If you love Italian flavors and creamy pasta dishes, this Chicken Alfredo Stuffed Shells recipe is perfect for you. It combines shredded chicken, ricotta, and spinach, stuffed into jumbo pasta shells, all smothered in a creamy Alfredo sauce. The dish is topped with bubbling mozzarella and parmesan, creating a golden, cheesy finish that’s perfect for any occasion. It’s a great way to transform store-bought rotisserie chicken into a delicious, comforting meal for the whole family. Whether you’re looking for an easy dinner recipe or something to impress guests, these stuffed shells are sure to be a hit!
If you love creamy, cheesy pasta dishes, be sure to check out my recipe of Tini’s viral mac n cheese recipe or my own version with Gouda cheese!
Why You’ll Love This Recipe
Versatile: You can easily adjust the filling or sauce to your liking, making this dish adaptable for different dietary preferences.
Rich and Creamy: This dish combines three kinds of cheese—ricotta, mozzarella, and parmesan—for the ultimate creamy, cheesy experience.
Quick Dinner: Using store-bought rotisserie chicken saves time, making it perfect for busy weeknights.
Easy to Prepare: With simple ingredients you can find at any grocery store, it’s an accessible meal that doesn’t require much extra effort.
Chicken Alfredo Stuffed Shells Video
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Ingredients
Full recipe, instructions, and photos in the recipe card at the end of this post
Pasta Shells:
- 12 oz jumbo pasta shells (cooked al dente according to package directions)
Filling Mixture:
- 1 rotisserie chicken, shredded (or 2 cups of cooked chicken breast)
- 5 oz baby spinach, sautéed
- 1 cup ricotta cheese
- ½ cup shredded mozzarella cheese
- ½ cup shredded parmesan cheese
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp black pepper
- 2 tbsp fresh parsley
Creamy Alfredo Sauce:
- 3 tbsp flour
- 3 tbsp butter
- 3 garlic cloves, crushed
- 2 cups chicken broth
- 1 cup heavy cream
- 4 oz light cream cheese, softened
- 1.5 tsp Adobo seasoning
- ½ tsp garlic powder
- ¼ tsp black pepper
Topping:
- 1.5 cups mozzarella cheese
- ½ cup parmesan cheese
- Fresh parsley
Cooking Instructions
Full recipe, instructions, and photos in the recipe card at the end of this post
Prepare the Pasta Shells:
- Bring a large pot of water to boil, add salt, and cook the jumbo shells until al dente. Drain and place them in cold water to prevent further cooking. Set aside.
Make the Alfredo Sauce:
- In a large skillet over medium heat, melt the butter and sauté the crushed garlic until fragrant.
- Whisk in the flour and cook for a couple of minutes until it turns golden.
- Gradually add the chicken broth and then the heavy cream, whisking continuously to avoid lumps.
- Stir in the cream cheese, and let it melt, creating a creamy sauce. Add the Adobo seasoning, garlic powder, and black pepper.
- Allow the sauce to simmer on medium-low heat for 2-3 minutes or until it thickens. Remove from heat.
Cook the Spinach:
- In a small pan, sauté the baby spinach on medium until wilted. Set aside.
Mix the Filling:
- In a large mixing bowl, combine the shredded chicken, cooked spinach, ricotta, ½ cup mozzarella, ½ cup parmesan, onion powder, garlic powder, and black pepper. Stir until well combined.
Stuff the Shells:
- Preheat the oven to 350°F. Spread a layer of the creamy Alfredo sauce on the bottom of a prepared baking dish.
- Fill each shell with the chicken mixture and arrange them in a single layer in the baking dish. I use large soup spoon to measure out the filling.
Add the Toppings:
- Pour the remaining Alfredo sauce over the filled shells. Top with 1.5 cups mozzarella and ½ cup parmesan.
Bake:
- Bake for 25 minutes until the cheese is melted and the sauce is bubbly. Broil for an additional 3 minutes to achieve a golden-brown top.
Serve:
- Garnish with fresh parsley and serve warm.
Substitutions and Variations
Vegetarian Option: Replace the chicken with sautéed mushrooms and extra spinach for a vegetarian twist.
