Chicken Alfredo Stuffed Shells

My neighbor knocked on my door one Sunday holding a casserole dish, steam still rising from the foil. Inside were these gorgeous stuffed shells swimming in Alfredo sauce, and I ate three before I even thought to ask for the recipe. The creamy chicken and spinach filling felt like comfort in edible form, and I knew I had to learn how to make them myself.

I made these for my book club last spring, and someone asked if I had gone to culinary school. I laughed because I had burned the garlic on my first attempt and had to start the Alfredo over. But that second batch turned out silky and perfect, and now I know exactly when to pull the pan off the heat.

Ingredients

• Jumbo pasta shells: Look for shells that are large enough to hold a generous spoonful of filling, and cook them just until al dente so they do not fall apart when you stuff them.
• Cooked chicken breast, shredded: Rotisserie chicken is a lifesaver here, and the slightly seasoned meat adds more flavor than plain poached chicken.
• Fresh spinach, chopped: Fresh spinach wilts beautifully into the filling and adds color, though you can use frozen if you squeeze out every drop of water first.
• Ricotta cheese: This is the creamy base that holds everything together, and whole milk ricotta makes the filling taste richer.
• Shredded mozzarella cheese: Use the block and shred it yourself for a smoother melt, because pre-shredded cheese has coatings that can make the filling grainy.
• Grated Parmesan cheese: Freshly grated Parmesan has a sharper, nuttier flavor that really shines in both the filling and the sauce.
• Large egg: The egg binds the filling so it stays tucked inside the shells instead of oozing out during baking.
• Garlic, minced: Fresh garlic in both the filling and the sauce gives layers of flavor that powdered garlic just cannot match.
• Dried Italian herbs: A simple blend of basil, oregano, and thyme adds warmth without overpowering the creamy elements.
• Heavy cream: This is what makes the Alfredo sauce luxurious and silky, and it thickens beautifully when simmered with Parmesan.
• Unsalted butter: Butter adds richness and helps the garlic bloom, and using unsalted lets you control the salt level in the sauce.
• Nutmeg (optional): A tiny pinch of nutmeg in the Alfredo sauce adds a subtle warmth that makes people wonder what your secret is.

Instructions

Preheat and prep:

Set your oven to 375°F and grease your baking dish lightly so the shells do not stick to the bottom. This also gives you time to gather your ingredients while the oven heats up.

Cook the shells:

Boil the jumbo shells in well-salted water until they are just al dente, because they will continue cooking in the oven. Drain them gently and spread them out on a sheet so they do not stick together.

Make the filling:

Combine the shredded chicken, chopped spinach, ricotta, mozzarella, Parmesan, egg, garlic, Italian herbs, salt, and pepper in a large bowl. Mix until everything is evenly distributed and the filling looks cohesive.

Prepare the Alfredo sauce:

Melt butter in a saucepan over medium heat, then add the garlic and let it sizzle for a minute until it smells amazing. Pour in the heavy cream and bring it to a gentle simmer, watching carefully so it does not boil over.

Finish the sauce:

Whisk in the Parmesan, salt, pepper, and nutmeg, stirring constantly until the cheese melts and the sauce thickens slightly, about 3 to 4 minutes. Remove it from the heat as soon as it coats the back of a spoon.

Assemble the dish:

Spread 1 cup of Alfredo sauce on the bottom of your baking dish to keep the shells from sticking. Fill each shell with a generous spoonful of the chicken mixture and nestle them into the sauce.

Top and bake:

Pour the remaining Alfredo sauce over the filled shells, then sprinkle the mozzarella and Parmesan on top. Cover with foil and bake for 20 minutes, then uncover and bake another 10 to 15 minutes until the cheese is bubbly and golden.

Rest and serve:

Let the dish cool for 5 minutes before serving so the sauce can settle and the shells hold their shape. Garnish with fresh parsley if you want a pop of color.

Save

The first time I served these, my husband looked at me like I had just performed magic. He went back for seconds before I even sat down, and I realized that sometimes the simplest comfort food is what people crave most.

Making It Lighter

If you want to cut some of the richness, swap the heavy cream for half-and-half and use part-skim ricotta and mozzarella. The sauce will be slightly thinner, but it still tastes creamy and delicious, and you will not miss the extra calories.

Storing and Reheating

Leftovers keep well in the fridge for up to three days, and they reheat beautifully in the oven covered with foil at 350°F. I have also frozen assembled unbaked shells, then baked them straight from the freezer by adding an extra 15 minutes under the foil.

Serving Suggestions

These shells feel like a special occasion meal, but they are easy enough for a regular Tuesday. I like to serve them with a crisp green salad dressed in lemon vinaigrette and some garlic bread to soak up the extra Alfredo sauce.

• Add sauteed mushrooms to the filling for an earthy depth that pairs beautifully with the cream.
• Serve alongside roasted asparagus or green beans for a pop of color and a lighter side.
• Pour a glass of Chardonnay or Pinot Grigio to balance the richness of the cheese.

Save

Every time I make these, I think about my neighbor and that first bite that changed everything. I hope they bring the same warmth to your table.

Questions & Answers

→ How do I cook the pasta shells perfectly?

Boil the jumbo pasta shells in salted water until al dente as per package instructions, then drain carefully to avoid tearing before filling.

→ Can I prepare the filling in advance?

Yes, the chicken, spinach, and cheese mixture can be made ahead and refrigerated to save time before assembly.

→ What makes the Alfredo sauce creamy and rich?

Butter, heavy cream, garlic, and Parmesan cheese are gently simmered together, creating a smooth and flavorful sauce that coats the shells perfectly.

→ How can I lighten the dish without losing flavor?

Substitute half-and-half for heavy cream and use part-skim cheeses for a lighter yet still creamy result.

→ What sides pair well with this dish?

Fresh salads, garlic bread, and a crisp white wine like Chardonnay or Pinot Grigio complement the flavors nicely.