Chicken Alfredo Stuffed Shells (Printer-friendly)
Pasta shells stuffed with chicken and cheese, baked in a rich creamy Alfredo sauce with golden topping.
# What you'll need:
→ Pasta
01 - 20 jumbo pasta shells
02 - Salt, for boiling water
→ Filling
03 - 2 cups cooked chicken breast, finely shredded
04 - 1 cup ricotta cheese
05 - 1 cup shredded mozzarella cheese
06 - 0.25 cup grated Parmesan cheese
07 - 1 large egg
08 - 0.5 teaspoon garlic powder
09 - 0.5 teaspoon dried Italian herbs
10 - 0.5 teaspoon salt
11 - 0.25 teaspoon ground black pepper
→ Alfredo Sauce
12 - 2 tablespoons unsalted butter
13 - 2 cloves garlic, minced
14 - 1 cup heavy cream
15 - 1 cup whole milk
16 - 0.75 cup grated Parmesan cheese
17 - 0.25 teaspoon ground nutmeg (optional)
18 - Salt and pepper, to taste
→ Topping
19 - 0.5 cup shredded mozzarella cheese
20 - 2 tablespoons grated Parmesan cheese
21 - Fresh parsley, chopped (for garnish)
# Method:
01 - Set the oven temperature to 375°F (190°C).
02 - Bring a large pot of salted water to a boil. Cook the jumbo pasta shells until al dente according to package instructions, then drain and allow to cool slightly.
03 - In a medium bowl, combine shredded chicken, ricotta, 1 cup mozzarella, 0.25 cup Parmesan, egg, garlic powder, Italian herbs, salt, and black pepper. Mix thoroughly until well blended.
04 - Melt butter in a saucepan over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Stir in heavy cream and milk, bringing to a gentle simmer. Add 0.75 cup Parmesan and nutmeg if using, whisking until cheese melts and sauce thickens. Season with salt and pepper, then remove from heat.
05 - Spread 1 cup of Alfredo sauce evenly in the bottom of a 9x13-inch baking dish.
06 - Fill each pasta shell with approximately 2 tablespoons of the chicken mixture. Arrange the stuffed shells in the baking dish atop the sauce.
07 - Pour the remaining Alfredo sauce over the stuffed shells. Sprinkle with 0.5 cup shredded mozzarella and 2 tablespoons grated Parmesan cheese.
08 - Cover the dish with foil and bake in the preheated oven for 25 minutes.
09 - Remove the foil and continue baking for an additional 10 minutes, or until cheese is golden and bubbling.
10 - Sprinkle chopped fresh parsley over the baked shells before serving.
# Expert Tips:
01 -
- It looks restaurant-quality but comes together faster than you'd expect, making you feel like a kitchen wizard.
- The filling is forgiving and lets you use whatever chicken you have on hand, from rotisserie to weeknight leftovers.
- It's the kind of dish that somehow feels special enough for company but cozy enough for a quiet Thursday night.
02 -
- If your Alfredo sauce breaks or looks grainy, turn off the heat immediately and whisk in a splash of cold milk to bring it back together.
- Don't skip the brief cooling time for the cooked pasta shells, or your fingers will pay the price when you're trying to fill them.
- The cheese won't look quite golden and bubbly if you pull it out too early, so trust that extra 10 minutes uncovered makes all the difference.
03 -
- Toast your garlic for exactly one minute before adding cream, because this small step is what prevents your sauce from tasting flat or one-dimensional.
- If you have access to fresh mozzarella, tear it into small pieces and scatter it over the top before baking for pockets of creamier texture.