Cottage Cheese: Swap out ricotta for cottage cheese if you prefer a slightly lighter filling.
Use Ground Chicken or Turkey: For a leaner option, use ground chicken or turkey instead of shredded chicken.
FAQ
How do I store leftovers?
Store any leftover stuffed shells in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.
Can I freeze chicken alfredo stuffed shells?
Yes! Prepare the dish up until baking, cool, then place in a freezer safe container. Freeze for up to 2 months. When ready to cook, thaw in the fridge overnight and bake as directed.
How do I reheat stuffed shells?
Reheat the stuffed shells in a preheated oven at 350°F for 20 minutes, or until fully warmed through. You can also heat them in the microwave in 1 minute bursts.
Can I use chicken breast instead of rotisserie chicken?
Yes, you can use boneless chicken breasts. Simply cook them, shred, and then add to the filling mixture.
What sides go well with chicken Alfredo stuffed shells?
This dish pairs perfectly with a side of garlic bread, my Mediterranean Crunch Salad, or steamed vegetables like green beans.
These Cheesy Chicken Alfredo Stuffed Shells are a creamy, delicious meal that’s sure to become a favorite in your household. With minimal ingredients and an easy preparation process, this dish is perfect for those busy weeknights when you need a hearty, comforting meal. Whether you’re a fan of classic Italian dishes or simply looking for new recipes to try, these stuffed shells are a guaranteed crowd-pleaser!
Chicken Alfredo Stuffed Shells
Ingredients
Pasta Shells
- 12 oz package of jumbo pasta shells cooked al dente according to package directions
Filling Mixture
- 1 rotisserie chicken shredded (or 2 cups of cooked chicken breast)
- 5 oz baby spinach sautéed
- 1 cup ricotta cheese
- ½ cup shredded mozzarella cheese
- ½ cup shredded parmesan cheese
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp black pepper
- 2 tbsp fresh parsley
Creamy Alfredo Sauce
- 3 tbsp flour
- 3 tbsp butter
- 3 garlic cloves crushed
- 2 cups chicken broth
- 1 cup heavy cream
- 4 oz light cream cheese softened
- 1.5 tsp Adobo seasoning
- ½ tsp garlic powder
- ¼ tsp black pepper
Topping
- 1.5 cups mozzarella cheese
- ½ cup parmesan cheese
- Fresh parsley
Instructions
Prepare the Pasta Shells
- Bring a large pot of water to boil, add salt, and cook the jumbo shells until al dente. Drain and place them in cold water to prevent further cooking. Set aside.
Make the Alfredo Sauce
- In a large skillet over medium heat, melt the butter and sauté the crushed garlic until fragrant.
- Whisk in the flour and cook for a couple of minutes until it turns golden.
- Gradually add the chicken broth and then the heavy cream, whisking continuously to avoid lumps.
- Stir in the cream cheese, and let it melt, creating a creamy sauce. Add the Adobo seasoning, garlic powder, and black pepper.
- Allow the sauce to simmer on medium-low heat for 2-3 minutes or until it thickens. Remove from heat.
Cook the Spinach
- In a small pan, sauté the baby spinach on medium until wilted. Set aside.
Mix the Filling
- In a large mixing bowl, combine the shredded chicken, cooked spinach, ricotta, ½ cup mozzarella, ½ cup parmesan, onion powder, garlic powder, and black pepper. Stir until well combined.
Stuff the Shells
- Preheat the oven to 350°F. Spread a layer of the creamy Alfredo sauce on the bottom of a prepared baking dish.
- Fill each shell with the chicken mixture. I use large soup spoon to measure out the filling.
- Arrange them in a single layer in the baking dish.
Add the Toppings
- Pour the remaining Alfredo sauce over the filled shells.
- Top with 1.5 cups mozzarella and ½ cup parmesan.
Bake
- Bake for 25 minutes until the cheese is melted and the sauce is bubbly. Broil for an additional 3 minutes to achieve a golden-brown top.
Serve
- Garnish with fresh parsley and serve warm.
Amazing!!
Absolutely fantastic!!
Thank you! So glad you enjoyed it 🙂