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
Scale
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.
