 cup shredded parmesan cheese
• 1/4 cup butter

Topping

• 1/2 cup shredded mozzarella cheese
• 1/2 tsp parsley flakes

How to Make Chicken Alfredo Stuffed Shells:

1. Preheat oven to 400F.
2. Cook pasta shells according to the directions on the package, drain and set aside.
3. While the pasta is cooking, dump the shredded chicken into a large mixing bowl.
4. Add the ricotta cheese, shredded mozzarella cheese, shredded parmesan cheese, salt, pepper and garlic powder to the bowl.
5. Stir all of the ingredients together until fully combined and then set aside.
6. Pour the heavy cream into a large saute pan over medium heat.
7. Add the salt, pepper and garlic powder to the pan.
8. Whisk well.
9. Increase the heat to bring the cream to a boil.
10. Once the cream is boiling reduce the heat back to medium and leave the cream to simmer and thicken, stirring occasionally, for 8 minutes.
11. After 8 minutes remove the pan from the heat and add the shredded parmesan cheese to the pan.
12. Whisk until the cheese is melted.
13. Add the butter to the pan.
14. Whisk until the butter is melted.
15. Ladle approximately 1/3 of the sauce into the bottom of a greased 9 x 13 inch baking dish.
16. Spoon the chicken and cheese mixture into the cooked pasta shells and place them in a single layer on top of the sauce in the baking dish.
17. Pour the remaining sauce over the stuffed shells.
18. Sprinkle the shredded mozzarella cheese on top of the stuffed shells.
19. Place the baking dish in the oven and bake the pasta until the sauce is bubbling and the cheese on top is starting to brown. 30-35 minutes.
20. Remove the dish from the oven and sprinkle the parsley flakes on top.
21. Allow the pasta to sit for about 5 minutes before scooping and serving so that the sauce can thicken.
22. Enjoy!

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