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Chicken Alfredo Stuffed Shells

Close-up of baked chicken alfredo stuffed shells topped with melted, browned cheese.
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Jumbo pasta shells filled with a creamy mixture of chicken, ricotta, and mozzarella, baked in rich Alfredo sauce for a comforting family dinner.

Ingredients

Scale
  • 24 jumbo pasta shells
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cooked and shredded
  • 15 ounces ricotta cheese
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 24 ounces Alfredo sauce (store-bought or homemade)
  • 1/4 cup shredded Parmesan cheese, for topping

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook the jumbo shells according to package directions until al dente. Drain the shells and rinse with cold water to stop cooking. Set aside.
  3. In a large bowl, combine the shredded chicken, ricotta cheese, 3/4 cup of the mozzarella cheese, 1/2 cup Parmesan cheese, egg, parsley, garlic powder, salt, and pepper. Mix well until everything is evenly combined. This is your ricotta mozzarella filling.
  4. Spread about 1 cup of the Alfredo sauce evenly over the bottom of the prepared baking dish.
  5. Carefully stuff each cooked shell with the chicken and cheese mixture. Arrange the stuffed shells in a single layer in the baking dish over the sauce.
  6. Pour the remaining Alfredo sauce evenly over the stuffed shells.
  7. Sprinkle the remaining 1/4 cup of mozzarella cheese and the extra 1/4 cup of Parmesan cheese over the top.
  8. Bake for 25 to 30 minutes, or until the sauce is bubbly and the cheese topping is melted and lightly golden brown.
  9. Let the cheesy pasta bake rest for 5 minutes before serving.

Notes

  • To make this a make ahead freezer meal, assemble the entire dish (up to the final baking step). Cover the baking dish tightly with foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking, or bake from frozen, adding about 15-20 minutes to the covered baking time.
  • You can substitute rotisserie chicken for cooked, shredded chicken breast to save time on this weeknight comfort food.
  • If you prefer a sharper flavor, substitute half of the ricotta cheese with cream cheese.

Nutrition

Find it online: https://cookingbyfelix.com/chicken-alfredo-stuffed-shells/