Chicken Alfredo Stuffed Shells (Printer-friendly)

Tender pasta shells filled with chicken, spinach, and cheeses baked in a rich creamy sauce.

# What you'll need:

→ Pasta

01 - 20 jumbo pasta shells

→ Filling

02 - 2 cups cooked chicken breast, shredded
03 - 2 cups fresh spinach, chopped
04 - 1 cup ricotta cheese
05 - 1 cup shredded mozzarella cheese
06 - 1/2 cup grated Parmesan cheese
07 - 1 large egg
08 - 2 cloves garlic, minced
09 - 1/2 teaspoon dried Italian herbs
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon ground black pepper

→ Alfredo Sauce

12 - 2 tablespoons unsalted butter
13 - 2 cloves garlic, minced
14 - 2 cups heavy cream
15 - 1 cup grated Parmesan cheese
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon ground black pepper
18 - Pinch of nutmeg (optional)

→ Topping

19 - 1/2 cup shredded mozzarella cheese
20 - 2 tablespoons grated Parmesan cheese
21 - Fresh parsley, chopped (optional)

# Method:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Boil jumbo pasta shells in salted water until al dente. Drain and set aside.
03 - In a large bowl, mix shredded chicken, chopped spinach, ricotta, mozzarella, Parmesan, egg, garlic, dried herbs, salt, and pepper until well blended.
04 - Melt butter in a saucepan over medium heat. Sauté garlic for 1 minute until aromatic. Add heavy cream and simmer gently.
05 - Whisk in Parmesan, salt, pepper, and nutmeg if desired. Cook, stirring, for 3–4 minutes until slightly thickened. Remove from heat.
06 - Spread 1 cup Alfredo sauce on baking dish base. Fill each pasta shell with filling mixture and arrange in dish.
07 - Pour remaining Alfredo sauce over stuffed shells. Sprinkle with mozzarella and Parmesan cheeses.
08 - Cover with foil and bake for 20 minutes.
09 - Remove foil and bake an additional 10–15 minutes until bubbly and golden.
10 - Let rest for 5 minutes. Garnish with chopped parsley before serving if desired.

# Expert Tips:

01 -
  • The shells hold so much filling that every bite feels indulgent without being heavy.
  • You can assemble everything in the morning and bake it when people arrive.
  • Leftovers taste even better the next day when the flavors have melded together.
02 -
  • Don't overcook the shells or they'll tear when you try to stuff them, aim for just barely tender.
  • Let the Alfredo sauce cool for a minute before pouring it over the shells or it might break and turn grainy.
  • If the filling seems too wet from the spinach, squeeze the chopped leaves in a towel first.
03 -
  • Use a piping bag or a zip-top bag with the corner snipped off to fill the shells neatly without making a mess.
  • Sauté the spinach with the garlic for a minute before adding it to the filling for deeper flavor and less water.
  • Add a handful of sautéed mushrooms to the filling if you want more texture and earthiness.

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