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Chicken Alfredo Stuffed Shells

Featured in Delicious Main Dish Recipes for Every Occasion.

Cook large pasta shells until barely tender. Stir shredded chicken with a mixture of mozzarella, ricotta, and parmesan, seasoned with garlic and herbs. Gently fill the cooked pasta with the mixture and arrange in a dish. Smother with creamy sauce, sprinkle more cheese on top, and bake for about half an hour until golden and bubbling.

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Updated on Tue, 18 Mar 2025 05:33:05 GMT
A dish of golden baked pasta shells filled with savory chicken and melted cheese, garnished with fresh parsley. Pin it
A dish of golden baked pasta shells filled with savory chicken and melted cheese, garnished with fresh parsley. | chefmelt.com

Whip up these stuffed shells tonight with chicken and alfredo for a warm family meal. Large pasta shells packed with cheesy chicken mixture, then smothered in velvety alfredo sauce. This combo of shells, chicken and creamy sauce transforms simple ingredients into a dinner that'll have everyone asking for seconds.

Why Make These

These chicken and alfredo stuffed shells come in handy when time's tight. Toss in whatever pre-cooked chicken you've got hanging around - even yesterday's dinner works perfectly. The smooth, cheesy filling paired with that rich sauce makes this dish a hit with kids and adults alike. Cook a double batch and pop some in the freezer for those crazy weeknights ahead.

What You Need

  • Box of Jumbo Shells: For stuffing
  • Two cups Cooked Chicken: Diced small
  • Ricotta Cheese: For creamy insides
  • Mozzarella: To get that gooey top
  • Parmesan: For flavor kick
  • Eggs: To bind everything
  • Butter: For your sauce base
  • Flour: To thicken things up
  • Milk: Whole is best choice
  • Heavy Cream: For extra richness
  • Garlic: Freshly minced
  • Parsley: For pretty garnish
  • Salt and Pepper: Add to taste

How to Make Chicken Alfredo Stuffed Shells

Heat Oven:
Set to 375°F. Give your 9x13 pan a quick spray.
Cook Shells:
Get water boiling in a big pot. Throw in some salt. Cook those shells until they're nearly done, about 9 minutes. Drain and cool them with water so they don't get stuck together.
Mix Filling:
Grab a bowl for ricotta, 1 cup mozzarella, 1 cup parmesan, and eggs. Toss in your chicken chunks, salt, and pepper. Stir it all up good - this goes inside your shells.
Make Sauce:
Get butter melting in a pan. Stir in flour for a minute. Slowly pour milk while stirring until it's smooth. Add in cream, another cup of parmesan, garlic, and parsley. Keep stirring until it thickens up.
Fill Shells:
Spread 1 cup sauce on the bottom of your pan. Stuff each shell with your chicken mix. Line them up in the pan with a bit of room between.
Add Sauce and Cheese:
Drizzle remaining sauce over your stuffed shells. Sprinkle leftover mozzarella and parmesan on top.
Bake:
Pop in the oven for 25-30 minutes until sauce bubbles and cheese turns golden.
Check Done:
Poke the middle with a knife - should come out hot. Let sit for 5 minutes before digging in.
Finish Up:
Sprinkle fresh parsley on top if you want. Serve your shells while they're still steaming.

Quick and Easy Dinner

These cheesy chicken shells make mealtime a breeze. Grab some already-cooked chicken to cut down on work. While your pasta's boiling, get the filling ready. Then just fill, cover with sauce, and bake. They're perfect when you want something tasty without spending hours in the kitchen.

Best Chicken to Use

Your stuffed shells will taste great with any kind of cooked chicken. Grab a rotisserie chicken from the grocery store to save yourself some time. Or use that grilled chicken sitting in your fridge. Just chop it into tiny pieces so you can stuff those shells without trouble.

Cheese Makes It Good

You'll need three cheeses to make these shells sing. The ricotta gives you that smooth, creamy center, while mozzarella creates that stretchy, melty top layer. And don't forget the parmesan - it adds that sharp, rich flavor that brings everything together. When you get the mix just right, every bite will be amazing.

Saving Leftovers

Store any uneaten shells in your fridge for up to three days with a tight cover. When you're ready to eat them again, warm them in the oven at 375°F for about 15 minutes. The sauce stays nice and creamy when you heat it slowly.

A red baking dish filled with large stuffed pasta shells topped with melted cheese and sprinkled with fresh parsley. Pin it
A red baking dish filled with large stuffed pasta shells topped with melted cheese and sprinkled with fresh parsley. | chefmelt.com

Make Extra for Later

These chicken shells freeze wonderfully. Just fill them, arrange in a pan, but skip the baking step. Wrap them up tight and they'll keep in the freezer for up to two months. When dinner time rolls around, pour your sauce on top and cook from frozen - just add an extra 10 minutes to your baking time.

Quick Tips

Watch those shells when cooking - they tear easily if too soft. Your filling spreads better at room temp than straight from the fridge. Love extra sauce? Just double that part of the recipe for more dipping. Keep chicken pieces small or you'll rip the shells. If the cheese browns too fast, just cover the dish with some foil.

Frequently Asked Questions

→ Can I use another type of pasta?

Sure thing! Tube pasta like cannelloni is great, or roll thin flat ones instead. Even broken sheets of lasagna can work. Just make sure to boil until soft and handle with care so they don’t tear.

