Chicken Alfredo Stuffed Shells (Printable)
Pasta shells filled with chicken, spinach, and creamy cheese, baked in savory Alfredo sauce.
# What You'll Need:
→ Pasta
01 - 20 large pasta shells (conchiglioni)
→ Filling
02 - 2 cups cooked chicken breast, shredded or diced
03 - 1 cup ricotta cheese
04 - 1 cup frozen spinach, thawed and well-drained
05 - 1 cup shredded mozzarella cheese
06 - 1/2 cup grated Parmesan cheese
07 - 1 large egg
08 - 2 cloves garlic, minced
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1/4 teaspoon dried Italian herbs
→ Sauce
12 - 2 cups Alfredo sauce
→ Topping
13 - 1/2 cup shredded mozzarella cheese
14 - 1/4 cup grated Parmesan cheese
15 - Fresh parsley, chopped (for garnish)
# How To Make:
01 - Preheat oven to 375°F and lightly grease a 9x13-inch baking dish with cooking spray or butter.
02 - Boil pasta shells according to package directions until al dente. Drain thoroughly, rinse under cold water to stop cooking, and set aside.
03 - In a large mixing bowl, combine shredded chicken, ricotta, drained spinach, mozzarella, Parmesan, egg, minced garlic, salt, pepper, and Italian herbs. Mix until evenly distributed.
04 - Spread 1 cup of Alfredo sauce across the bottom of the prepared baking dish in an even layer.
05 - Fill each cooked shell with approximately 2 tablespoons of the chicken-spinach filling. Place filled shells in the baking dish, opening facing up, arranging them in a single layer.
06 - Pour the remaining Alfredo sauce over the stuffed shells, ensuring each shell receives coverage.
07 - Sprinkle the additional mozzarella and Parmesan cheese evenly over the top of the dish.
08 - Cover the baking dish tightly with aluminum foil and bake for 25 minutes.
09 - Remove the foil and continue baking for 10 minutes, or until the cheese is golden brown and bubbly.
10 - Let the stuffed shells rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired.
# Expert Tips:
01 -
- The combination of tender pasta shells with creamy chicken and spinach feels like a hug in every bite
- Leftovers reheat beautifully for lunch the next day if there are any
02 -
- Overcooked shells will tear when you try to fill them so check early and often
- Wring out that spinach like you mean it because water will make your filling separate
03 -
- Use a piping bag or zip top bag with the corner cut off to fill shells quickly and neatly
- Let the dish sit for at least ten minutes before serving so the sauce thickens slightly