Chicken Alfredo Stuffed Shells (Printer-friendly)

Pasta shells packed with chicken, spinach, and cheese, baked in a rich Alfredo sauce for a hearty Italian dish.

# What You'll Need:

→ Pasta

01 - 20 large pasta shells (conchiglioni)

→ Filling

02 - 2 cups cooked chicken breast, shredded or diced
03 - 1 cup ricotta cheese
04 - 1 cup frozen spinach, thawed and well-drained (or 2 cups fresh spinach, sautéed and chopped)
05 - 1 cup shredded mozzarella cheese
06 - 1/2 cup grated Parmesan cheese
07 - 1 large egg
08 - 2 cloves garlic, minced
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1/4 teaspoon dried Italian herbs (optional)

→ Sauce

12 - 2 cups Alfredo sauce (homemade or store-bought)

→ Topping

13 - 1/2 cup shredded mozzarella cheese
14 - 1/4 cup grated Parmesan cheese
15 - Fresh parsley, chopped (optional, for garnish)

# Directions:

01 - Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or butter.
02 - Boil pasta shells according to package directions until al dente. Drain thoroughly, rinse with cold water to stop cooking, and set aside.
03 - In a large mixing bowl, combine cooked chicken, ricotta, drained spinach, 1 cup mozzarella, 1/2 cup Parmesan, egg, garlic, salt, pepper, and Italian herbs. Mix thoroughly until evenly incorporated.
04 - Spread 1 cup of Alfredo sauce evenly across the bottom of the greased baking dish.
05 - Fill each cooked shell with approximately 2 tablespoons of the chicken-spinach filling. Arrange filled shells in the baking dish, opening side facing up, in a single layer.
06 - Pour the remaining Alfredo sauce over the stuffed shells, ensuring each shell receives even coverage.
07 - Sprinkle 1/2 cup mozzarella and 1/4 cup Parmesan cheese evenly over the sauce-covered shells.
08 - Cover baking dish tightly with aluminum foil. Bake for 25 minutes at 375°F.
09 - Remove foil and continue baking for 10 additional minutes, or until cheese becomes golden brown and sauce bubbles around the edges.
10 - Remove from oven and let rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired.

# Expert Advice:

01 -
  • The combination of tender pasta and creamy filling feels like a warm hug on a plate
  • Leftovers reheat beautifully for tomorrow lunch
02 -
  • Squeezing every drop of water from the spinach prevents watery filling that leaks during baking
  • Overcooking the pasta initially leads to mushy shells that fall apart when you try to fill them
03 -
  • Use a piping bag or zipper bag with the corner snipped off to fill shells quickly and neatly
  • Let the foil tent slightly to prevent it from sticking to the cheese during the first bake

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