→ Can I prep this ahead of time?

Yep! You can stuff the shells in advance and keep them in the fridge, properly wrapped. Add the sauce just before baking. It keeps well for a day or two. Let them warm up a bit before popping them in the oven.

→ Any options for a vegetarian version?

Absolutely! Chop up spinach finely or sauté some mushrooms as an alternative. Mix them in with extra cheese and season generously. You’ll still get a rich, flavorful dish.

→ What’s the best way to store leftovers?

Wrap them tightly and freeze. Reheat in a hot oven with maybe a fresh layer of sauce. They’ll last around three months if frozen. Make sure to thaw them in the fridge overnight before reheating.

→ What pairs well alongside this?

Keep it simple! A crisp green salad, some steamed veggies, or warm garlic bread would go perfectly. The dish itself is rich enough, so lighter sides are best.

→ Why do my pasta shells keep breaking?

Try cooking the shells for a shorter time and be extra gentle while handling them. Having a few spares ready never hurts! Don’t overstuff them and keep them warm as you work.

→ How do I transport this dish properly?

If possible, bake it at your destination. It’s best to pack the sauce separately and layer it just before baking. Be careful when transporting the shells and bring some extra cheese for good measure. Watch the temperature too!

→ Can I save time making this?

Absolutely! Use pre-cooked chicken and a store-bought sauce. Make sure your cheese is grated beforehand and the pasta is cooked early. Assembling everything will be a breeze.

→ How do I scale up for a crowd?

Doubling up works fine, but you’ll need more pans and extra sauce. Keep the filling warm as you go and check your oven space to ensure everything fits.

→ How can I make this even tastier?

Throw in more garlic or try a mix of different cheeses. Fresh herbs like basil or parsley also boost the flavor. Season the chicken well, and even a squeeze of lemon can brighten things up!

→ What do I do if it turns out too dry?

Add a generous amount of sauce, and cover the dish while it bakes. Check on it halfway through, and don’t forget to save some pasta water to loosen things up if necessary. Also, avoid overbaking!

→ What if it’s too cheesy for me?

Use less cheese next time, or balance it out with more herbs or chicken. You can make the sauce slightly thinner, too, to tone down the cheesiness.

Conclusion

If you enjoyed this, don't miss out on trying out a delicious chicken parmesan dish or even a comforting chicken lasagna. Both pack a cheesy delight!

Chicken Alfredo Stuffed Shells

A heartwarming pasta meal with a cheesy touch.

Prep Time
10 Minutes
Cook Time
45 Minutes
Total Time
55 Minutes

Category: Main Dish Recipes

Difficulty: Intermediate

Cuisine: Italian

Yield: 6 Servings

Dietary: ~

Ingredients

01 340 grams large pasta shells
02 2 cups of cooked chicken cubes (use any chicken meat that’s already been cooked).
03 425 grams of ricotta cheese.
04 1.5 cups of shredded mozzarella cheese, set some aside for later.
05 Roughly 2.25 cups grated parmesan cheese, divide it between the filling and topping.
06 Two eggs.
07 90 grams butter, softened.
08 2 big spoonfuls of flour.
09 500 ml of milk.
10 250 ml of crème fraîche épaisse (French heavy cream alternative).
11 2 garlic cloves, finely chopped.
12 Fresh parsley, roughly two tablespoons, finely cut.
13 Just enough salt and pepper to balance flavors.

Instructions

Step 01

Set your oven to 190°C. Lightly grease a rectangular baking dish (approx. 22x33 cm) and keep it aside for later.

Step 02

Fill a big pot with water and heat it until it starts bubbling over. Throw in a good amount of salt and cook those pasta shells as the instructions on the package say. Drain them well, then rinse under cool water to stop them from sticking to each other.

Step 03

In a medium-sized mixing bowl, toss together the ricotta, 1 cup of mozzarella, 1 cup of parmesan, the eggs, the cooked chicken bits, and a bit of salt and pepper.

Step 04

Melt the butter in a large pan over medium heat. Stir in the flour, letting it cook until golden and fragrant. Slowly pour in the milk, stirring as you go, then add the crème fraîche, a cup of parmesan, garlic, and parsley. Constantly stir until the sauce turns thick.

Step 05

Spread a cupful of that creamy sauce across the base of your prepared baking dish. Start packing each pasta shell with the cheesy chicken mixture, then place them alongside one another in the dish.

Step 06

Spoon the remaining sauce over the stuffed shells. Sprinkle the leftover mozzarella and parmesan cheese all over the top.

Step 07

Bake the dish for around 25 to 30 minutes. It’s ready when the cheese becomes golden, and the sauce is bubbling happily. If you’re into it, sprinkle a bit more parsley before serving warm.

Notes

  1. Got leftover chicken? Whether it’s roasted, grilled, or made on the stove—it’ll fit perfectly here.
  2. Once the pasta is done boiling, rinse it with cold water to stop it from clumping together.
  3. To keep these shells, store them in the fridge in a sealed container. They'll stay good for 3 days.

Tools You'll Need

  • Rectangle baking dish (around 22x33 cm).
  • A really big pot.
  • A medium bowl for mixing.
  • A large frying pan or skillet.
  • A whisk for stirring the sauce smooth.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains milk products.
  • Has gluten.
  • Includes eggs.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 942
  • Total Fat: 55 g
  • Total Carbohydrate: 54 g
  • Protein: 56 g