Chicken alfredo stuffed shells are easy to throw together and are a total family favorite. Totally homemade and easy to prep ahead so dinnertime is a breeze.
Stuffed Alfredo Shells
These stuffed alfredo shells are versatile and delicious. Made with simple ingredients, you get a hearty meal that you can leave meatless for a vegetarian twist, or you can fill with chicken for a heartier Italian-style dinner.
If you love creamy pasta, you are going to love these alfredo stuffed shells! They are ultra creamy and delicious. I like stuffing them with chicken to make them even more hearty and filling. If you didn’t want to use the chicken, you could substitute it for some spinach or just leave it out!
Stuffed Shells Chicken Alfredo Ingredients
- Cooked chicken
- Ricotta cheese
- Dried basil
- Dried parsley
- Heavy Cream
- Parmesan cheese
- Minced garlic
- Jumbo pasta shells
- Mozzarella cheese
For the exact amounts needed, please see the recipe card below.
What Type Of Pasta Do I Use For This Recipe?
To make these stuffed pasta shells you will need to buy large shell-shaped pasta. This pasta is called “conchiglie,” but you may just as easily find it in your grocery store’s pasta section being called “jumbo shells.”
How To Make Alfredo Stuffed Shells
- Preheat your oven to 450 degrees F.
- In a large pot of water, boil your pasta shells until they are al dente. This is about 3 minutes shy of whatever cooking time is listed on the back of the pasta box.
- In a bowl, combine the chicken, ricotta cheese, egg, and spices until well mixed, and then set them aside.
- In another bowl, mix together the cream, parmesan cheese, and garlic. Set it aside as well.
- In a 9×13 baking dish, spread out ½ of the cream sauce. Set aside.
- Fill each of your cooked shells with about 2 tablespoons of the ricotta mixture, dividing it up evenly between most (if not all) of the shells.
- Place the shells open side facing up in the baking dish, arranged in a single layer.
- Pour the remaining cream sauce evenly over the top of the shells.
- Top with mozzarella cheese and cover the pan with aluminum foil.
- Bake in the oven for 10 minutes before removing the foil and cooking for about another 10 minutes, or until the top of the cheese is bubbly and lightly browned.
How Can I Fill The Shells Without Breaking Them?
After your pasta has been cooked and drained, rinse them under cold water to stop the cooking process. This will make them much easier to handle. Then place your ricotta cheese mixture into a plastic baggie and snip the corner of the bag. Use the bag to pipe the filling into the shells with one hand while holding a shell in the other hand. This will help to fill them all up gently and will reduce the chance of them breaking.
How Can I Add Spinach Or Broccoli To The Filling?
You can stir cooked spinach or tiny chopped broccoli florets into the cheese mixture of this recipe. An easy way to do this is to use steamable veggies and cook them in the microwave before chopping broccoli into tiny pieces and using. Spinach can be used while cooked or fresh; just loosely chop and stir into the filling as desired.
Can I Use Rotisserie Chicken?
Yes! This is a great recipe for using up leftover chicken or that rotisserie chicken in the fridge! If you don’t have rotisserie chicken or any chicken on hand, you can either omit it or you can boil a chicken breast for about 15 minutes or until done (note that chicken will cook faster if cut into 1 inch chunks first). After it’s cooked, shred and use as directed
Tips For How To Make The Best Stuffed Alfredo Shells
You will need 20 shells which is a little bit less than a 1-pound box usually holds. Cooking a few extra shells doesn’t hurt though as some shells may break while boiling or filling them.
I recommend using a 9×13 baking dish for this recipe because it works best. An 8×8 baking dish is too small, but if you are meal prepping for another day, you can fill one dish now for tonight’s dinner and freeze one for later.
What to serve with chicken stuffed shells:
- Homemade Focaccia Bread
- Easy Green Salad + Lemon Salad Dressing
- Cherry Tomato Salad
- Easy + Cheesy Garlic Bread
More Great Alfredo and Pasta Recipes:
Chicken Alfredo Stuffed Shells
- 1 1/2 cups chicken shredded or chopped
- 15 ounces ricotta cheese
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons basil dried
- 1 teaspoons parsley dried
- 2 cups cream whipping cream
- 1/2 cup parmesan cheese
- 1 teaspoon garlic minced
- 12 ounces jumbo pasta shells 1 package, weight is approximate
- 1 cup mozzarella cheese
- Preheat oven to 450ºF.
- Boil jumbo shells until just shy of al dente, about 3 minutes short of the full cooking time listed on the package.
- Combine chicken ricotta cheese, egg, and spices together. Set aside.
- Combine cream, parmesan cheese, and garlic. Set aside.
- In a 9×13 pan (see note), pour about 1/2 cup of the cream sauce.
- Fill each shell with about 2 tablespoons of the ricotta mixture, dividing it up evenly between all, or most of, the shells.
- Place the shells, open side up, in the pan in a single layer. 1 package is about 20 shells.
- Pour remaining cream sauce evenly over the top.
- Top with mozzarella cheese and cover with foil.
- Bake for 10 minutes. Remove the foil. Continue baking until bubbly all the way through and light brown on top, about 10 more minutes.