If you have a soft spot for comforting, cheesy pasta dishes, then you are going to fall head over heels for this Creamy Chicken and Spinach Stuffed Pasta Shells Recipe. It’s a luscious combination of tender jumbo pasta shells filled with a rich blend of shredded chicken, spinach, and creamy cheeses, all nestled in a velvety Alfredo sauce. This dish is the perfect weeknight dinner that feels fancy without all the fuss, and it delivers big on flavor and satisfaction every single time.
Ingredients You’ll Need
Getting your hands on the right ingredients is the secret to nailing this recipe. Each one plays an important role in building layers of flavor, texture, and that irresistible creaminess you’ll want to dive into again and again.
- Jumbo pasta shells: These act as little edible bowls, perfect for holding the creamy, cheesy filling securely.
- Cooked, shredded chicken: Using rotisserie chicken saves time and adds juicy, savory protein.
- Frozen chopped spinach: Adds nutrition, moisture, and a lovely green color; just make sure to squeeze out all excess water.
- Ricotta cheese: Provides a smooth and creamy base that binds the filling.
- Mozzarella cheese: For that gooey, melty goodness both inside and on top of the shells.
- Grated Parmesan cheese: Adds a sharp, salty punch that elevates the overall flavor.
- Egg: Helps keep the filling firm and cohesive during baking.
- Fresh or dried basil: Brings a subtle herbal brightness to the dish.
- Salt and garlic powder: Essential seasonings that enhance every bite without overwhelming.
- Pinch of nutmeg: Just a hint to deepen the flavor complexity.
- Alfredo sauce: Creates the wonderfully creamy sauce base that keeps everything tender and indulgent.
How to Make Creamy Chicken and Spinach Stuffed Pasta Shells Recipe
Step 1: Prep Your Oven and Baking Dish
Start by preheating your oven to 350°F (175°C). This simple step ensures everything cooks evenly once everything is assembled. Spray your baking dish with cooking spray — a 9 x 13-inch dish works perfectly — then pour in a cup of Alfredo sauce and spread it on the bottom. This layer keeps the shells from sticking and adds extra saucy goodness.
Step 2: Cook the Pasta Shells
Boil a large pot of salted water and cook your jumbo pasta shells until they are al dente. This means firm to the bite so they hold up well during baking. Drain the shells carefully and rinse them with cold water. The cold rinse stops the cooking process and makes the shells easier to handle for stuffing later.
Step 3: Mix the Filling
Grab a big bowl and mix together the shredded chicken, drained spinach, ricotta cheese, 1 ½ cups mozzarella, Parmesan cheese, and the egg. Sprinkle in the basil, salt, garlic powder, and a pinch of nutmeg. Stir everything until it’s uniformly combined and thick, creamy, and ready to stuff into those shells.
Step 4: Fill the Shells
Carefully spoon the filling into each of the cooked jumbo shells, filling them generously. You’ll get about 20 to 22 stuffed shells depending on how full you pack them. If you have any leftover shells or filling, save them for another day or make a smaller batch separately.
Step 5: Assemble the Dish
Arrange the filled shells neatly in your prepared baking dish with the open side facing upward. Pour the remaining Alfredo sauce evenly over the top, making sure every shell gets some of that creamy goodness. Finally, sprinkle the last ½ cup of mozzarella cheese on top to create a beautiful golden crust.
Step 6: Bake to Perfection
Cover the dish with aluminum foil and bake in your preheated oven for about 30 minutes to warm everything through. For the last 5 to 10 minutes, remove the foil so the cheese on top can bubble, brown, and develop a slight crispiness that is utterly irresistible.
How to Serve Creamy Chicken and Spinach Stuffed Pasta Shells Recipe
Garnishes
Sprinkle freshly chopped basil or parsley right before serving for a vibrant splash of color and fresh flavor. A light drizzle of extra Alfredo sauce can also add an elegant touch for those craving even more creaminess.
Side Dishes
Pair your stuffed pasta shells with a crisp green salad tossed in a tangy vinaigrette to balance the richness of the dish. Garlic bread or a warm baguette also make fantastic companions, perfect for soaking up any leftover sauce on your plate.
Creative Ways to Present
For a family-style dinner, serve the dish straight out of the baking pan, letting everyone help themselves to the cheesy shells. For a special occasion, plate a few beautifully arranged shells garnished with a delicate basil leaf and a sprinkle of extra Parmesan for a restaurant-worthy presentation.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your leftovers tightly with plastic wrap or transfer to an airtight container. Stored in the refrigerator, these creamy chicken and spinach stuffed pasta shells will stay fresh for up to 3 days.
