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These Chicken Alfredo Stuffed Shells are the ultimate comfort food—tender pasta shells filled with creamy chicken, rich Alfredo sauce, and plenty of melty cheese, then baked until bubbly and golden. This is one of those cozy, crowd-pleasing dinners that feels special but is still easy enough for a busy weeknight.
If you enjoy these stuffed shells, you’re going to love these Taco Stuffed Shells for another fun and flavorful meal. Or go with classic Ricotta Stuffed Shells!
Why you’ll love stuffed shells with chicken and Alfredo sauce!
With minimal prep and a total time of under an hour, these Chicken Alfredo Stuffed Shells are a lifesaver when I need to get dinner on the table in a hurry.
My mouth is watering just thinking about them!
This recipe is my favorite way to use leftover chicken, so I often add it to my meal plan after Instant Pot Whole Chicken or Spatchcock Chicken. It’s a great way to reduce food waste and keep your grocery bill low!
- Comfort food classic. Creamy Alfredo sauce, juicy chicken, and cheesy pasta all in one bite.
- Family-friendly. Mild, comforting flavors that both kids and adults love.
- Great for make-ahead meals. Assemble earlier in the day or freeze for later.
- Perfect for leftovers. Reheats beautifully for easy lunches or next-day dinners.
- Customizable. Easy to add veggies or swap in your favorite cheeses.
Table of Contents
- Why you’ll love stuffed shells with chicken and Alfredo sauce!
- Ingredients for Chicken Stuffed Shells
- Variations
- How To Make Stuffed Chicken Alfredo Pasta Shells
- Serving Suggestions
- How to Store Leftovers
- Frequently Asked Questions
- More Easy Stuffed Recipes
- More Family-Friendly Dinners
- Chicken Alfredo Stuffed Shells Recipe
Ingredients for Chicken Stuffed Shells
See full recipe card below this post for ingredient quantities and full instructions.
- Jumbo pasta shells – Cook just until al dente so they don’t tear when stuffed.
- Grated mozzarella cheese – For that classic melty, cheesy finish.
- Parmesan cheese – Freshly grated is best. Pre-shredded varieties contain anti-caking agents that prevent them from melting well.
- Whole milk ricotta cheese – Cottage cheese could also be used.
- Shredded cooked rotisserie chicken – You can use leftover chicken or even canned chicken for this as well.
- Alfredo sauce – You can use store-bought or homemade.
Variations
Here are a few variations that you could try to change the flavor of the recipe:
- Use different meat. Leftover turkey would work well!
- Try another cheese. Like fontina or provolone.
- Add broccoli or spinach. Stir steamed, finely chopped broccoli or sautéed spinach into the filling.
How To Make Stuffed Chicken Alfredo Pasta Shells
- Boil: Add water to a large pot, and boil over high heat. Cook the large pasta shells according to the directions on the box. They should be al dente in texture. Drain the cooked shells, and set them aside. (Don’t add oil! They need to be dry.)
- Make the stuffing: Add the egg, parmesan cheese, ricotta cheese, 1 cup of mozzarella cheese, Italian seasoning, salt, and pepper to a bowl. Stir to combine, then fold in the chicken.
- Stuff the shells: Add 1/4 cup of the chicken mixture filling into the shells. Place the stuffed shells in the prepared baking dish with the open side of the shell up. Line them up side by side in the pan.
- Add the sauce: Pour the alfredo sauce over the top of the shells. Cover them as evenly as possible.
- Add cheese: Sprinkle the tops of the shells with the rest of the mozzarella cheese.
- Cover and bake: Cover the dish with aluminum foil, and bake for 25 minutes. Then, remove the foil, and continue to bake for 10 minutes. This will brown the cheese. The sauce should be bubbling around the edges as well. Garnish with parsley and basil, and serve warm!
Serving Suggestions
Serving this hearty meal with Homemade Garlic Bread is a delicious and tasty option. You can also keep it light with a simple Summer Salad.
How to Store Leftovers
- Refrigerator: Store leftover chicken Alfredo stuffed shells in an airtight container for up to 3 days.
- Freezer: Assemble the stuffed shells, cover tightly, and freeze for up to 2 months.
- Reheating: Warm covered in the oven at 350°F until heated through, or microwave individual portions.
Frequently Asked Questions
Yes! Assemble the dish, cover, and refrigerate up to 24 hours before baking.
You can add fresh parsley, diced chives, or even a little bit more shredded cheese than the recipe calls for.
Make sure the shells are well-covered with sauce and bake covered with foil initially.
Absolutely. Choose a thick, creamy sauce for best results.
More Family-Friendly Dinners
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Chicken Alfredo Stuffed Shells
Equipment
- 1 9×13 baking dish
- 1 Large pot
- 1 Mixing bowl
- Measuring cups
- measuring spoons
Ingredients
- 1 box pasta shells jumbo
- 1 egg
- ½ cup parmesan cheese grated
- 2 cups ricotta cheese whole milk
- 1½ cups mozzarella cheese divided
- 1 Tablespoon Italian seasoning
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 2½ cups chicken cooked and shredded
- 2 cups alfredo sauce
- chopped parsley or basil garnish
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Prep a 9×13 baking dish with cooking spray.
- Add water to a large pot and boil over high heat. Cook the large pasta shells according to the directions on the box. They should be al dente in texture. Drain the cooked shells and set them aside. (don't add oil – they need to be dry)1 box pasta shells
- Add the egg, parmesan cheese, ricotta cheese, 1 cup of mozzarella cheese, Italian seasoning, salt, and pepper to a bowl.1 egg, ½ cup parmesan cheese, 2 cups ricotta cheese, 1½ cups mozzarella cheese, 1 Tablespoon Italian seasoning, ¾ teaspoon salt, ½ teaspoon black pepper
- Add the chicken. Stir in the shredded chicken.2½ cups chicken
- Add 1/4 cup of the chicken mixture filling into the shells. Place the stuffed shells in a greased baking dish with the open side of the shell up. Line them up side by side in the pan.
- Pour the alfredo sauce over the top of the shells. Cover them as even as possible.2 cups alfredo sauce
- Sprinkle the tops of the shells with the rest of the mozzarella cheese.
- Cover the dish with aluminum foil and bake for 25 minutes. Take the foil off of the pan, and continue to bake for 10 minutes. This will brown the cheese. The sauce should be bubbling around the edges as well.
- Once cooked, remove the pan and garnish with parsley and basil. Serve and enjoy.chopped parsley or basil
Notes
- Cook the shells to al dente: Don’t overcook the shells—they’ll continue softening in the oven.
- Fill the shells with ease: Use a piping bag or zip-top bag with the corner snipped for easy filling.
- Don’t skip the foil: Cover with foil for the first part of baking to keep the shells from drying out.
