If you’re craving a decadent, comforting meal that combines tender chicken, rich cheeses, and a luscious Alfredo sauce all wrapped inside tender jumbo pasta shells, look no further than this Creamy Chicken Alfredo Stuffed Shells recipe. It’s the perfect dish for weeknight dinners or special family gatherings, offering a blend of flavors and textures that everyone will adore. The combination of creamy ricotta, melted mozzarella, and sharp Parmesan with shredded chicken creates a dish that’s truly unforgettable. Let’s dive into why this recipe deserves a spot on your dinner table.
Reasons to Love Creamy Chicken Alfredo Stuffed Shells
- Ultimate Comfort Food: The warm, gooey cheese paired with tender pasta and chicken is pure comfort in every bite.
- Rich & Creamy Sauce: The homemade Alfredo sauce elevates this dish beyond ordinary stuffed shells.
- Family-Friendly: It’s a crowd-pleaser that even picky eaters tend to enjoy.
- Make-Ahead Friendly: Prepare ahead of time for an easy weeknight dinner or freezer meal.
- Customizable: Add veggies or swap cheeses to suit your taste preferences.
- Impressive Presentation: Perfect for entertaining, this dish looks just as good as it tastes.
The Essentials
- 12 jumbo pasta shells: These large shells are perfect for stuffing with the creamy filling.
- 2 cups cooked, shredded chicken: Use rotisserie chicken or freshly cooked chicken breast for best results.
- 1 cup ricotta cheese: Adds a smooth, creamy texture to the filling.
- 1 cup grated Parmesan cheese: Provides sharp, nutty flavor.
- 1 1/2 cups shredded mozzarella cheese: Melts beautifully for that gooey topping.
- 2 cups heavy cream: The base for the rich Alfredo sauce.
- 2 tablespoons butter: Adds richness and helps create the sauce base.
- 3 cloves garlic, minced: For that irresistible savory aroma and flavor.
- 1 teaspoon Italian seasoning: A blend of herbs to enhance the taste.
- Salt and pepper to taste: Essential for seasoning every component.
- Fresh parsley for garnish: Adds a pop of color and fresh flavor.
Equipment Breakdown
- Large pot: To boil the jumbo pasta shells until al dente.
- Colander: For draining the cooked shells.
- Mixing bowls: To combine the filling ingredients and the Alfredo sauce.
- Skillet: For sautéing garlic and warming the cream-based sauce.
- Baking dish (9×13 inch or similar): To assemble and bake the stuffed shells.
- Spoon or small spatula: To stuff the shells with the chicken and cheese mixture.
- Measuring cups and spoons: To ensure accurate ingredient amounts.
Build Creamy Chicken Alfredo Stuffed Shells Step by Step
Step 1: Cook the Jumbo Pasta Shells
Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package directions until al dente, usually around 10-12 minutes. Drain carefully in a colander and rinse with cold water to stop the cooking process and prevent sticking. Set aside.
Step 2: Prepare the Chicken and Cheese Filling
In a large mixing bowl, combine the shredded chicken, ricotta cheese, 1/2 cup of the grated Parmesan cheese, 1 cup of shredded mozzarella, Italian seasoning, salt, and pepper. Mix everything until nicely blended. This filling will be creamy and flavorful, perfect for stuffing into the pasta shells.
Step 3: Make the Creamy Alfredo Sauce
In a medium skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant but not browned. Slowly pour in the heavy cream, stirring continuously. Let it simmer gently for 5-7 minutes, allowing it to thicken slightly. Stir in the remaining Parmesan cheese and season with salt and pepper to taste. Remove from heat once the sauce is smooth and creamy.
Step 4: Stuff the Shells
Using a spoon or spatula, carefully fill each cooked jumbo shell with the chicken and cheese mixture. Be generous but avoid overstuffing to prevent shells from breaking. Place each stuffed shell seam side up in the prepared baking dish.
Step 5: Assemble and Bake
Pour the creamy Alfredo sauce evenly over the stuffed shells in the baking dish. Sprinkle the remaining 1/2 cup of shredded mozzarella over the top for a golden, bubbly finish. Cover the dish with foil and bake in a preheated 350°F (175°C) oven for 25 minutes. Remove the foil during the last 5 minutes to allow the cheese to brown beautifully.
Step 6: Garnish and Serve
Once out of the oven, let the shells cool for a few minutes. Sprinkle freshly chopped parsley on top for a burst of color and fresh flavor. Serve warm and enjoy the creamy, cheesy goodness!
In-Season Flavor Ideas
- Add sautéed spinach or kale to the filling for a nutrient boost and vibrant color.
