This baked chicken Alfredo stuffed shells recipe is creamy, comforting, and easy to make. Jumbo pasta shells hold a rich mixture of shredded chicken, ricotta, and Alfredo sauce. The top browns with mozzarella and Parmesan into a golden, bubbly crust. It smells like warm garlic and butter and tastes rich, cheesy, and satisfying. Serve it straight from the oven for a cozy family meal.
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(All values are approximate per serving)
- Calories per serving: 620 kcal
- Protein: 43 g
- Carbohydrates: 48 g
- Fat: 26 g
- Fiber: 2 g
- Sugar: 4 g
- Sodium: 800 mg
Why Make This Baked Chicken Alfredo Stuffed Shells
This dish blends familiar flavors into a bold, comforting casserole. The shells cradle creamy filling so each bite has tender pasta, saucy ricotta, shredded chicken, and melted cheese. It’s perfect for weeknight dinners, a laid-back weekend meal, or feeding guests with minimal fuss. The aroma of melted cheese and garlic draws people in, and leftovers reheat beautifully.
How to Make Baked Chicken Alfredo Stuffed Shells
Work in four clear stages: prepare the shells, mix the filling, assemble and bake, then finish and garnish. The method is straightforward and forgiving. You can swap ingredients, make it ahead, or freeze it for later.
Ingredients:
- 12 jumbo pasta shells
- 2 cups cooked chicken, shredded
- 1 cup Alfredo sauce
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Directions:
Step 1: Preparation
Preheat the oven to 375°F (190°C). Boil the jumbo pasta shells according to package instructions until al dente. Drain the shells and let them cool just enough to handle. Grease a baking dish with a little oil or nonstick spray.
Step 2: Mixing
In a large bowl, combine the shredded chicken, Alfredo sauce, ricotta cheese, half of the shredded mozzarella, garlic powder, Italian seasoning, salt, and pepper. Stir until the mixture is smooth and well blended. Taste and adjust seasoning.
Step 3: Cooking
Spoon the chicken mixture into each cooked pasta shell and place the filled shells side-by-side in the prepared baking dish. Pour any remaining Alfredo sauce over the shells to keep them saucy. Sprinkle the remaining mozzarella and the grated Parmesan evenly over the top. Cover the dish tightly with foil and bake for 25 minutes.
Step 4: Finishing
Remove the foil and bake for an additional 10 minutes, until the cheese is melted and bubbly and the top is lightly golden. Let the dish sit for 5 minutes before serving. Garnish with chopped fresh parsley for color and a fresh smell.
How to Serve Baked Chicken Alfredo Stuffed Shells
Serve hot with a crisp green salad or roasted vegetables to balance the richness. A squeeze of lemon on the side brightens the flavors. For a larger crowd, pair with garlic bread or a bowl of soup. Plate with extra grated Parmesan for presentation.
How to Store Baked Chicken Alfredo Stuffed Shells
- Refrigerator: Cover tightly and refrigerate for 3–4 days. Reheat in the oven at 350°F (175°C) until warmed through, about 15–20 minutes, or microwave individual portions.
- Freezer: Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating. For best texture, bake from thawed.
- To reheat from frozen: Uncover slightly, bake at 350°F (175°C) for 30–40 minutes, until hot and bubbly.
Expert Tips for Perfect Baked Chicken Alfredo Stuffed Shells
- Do not overcook the shells. Al dente shells hold their shape and won’t turn mushy after baking.
- Shred chicken finely so every bite is even. Rotisserie chicken is a fast, flavorful shortcut.
- If your Alfredo is thin, simmer it a few minutes to thicken so the filling isn’t runny.
- Reserve a small amount of sauce to pour over the shells before baking. This keeps the casserole moist.
- Use low-moisture mozzarella to avoid excess water on top.
- Let the dish rest 5–10 minutes after baking. This helps the filling set and makes serving neater.
- For extra flavor, stir in a handful of chopped spinach or sun-dried tomatoes to the filling.
Delicious Variations
- Spinach & Chicken Alfredo: Add 1 cup chopped fresh spinach to the filling for color and nutrition.
- Pesto Twist: Mix 2 tablespoons basil pesto into the filling for a bright, herby note.
- Veggie-Packed: Add roasted red peppers, mushrooms, or zucchini to the filling mix.
- Meaty Upgrade: Substitute shredded rotisserie chicken with cooked, crumbled Italian sausage or diced ham.
- Lighter Version: Use low-fat ricotta and light Alfredo sauce, and whole-wheat shells for extra fiber.
Frequently Asked Questions
Q: Can I assemble these ahead of time?
A: Yes. Assemble the shells in the baking dish, cover, and refrigerate for up to 24 hours. Bake covered as directed, adding a few extra minutes if chilled.
Q: Can I freeze the assembled dish before baking?
A: Yes. Assemble in a freezer-safe dish, cover tightly, and freeze up to 2 months. Thaw in the fridge overnight before baking, then bake as instructed. You may need extra baking time if partially frozen.
Q: What can I use instead of Alfredo sauce?
A: Use a simple white sauce (béchamel) or a jarred creamy sauce you like. For a tomato twist, try marinara and swap some cheeses for a milder profile.
Q: How do I prevent soggy shells?
A: Cook shells al dente and drain well. Don’t overuse sauce; a thin layer under the shells helps, but excess liquid leads to sogginess. Let the baked dish rest before serving.
Q: Is this recipe suitable for kids?
A: Yes. It’s mild, creamy, and cheesy — popular with kids. You can finely chop veggies into the filling to sneak in nutrition.
Q: Can I make this vegetarian?
A: Replace chicken with chopped mushrooms, roasted veggies, or a mix of spinach and artichoke for a satisfying meatless version.
Q: How should I reheat single servings?
A: Microwave on medium power in 30–60 second bursts until warm, or reheat in a small oven-safe dish at 350°F (175°C) for 10–15 minutes.
Conclusion
This Baked Chicken Alfredo Stuffed Shells recipe is simple, creamy, and crowd-pleasing. It brings warm comfort, easy prep, and flexible options for swaps or make-ahead steps. If you want another clear, tested version to compare or adapt from, check this Easy Chicken Alfredo Stuffed Shells Recipe for inspiration. Give this recipe a try — it’s a cozy, cheesy meal that’s worth sharing.
Print
Baked Chicken Alfredo Stuffed Shells
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Creamy, comforting stuffed pasta shells filled with shredded chicken, ricotta, and Alfredo sauce topped with melted cheese.
Ingredients
- 12 jumbo pasta shells
- 2 cups cooked chicken, shredded
- 1 cup Alfredo sauce
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 375°F (190°C). Boil the jumbo pasta shells according to package instructions until al dente. Drain and let cool.
- In a large bowl, combine shredded chicken, Alfredo sauce, ricotta, half of the mozzarella, garlic powder, Italian seasoning, salt, and pepper. Stir until smooth.
- Spoon the filling into each shell and place in a greased baking dish. Pour remaining Alfredo sauce over the shells, sprinkle with remaining mozzarella and Parmesan. Cover with foil and bake for 25 minutes.
- Remove foil and bake for an additional 10 minutes until the cheese is melted and golden. Let sit for 5 minutes before serving and garnish with parsley.
Notes
For extra flavor, add chopped spinach or sun-dried tomatoes to the filling. You can prepare the shells ahead of time and refrigerate or freeze them for later.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 4g
- Sodium: 800mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 43g
- Cholesterol: 75mg
