Chicken Alfredo Stuffed Shells Recipe
Get the ultimate cheesy Chicken Alfredo Stuffed Shells at home. Our foolproof method and simple, from-scratch sauce guarantee restaurant-quality results.
Equipment
- Large Stockpot
- 9x13 inch Baking Dish
- Heavy-Bottomed Skillet or Saucepan
- Large Mixing Bowl
- Box Grater
- Large Piping Bag or Gallon-Sized Zip-Top Bag
Ingredients
For the Filling & Shells
- 1 12- ounce box jumbo pasta shells
- 3 cups shredded cooked chicken from a rotisserie chicken is ideal
- 1 15- ounce container whole milk ricotta cheese
- 2 cups shredded low-moisture mozzarella cheese divided
- 1/2 cup grated Parmesan cheese
- 1 large egg lightly beaten
- 2 tablespoons fresh parsley finely chopped
- 1 tablespoon fresh basil finely chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
For My Simple, From-Scratch Alfredo Sauce
- 1/2 cup 1 stick salted butter
- 3-4 cloves garlic minced
- 2 cups heavy cream
- 1 ½ cups grated Parmesan cheese
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the Pasta Shells
- Bring a large stockpot of heavily salted water to a rolling boil. Cook shells for 2 minutes less than package directions.
- Drain, rinse gently under cool water, and separate on a baking sheet.
- Prepare the Filling
- In a large bowl, combine the ricotta, chicken, 1 cup mozzarella, ½ cup Parmesan, parsley, basil, egg, garlic powder, and salt.
- Mix thoroughly and transfer the filling into a large zip-top bag.
- Build the Sauce
- Melt butter in a skillet over medium heat. Sauté minced garlic for 30-60 seconds until fragrant.
- Pour in heavy cream, bring to a simmer, and cook for 3-4 minutes.
- Reduce heat to low and whisk in 1 ½ cups Parmesan until smooth. Season with salt and pepper.
- Assemble and Bake
- Spread 1 cup of sauce in a 9x13-inch baking dish.
- Pipe filling into shells and arrange in the dish.
- Pour remaining sauce over shells and top with the final 1 cup of mozzarella.
- Bake for 25-30 minutes until bubbling and golden.
- Let rest for 10 minutes before serving.
Notes
- Kate Expert Tips:
The No-Mess Filling Method: Using a zip-top or piping bag is the cleanest, fastest way to fill the shells.
Avoid Tearing Shells: Slightly undercook the pasta and rinse with cool water to keep them firm.
Prevent Watery Filling: For the richest texture, drain your ricotta cheese in a fine-mesh sieve for 30 minutes before mixing the filling. - Pro Variations:
Chicken and Broccoli: Fold in 1 ½ cups of cooked, chopped, and well-dried broccoli florets into the cheese filling.
Chicken and Spinach: Fold in one 10-ounce package of frozen spinach that has been thawed and squeezed completely dry. - Make-Ahead & Storage:
The fully assembled, unbaked dish can be covered and refrigerated for up to 48 hours before baking. You can also freeze the unbaked casserole for up to 3 months. Bake from frozen, covered with foil, at 375°F for 50-60 minutes, then uncover and bake for another 15-20 minutes until bubbly.