- Mix in roasted red peppers or sun-dried tomatoes for a sweet, tangy twist.
- Sprinkle crushed red pepper flakes into the Alfredo sauce for subtle heat.
- Use fresh basil or oregano instead of Italian seasoning for a fresher herb profile.
- Top with toasted pine nuts for a crunchy texture contrast.
Learn from These Mistakes
- Overcooking the pasta shells can cause them to break when stuffing—cook just until al dente.
- Not draining the shells well after boiling may result in watery filling or sauce.
- Skipping the garlic sauté step can make the Alfredo sauce lack depth of flavor.
- Overstuffing the shells might cause them to burst during baking.
- Failing to cover the dish while baking can dry out the sauce and filling.
Storing, Freezing & Reheating
Leftover Creamy Chicken Alfredo Stuffed Shells can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, place the assembled (but unbaked) dish in a freezer-safe container or cover tightly with foil and plastic wrap, then freeze for up to 2 months.
When ready to enjoy, thaw overnight in the refrigerator. Bake covered at 350°F (175°C) for about 30-35 minutes until heated through. Uncover for the last 5 minutes to refresh the cheese topping. For refrigerated leftovers, reheat individual portions in the microwave or oven until warmed through.
Your Questions, Answered
Can I use pre-cooked rotisserie chicken for this recipe?
Absolutely! Using rotisserie chicken is a convenient way to save time and still get tender shredded chicken that works perfectly in this recipe.
Is it possible to make this dish dairy-free or lighter?
You can substitute heavy cream with coconut cream or a cashew-based cream for a dairy-free version, and use dairy-free cheeses. For a lighter option, swap heavy cream with half-and-half or whole milk, but the sauce will be less rich.
Can I prepare Creamy Chicken Alfredo Stuffed Shells ahead of time?
Yes! You can assemble the shells and refrigerate them covered for up to 24 hours before baking. This makes it a great option for prepping meals in advance.
What sides pair well with this dish?
Fresh green salads, steamed or roasted vegetables, and crusty garlic bread complement the richness of this dish beautifully.
Next Steps
If you love the creamy, cheesy decadence of this recipe, consider experimenting with different herbs and veggies in the filling. Try swapping chicken for turkey or even a plant-based protein for variety. Playing with different cheeses like fontina or provolone can add new flavor dimensions. Don’t forget to share your results with friends and family—they’re sure to ask for seconds!
There’s something magical about the combination of tender pasta shells, savory chicken, and a luscious Alfredo sauce that makes this dish a true winner. Whether it’s a cozy night in or a festive occasion, these Creamy Chicken Alfredo Stuffed Shells deliver both comfort and elegance in every bite.
Enjoy every creamy, cheesy mouthful!
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Creamy Chicken Alfredo Stuffed Shells
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package directions until al dente, usually around 10-12 minutes. Drain carefully in a colander and rinse with cold water to stop the cooking process and prevent sticking. Set aside.
- In a large mixing bowl, combine the shredded chicken, ricotta cheese, 1/2 cup of the grated Parmesan cheese, 1 cup of shredded mozzarella, Italian seasoning, salt, and pepper. Mix everything until nicely blended. This filling will be creamy and flavorful, perfect for stuffing into the pasta shells.
- In a medium skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant but not browned. Slowly pour in the heavy cream, stirring continuously. Let it simmer gently for 5-7 minutes, allowing it to thicken slightly. Stir in the remaining Parmesan cheese and season with salt and pepper to taste. Remove from heat once the sauce is smooth and creamy.
- Using a spoon or spatula, carefully fill each cooked jumbo shell with the chicken and cheese mixture. Be generous but avoid overstuffing to prevent shells from breaking. Place each stuffed shell seam side up in the prepared baking dish.
- Pour the creamy Alfredo sauce evenly over the stuffed shells in the baking dish. Sprinkle the remaining 1/2 cup of shredded mozzarella over the top for a golden, bubbly finish. Cover the dish with foil and bake in a preheated 350°F (175°C) oven for 25 minutes. Remove the foil during the last 5 minutes to allow the cheese to brown beautifully.
- Once out of the oven, let the shells cool for a few minutes. Sprinkle freshly chopped parsley on top for a burst of color and fresh flavor. Serve warm and enjoy the creamy, cheesy goodness!
Notes
- For a nutrient boost, add sautéed spinach or kale to the filling.
- You can prepare the stuffed shells ahead and refrigerate for up to 24 hours before baking.
- Leftovers store well in the refrigerator for up to 3 days or freeze unbaked for up to 2 months.
