Cozy Chicken Alfredo Stuffed Shells

Hearty Pasta Delight

In our cozy kitchen, we gather friends for comforting chicken dinners, sharing laughter and aromas simmering in the air. Our Chicken Alfredo Stuffed Shells are all about creating reliable, heavenly meals that warm the soul and fit into even the busiest of weeknights. Each ingredient is thoughtfully chosen, ensuring that this delightful dish is easy to prepare and affectionately crafted for moments around the table. With every bite, you’ll taste the love and simplicity we believe should be at the heart of cooking. Let’s make mealtime a joyful experience together with this comforting stuffed pasta!

Quick Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Servings: 6
• Difficulty: Easy
• Cuisine: Italian
• Best Season: All year round

What Makes This Dish Shine

• Creamy Comfort: The rich Alfredo sauce enveloping the tender stuffed shells creates a deliciously creamy experience that everyone will love.
• Super Simple Preparation: With straightforward instructions and common ingredients, this dish is easy enough for beginner cooks and satisfying for experienced chefs.
• Versatile Meal: Whether it’s a family dinner or a potluck gathering, these stuffed shells are a perfect choice to please a crowd.
• Leftover Love: The flavors develop even further the next day, making your leftovers just as enjoyable as the freshly baked dish.

Essential Ingredients for Success

• 20 jumbo pasta shells (plus a few extra as backups)
• 2 cups cooked shredded chicken (rotisserie chicken works great)
• 1.5 cups ricotta cheese (whole milk preferred)
• 1.5 cups shredded mozzarella cheese (divided)
• 0.5 cup grated Parmesan cheese (for filling, freshly grated preferred)
• 1 large egg
• 2 teaspoons garlic powder
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• Salt and pepper (to taste)
• 2 tablespoons butter (for Alfredo sauce)
• 2 cloves garlic (minced)
• 1.5 cups heavy cream
• 1.5 cups grated Parmesan cheese (for Alfredo sauce)
• 0.25 teaspoon black pepper
• 0.25 teaspoon nutmeg (optional)

Smart Ingredient Suggestions

• Jumbo Pasta Shells: Ensure they are large enough to hold the filling; if you have a few extras, they can come in handy if any break during cooking.
• Cooked Chicken: Rotisserie chicken is perfect for this recipe, saving time without sacrificing flavor.
• Ricotta Cheese: Opt for whole milk ricotta for a creamier texture, enhancing the overall richness of the dish.
• Parmesan Cheese: Freshly grated cheese melts better compared to pre-grated, delivering a smoother sauce texture.

Step-by-Step Instructions

1. Preheat the oven to 350°F. Cook the jumbo pasta shells according to package directions until al dente, about 9 to 10 minutes. They should be tender but still have a slight firmness. Drain carefully and lay on a baking sheet to cool for about 5 minutes.

2. In a large mixing bowl, combine the shredded chicken, ricotta cheese, 1 cup of mozzarella, freshly grated Parmesan cheese, egg, garlic powder, parsley, basil, salt, and pepper. Mix until well blended. The mixture should be creamy and hold together well on a spoon.

3. Melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 1 to 2 minutes until fragrant but not browned. Watch closely to prevent any burning.

4. Stir in the heavy cream and bring to a gentle simmer with small bubbles forming around the edges. Gradually whisk in the Parmesan cheese, stirring constantly until the sauce thickens and becomes smooth, about 3 to 4 minutes. The sauce should coat the back of a spoon beautifully. Season with black pepper and nutmeg if using.

5. Spread 1 cup of the Alfredo sauce across the bottom of a 9×13-inch baking dish. Stuff each cooled pasta shell with about 2 tablespoons of the chicken mixture. Arrange the stuffed shells in the dish with the open side up, nestling them close together.

6. Pour the remaining Alfredo sauce over the stuffed shells, ensuring each one is well coated. Use the back of a spoon to spread sauce into any gaps. Sprinkle the remaining 1/2 cup of mozzarella cheese on top.

7. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted, bubbly, and lightly golden on top. Let rest for 5 minutes before serving.

Pro Pointers for Best Results

• Pasta Cooking: Undercook the shells slightly to prevent mushiness once they absorb some sauce during baking.
• Mixing Filling: Ensure the chicken is well shredded to help blend it smoothly with the ricotta, creating a uniform texture that holds well in the shells.
• Garlic Care: Keep a close watch while cooking garlic; it can turn bitter if overcooked. Just sauté until fragrant for the best flavor.
• Sauce Consistency: If your Alfredo sauce is too thick, feel free to add a splash of chicken broth or milk to adjust it before pouring over the shells.

Ideas for Recipe Adaptations

• Vegan Version: Swap chicken for cooked lentils and use tofu or a vegan ricotta alternative, along with cashew cream for the sauce.
• Mild Flavor: For a milder taste, reduce the garlic and spices, or incorporate cooked spinach for an earthier flavor without the strong garlic notes.
• Spicy Twist: Add red pepper flakes to the Alfredo sauce and incorporate jalapeños into the filling for a delicious kick.
• Regional Flavors: Experiment with different cheeses like feta or goat cheese and add sun-dried tomatoes to create a Mediterranean-inspired dish.

Perfect Side Dishes to Complement

Pair these stuffed shells with a crisp side salad drizzled with balsamic vinaigrette or garlic bread to soak up that creamy Alfredo sauce. Consider serving with a refreshing glass of lemon-infused sparkling water for a light and delightful beverage.

