Chicken Alfredo Stuffed Shells (Print Version)

Jumbo pasta shells filled with chicken, spinach, cheeses, baked in rich Alfredo sauce for a comforting meal.

# What You'll Need:

→ Pasta

01 - 20 jumbo pasta shells

→ Filling

02 - 2 cups cooked chicken breast, shredded or finely chopped
03 - 1 cup ricotta cheese
04 - 1 cup cooked spinach, squeezed dry and chopped
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 black pepper

→ Sauce

12 - 2 cups Alfredo sauce (homemade or store-bought)
13 - 1/2 cup shredded mozzarella cheese (for topping)
14 - 1/4 cup grated Parmesan cheese (for topping)
15 - Chopped fresh parsley, for garnish (optional)

# How-To Steps:

01 - Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish.
02 - Boil the jumbo pasta shells in salted water until al dente as per package directions, then drain and cool on a baking sheet.
03 - In a large bowl, mix chicken, ricotta, spinach, mozzarella, Parmesan, egg, garlic, Italian herbs, salt, and pepper until well blended.
04 - Fill each cooked shell with approximately 2 tablespoons of the prepared filling.
05 - Spread 1 cup of Alfredo sauce evenly on the bottom of the baking dish, then arrange the stuffed shells in a single layer over the sauce.
06 - Pour the remaining Alfredo sauce over the shells, then sprinkle with the remaining mozzarella and Parmesan cheeses.
07 - Cover with foil and bake for 25 minutes.
08 - Remove the foil and bake for an additional 10 minutes until cheese is bubbly and golden brown.
09 - Allow the dish to rest for 5 minutes before garnishing with fresh parsley and serving.

# Expert Tips:

01 -
  • It looks fancy enough for company but honest enough to make on a Tuesday when you need comfort food.
  • The creamy filling stays moist inside while the cheese on top gets those crispy golden edges you'll find yourself picking at before dinner.
  • Everything can be prepped ahead and baked when you're ready, which is a lifesaver during busy weeks.
02 -
  • Squeezing your spinach dry is non-negotiable; I learned this the hard way when my first batch turned into a watery mess that tasted diluted.
  • Don't skip laying the shells flat to cool after boiling—they'll stick together otherwise and tear when you try to fill them.
  • The Alfredo sauce underneath is what prevents sticking and lets the bottom get creamy too, so don't rush that step.
03 -
  • If your Alfredo sauce seems too thick, thin it with a splash of cream or milk before baking so it distributes evenly and doesn't dry out in the oven.
  • Rotisserie chicken saves real time and honestly tastes better than chicken you might have to cook at home when you're already busy.

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