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.
12ozpackage of jumbo pasta shellscooked al dente according to package directions
Filling Mixture
1rotisserie chickenshredded (or 2 cups of cooked chicken breast)
5ozbaby spinachsautéed
1cupricotta cheese
½cupshredded mozzarella cheese
½cupshredded parmesan cheese
½teaspoononion powder
½teaspoongarlic powder
¼teaspoonblack pepper
2tablespoonfresh parsley
Creamy Alfredo Sauce
3tablespoonflour
3tablespoonbutter
3garlic clovescrushed
2cupschicken broth
1cupheavy cream
4ozlight cream cheesesoftened
1.5teaspoonAdobo seasoning
½teaspoongarlic powder
¼teaspoonblack pepper
Topping
1.5cupsmozzarella cheese
½cupparmesan cheese
Fresh parsley
Get Recipe Ingredients
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.
Video
Notes
These nutrition calculations are only estimates.
Nutrition Facts
Chicken Alfredo Stuffed Shells
Serving Size
1 shell
Amount per Serving
Calories
118
% Daily Value*
Fat
7
g
11
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
-2.8
g
Monounsaturated Fat
1
g
Cholesterol
41
mg
14
%
Sodium
282
mg
12
%
Potassium
77
mg
2
%
Carbohydrates
2
g
1
%
Fiber
0.2
g
1
%
Sugar
1
g
1
%
Protein
12
g
24
%
Vitamin A
734
IU
15
%
Vitamin C
2
mg
2
%
Calcium
109
mg
11
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.