Alfredo Stuffed Shells with Chicken

Cheesy Alfredo Stuffed Shells with Chicken is a creamy, cheesy, and comforting dish featuring tender shredded chicken and two kinds of cheese stuffed into jumbo pasta shells, all smothered in rich, creamy Alfredo sauce and baked until bubbly. This easy dinner recipe is perfect for family dinners, meal prep, or even special occasions! Serve it with some garlic bread and a salad for a complete meal!

When I don’t know what to make for dinner, I almost always turn to pasta, since everyone in my family likes it and I usually have the ingredients on hand. Plus, it’s easy to customize with different flavors and mix-ins, and it generally comes together pretty quickly.

If you have some leftover shredded chicken or even a rotisserie chicken from the grocery store, you can use that to save time and make this an easy, quick dinner! I like to use a homemade Alfredo sauce, but you can use your favorite jarred kind as well.

Ingredients for Alfredo Stuffed Shells with Chicken

You’ll need the following ingredients to make this delicious dinner:

• Jumbo pasta shells (cooked and drained)
• Shredded cooked chicken
• Ricotta cheese
• Shredded mozzarella cheese
• Grated Parmesan cheese
• Large egg (for binding)
• Garlic powder
• Italian seasoning
• Salt and ground black pepper
• Alfredo sauce (15-ounce jar or equivalent homemade sauce)
• Chopped parsley (for garnish, optional)

Make sure to review the recipe card at the bottom of the post for a detailed ingredient list and instructions!

How to Make This Chicken Alfredo Stuffed Shells Recipe

1. Start out by cooking your pasta shells according to the package directions. Drain them and set them aside. Drizzle a little olive oil to keep them from sticking together.
2. Preheat oven to 375 degrees F. Grease a 9×13-inch baking dish with nonstick cooking spray.
3. In a medium bowl, combine cooked, shredded chicken, ricotta,1 cup of mozzarella, Parmesan, egg, garlic powder, Italian seasoning, salt, and pepper. Mix until fully combined.
4. Spread ½ cup of Alfredo sauce on the bottom of the prepared baking dish. Stuff each cooked shell with the chicken filling and place them in the dish.
5. Pour the remaining sauce evenly over the filled shells. Sprinkle with the remaining ½ cup of mozzarella cheese.
6. Cover with aluminum foil and bake for 20 minutes. Then remove the foil and bake for an additional 10 minutes until bubbly and light golden brown. Sprinkle chopped parsley on top if desired and serve warm!

Tips for the Best Alfredo Stuffed Shells

• Don’t Overcook the Pasta: The shells will continue cooking in the oven, so slightly undercook them to avoid mushy pasta. I like to follow the directions for “al dente”.
• Shred Chicken While Warm: It’s easier to shred chicken while it’s still warm (use two forks or a hand mixer!)
• Use Freshly Grated Cheese: Pre-shredded cheese has anti-caking agents that can affect the texture of the sauce. If you prefer less cheese, then reduce the extra cheese topping to ¼ cup
• Thin Out Thick Alfredo Sauce: If your Alfredo sauce is too thick, mix in a little milk or chicken broth to loosen it up before pouring it over the shells
• Cover with Foil While Baking: This prevents the pasta from drying out. Remove the foil in the last 10 minutes for a golden, bubbly top

Recipe Variations

• Bacon & Ranch Chicken Alfredo Shells: Add crumbled bacon and ranch seasoning to the chicken mixture for a smoky, tangy twist.
• Chicken Broccoli Alfredo Stuffed Shells: Stir in steamed, chopped broccoli to add a veggie boost.
• Sun-Dried Tomato & Spinach Alfredo Shells: Mix in chopped sun-dried tomatoes and sautéed spinach for an Italian-inspired flavor.
• Spicy Cajun Chicken Alfredo Shells: Add Cajun seasoning and a pinch of red pepper flakes for a spicy kick.
• Extra Cheesy Alfredo Shells: Mix in extra mozzarella, provolone, or smoked gouda for an ultra-cheesy experience

FAQs

What’s the best type of Alfredo sauce to use?

Homemade Alfredo sauce is rich, fresh, and extra creamy, but it does take extra time to make. Store-bought Alfredo sauce is a quick and easy option, and there are many delicious brands!

Can I make this ahead of time?

Absolutely! Assemble the stuffed shells, cover, and refrigerate for up to 24 hours before baking.

Can I freeze Chicken Alfredo Stuffed Shells?

Yes! Once the shells cool to room temperature, cover the dish tightly with foil and freeze for up to 3 months. When ready to bake, thaw in the fridge overnight and bake as directed.

What’s the best way to store reheat leftovers?

Store leftovers in an airtight container or cover the baking dish with plastic wrap and keep it in the fridge for 3- 5 days.

Reheat Alfredo Stuffed Shells the next day in the oven at 350°F (175°C) for 20-25 minutes, or microwave individual portions with a splash of milk or cream to keep them from drying out.

Can I add vegetables to the filling?

Definitely! Spinach, mushrooms, sun-dried tomatoes, or roasted red peppers all work well.

What’s the easiest way to cook chicken for this pasta recipe?

Instant Pot: Add chicken breasts or thighs, 1 cup broth, and seasonings to the Instant Pot. Cook on high pressure for 10 minutes (12-15 minutes if frozen), do a 5-minute natural release, then shred and mix with additional ingredients before stuffing the shells.

Slow Cooker: You can also add chicken, 1 cup broth, and seasonings to the slow cooker. Cook on LOW for 6-7 hours or HIGH for 3-4 hours. Shred the chicken, mix it with other ingredients, and stuff the shells.

More Pasta Recipes You’ll Love

If you liked these Stuffed Shells,  you’ll enjoy these classic pasta dishes as well:

• Fettucine Alfredo
• Fried Ravioli
• Classic Lasagna
• Jambalaya Pasta
• Mushroom Ravioli
• Stuffed Shells with Meat Sauce

What’s your favorite pasta dish?