Chicken Alfredo Stuffed Shells

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.

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.



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

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.

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

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.

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

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.

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.

cooked jumbo pasta shells

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

shredded chicken in a mixing bowl

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

shredded parmesan, shredded mozzarella and ricotta in a mixing bowl

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

ricotta, shredded mozzarella, shredded parmesan and spices on top of shredded chicken in a mixing bowl

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

chicken and cheese mixture in a mixing bowl

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.

salt, pepper and garlic powder on top of heavy cream in a pot

I whisked the cream and spices together well.

cream sauce being whisked in a pan

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

creamy sauce simmering in pan

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.

shredded parmesan cheese added to cream sauce in a pan

I stirred until the cheese was melted.

heavy cream sauce in a pan

Then I added some butter to the pan.

butter added to creamy alfredo sauce in a pan

I stirred until the butter was melted.

creamy alfredo sauce cooking in a pan

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

creamy alfredo sauce in the bottom of a 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.

Cooked pasta shells in a baking dish stuffed with chicken and cheese mixture

Then I poured the remaining sauce over the stuffed shells.

stuffed pasta shells in creamy alfredo sauce in a baking dish

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

shredded mozzarella cheese on top of stuffed pasta shells in alfredo sauce

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.

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.

I sprinkled some parsley flakes on top right before serving.

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.

Then I scooped and served the chicken stuffed shells.

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.

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

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.

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

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.

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

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.

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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Yield: 6 people

Chicken Alfredo Stuffed Shells

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.

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.

Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour

Ingredients

  • 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

Instructions

  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!

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 911Total Fat: 68gSaturated Fat: 41gTrans Fat: 2gUnsaturated Fat: 21gCholesterol: 234mgSodium: 925mgCarbohydrates: 38gFiber: 2gSugar: 5gProtein: 38g

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