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.
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.
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Chicken Alfredo Stuffed Shells Video
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Ingredients
Full recipe and instructions in the recipe card at the end of this post
Pasta Shells:
Jumbo pasta shells: These large pasta shells are perfect for stuffing. Cook them just until al dente so they hold their shape while baking and don’t become mushy.
Filling Mixture:
Rotisserie chicken: A time-saving option that adds flavor and tenderness. You can also use any cooked chicken breast you have on hand—leftovers work great.
Baby spinach: Lightly cooked spinach adds color, nutrients, and a subtle earthy flavor that balances the richness of the filling.
Ricotta cheese: This creamy, mild cheese makes the filling soft and smooth. Use whole milk ricotta for a richer texture, or part-skim to lighten it up.
Mozzarella & Parmesan cheese: Adds a cheesy bite and a salty, nutty depth to the filling that complements the creamy Alfredo sauce.
Creamy Alfredo Sauce:
You can make your own using the ingredients in the recipe card or if you want to make this even quicker you can use store bought. I love Rao's Alfredo Sauce.
Cooking Instructions
Full recipe and instructions in the recipe card at the end of this post
Prepare the Pasta Shells:
Step 1: 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 Sauce:
Step 2: Melt the butter on medium heat and sauté garlic. Add in the flour and cook for 3 minutes or until golden.
Step 4: Stir in the softened cream cheese. Once incorporated, add the seasonings.
Step 3: Slowly add chicken stock followed by heavy cream. Whisking continuously to avoid lumps.
Step 5: Simmer on medium-low 3 minutes or until thickened. Set aside.
Make Filling, Stuff Shells, Bake:
Step 6: Preheat oven to 350F. Sauté the baby spinach on medium until wilted.
Step 7: Combine the shredded chicken, spinach, ricotta, mozzarella, parmesan, onion powder, garlic powder, and black pepper.
Step 8: Spread a layer of Alfredo sauce on the bottom of the dish.
Step 9: Fill each shell with the mixture and arrange in single layer in baking dish.
Step 10: Pour the remaining sauce over shells. Top with remaining cheese.
Step 11: Bake for 25 minutes and then broil for 3 minutes until golden-brown top.
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
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.
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.
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.
Yes, you can use boneless chicken breasts. Simply cook them, shred, and then add to the filling mixture.
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!
⭐️ Recipe
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 teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 2 tablespoon fresh parsley
Creamy Alfredo Sauce
- 3 tablespoon flour
- 3 tablespoon butter
- 3 garlic cloves crushed
- 2 cups chicken broth
- 1 cup heavy cream
- 4 oz light cream cheese softened
- 1.5 teaspoon Adobo seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon 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.
Jonathan says
Amazing!!
Adriann says
Absolutely fantastic!!
Lola Jay Yum! says
Thank you! So glad you enjoyed it 🙂