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Creamy, Cheesy Chicken Alfredo Stuffed Shells

Four baked chicken alfredo stuffed shells topped with melted, browned cheese and parsley in a creamy sauce.
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Make this comforting Italian-American baked pasta dish. Jumbo shells are filled with a savory chicken and cheese mixture, covered in rich Alfredo sauce, and baked until bubbly. This recipe delivers restaurant style stuffed shells at home.

Ingredients

Scale
  • 1 box (12 oz) jumbo pasta shells
  • 2 cups cooked, shredded chicken breast
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese, divided
  • 1/4 cup chopped fresh parsley
  • 1 large egg, lightly beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cups prepared Alfredo sauce (store-bought or homemade)
  • 1/2 cup shredded Parmesan cheese, for topping

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook the jumbo pasta shells according to package directions until al dente. Drain the shells and rinse with cold water to stop cooking. Set aside.
  3. In a medium bowl, combine the cooked shredded chicken, ricotta cheese, 1/2 cup of the mozzarella cheese, 1/4 cup of the Parmesan cheese, parsley, egg, salt, and pepper. Mix well until the filling is evenly combined.
  4. Spread about 1 cup of the Alfredo sauce evenly over the bottom of the prepared baking dish.
  5. Carefully stuff each cooked pasta shell with the chicken and cheese mixture. Place the filled shells in a single layer in the baking dish over the sauce.
  6. Pour the remaining Alfredo sauce evenly over the stuffed shells.
  7. Sprinkle the remaining 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese over the top of the sauce.
  8. Bake for 20 to 25 minutes, or until the sauce is hot and bubbly and the cheese on top is melted and lightly golden brown.
  9. Let the dish rest for 5 minutes before serving.

Notes

  • For a quick weeknight dinner, use high-quality store-bought Alfredo sauce.
  • You can add 1 cup of steamed, chopped broccoli florets to the filling mixture for extra vegetables.
  • This dish freezes well; assemble the casserole completely, cover tightly, and freeze before baking. Thaw overnight in the refrigerator before baking as directed, adding 10-15 minutes to the bake time.

Nutrition

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