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Creamy Chicken Alfredo Stuffed Shells

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A quick and easy comfort food recipe featuring jumbo pasta shells stuffed with a creamy chicken and cheese filling, baked in a rich Alfredo sauce. Perfect for busy weeknights and family dinners.

Ingredients

Scale
  • 20 jumbo pasta shells
  • 2 cups cooked chicken breast, shredded or finely chopped
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 2 cups Alfredo sauce
  • 2 cloves garlic, minced
  • A handful fresh parsley, chopped (optional)
  • Salt and pepper to taste
  • Olive oil or butter for sautéing garlic

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Bring a large pot of salted water to a boil. Add about 20 jumbo shells and cook for 9-11 minutes until al dente but still firm. Stir occasionally to prevent sticking. Drain the shells carefully and rinse under cool water to stop cooking. Set aside to dry.
  3. In a large bowl, combine 2 cups shredded cooked chicken, 1 cup ricotta cheese, 1 cup shredded mozzarella, ½ cup grated Parmesan, minced garlic, and salt and pepper to taste. Mix gently until well combined. If the mixture feels too thick, add a tablespoon or two of Alfredo sauce to loosen it slightly.
  4. In a skillet, warm 2 cups Alfredo sauce over medium-low heat. You can add a splash of milk or cream if you want it a bit thinner. Season with a pinch of salt and pepper if needed.
  5. Using a spoon, carefully fill each cooked shell with the chicken and cheese mixture. Don’t overfill, or the shells will burst during baking.
  6. Spread a thin layer of Alfredo sauce on the bottom of your 9×13-inch baking dish. Arrange the stuffed shells in a single layer on top. Pour the remaining Alfredo sauce evenly over the shells. Sprinkle extra mozzarella and Parmesan on top if you like a golden cheesy crust.
  7. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
  8. Let the dish cool for 5 minutes. Sprinkle chopped fresh parsley on top for color and a hint of freshness. Serve warm and enjoy!

Notes

Do not overcook pasta shells; rinse with cool water after boiling to stop cooking and make stuffing easier. Use good-quality Alfredo sauce for best flavor. Cover with foil during baking to keep shells moist, then remove foil for a golden top. Let dish rest 5 minutes before serving. Can prepare ahead and refrigerate up to 24 hours before baking. Freezes well before or after baking.

Nutrition

Keywords: chicken Alfredo, stuffed shells, creamy pasta, quick dinner, comfort food, cheesy pasta, easy weeknight meal

Find it online: https://realityeats.com/creamy-chicken-alfredo-stuffed-shells-recipe-for-quick-easy-dinners/