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.
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.
Ingredients You’ll Need for 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
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!
Step by Step Instructions for Making Chicken Alfredo Stuffed Shells
STEP 1:
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.
STEP 2:
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.
STEP 3:
Then I added some salt, pepper and garlic powder to the bowl.
I stirred all of the ingredients together until they were fully combined.
STEP 4:
I poured some heavy cream into a large skillet over medium heat.
Then I added some salt, pepper and garlic powder to the pan with the cream.
I whisked the cream and spices together well.
STEP 5:
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.
STEP 6:
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.
STEP 7:
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.
STEP 8:
I poured the remaining sauce over the stuffed shells.
I sprinkled some shredded mozzarella cheese on top of the stuffed shells.
STEP 9:
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!
Just take me to the Recipe –> Click HERE <
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How should I store Chicken Alfredo Stuffed Shells?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage freeze for up to 3 months. Reheat thoroughly before serving.
What should I serve with chicken Alfredo Stuffed Shells?
Chicken Alfredo Stuffed Shells are a hearty and satisfying dish on their own, but serving them with complementary sides can enhance the meal. Here are some ideas for what you could serve alongside Chicken Alfredo Stuffed Shells:
- Garlic Bread: A classic accompaniment to pasta dishes, garlic bread adds a delicious garlic flavor and crunchy texture that pairs well with the creamy Alfredo sauce.
- Green Salad: A simple green salad with fresh lettuce, cherry tomatoes, cucumber slices, and a light vinaigrette dressing can provide a refreshing contrast to the rich flavors of the stuffed shells.
- Steamed Vegetables: Serve some steamed vegetables such as broccoli, asparagus, or green beans on the side for added nutrition and color. The vegetables will add freshness and balance to the meal.
- Bruschetta: A side of bruschetta featuring diced tomatoes, garlic, basil, and olive oil on toasted baguette slices can offer a burst of freshness and acidity that complements the creamy richness of the stuffed shells.
- Caesar Salad: A Caesar salad with crisp romaine lettuce, Parmesan cheese, croutons, and Caesar dressing is another classic option that complements the flavors of the stuffed shells.
Choose one or a combination of these sides based on your preferences and the occasion, and you’ll have a delicious meal to enjoy with your Chicken Alfredo Stuffed Shells.
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.
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
- Preheat oven to 400F.
- Cook pasta shells according to the directions on the package, drain and set aside.
- While the pasta is cooking, dump the shredded chicken into a large mixing bowl.
- Add the ricotta cheese, shredded mozzarella cheese, shredded parmesan cheese, salt, pepper and garlic powder to the bowl.
- Stir all of the ingredients together until fully combined and then set aside.
- Pour the heavy cream into a large saute pan over medium heat.
- Add the salt, pepper and garlic powder to the pan.
- Whisk well.
- Increase the heat to bring the cream to a boil.
- Once the cream is boiling reduce the heat back to medium and leave the cream to simmer and thicken, stirring occasionally, for 8 minutes.
- After 8 minutes remove the pan from the heat and add the shredded parmesan cheese to the pan.
- Whisk until the cheese is melted.
- Add the butter to the pan.
- Whisk until the butter is melted.
- Ladle approximately 1/3 of the sauce into the bottom of a greased 9 x 13 inch baking dish.
- 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.
- Pour the remaining sauce over the stuffed shells.
- Sprinkle the shredded mozzarella cheese on top of the stuffed shells.
- 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.
- Remove the dish from the oven and sprinkle the parsley flakes on top.
- Allow the pasta to sit for about 5 minutes before scooping and serving so that the sauce can thicken.
- Enjoy!
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 911Total Fat: 68gSaturated Fat: 41gTrans Fat: 2gUnsaturated Fat: 21gCholesterol: 234mgSodium: 925mgCarbohydrates: 38gFiber: 2gSugar: 5gProtein: 38g
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Hi! My name is Erin and I have been here since 2016 sharing simple family friendly recipes that can be prepared by any home cook. Get ready to whip up delicious meals in no time!
Paula
Monday 12th of June 2023
This was over the top delicious! I cheated and used some jarred garlic Alfredo sauce and it was still amazing!