There’s something uniquely comforting about a creamy Alfredo sauce paired with tender pasta. It reminds me of family gatherings, where my mom would prepare a giant dish of stuffed shells, filled to the brim with rich flavors. Over time, I began experimenting with the classic dish, adding different ingredients until I created this chicken Alfredo version that has now become a favorite in my household. These stuffed shells are filled with creamy, cheesy goodness and just the right amount of savory chicken. Every bite is a reminder of those warm, cozy nights with loved ones. I’m thrilled to share this recipe with you—it’s indulgent yet straightforward enough to make for any special occasion or simply a cozy evening at home.
Why This Recipe Works
This chicken Alfredo stuffed shells recipe combines two beloved Italian-inspired dishes: creamy Alfredo pasta and comforting stuffed shells. Using shredded chicken mixed with a homemade Alfredo sauce, these shells are rich and satisfying. Adding mozzarella and Parmesan creates a gooey, melted layer on top, making this a crowd-pleasing dinner option. Perfect for family gatherings or a weeknight treat, these stuffed shells are both hearty and delicious, offering a delightful blend of textures and flavors.
Ingredients
For the Chicken Alfredo Filling:
- Use 2 cups of cooked chicken, pulled apart into small pieces. A store-bought rotisserie chicken is a quick and convenient option.
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
For the Alfredo Sauce:
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
For the Shells:
- 18-20 jumbo pasta shells
- 1 cup shredded mozzarella (for topping)
- Extra Parmesan (for topping, optional)
Step-by-Step Instructions
Step 1: Cook the Pasta Shells
In a large pot of boiling, salted water, cook the jumbo pasta shells according to the package directions until they reach an al dente texture, meaning they should be tender but still have a bit of firmness. This will keep them from becoming mushy while baking. Drain the shells and let them cool, being careful not to break them.
Step 2: Make the Chicken Alfredo Filling
In a large mixing bowl, combine the shredded chicken, ricotta, mozzarella, Parmesan, garlic powder, salt, and pepper. Stir everything together until you have a smooth, creamy mixture with evenly combined ingredients. Adjust seasoning as needed to suit your taste.
Step 3: Prepare the Alfredo Sauce
- Melt the Butter: In a medium saucepan set over medium heat, add the butter and let it melt completely, creating a smooth base for the sauce. Add the minced garlic to the melted butter, cooking for about 1 minute, or until it becomes aromatic.
- Add Heavy Cream: Pour in the heavy cream, stirring continuously until it starts to simmer. Be sure to keep the heat at a medium-low level to avoid burning the cream.
- Incorporate the Parmesan: Gradually add the grated Parmesan cheese, stirring until it melts and the sauce is smooth. Season with salt and pepper as needed. Remove from heat once the sauce has thickened slightly.
Step 4: Assemble the Stuffed Shells
- Spread a light layer of Alfredo sauce across the bottom of a 9×13-inch baking dish, ensuring it covers the surface.
- Stuff each cooked pasta shell with the chicken and cheese mixture, using about 2-3 tablespoons per shell. Arrange each stuffed shell in the prepared baking dish, laying them side-by-side in a single layer.
Step 5: Pour the Sauce and Add Toppings
Pour the remaining Alfredo sauce over the stuffed shells, ensuring each one is covered. Sprinkle the shredded mozzarella over the top, along with a bit of extra Parmesan for added flavor.
Step 6: Bake
Preheat your oven to 350°F (175°C). Cover the dish with a layer of aluminum foil and bake for 20 minutes, allowing the sauce and filling to meld together. Remove the foil and continue baking for another 10-15 minutes, until the cheese on top is fully melted and has a bubbly, golden finish.
Step 7: Garnish and Serve
Remove the stuffed shells from the oven and allow them to cool for a few minutes. Sprinkle freshly chopped parsley on top to enhance the presentation with a burst of color and a touch of fresh flavor. Serve warm and enjoy!
Tips for Success
- Use Fresh Parmesan: Freshly grated Parmesan melts more smoothly into the Alfredo sauce than pre-grated versions, which often contain anti-caking agents.
- Make-Ahead Option: You can prepare the stuffed shells up to 24 hours in advance, covering and storing them in the refrigerator until you’re ready to bake.
- Avoid Overcooking Pasta: Keeping the pasta shells al dente ensures they won’t become too soft during baking.
- Extra Flavor: Add a sprinkle of red pepper flakes to the Alfredo sauce if you enjoy a slight kick of heat.
Recipe Variations
- Vegetarian Option: Substitute the chicken with a mix of sautéed spinach, mushrooms, and artichoke hearts for a delicious vegetarian version.
- Gluten-Free: Use gluten-free pasta shells and double-check that all other ingredients are gluten-free.
- Seafood Twist: Swap out the chicken for cooked shrimp or crab for a seafood-inspired version of these stuffed shells.
FAQ
Can I make this dish ahead of time?
Yes, these stuffed shells can be made in advance. Assemble the dish, cover it tightly, and store in the refrigerator for up to 24 hours before baking. When ready to serve, follow the baking instructions as usual.
Can I freeze the stuffed shells?
Absolutely! Arrange the stuffed shells in a single layer in the baking dish, but don’t bake them. Wrap the unbaked stuffed shells tightly with aluminum foil and store them in the freezer for up to two months. When you’re ready to eat, bake from frozen, adding an additional 15–20 minutes to the baking time.
What side dishes go well with this recipe?
Garlic bread and a fresh green salad pair beautifully with these creamy stuffed shells. You could also serve them with roasted vegetables like broccoli or asparagus for added flavor and nutrition.
How do I store leftovers?
Any leftovers should be kept in an airtight container and refrigerated, where they’ll stay fresh for up to three days. To reheat, place the shells in a baking dish covered with foil, and bake until warmed through, or heat individual portions in the microwave.
Can I substitute other cheeses?
Yes, you can experiment with other cheeses! Provolone or fontina can be great alternatives, or even gouda for a smoky twist.
Nutritional Information
Per Serving (approximate):
- Calories: 580
- Protein: 32g
- Carbohydrates: 55g
- Fat: 25g