Best Baked Chicken Alfredo Stuffed Shells

Why make this recipe

Baked Chicken Alfredo Stuffed Shells are a comforting and delicious meal that the whole family will enjoy. This dish combines tender jumbo pasta shells with a creamy Alfredo sauce, juicy chicken, and cheesy goodness. It’s perfect for weeknight dinners, gatherings, or meal prep. Plus, it’s simple to make and packed with flavor!

How to make Best Baked Chicken Alfredo Stuffed Shells

Ingredients:

• 20 jumbo pasta shells
• 2 cups cooked shredded chicken
• 1 1/2 cups ricotta cheese
• 2 cups shredded mozzarella cheese, divided
• 3/4 cup grated Parmesan cheese, divided
• 3 cups Alfredo sauce
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 2 tablespoons chopped fresh parsley, plus more for garnish
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon butter

Directions:

1. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Boil the jumbo pasta shells in salted water until just al dente, then drain and let them cool enough to handle.
3. In a skillet, melt the butter over medium heat and cook the garlic for about 30 seconds until fragrant.
4. In a large bowl, combine the shredded chicken, ricotta cheese, 1 cup mozzarella, 1/2 cup Parmesan, garlic, Italian seasoning, parsley, salt, and black pepper. Mix until evenly combined.
5. Spread 1 cup of Alfredo sauce across the bottom of the prepared baking dish.
6. Fill each cooked shell with the chicken mixture and arrange them in the dish.
7. Spoon the remaining Alfredo sauce over the shells.
8. Sprinkle the top with the remaining 1 cup mozzarella and remaining 1/4 cup Parmesan.
9. Cover with foil and bake for 25 minutes.
10. Remove the foil and bake for 10 more minutes, until the cheese is melted and lightly golden.
11. Rest for 5 minutes, garnish with extra parsley, and serve warm.

How to serve Best Baked Chicken Alfredo Stuffed Shells

Serve these stuffed shells warm right out of the oven. They pair well with a fresh garden salad or garlic bread for a complete meal. You can also sprinkle extra parsley on top for a touch of color and freshness.

How to store Best Baked Chicken Alfredo Stuffed Shells

If you have leftovers, store them in an airtight container in the fridge. They can last for about 3-4 days. You can also freeze baked stuffed shells for up to 2 months. Just make sure to thaw them in the fridge before reheating.

Tips to make Best Baked Chicken Alfredo Stuffed Shells

• Make sure not to overcook the pasta shells. You want them to be slightly firm since they will continue to cook in the oven.
• For extra flavor, you can add sautéed spinach or mushrooms to the chicken mixture.
• If you like a little spice, consider adding red pepper flakes to the filling.

Variation (if any)

You can easily modify this recipe by using different types of cheese, like provolone or cheddar. You can also substitute the chicken with cooked sausage or ground turkey for a different flavor profile.

FAQs

1. Can I use store-bought Alfredo sauce?
Yes, using store-bought Alfredo sauce can save time. Just pour it over the shells as directed in the recipe.

2. Can I make this dish ahead of time?
Absolutely! You can prepare the stuffed shells and assemble them in the baking dish. Cover and store in the fridge for up to 24 hours before baking.

3. How do I reheat leftovers?
To reheat, place the stuffed shells in a baking dish and cover with foil. Heat in the oven at 350°F for about 20 minutes until warmed through. You can also microwave individual servings.

Best Baked Chicken Alfredo Stuffed Shells

A comforting meal made with jumbo pasta shells, creamy Alfredo sauce, juicy chicken, and cheese, perfect for family dinners or meal prep.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 600

Ingredients Method Notes

Ingredients

  

Main ingredients

• 20 pieces jumbo pasta shells
• 2 cups cooked shredded chicken Use rotisserie chicken for convenience.
• 1.5 cups ricotta cheese
• 2 cups shredded mozzarella cheese Divided into 1 cup for filling and 1 cup for topping.
• 0.75 cups grated Parmesan cheese Divided into 1/2 cup for filling and 1/4 cup for topping.
• 3 cups Alfredo sauce Store-bought sauce is an option.
• 2 cloves garlic Minced.
• 1 teaspoon Italian seasoning
• 2 tablespoons chopped fresh parsley Plus more for garnish.
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon butter For sautéing garlic.

Method

 

Preparation

1. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Boil the jumbo pasta shells in salted water until just al dente, then drain and let them cool enough to handle.
3. In a skillet, melt the butter over medium heat and cook the garlic for about 30 seconds until fragrant.
4. In a large bowl, combine the shredded chicken, ricotta cheese, 1 cup mozzarella, 1/2 cup Parmesan, garlic, Italian seasoning, parsley, salt, and black pepper. Mix until evenly combined.

Assembly and Baking

1. Spread 1 cup of Alfredo sauce across the bottom of the prepared baking dish.
2. Fill each cooked shell with the chicken mixture and arrange them in the dish.
3. Spoon the remaining Alfredo sauce over the shells.
4. Sprinkle the top with the remaining 1 cup mozzarella and remaining 1/4 cup Parmesan.
5. Cover with foil and bake for 25 minutes.
6. Remove the foil and bake for 10 more minutes, until the cheese is melted and lightly golden.
7. Rest for 5 minutes, garnish with extra parsley, and serve warm.

Notes

Serve warm with a fresh garden salad or garlic bread. Leftovers can be stored in an airtight container in the fridge for 3-4 days or frozen for up to 2 months. Ensure to thaw in the fridge before reheating. For variations, consider different cheeses or substitute chicken with sausage or ground turkey.

Naya Lucas