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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.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
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.