These Chicken Alfredo Stuffed Shells are the perfect weeknight meal! Pasta shells are stuffed with a cheesy chicken alfredo mixture and baked to melted golden perfection. It’s the ultimate comfort food!
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We love a good chicken recipe in my house, and this simple stuffed shells recipe is one of my favorites! Jumbo pasta shells are stuffed with cheese and chicken filling.
An easy recipe, it’s so delicious even the picky eaters will be asking for seconds! With minimal prep time 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!
Chicken Alfredo Stuffed Shells
This recipe is pretty straightforward, but that doesn’t mean you can’t mix and match different ingredients to switch it up! For instance, it’s my favorite way to use leftover chicken.
Or, you can mix in different veggies, herbs, and spices. No matter how you make it, it’s sure to be a hit! Plus, it’s a great way to reduce food waste and keep your grocery bill low. That’s a win in my book!
If you enjoy these stuffed shells, I highly recommend you try my Taco Stuffed Shells for another fun and flavorful meal.
Ingredients for Chicken Stuffed Shells
See full recipe card below this post for ingredient quantities and full instructions.
- Jumbo pasta shells – You will need to get jumbo to be able to stuff them full.
- Egg – A simple way to add protein and bind the ingredients together.
- Grated mozzarella cheese – Freshly grated mozzarella cheese tastes so good!
- Parmesan cheese – Again, 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.
- Italian seasoning
- Black pepper
- Shredded cooked rotisserie chicken – You can use leftover chicken for this as well.
- Alfredo sauce – You can use storebought or homemade.
- Chopped parsley or basil for garnish
Here are a few variations that you could try to change the flavor of the recipe:
- Use different meat. You can easily add cooked ground beef or pork.
- Vary the type of cheese. Any type of shredded cheese will work. Colby jack, pepper jack, and aged cheddar are good options.
- Use marinara. If you don’t want to use alfredo sauce, you can swap it out for marinara sauce.
How To Make Stuffed Chicken Alfredo Pasta Shells
- Preheat: Preheat the oven to 375 degrees Fahrenheit. Grease a 9×13 baking dish with cooking spray, and set it aside.
- 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.
- Add the chicken: Stir in the shredded 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: Once cooked, remove the pan from the oven. Garnish with parsley and basil, and serve warm!
You can use shredded canned chicken as well for this recipe. This is a quick hack that can make this dish even quicker to prepare!
How to Store Stuffed Pasta Shells
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm the dish in the microwave for 1-2 minutes or until it is heated all the way through. You can also warm it up low and slow in the oven.
I don’t recommend freezing jumbo pasta as it will become mushy once it thaws. This recipe is best served fresh!
You can add fresh parsley, diced chives, or even a little bit more shredded cheese than the recipe calls for.
Make sure that you cover the shells with the alfredo sauce and cheese. If any part of the shell is uncovered, there’s a good chance that that part of the shell will be hard and crunchy.
Chicken Alfredo Stuffed Shells
- 1 9×13 baking dish
- 1 Large pot
- 1 Mixing bowl
- Measuring cups
- measuring spoons
- 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
- 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