Chicken Alfredo Stuffed Shells (Printable)

Jumbo pasta shells filled with chicken, spinach, and cheese, baked with creamy Alfredo sauce and mozzarella topping.

# What You'll Need:

→ Pasta

01 - 20 jumbo pasta shells

→ Filling

02 - 2 cups cooked chicken breast, shredded or diced
03 - 1 cup ricotta cheese
04 - 1 cup fresh spinach, chopped
05 - ½ cup grated Parmesan cheese
06 - 1 large egg
07 - 1 teaspoon garlic powder
08 - ½ teaspoon salt
09 - ½ teaspoon black pepper

→ Sauce

10 - 2 cups Alfredo sauce, homemade or store-bought

→ Topping

11 - 1 cup shredded mozzarella cheese
12 - 2 tablespoons grated Parmesan cheese
13 - Fresh parsley, chopped (optional)

# How To Make:

01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish with oil or butter.
02 - Boil salted water and cook jumbo pasta shells until al dente. Drain and set aside.
03 - In a large bowl, combine cooked chicken, ricotta cheese, chopped spinach, Parmesan, egg, garlic powder, salt, and black pepper. Mix thoroughly until evenly blended.
04 - Spread 1 cup of Alfredo sauce evenly across the bottom of the prepared baking dish.
05 - Fill each cooked shell with approximately 2 tablespoons of the filling mixture. Arrange the stuffed shells in the baking dish over the sauce.
06 - Pour the remaining Alfredo sauce evenly over the arranged stuffed shells.
07 - Sprinkle shredded mozzarella and remaining Parmesan evenly over the top of the shells.
08 - Cover the baking dish with aluminum foil and bake for 25 minutes.
09 - Remove the foil and bake for an additional 10 minutes, until the cheese is golden and bubbly.
10 - Allow the dish to rest for 5 minutes before serving. Garnish with fresh parsley if desired.

# Expert Tips:

01 -
  • One creamy, cheesy dish that feels fancy but comes together in under an hour.
  • The spinach sneaks nutrients into something that tastes purely indulgent.
  • Perfect for feeding a crowd because it looks impressive and tastes even better.
  • Leftovers reheat beautifully, making it ideal for meal planning.
02 -
  • Don't skip cooking the pasta to exactly al dente—overcooked shells will disintegrate in the sauce and turn your dish mushy.
  • If you're using frozen spinach, that squeeze-it-dry step isn't optional; excess moisture will dilute the filling and make the sauce watery.
  • The 5-minute rest after baking is crucial—it gives you a chance to serve neat, impressive portions instead of creamy puddles.
03 -
  • Use a gentle hand when filling the shells—rushing leads to tears, and frustrated cooking shows in the final dish.
  • If your Alfredo sauce seems too thick, thin it with a little milk before spreading it on the dish; it will continue to thicken as it bakes.

Go Back