Chicken Alfredo Stuffed Shells

I burned the first batch of Alfredo sauce because I walked away to answer a text. The kitchen smelled like scorched cream for hours, but I started over, stayed put this time, and those shells came out perfect. Now I keep my phone in another room when I make this. It's become my go-to when I need something impressive but don't want to fuss with complicated techniques.

My neighbor brought her kids over one rainy afternoon and we stuffed shells together at the kitchen counter. The youngest one overfilled hers until cheese oozed everywhere, but they baked up just fine. We ate them straight from the dish with forks, still too hot, laughing at nothing in particular.

Ingredients

• Jumbo pasta shells: Cook them just until al dente or they'll tear when you stuff them, and always make a few extra in case some break.
• Cooked chicken breast, shredded: Rotisserie chicken saves time and adds a little extra flavor from the seasoned skin.
• Fresh spinach, chopped: It wilts down to almost nothing, so don't be shy with the amount, and squeeze out any excess water after chopping.
• Ricotta cheese: The creamy base that holds everything together, look for whole milk ricotta for the richest texture.
• Shredded mozzarella cheese: Use the block kind and shred it yourself for better melting and no added cellulose.
• Grated Parmesan cheese: Freshly grated makes the sauce silkier and the filling more cohesive.
• Large egg: Binds the filling so it doesn't fall apart when you cut into the shells.
• Garlic, minced: Four cloves total, split between the filling and sauce, because garlic belongs everywhere in this dish.
• Dried Italian herbs: A quick shortcut that adds oregano, basil, and thyme without opening three jars.
• Salt and ground black pepper: Season both the filling and the sauce separately so nothing tastes flat.
• Unsalted butter: Gives the Alfredo sauce a glossy finish and deeper flavor than cream alone.
• Heavy cream: The heart of Alfredo sauce, don't swap it for milk or it won't thicken properly.
• Nutmeg: Just a pinch wakes up the cream and adds warmth without announcing itself.
• Fresh parsley: A handful of green at the end makes the whole dish look like you tried harder than you did.

Instructions

Prep the oven and dish:

Set your oven to 375°F and grease a 9x13-inch baking dish with butter or nonstick spray. This keeps the shells from sticking and makes cleanup easier later.

Cook the shells:

Boil the jumbo shells in well-salted water until they're just al dente, usually a minute less than the package says. Drain them gently and lay them out on a towel so they don't stick together.

Make the filling:

In a large bowl, mix the shredded chicken, chopped spinach, ricotta, mozzarella, Parmesan, egg, garlic, Italian herbs, salt, and pepper until everything is evenly distributed. It should look creamy and hold together when you scoop it.

Start the Alfredo sauce:

Melt the butter in a saucepan over medium heat, then add the garlic and let it sizzle for about a minute until it smells fragrant. Pour in the heavy cream and bring it to a gentle simmer, stirring occasionally.

Finish the sauce:

Whisk in the Parmesan, salt, pepper, and nutmeg if you're using it, then keep stirring until the sauce thickens enough to coat the back of a spoon, about 3 to 4 minutes. Take it off the heat before it gets too thick.

Assemble the dish:

Spread 1 cup of Alfredo sauce across the bottom of your baking dish. Fill each shell with a generous spoonful of the chicken mixture and nestle them into the sauce, open side up.

Sauce and top:

Pour the rest of the Alfredo sauce over the filled shells, making sure they're all covered. Sprinkle the mozzarella and Parmesan on top for a golden, bubbly finish.

Bake covered:

Cover the dish with foil and bake for 20 minutes so the shells heat through and the sauce bubbles at the edges. The foil traps steam and keeps everything moist.

Finish uncovered:

Remove the foil and bake for another 10 to 15 minutes until the cheese on top turns golden and the sauce is bubbling all over. Let it rest for 5 minutes before serving so the filling sets up and doesn't spill out.

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The first time I made this for my sister, she ate three shells standing at the stove before I could even plate them. She said it reminded her of something our mom used to make, though I'm pretty sure it didn't. Sometimes food just hits right and the memory fills itself in.

How to Store and Reheat

Cover leftovers tightly with foil or transfer them to an airtight container and refrigerate for up to three days. Reheat individual portions in the microwave for about two minutes, or warm the whole dish covered in a 350°F oven for 20 minutes until heated through. The sauce might thicken up in the fridge, so a splash of cream or milk helps loosen it back up.

What to Serve Alongside

A crisp green salad with lemon vinaigrette cuts through the richness of the Alfredo, and garlic bread is non-negotiable for soaking up extra sauce. Roasted broccoli or green beans add color and a little bitterness that balances the creamy cheese. If you're feeling fancy, a chilled Chardonnay or Pinot Grigio matches the buttery notes without overwhelming the dish.

Make-Ahead and Freezing Tips

You can stuff the shells and arrange them in the baking dish up to a day ahead, then cover and refrigerate until you're ready to add the sauce and bake. For freezing, assemble everything but don't bake it, wrap the dish tightly in plastic and foil, and freeze for up to two months. Thaw it overnight in the fridge before baking as directed, adding an extra 10 minutes if it's still cold in the center.

• Label the dish with the date and baking instructions so you don't forget later.
• Freeze individual portions in small containers for quick weeknight dinners.
• Make a double batch and freeze one for a night when cooking feels impossible.

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This dish doesn't ask much of you, just a little attention and some decent cheese. It gives back more than it takes, and that's all I really want from a recipe.

Recipe FAQs

→ What type of pasta shells are best for this dish?

Use jumbo pasta shells, as their size allows ample filling and they hold their shape well during baking.

→ Can I prepare the filling ahead of time?

Yes, mixing the filling the day before helps flavors meld. Store it covered in the refrigerator until ready to assemble.

→ How do I ensure the pasta shells don’t stick together?

Cook shells until al dente and drain carefully. Rinsing with cold water or tossing with a bit of olive oil can prevent sticking.

→ What can be used as a substitute for heavy cream in the Alfredo sauce?

Half-and-half or whole milk can be used for a lighter sauce, though the texture will be less rich and creamy.

→ How is the dish best served?

Let the bake cool slightly before serving. It pairs wonderfully with a crisp green salad and garlic bread for a complete meal.

→ Can I add other vegetables to the filling?

Sautéed mushrooms or roasted red peppers can be mixed into the filling for additional flavor and texture.