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–+ servings
Cheesy stuffed pasta shells topped with melted cheese and fresh herbs on a black plate.

Chicken Alfredo Stuffed Shells

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!
5 from 3 votes
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 24 shells
Calories 118 kcal

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.
    Cooling pasta shells in an ice water bath in a glass bowl on a wooden surface, emitting steam.

Make the Alfredo Sauce

  • In a large skillet over medium heat, melt the butter and sauté the crushed garlic until fragrant.
    Person adding sauce to a non-stick pan on a wooden surface, preparing a meal.
  • Whisk in the flour and cook for a couple of minutes until it turns golden.
    Whisk stirring roux in black pan on wooden counter, creating smooth base for sauces and gravies.
  • Gradually add the chicken broth and then the heavy cream, whisking continuously to avoid lumps.
    Pouring cream into saucepan, mixing ingredients for homemade soup or sauce preparation.
  • Stir in the cream cheese, and let it melt, creating a creamy sauce. Add the Adobo seasoning, garlic powder, and black pepper.
    Person adding cream to a pan of cooking sauce in a kitchen.
  • Allow the sauce to simmer on medium-low heat for 2-3 minutes or until it thickens. Remove from heat.
    Person stirring creamy sauce in a pot in a cozy kitchen setting.

Cook the Spinach

  • In a small pan, sauté the baby spinach on medium until wilted. Set aside.
    Stirring fresh spinach in a non-stick pan with a wooden spoon, close-up cooking scene in a kitchen.

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.
    Glass bowl with shredded cheese, ricotta, herbs, and chicken on a wooden countertop, ready for mixing.

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.
    Spreading creamy batter in a glass baking dish with a spoon for a delicious recipe preparation.
  • Fill each shell with the chicken mixture. I use large soup spoon to measure out the filling.
    Person holding stuffed pasta shell with cheese and spinach filling, close-up view.
  • Arrange them in a single layer in the baking dish.
    Stuffed pasta shells with ricotta, spinach, and chicken in a glass baking dish, ready for baking.

Add the Toppings

  • Pour the remaining Alfredo sauce over the filled shells.
    Cheesy stuffed pasta shells in a glass dish, covered with creamy sauce, ready for baking. Perfect Italian comfort food.
  • Top with 1.5 cups mozzarella and ½ cup parmesan.
    Hand adding cheese to creamy pasta bake in glass dish on wooden table.

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.
    Golden cheesy casserole fresh from the oven on a wooden surface, wearing floral oven mitts.

Serve

  • Garnish with fresh parsley and serve warm.
    Creamy stuffed pasta shell on a fork, on a black plate, highlighting delicious cheesy filling and herbs.

Video

Notes

These nutrition calculations are only estimates.

Nutrition

Serving: 1shellCalories: 118kcalCarbohydrates: 2gProtein: 12gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: -2.8gMonounsaturated Fat: 1gCholesterol: 41mgSodium: 282mgPotassium: 77mgFiber: 0.2gSugar: 1gVitamin A: 734IUVitamin C: 2mgCalcium: 109mgIron: 0.4mg
Keyword alfredo, stuffed shells
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