Chicken Alfredo Stuffed Shells

The first time I made these stuffed shells, my kitchen smelled like an Italian grandmother had moved in for the weekend. My roommate kept wandering in every five minutes asking if they were done yet.

I brought these to a potluck last winter and watched them disappear in record time. Three people asked for the recipe before dessert even hit the table.

Ingredients

• 20 large pasta shells: These generous cups hold the filling perfectly and maintain their texture through baking
• 2 cups cooked chicken breast: Rotisserie chicken works beautifully here and saves precious cooking time
• 1 cup ricotta cheese: Creates that signature creamy texture we all crave in Italian comfort food
• 1 cup frozen spinach, thawed and drained: Squeeze out every drop of excess water to prevent soggy filling
• 1 cup shredded mozzarella cheese: Use part skim milk mozzarella for the best melt without excessive grease
• 1/2 cup grated Parmesan cheese: Adds that essential salty umami punch that pulls everything together
• 1 large egg: Acts as a binder keeping your filling intact inside each shell
• 2 cloves garlic, minced: Fresh garlic makes a noticeable difference over powdered alternatives
• 1/2 teaspoon salt and 1/4 teaspoon black pepper: Adjust these to your personal taste preference
• 2 cups Alfredo sauce: Homemade creates the most luxurious result but quality store bought works in a pinch
• 1/2 cup shredded mozzarella and 1/4 cup Parmesan: This double cheese topping creates that irresistible golden crust

Instructions

Get your oven ready:

Preheat to 375F and grease a 9x13 baking dish with butter or cooking spray

Cook the pasta shells:

Boil until just al dente then drain and rinse under cold water to stop cooking

Mix up the filling:

Combine chicken, ricotta, spinach, mozzarella, Parmesan, egg, garlic, and seasonings until everything is evenly distributed

Start the layers:

Spread one cup of Alfredo sauce across the bottom of your prepared baking dish

Fill those shells:

Stuff each shell with about two tablespoons of filling and arrange them open side up in the dish

Add the sauce blanket:

Pour remaining Alfredo sauce over all the shells making sure each one gets coated

Top with cheese:

Sprinkle the extra mozzarella and Parmesan evenly across the top

Bake covered first:

Cover with foil and bake for 25 minutes then remove foil

Finish uncovered:

Bake 10 more minutes until cheese turns golden and bubbly

Rest before serving:

Let the dish sit for 5 minutes which helps the filling set and makes serving easier

Save

My niece usually picks out anything green but ate these without a single complaint. Now she requests them whenever she visits.

Make Ahead Magic

Assemble everything up to 24 hours before baking and keep covered in the refrigerator. Add five minutes to the covered baking time if baking straight from the fridge.

Filling Variations

Try swapping cooked Italian sausage for the chicken or add artichoke hearts for a Mediterranean twist. Sometimes I throw in sun dried tomatoes when we are craving something extra.

Serving Suggestions

A crisp green salad with tangy vinaigrette cuts through the richness perfectly. Garlic bread is practically mandatory in our house.

• Keep some extra Alfredo sauce warm for drizzling over individual servings
• A light pinot grigio pairs beautifully with the creamy flavors
• Set out red pepper flakes so heat lovers can customize their portion

Save

This recipe has become my go to for new parents and anyone needing a serious comfort meal. Something about stuffed shells just feels like home.

Recipe Questions & Answers

→ What type of pasta shells are best?

Large conchiglioni shells work best as they hold the filling well without breaking during baking.

→ Can I use fresh spinach instead of frozen?

Yes, fresh spinach can be sautéed and chopped before mixing to maintain texture and flavor.

→ How do I prevent the shells from sticking?

Cook shells until al dente, rinse with cold water, and lightly grease the baking dish before adding sauce and shells.

→ Is it possible to prepare this dish in advance?

Yes, you can assemble the shells and refrigerate them before baking. Add extra baking time if baking straight from the fridge.

→ What can I serve alongside this dish?

A fresh green salad or garlic bread pairs wonderfully to balance the rich flavors of the dish.