Chicken Alfredo Stuffed Shells

I learned to make this dish on a Tuesday evening when my neighbor Sarah stopped by with leftover rotisserie chicken and asked if I could turn it into something impressive for her dinner party. I'd never made stuffed shells before, but something about the combination of creamy ricotta, tender pasta, and that golden Alfredo sauce felt both elegant and comforting. Two hours later, watching her face light up as she pulled the bubbly dish from the oven convinced me this would become my go-to move for feeding people I care about.

The first time I made this for my family, my daughter asked why the cheese on top turned so golden and bubbly instead of just melting flat. That question made me pay attention to what was actually happening in the oven, and now I watch for that exact moment when the edges start to turn crispy and the center is still soft, which is when you know it's perfect.

Ingredients

• Jumbo pasta shells: Twenty shells gives you room to be generous with filling without overstuffing, and they hold their shape beautifully through baking.
• Cooked chicken breast: Shredding it finely helps it distribute evenly throughout the filling and keeps the texture creamy rather than chunky.
• Ricotta cheese: This is your filling base and the reason everything stays moist, so don't skip it for cottage cheese as a substitution.
• Mozzarella cheese: Use the kind you'd buy at the deli counter rather than pre-shredded if you can, since it melts smoother and doesn't have anti-caking agents.
• Parmesan cheese: Freshly grated makes a real difference here, especially in the sauce where it needs to dissolve into something silky.
• Egg: Just one large egg acts as a binder and keeps the filling from being dry.
• Garlic powder and Italian herbs: These are seasoning shortcuts that actually work beautifully in a dish like this where everything's mixed together.
• Heavy cream and milk: Together they make an Alfredo that's rich but not overpowering, and the combination prevents it from breaking when it bakes.
• Butter and garlic: The foundation of your sauce, and toasting the garlic for just one minute makes all the difference in flavor.
• Nutmeg: Optional but honestly transformative, adding a warmth that makes people wonder what the secret ingredient is.

Instructions

Start your oven and pasta water:

Set the oven to 375°F and get a large pot of well-salted water boiling while you gather your ingredients. This way you're not waiting around wondering what to do next.

Cook the shells until just barely tender:

Follow the package timing but aim for the lower end of the range, since they'll keep cooking in the oven. Drain them and let them cool just enough to handle without burning your fingers.

Build your creamy filling:

In a bowl, combine shredded chicken, ricotta, mozzarella, Parmesan, egg, garlic powder, Italian herbs, salt, and pepper. Mix thoroughly but not aggressively, just until everything is evenly distributed and the filling looks creamy.

Make the Alfredo sauce your own way:

Melt butter gently over medium heat, add minced garlic, and let it become fragrant but not brown. Pour in the cream and milk, bring it to a gentle simmer, then whisk in Parmesan and nutmeg until you have something thick enough to coat a spoon.

Layer your future comfort:

Spread about a cup of sauce across the bottom of a 9x13-inch baking dish, which prevents sticking and creates a base layer of flavor.

Stuff each shell with intention:

Use about two tablespoons of filling per shell, arranging them seam-side up in the dish so they look neat and the filling stays put during baking.

Cover everything in remaining sauce:

Pour the rest of your Alfredo over the shells evenly, then top with the shredded mozzarella and Parmesan, which will create that gorgeous golden crust.

Bake covered then uncovered:

Cover the dish with foil for the first 25 minutes to keep everything moist, then remove the foil for the final 10 minutes to let the cheese brown and bubble.

Finish with green:

Sprinkle fresh chopped parsley over the top right before serving, which adds brightness and makes the whole thing look finished.

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My mother-in-law called unexpectedly and asked what I was making when she smelled it through the phone, which tells you something about how this dish fills a kitchen. It became the dish I make now whenever someone's going through something difficult, because it shows up as both celebration and comfort at the same time.

The Rotisserie Chicken Shortcut

Using rotisserie chicken is not cheating, it's wisdom. The chicken is already seasoned and cooked perfectly, which means you can focus on making the sauce silky and getting the layers right. I started keeping a rotisserie chicken in my freezer specifically for nights when I wanted this dish but didn't have time to cook chicken from scratch.

Making It Your Own

The first time someone suggested adding spinach to the filling, I was skeptical, but now I do it half the time. A handful of sautéed spinach mixed into the ricotta mixture adds color and nutrition without changing what makes this dish special. You can also sneak in some finely chopped broccoli if you're cooking for people who need more vegetables, and honestly, no one will notice because everything's bound together with cheese.

Serving and Storing

This dish is best served hot and bubbling straight from the oven, with a crisp green salad alongside and garlic bread for pushing around the plate at the end. Leftovers keep beautifully in the refrigerator for three days and reheat gently in a 350°F oven covered with foil, which keeps the pasta from drying out.

• A squeeze of fresh lemon over the salad cuts through the richness perfectly.
• Make this the day before if you want, covering it before it cools, so you're just popping it in the oven when guests arrive.
• Doubling the recipe for a 9x13 and a smaller 8x8 dish means you'll have something ready for the week ahead.

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This is the kind of recipe that quietly becomes part of your kitchen routine, the one you reach for when you want to feed people something that tastes like you spent all day on it. It never fails to make a table feel a little more gathered, a little more like home.

Recipe FAQs

→ What type of pasta shells work best?

Use jumbo pasta shells that can hold generous fillings without breaking during baking.

→ Can I use leftover chicken?

Rotisserie or previously cooked chicken breast works perfectly for the filling.

→ How to prevent shells from sticking?

Boil the shells in well-salted water until al dente and drain carefully; rinsing with cold water helps stop cooking and prevents sticking.

→ How is the Alfredo sauce made creamy?

Butter, sautéed garlic, heavy cream, milk, and Parmesan cheese combine to create a rich and velvety sauce.

→ Can I add vegetables to the filling?

Sautéed spinach or chopped broccoli can be mixed into the filling for added nutrition and flavor.