Freezing
This recipe freezes beautifully. Assemble as directed, but don’t bake it. Wrap the dish securely with foil and freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge then bake as usual, adding extra time if needed.
Reheating
To reheat, cover the pasta shells with foil and warm them in the oven at 350°F for about 20 minutes, until heated through. You can also reheat individual servings in the microwave—just cover to keep moisture in, heating in 1-2 minute intervals.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! Just sauté about 6 cups of fresh spinach until wilted and drain well before mixing into the filling. This swap can brighten the flavor even more.
Is there a vegetarian version of this recipe?
Yes! Simply omit the cooked chicken and add more spinach, mushrooms, or even artichokes to keep the filling hearty and delicious.
What’s the best way to cook the chicken for this recipe?
Rotisserie chicken is a time-saver and adds lots of flavor, but you can also poach, grill, or bake chicken breasts, then shred them for the filling.
Can I make this recipe dairy-free?
While traditional Alfredo sauce and cheeses make this dish creamy and irresistible, you can try dairy-free cheeses and a plant-based Alfredo alternative to create a similar effect.
How do I prevent the pasta shells from falling apart?
Cook the shells just until al dente and rinse them thoroughly with cold water. Handle gently when stuffing and baking, and use an egg in the filling to help everything hold together nicely.
Final Thoughts
If you want a dish that combines creamy comfort with fresh flavors and easy preparation, this Creamy Chicken and Spinach Stuffed Pasta Shells Recipe is an absolute must-try. Whether you’re making it for a cozy weeknight or sharing with friends and family, it’s guaranteed to bring smiles and full bellies. Give it a whirl—you might just find your new favorite pasta recipe!
Print
Creamy Chicken and Spinach Stuffed Pasta Shells Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
This creamy chicken stuffed pasta shells recipe combines tender jumbo pasta shells filled with a savory mixture of shredded chicken, spinach, ricotta, and cheeses, all baked in a rich Alfredo sauce for a comforting and delicious meal perfect for family dinners.
Ingredients
Pasta Shells
- 1 (12 ounce) package jumbo pasta shells
Filling
- 2 cups cooked, shredded chicken (such as from a rotisserie chicken)
- 1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry
- 1 (15 ounce) container ricotta cheese (about 1 ¾ cups)
- 1 ½ cups shredded mozzarella cheese (from 2 cups total)
- ¼ cup grated Parmesan cheese
- 1 egg
- 1 tablespoon chopped fresh basil (or 1 teaspoon dried basil)
- ½ teaspoon salt
- ½ teaspoon garlic powder
- Pinch of nutmeg
Sauce and Topping
- 2 cups Alfredo sauce (about one 15-ounce jar plus part of a second jar)
- ½ cup shredded mozzarella cheese (remaining portion from 2 cups total)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Spray a 9 x 13-inch baking dish with cooking spray and pour 1 cup of the Alfredo sauce into the bottom of the dish to coat it evenly.
- Cook Pasta Shells: Boil a large pot of salted water and cook the jumbo pasta shells according to the package instructions until al dente. Drain the shells and rinse them under cold water to stop the cooking process and prevent sticking.
- Make Filling: In a large mixing bowl, combine the shredded chicken, thawed and drained spinach, ricotta cheese, 1 ½ cups of mozzarella cheese, grated Parmesan, egg, fresh or dried basil, salt, garlic powder, and a pinch of nutmeg. Mix well until all ingredients are thoroughly incorporated.
- Stuff Shells: Carefully fill each pasta shell with the chicken and cheese mixture. Depending on how generously you fill the shells, you should be able to fill about 20-22 shells. If you have extra shells or filling, save them for another meal or bake separately.
- Arrange and Top: Arrange the stuffed shells in the prepared baking dish with the open side facing up. Pour the remaining 1 cup of Alfredo sauce evenly over the top. Sprinkle the remaining ½ cup of mozzarella cheese over the shells.
- Bake: Cover the dish with aluminum foil and bake in the preheated oven for about 30 minutes until heated through. Remove the foil during the last 5-10 minutes of baking to allow the cheese on top to become bubbly and slightly crisp.
Notes
- Make sure to squeeze out as much water as possible from the thawed spinach to avoid watery filling.
- You can prepare the filling and stuff the shells a day ahead and refrigerate; bake just before serving.
- Substitute Alfredo sauce with marinara for a tomato-based variation.
- Use leftover rotisserie chicken or freshly cooked chicken breast for convenience.
- For a lower fat option, use part-skim ricotta and mozzarella cheeses.
