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Chicken Alfredo Stuffed Shells

Four baked chicken alfredo stuffed shells covered in melted, slightly browned cheese sauce in a white bowl.
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Make jumbo pasta shells filled with a creamy ricotta, mozzarella, and chicken mixture, then bake them covered in rich Alfredo sauce for a comforting family dinner.

Ingredients

Scale
  • 1 box (12 oz) jumbo pasta shells
  • 2 cups cooked, shredded chicken
  • 1 container (15 oz) 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
  • 2 jars (15 oz each) store-bought Alfredo sauce
  • 1/2 cup shredded Parmesan cheese, for topping

Instructions

  1. Preheat your oven to 375 degrees F. Lightly grease a 9×13 inch baking dish.
  2. Cook the jumbo shells according to package directions until al dente. Drain them well and rinse with cold water to stop cooking. Set aside.
  3. In a large bowl, combine the shredded chicken, ricotta cheese, 1 cup of mozzarella cheese, 1/2 cup of Parmesan cheese, egg, parsley, garlic powder, salt, and pepper. Mix until all ingredients are evenly incorporated. This is your ricotta mozzarella filling.
  4. Spread about one cup of Alfredo sauce evenly over the bottom of the prepared baking dish.
  5. Carefully stuff each cooked shell with the chicken and cheese filling. Arrange the filled 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 1/2 cup of Parmesan cheese over the top layer of sauce.
  8. Bake for 25 to 30 minutes, or until the sauce is bubbly and the cheese on top is lightly golden brown.
  9. Let the baked pasta dinner rest for 5 minutes before serving.

Notes

  • To make ahead for the freezer, assemble the entire dish without baking. Cover the baking dish tightly with foil and freeze for up to three months. Thaw overnight in the refrigerator before baking, or bake from frozen, adding 15-20 minutes to the covered baking time.
  • You can substitute rotisserie chicken for the cooked, shredded chicken to save time on this weeknight comfort food.
  • For extra flavor, add 1/4 teaspoon of nutmeg to the ricotta mozzarella filling.

Nutrition

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