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Chicken Alfredo Stuffed Shells

A close-up of baked chicken alfredo stuffed shells in a white baking dish, topped with melted cheese and parsley.
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Jumbo pasta shells filled with creamy chicken and cheese, baked in a rich Alfredo sauce. This comforting dish is perfect for a family dinner and can be made ahead.

Ingredients

Scale
  • 1 box (12 oz) jumbo pasta shells
  • 1 tbsp olive oil
  • 1 lb boneless, skinless chicken breasts, cut into small pieces
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 container (15 oz) ricotta cheese
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 jar (16 oz) Alfredo sauce
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Cook the jumbo shells according to package directions until al dente. Drain and set aside.
  2. While the shells cook, heat olive oil in a skillet over medium-high heat. Add the chicken pieces, Italian seasoning, salt, and pepper. Cook until the chicken is browned and cooked through. Remove from heat and shred or finely chop the chicken.
  3. In a medium bowl, combine the ricotta cheese, 1/2 cup of the mozzarella cheese, Parmesan cheese, egg, minced garlic, and the cooked chicken. Mix well.
  4. Stuff each cooked shell with the chicken and cheese mixture.
  5. Spread about half of the Alfredo sauce in the bottom of a 9×13 inch baking dish. Arrange the stuffed shells in a single layer over the sauce.
  6. Pour the remaining Alfredo sauce over the stuffed shells. Sprinkle with the remaining 1/2 cup of mozzarella cheese.
  7. Cover the baking dish with foil and bake for 20 minutes.
  8. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
  9. Garnish with fresh parsley before serving.

Notes

  • For a make-ahead option, assemble the shells and sauce in the baking dish, cover tightly, and refrigerate for up to 24 hours. Add an extra 10-15 minutes to the covered baking time if baking from cold.
  • You can freeze the unbaked stuffed shells for up to 3 months. Thaw overnight in the refrigerator before baking as directed, adding extra time as needed.
  • Serve with a side salad and crusty bread for a complete meal.

Nutrition

Find it online: https://dishicious.com/chicken-alfredo-stuffed-shells/