Chicken Alfredo Stuffed Shells – Creamy, Cheesy, and Baked to Golden Perfection!

Chicken Alfredo Stuffed Shells are the perfect combination of comfort food and gourmet flavor. This dish marries tender jumbo pasta shells with a rich, creamy Alfredo sauce, and a cheesy, savory chicken filling. It’s the kind of meal that feels like a warm hug on a plate—perfect for cozy dinners, potlucks, or impressing guests without too much fuss.

The filling is a luscious blend of ricotta (or cottage cheese), shredded chicken, and Parmesan, brought together with a touch of garlic and melty mozzarella. Once stuffed and baked in Alfredo sauce, the shells turn golden, bubbling, and irresistibly cheesy. It’s a beautiful harmony of textures and flavors that hit all the right notes.

This recipe is also a fantastic way to use up leftover cooked chicken or rotisserie chicken. You can opt for store-bought Alfredo to save time, or whip up your own homemade version if you prefer more control over the richness and seasoning. Either way, you’ll end up with a creamy, hearty bake that disappears fast.

Best of all, it’s make-ahead friendly. You can assemble the dish ahead of time and refrigerate until you’re ready to bake. Serve it with a crisp green salad and some garlic bread, and you’ve got a satisfying, restaurant-worthy meal right from your own kitchen.

Servings: 4–6
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Ingredients :

• 20 jumbo pasta shells
• 2 cups cooked, shredded chicken
• 1 ½ cups ricotta cheese or cottage cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 cups Alfredo sauce (store-bought or homemade)
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Chopped parsley, for garnish (optional)

Instructions :

1. Preheat the oven to 375°F (190°C). Cook the jumbo pasta shells according to the package instructions until al dente. Drain and let them cool slightly so they’re easier to handle.
2. In a large mixing bowl, combine the shredded chicken, ricotta cheese, ½ cup of the mozzarella, Parmesan, garlic powder, salt, and pepper. Mix until well combined.
3. Lightly grease a 9×13-inch baking dish. Spread about ½ cup of the Alfredo sauce evenly across the bottom of the dish.
4. Fill each pasta shell with a generous spoonful of the chicken and cheese mixture. Arrange the filled shells in the baking dish in a single layer.
5. Pour the remaining Alfredo sauce evenly over the top of the stuffed shells. Sprinkle with the remaining ½ cup of mozzarella cheese.
6. Cover the dish with foil and bake for 20 minutes. Then uncover and bake for another 5 minutes, or until the cheese is melted, golden, and bubbly.
7. Remove from the oven and let rest for a few minutes. Garnish with chopped parsley if desired. Serve warm.

Variations :

• Spinach Addition: Mix in 1 cup of thawed, drained frozen spinach into the filling for extra greens.
• Spicy Kick: Add a pinch of red pepper flakes or a few dashes of hot sauce to the filling for heat.
• Mushroom Twist: Sauté sliced mushrooms and add them to the Alfredo sauce for earthy flavor.
• Bacon Lovers: Crumbled cooked bacon can be stirred into the chicken filling or sprinkled on top before baking.

Tips :

• Use a piping bag or a large zip-top bag with the corner snipped off to easily fill the shells.
• Don’t overcook the pasta—they should be firm enough to hold their shape during baking.
• If using cottage cheese, opt for small curd and drain any excess liquid for best texture.
• You can assemble the dish up to a day ahead and store it in the fridge before baking.
• Let the dish rest a few minutes after baking so the filling sets and the sauce thickens slightly before serving.