Creamy Chicken Stuffed Shells with Alfredo Sauce: The Ultimate Comfort Food Recipe
Indulge in the luscious layers of flavor with our incredible Chicken Stuffed Shells. This recipe delivers the quintessential comfort food experience, combining tender jumbo pasta shells generously filled with a savory mixture of shredded chicken, creamy ricotta, and melty mozzarella cheese. Each shell is then lovingly nestled in a rich, velvety homemade Alfredo sauce and baked to golden perfection. Whether you’re planning a cozy family dinner, hosting a special occasion, or simply looking for an efficient meal prep solution, this dish is designed to impress and satisfy. Prepare to make this cheesy, flavorful casserole a staple in your culinary repertoire!
While classics like Chicken Broccoli Alfredo are perfect for quick weeknight meals, I wanted to create a stuffed shells version that elevates the experience, making it ideal for entertaining guests or conveniently freezing for those hectic weeks. These Chicken Stuffed Shells are reminiscent of that beloved flavor profile but offer an exciting, hearty twist. Plus, we’ve included some fantastic shortcut options you’ll absolutely appreciate, ensuring this impressive dish fits into any schedule.
Why You’ll Love These Chicken Stuffed Shells
- Unforgettable Flavor: The combination of seasoned chicken, three kinds of cheese, and a decadent Alfredo sauce creates a taste sensation that’s both comforting and satisfying.
- Perfect for Any Occasion: Elegant enough for a dinner party, yet hearty and approachable for a family supper.
- Great for Meal Prep: Assemble ahead of time or freeze for later, making busy weeknights a breeze.
- Customizable: Easily adapt the fillings and even the sauce to suit your family’s preferences or dietary needs.
- Easy to Make: Despite its impressive appearance, this recipe is straightforward and accessible for cooks of all skill levels.
What You’ll Need for the Filling
For the complete measurements and detailed instructions, please refer to the FULL PRINTABLE recipe card at the bottom of this post.
The heart of our Chicken Stuffed Shells lies in its rich and flavorful filling. Each ingredient plays a crucial role in creating the perfect balance of creamy texture and savory taste.
- Jumbo Pasta Shells: These large, scoop-shaped pasta pieces are perfect for holding a generous amount of filling. Cooking them slightly al dente is key, as they will continue to cook in the oven, ensuring they don’t become mushy.
- Ricotta Cheese: The star of any stuffed pasta dish, ricotta cheese provides a wonderfully creamy texture and mild, slightly sweet flavor that perfectly balances the savory chicken and other cheeses. Whole milk ricotta often yields the best results for richness.
- Cooked Chicken: This recipe is a fantastic way to utilize leftover chicken. Shredded rotisserie chicken is a go-to shortcut for its tender texture and pre-seasoned flavor, but any cooked chicken breast or thighs can be easily shredded or finely diced. About 2 cups of cooked chicken is ideal.
- Mozzarella Cheese: Essential for that satisfying gooey, stretchy cheese pull! We’ll use mozzarella both in the filling and as a topping for an irresistible golden crust.
- Frozen Spinach: A touch of spinach adds color, nutrients, and a subtle earthy flavor. The most important step here is to thaw and thoroughly squeeze out all excess moisture. This prevents your filling from becoming watery and your shells from turning soggy. Use a clean kitchen towel or paper towels for the best results.
- Italian Seasoning: A blend of classic Italian herbs like oregano, basil, thyme, and rosemary. You can use a store-bought blend for convenience or whip up your own Homemade Italian Seasoning Blend for a fresher, more customized flavor.
- Parmesan Cheese: Adds a sharp, salty depth of flavor to the filling. Freshly grated Parmesan cheese always tastes superior to pre-grated varieties.
- Salt and Pepper: Fundamental seasonings to enhance and balance all the other flavors. Adjust to your taste.
While this blend creates a truly delicious and satisfying filling, feel free to get a little creative! You can adjust the proportions or add other finely diced vegetables if you wish, but this combination of creamy, cheesy, and flavorful ingredients is a guaranteed winner.
The Creamy Alfredo Sauce
A truly exceptional batch of Chicken Stuffed Shells deserves an equally outstanding sauce. Our homemade Alfredo sauce is wonderfully rich and comes together in just minutes while your pasta cooks. Its creamy texture and delicate garlic-Parmesan flavor perfectly complement the savory filling.
- Butter: Forms the delicious base of our roux, providing richness and flavor.
