Chicken Alfredo Stuffed Shells (Printable)
Baked jumbo shells filled with creamy chicken, spinach, and cheeses in a rich Alfredo sauce.
# What You'll Need:
→ Pasta
01 - 20 jumbo pasta shells
→ Filling
02 - 2 cups cooked chicken breast, shredded
03 - 2 cups fresh spinach, chopped
04 - 1 cup ricotta cheese
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 dried Italian herbs
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon ground black pepper
→ Alfredo Sauce
12 - 2 tablespoons unsalted butter
13 - 2 cloves garlic, minced
14 - 2 cups heavy cream
15 - 1 cup grated Parmesan cheese
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon ground black pepper
18 - Pinch of nutmeg (optional)
→ Topping
19 - 1/2 cup shredded mozzarella cheese
20 - 2 tablespoons grated Parmesan cheese
21 - Fresh parsley, chopped (optional)
# How To Make:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Boil jumbo pasta shells in salted water until al dente according to package directions. Drain and set aside.
03 - Combine shredded chicken, chopped spinach, ricotta, mozzarella, Parmesan, egg, minced garlic, Italian herbs, salt, and black pepper in a large bowl. Mix thoroughly.
04 - Melt butter in a saucepan over medium heat. Add garlic and sauté for 1 minute until fragrant. Stir in heavy cream and bring to a gentle simmer.
05 - Whisk in Parmesan cheese, salt, pepper, and nutmeg if using. Cook while stirring until slightly thickened, about 3 to 4 minutes. Remove from heat.
06 - Spread 1 cup of Alfredo sauce evenly on the bottom of the prepared dish. Fill each cooked shell with the chicken mixture and arrange in the dish.
07 - Pour remaining Alfredo sauce over filled shells. Sprinkle mozzarella and Parmesan topping evenly over them.
08 - Cover dish with foil and bake for 20 minutes. Remove foil and bake an additional 10 to 15 minutes until sauce bubbles and cheese is golden.
09 - Allow to rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired.
# Expert Tips:
01 -
- The shells come out creamy and indulgent without feeling heavy, especially when you balance each bite with a little salad.
- You can prep the filling and sauce ahead, then stuff and bake right before dinner, making it perfect for busy weeknights or when company is coming.
02 -
- Do not overcook the shells or they will tear when you try to fill them, and slightly underdone is always better than mushy.
- Let the Alfredo sauce cool for a minute before pouring it over the shells, because adding it while it is too hot can make the cheese in the filling separate.
03 -
- Use a piping bag or a sturdy plastic bag with the corner snipped off to fill the shells neatly and quickly without making a mess.
- Taste your Alfredo sauce before you pour it over the shells, because you can always add more salt, pepper, or Parmesan to get it just right.