If you're anything like me and have a soft spot for creamy, cheesy comfort food, these Chicken Alfredo Stuffed Shells are about to become your new go-to. We’re talking tender pasta shells packed with shredded chicken, creamy ricotta, and a bit of spinach so we can pretend we’re being virtuous, then smothered in silky Alfredo sauce and baked until the top is golden and bubbling. It’s cozy, indulgent, and wildly satisfying.
And if you're already planning a carb-fest, don’t stop here, Tini's viral mac n cheese recipe (yes, it lives up to the hype) or my own version with Gouda cheese that might just ruin you for all other macs!
Why You’ll Love This Recipe
No Fancy Stuff: Just simple, classic ingredients from your local grocery store.
Versatile: Swap the filling, change the sauce, skip the spinach (I won’t tell)—this recipe is easy to tweak.
Rich and Creamy: Three cheeses. I repeat—three cheeses. Need I say more?
Weeknight Friendly: Rotisserie chicken to the rescue! Minimal effort, maximum reward.
Jump to:
Chicken Alfredo Stuffed Shells Video
If you enjoyed this video for Chicken Stuffed Shells with Alfredo Sauce, please subscribe to my Youtube Channel. Click the BELL icon so you can be the first to know when I post a new video.
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
Go Veggie: Skip the chicken and load these shells up with sautéed mushrooms and extra spinach. Still creamy, still cozy, still totally delicious.
Cottage Cheese Swap: Not a ricotta fan? Cottage cheese works beautifully here and gives the filling a lighter, slightly tangier vibe.
Lean & Mean: Ground chicken or turkey makes a great substitute if you’re aiming for a leaner dish—but don’t worry, the Alfredo sauce still brings the richness.
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 small garlic cloves or 2 medium 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 🙂