Shortcut and Freezer Tips

Prepare the filling in advance and refrigerate it for up to 48 hours. You can also assemble the entire dish and freeze it uncooked for up to three months. When you’re ready to enjoy, bake from frozen, adding an additional 15 to 20 minutes to the cooking time. For the leftovers, store in an airtight container and reheat gently in the microwave or on the stovetop to maintain that creamy texture.

Presentation Inspirations

Serve the Chicken Alfredo Stuffed Shells elegantly by plating them individually with a drizzle of remaining Alfredo sauce and a sprinkle of fresh parsley. Consider a fluffy bed of lightly dressed arugula underneath for a beautiful color contrast and a pop of freshness.

Tips for Easier Cooking

• Utilize Non-Stick Cookware: This prevents the sauce from sticking to the bottom, making cleanup a breeze.
• Timing is Key: Multitask by prepping the sauce while the pasta cooks, ensuring everything comes together smoothly.
• Keep Cheese Fresh: Store the cheeses in airtight containers to maintain freshness and prevent clumping.

Storing Leftovers Safely

To preserve the creamy texture, store leftovers in an airtight container in the refrigerator. When reheating, use the microwave or stovetop with a splash of milk or broth to keep the sauce smooth. Data shows that keeping them tightly sealed will ensure they stay fresh for up to three days.

Your Questions Answered

Can I freeze the assembled dish? Yes, and it makes for an easy meal later! Just bake from frozen with added time.

What can I use if I don’t have ricotta? Cottage cheese can be a good substitute for ricotta, blending well into the filling.

Is there a gluten-free option for the shells? Absolutely! Look for gluten-free jumbo shells at your local grocery store.

Can I make this recipe without a large baking dish? If you don’t have one, you can divide the shells between two smaller dishes.

How do I know when my Alfredo sauce is done? It should be thickened enough to coat the back of a spoon smoothly.

Is this dish kid-friendly? Yes! It’s creamy and cheesy, making it a hit with children.

Nutritional Information

• Serving Size: 1 stuffed shell
• Calories: 400
• Protein: 22g
• Carbs: 30g
• Fat: 25g
• Fiber: 2g
• Sugar: 2g
  

  NOTE: Nutrition facts are estimates and may vary.

A Heartfelt Reflection

Sharing Chicken Alfredo Stuffed Shells with loved ones reflects the heart of our kitchen. It’s more than just a meal; it’s about the memories made and the laughter shared. Cooking connects us across generations, filling our homes with warmth, love, and flavors that become part of our traditions. Every bite is an invitation to gather, to savor, and to celebrate life together with comforting food.

Before You Go

Dive into creating these Chicken Alfredo Stuffed Shells and watch as everyone at your table gathers with smiles and eager appetites. This cozy dish will find a place in your heart and your weekly meals, inviting a sense of comfort that brings people together. So cook, share, and pin this recipe—you won’t want to miss a moment with these delectable stuffed shells!

Chicken Alfredo Stuffed Shells

Savor creamy Chicken Alfredo stuffed in jumbo pasta shells, making a comforting and delightful meal perfect for family dinners and gatherings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 400

Ingredients Method Notes

Ingredients

  

For the stuffed shells

• 20 pieces jumbo pasta shells (plus a few extra as backups) Ensure they are large enough to hold the filling; extra shells can be useful if any break.
• 2 cups cooked shredded chicken (rotisserie chicken works great) Rotisserie chicken saves time without sacrificing flavor.
• 1.5 cups ricotta cheese (whole milk preferred) Whole milk ricotta enhances creaminess.
• 1.5 cups shredded mozzarella cheese Divided for filling and topping.
• 0.5 cup grated Parmesan cheese (for filling, freshly grated preferred) Freshly grated melts better.
• 1 large egg
• 2 teaspoons garlic powder
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• Salt and pepper (to taste)

For the Alfredo sauce

• 2 tablespoons butter For Alfredo sauce
• 2 cloves garlic (minced)
• 1.5 cups heavy cream
• 1.5 cups grated Parmesan cheese (for Alfredo sauce) Freshly grated preferred.
• 0.25 teaspoon black pepper
• 0.25 teaspoon nutmeg (optional)

Method

 

Preparation

1. Preheat the oven to 350°F. Cook the jumbo pasta shells according to package directions until al dente, about 9 to 10 minutes.
2. Drain carefully and lay on a baking sheet to cool for about 5 minutes.

Filling

1. In a large mixing bowl, combine the shredded chicken, ricotta cheese, 1 cup of mozzarella, freshly grated Parmesan cheese, egg, garlic powder, parsley, basil, salt, and pepper. Mix until well blended.

Alfredo Sauce

1. Melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 1 to 2 minutes until fragrant but not browned.
2. Stir in the heavy cream and bring to a gentle simmer. Gradually whisk in the Parmesan cheese, stirring until the sauce thickens and is smooth, about 3 to 4 minutes.
3. Season with black pepper and nutmeg if using.

Assembly

1. Spread 1 cup of the Alfredo sauce across the bottom of a 9x13-inch baking dish.
2. Stuff each cooled pasta shell with about 2 tablespoons of the chicken mixture and arrange them in the dish with the open side up.
3. Pour the remaining Alfredo sauce over the stuffed shells and sprinkle the remaining 1/2 cup of mozzarella cheese on top.

Baking

1. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and lightly golden. Let rest for 5 minutes before serving.

Notes

Prepare the filling in advance and refrigerate for up to 48 hours, or freeze the uncooked dish for up to three months.