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Chicken Alfredo Stuffed Shells

A plate of baked chicken alfredo stuffed shells covered in creamy sauce and browned, melted cheese.
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Jumbo pasta shells filled with a creamy mixture of chicken, ricotta, and mozzarella, baked in Alfredo sauce.

Ingredients

Scale
  • 1 box (12 oz) jumbo pasta shells
  • 2 cups cooked, shredded chicken breast
  • 1 container (15 oz) ricotta cheese
  • 1 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese, plus 1 cup for topping
  • 1 large egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 jars (15 oz each) store-bought Alfredo sauce
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook the jumbo shells according to package directions until al dente. Drain them well and rinse with cold water to stop cooking. Set aside.
  3. In a large bowl, combine the shredded chicken, ricotta cheese, Parmesan cheese, 1 cup of mozzarella cheese, egg, salt, and pepper. Mix until all ingredients are evenly incorporated. This is your filling.
  4. Pour about 1 cup of Alfredo sauce into the bottom of the prepared baking dish and spread it evenly.
  5. Take each cooked shell and gently open it. Spoon about 2 tablespoons of the chicken and cheese filling into the cavity of the shell.
  6. Arrange the filled shells in a single layer in the baking dish over the sauce.
  7. Pour the remaining Alfredo sauce evenly over the top of the stuffed shells.
  8. Sprinkle the remaining 1 cup of mozzarella cheese over the sauce.
  9. Bake for 25 to 30 minutes, or until the sauce is bubbly and the cheese topping is melted and lightly golden brown.
  10. Let the dish rest for 5 minutes before serving. Garnish with fresh parsley.

Notes

  • To prepare ahead, assemble the entire dish, cover it tightly with foil, and refrigerate for up to 24 hours before baking. Add 10 minutes to the baking time if baking directly from the refrigerator.
  • For freezing, assemble the dish in a freezer-safe pan, cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking, or bake from frozen at 350 degrees Fahrenheit for about 1 hour 15 minutes, checking for doneness.
  • You can substitute rotisserie chicken for the shredded chicken breast to save time.

Nutrition

Find it online: https://daisyrecipe.com/chicken-alfredo-stuffed-shells-recipe/