- Garlic: Freshly minced garlic is essential for the signature aromatic depth of Alfredo sauce.
- Flour: A small amount of all-purpose flour helps create a roux, which thickens the sauce to a perfect consistency.
- Heavy Cream: The key to a luxuriously smooth and rich Alfredo. Don’t skimp on this for the best results!
- Milk: Thins the sauce slightly to the desired consistency while maintaining creaminess. Whole milk or 2% milk works well.
- Parmesan Cheese: Freshly grated Parmesan is non-negotiable for authentic Alfredo. It melts smoothly and provides a sharp, salty, umami flavor.
- Salt and Pepper: To season the sauce perfectly and bring out all the flavors.
Shortcut Option: If you’re really pressed for time, you can certainly use two jars (approximately 15 ounces each) of your favorite store-bought Alfredo sauce. While homemade is always preferable for depth of flavor, a quality store-bought option will still yield a delicious meal.
Step-by-Step: How To Make Chicken Stuffed Shells
Creating these delightful Chicken Stuffed Shells is a straightforward process, broken down into a few manageable steps. Follow along to achieve perfect results every time:
- Prepare the Pasta Shells: Begin by bringing a large pot of salted water to a rolling boil. Add your jumbo pasta shells and cook them according to the package directions, but shave off about 2 minutes from the suggested cooking time. We want them to be slightly undercooked, or *al dente*, as they will continue to soften and absorb sauce while baking in the oven. Once cooked, drain the shells and rinse them thoroughly with cold water. This stops the cooking process and makes them much easier to handle when filling.
- Craft the Delicious Filling: While the pasta is cooking, prepare your flavorful chicken and cheese filling. In a large mixing bowl, combine the creamy ricotta cheese, shredded cooked chicken, 1 cup of mozzarella cheese, the vibrant Italian seasoning, the thoroughly thawed and drained spinach, grated Parmesan cheese, and season with salt and pepper to taste. Mix all these ingredients together until they are well blended and evenly distributed. Set this savory mixture aside.
- Whip Up the Creamy Alfredo Sauce: Now, let’s create the star sauce. In a medium saucepan, melt the butter over medium-high heat. Add the minced garlic and sauté it for 1-2 minutes, stirring frequently, until it becomes fragrant but not browned. Sprinkle in the all-purpose flour, stir it in with the butter and garlic, and cook for another couple of minutes until no white streaks of flour remain – this creates a roux, essential for thickening. Gradually whisk in the heavy cream and milk, ensuring there are no lumps. Bring the mixture to a gentle simmer, then reduce the heat and cook for 5-6 minutes, whisking occasionally, until the sauce begins to thicken to your desired consistency. Finally, stir in the remaining Parmesan cheese and season the sauce generously with salt and pepper. Keep the sauce on very low heat to stay warm while you stuff the shells.
- Stuff and Assemble the Shells: Once the pasta shells are cool enough to handle comfortably, it’s time to fill them. Using a small spoon or even a piping bag (if you prefer a neater approach), carefully fill each jumbo shell with a generous amount of the chicken and cheese mixture. Spread about 1/2 cup of the warm Alfredo sauce evenly across the bottom of a 13×9 inch baking dish. As you fill each shell, arrange them snugly in a single layer over the sauce in the baking dish.
- Bake to Golden Perfection: Pour the remaining creamy Alfredo sauce evenly over the top of all the stuffed shells, ensuring they are well coated. Sprinkle the remaining 1/2 cup of mozzarella cheese over the sauce. Cover the baking dish tightly with aluminum foil and bake in your preheated oven at 350°F (175°C) for 25 minutes. This initial baking time allows the flavors to meld and the pasta to finish cooking. After 25 minutes, remove the foil and continue baking for an additional 10-15 minutes, or until the dish is bubbly, the shells are heated through, and the cheese on top is beautifully melted and lightly golden.
Helpful Kitchen Tools
Having the right tools can make preparing Chicken Stuffed Shells even easier. Here are a few items you might find useful:
- Casserole Dishes: A sturdy 13×9 inch baking dish is essential for baking these shells evenly.
- Mixing Bowls: For preparing the filling and sauce. A set of different sizes is always handy.
- Spatulas: Heat-resistant spatulas are great for stirring the sauce and mixing the filling.
- Large Pot: For boiling the jumbo pasta shells.
- Whisk: Crucial for making a smooth, lump-free Alfredo sauce.
- Measuring Cups and Spoons: For accurate ingredient proportions.
Storage, