If you are craving a dish that combines indulgent creaminess with comforting pasta and tender chicken, look no further than this **Creamy Chicken Alfredo Stuffed Shells Recipe**. This dish offers the perfect marriage of al dente jumbo pasta shells generously filled with a luscious blend of shredded chicken, rich ricotta, mozzarella, and Parmesan cheeses, all enveloped in a dreamy Alfredo sauce that is perfectly seasoned and baked to bubbly perfection. It’s a meal that feels like a warm hug on a plate, ideal for family dinners or impressing guests who adore classic Italian-American flavors carried to the next level.
Ingredients You’ll Need
Every ingredient here plays a crucial role in building the layers of flavor and texture that make this Creamy Chicken Alfredo Stuffed Shells Recipe so irresistible. From the pasta shells that cradle the filling to the cheeses that provide creaminess and meltiness, each item is simple yet essential.
- 20 jumbo pasta shells: The perfect vessel to hold all that delicious filling without breaking.
- 2 cups cooked, shredded chicken: Adds protein and hearty texture to the dish.
- 1 cup ricotta cheese: Offers a smooth, creamy base for the filling.
- 1 cup shredded mozzarella cheese: Melts beautifully, adding stringy richness.
- ½ cup grated Parmesan cheese: Intensifies flavor with its sharp, nutty profile.
- 1 large egg: Binds the filling ingredients together for perfect stuffing.
- 1 tsp garlic powder: Enhances the savory depth in the filling.
- ½ tsp salt: Balances and elevates the dish’s overall flavor.
- ½ tsp black pepper: Adds gentle heat and complexity.
- 1 tsp Italian seasoning: Brings herbal notes that complement the cheese and chicken.
- 2 tbsp unsalted butter: Creates a rich base for the Alfredo sauce.
- 2 cloves garlic, minced: Fresh garlic in the sauce gives aromatic punch.
- 1 ½ cups heavy cream: The creamy backbone of the Alfredo sauce.
- 1 cup grated Parmesan cheese: For a luscious, cheesy sauce that thickens beautifully.
- ½ tsp salt: Ensures the sauce is perfectly seasoned.
- ½ tsp black pepper: Adds a mild kick to the sauce.
- ¼ tsp nutmeg (optional): A subtle warmth that rounds out the Alfredo sauce.
- Fresh parsley, chopped: For a bright and colorful garnish.
- Extra Parmesan cheese: To sprinkle on top before serving for added flavor and presentation.
- Crushed red pepper flakes: Optional for a little heat, if desired.
How to Make Creamy Chicken Alfredo Stuffed Shells Recipe
Step 1: Prepare the Pasta Shells
Start by bringing a large pot of salted water to a boil. This is your perfect opportunity to season the water just like pasta pros do to boost flavor from the inside out. Add your jumbo shells and cook them until just shy of fully tender—about two minutes less than the package instructions—to keep them firm enough to hold all that stuffing without tearing. Drain and rinse under cold water right away to stop the cooking process and prevent sticking, setting yourself up for easy stuffing later.
Step 2: Combine the Filling Ingredients
While the pasta cools, grab a mixing bowl and combine the shredded chicken, ricotta, mozzarella, Parmesan, egg, garlic powder, salt, black pepper, and Italian seasoning. This blend is the heart of the recipe, balancing creamy textures with packed-in savory chicken and herbs. Mix everything thoroughly so the flavors meld and the egg acts like glue to keep the filling firm yet creamy.
Step 3: Make the Alfredo Sauce
In a medium saucepan over medium heat, melt the butter and sauté the minced garlic for about a minute, releasing its glorious aroma. Slowly pour in the heavy cream, whisking constantly to create a smooth, rich base. Once it gently simmers, stir in Parmesan cheese, salt, pepper, and a pinch of nutmeg if you like a hint of warmth in the sauce. Let it thicken just enough to coat the back of a spoon—this luscious sauce will bind everything perfectly once baked.
Step 4: Assemble the Dish
Preheat your oven to 375°F (190°C). Pour half of the Alfredo sauce into the bottom of a 9×13-inch baking dish—this acts as a flavorful bed that prevents sticking and adds moisture. Carefully fill each shell with about 2 to 3 tablespoons of the chicken mixture, arranging them snugly in the dish. Pour the remaining Alfredo sauce over the shells, covering everything generously. This step ensures every bite gets that creamy, cheesy goodness.
Step 5: Bake to Perfection
Cover the dish with foil and bake for 20 minutes—we want to keep the moisture locked in so the shells heat evenly and the cheese melts within. After 20 minutes, remove the foil and continue baking for another 10 minutes, allowing the top to turn golden, bubbly, and irresistibly inviting. Watch how those flavors meld and the sauce thickens into a rich blanket around your stuffed shells.
Step 6: Garnish and Serve
Once out of the oven, sprinkle fresh chopped parsley and extra Parmesan cheese on top for a fresh pop of color and an extra cheesy finish. If you’re a fan of a little heat, a pinch of crushed red pepper flakes does wonders here. Serve immediately and prepare to hear delighted compliments as everyone digs into this unforgettable Creamy Chicken Alfredo Stuffed Shells Recipe.
How to Serve Creamy Chicken Alfredo Stuffed Shells Recipe
Garnishes
Fresh parsley is a classic and easy garnish that adds a vibrant green color and a mild herbal note that cuts through the richness. Some extra grated Parmesan on top enhances the cheesy flavor and fades beautifully under warm forkfuls. For those who love a touch of heat, a sprinkle of crushed red pepper flakes livens up the dish without overpowering it.
Side Dishes
This dish is quite rich and filling, so pairing it with a crisp green salad tossed in a light vinaigrette provides a refreshing balance. Roasted or steamed vegetables like broccoli, asparagus, or green beans add color and nutrition to your meal. Garlic bread or a warm baguette is also a favorite that complements the creamy sauce perfectly, ideal for mopping up every last bit.
Creative Ways to Present
If you want to impress guests or make this dish feel extra special, try layering the baked stuffed shells in individual ramekins or mini casseroles for personalized servings. Another idea is to sprinkle toasted breadcrumbs mixed with Parmesan on top before the final bake for a crunchy texture contrast. Adding a drizzle of basil pesto over the finished shells can also elevate the flavor profile and add a fresh herbal twist.
Make Ahead and Storage
Storing Leftovers
After enjoying your creamy feast, store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making for a fantastic next-day meal. Just be sure to cover well so the stuffed shells retain moisture and do not dry out.
Freezing
This Creamy Chicken Alfredo Stuffed Shells Recipe freezes beautifully, making it a great meal prep option. To freeze, assemble the dish as usual but do not bake first. Cover tightly with plastic wrap and then foil before placing in the freezer. It can be stored frozen for up to 2 months without losing flavor or texture. When ready, thaw overnight in the fridge before baking.
Reheating
Reheat leftovers covered with foil in a 350°F (175°C) oven until warmed through, about 20-25 minutes depending on portion size. You can add a splash of milk or cream on top before reheating if the sauce looks too thick or dry. Avoid microwaving if you want to preserve the original texture and creaminess.
FAQs
Can I use store-bought Alfredo sauce for this recipe?
Absolutely! While making Alfredo sauce from scratch adds a fresh, rich touch, using a good-quality store-bought Alfredo sauce can save time and still yield delicious results when combined with the homemade filling.
What can I substitute for ricotta cheese?
If you don’t have ricotta on hand, cottage cheese works well as a substitute though it will give a slightly different texture. For a smoother filling, you can blend cottage cheese before mixing. Cream cheese is another alternative for extra creaminess.
Can I prepare this recipe vegetarian?
Yes! Simply omit the chicken and increase the cheese and spinach or add sautéed mushrooms for a hearty vegetarian version. The Alfredo sauce’s richness pairs beautifully with vegetable fillings.
How spicy is this dish?
This recipe is mild and creamy by default, making it a family-friendly option. However, adding crushed red pepper flakes at the garnish stage lets you control the spice level to your liking.
Can I make this recipe gluten-free?
Definitely! Use gluten-free jumbo pasta shells to keep the dish safe for gluten-sensitive folks. Just ensure that your Alfredo ingredients are gluten-free, which most traditional recipes are.
Final Thoughts
This Creamy Chicken Alfredo Stuffed Shells Recipe is one of those dishes that feels like a celebration in every bite. It is comforting, elegant, and surprisingly simple to make, perfect for weeknight dinners and special occasions alike. I truly encourage you to try this recipe and watch how it brings warmth and smiles to your table. Once you do, it’s likely to become one of your favorite go-to meals as it has for me!
Print
Creamy Chicken Alfredo Stuffed Shells Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
This Chicken Alfredo Stuffed Shells recipe combines tender jumbo pasta shells filled with a creamy mixture of shredded chicken, ricotta, mozzarella, and Parmesan cheeses. The shells are smothered in a rich homemade Alfredo sauce, baked until bubbly, and garnished with fresh parsley and extra Parmesan for a comforting, crowd-pleasing Italian-American dish perfect for family dinners or special occasions.
Ingredients
Pasta
- 20 jumbo pasta shells
Filling
- 2 cups (300g) cooked, shredded chicken
- 1 cup (250g) ricotta cheese
- 1 cup (120g) shredded mozzarella cheese
- ½ cup (50g) grated Parmesan cheese
- 1 large egg
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp Italian seasoning
Alfredo Sauce
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 ½ cups (360ml) heavy cream
- 1 cup (100g) grated Parmesan cheese
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp nutmeg (optional)
For Garnish
- Fresh parsley, chopped
- Extra Parmesan cheese
- Crushed red pepper flakes (optional)
Instructions
- Boil pasta shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook for 2 minutes less than the package instructions until al dente. Drain and rinse under cold water to prevent sticking.
- Prepare filling: In a mixing bowl, combine the cooked shredded chicken, ricotta cheese, shredded mozzarella, Parmesan cheese, egg, garlic powder, salt, black pepper, and Italian seasoning. Mix thoroughly until evenly combined.
- Make Alfredo sauce: In a saucepan over medium heat, melt the unsalted butter. Add minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream while whisking constantly. Bring to a gentle simmer, ensuring it does not boil. Add grated Parmesan cheese, salt, black pepper, and nutmeg (optional). Stir continuously until the sauce is smooth and has thickened slightly.
- Preheat oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and spread ½ cup of the prepared Alfredo sauce evenly over the bottom.
- Stuff shells: Spoon 2-3 tablespoons of the chicken and cheese filling into each cooked jumbo shell. Arrange the stuffed shells in the prepared baking dish in a single layer.
- Add sauce and bake: Pour the remaining Alfredo sauce evenly over the stuffed shells. Cover the dish tightly with aluminum foil and bake for 20 minutes.
- Finish baking: Remove the foil and bake uncovered for an additional 10 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Garnish and serve: Remove from oven, garnish with freshly chopped parsley and extra Parmesan cheese. Optionally, sprinkle crushed red pepper flakes for added heat before serving.
Notes
- For best results, cook the pasta shells al dente so they hold their shape when stuffed.
- You can substitute cooked rotisserie chicken for convenience.
- To make a lighter version, reduce the amount of cheese or use half-and-half instead of heavy cream, but the sauce will be less rich.
- If you prefer a spicier kick, add crushed red pepper flakes into the Alfredo sauce.
- Leftovers keep well refrigerated in an airtight container for up to 3 days and reheat nicely in the oven.
- Fresh parsley can be substituted with basil or oregano for a different herbal note.
