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best baked chicken alfredo stuffed shells 2026 03 23 145349 819x1024 1

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
Cook Time 35 minutes
Total Time 55 minutes
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.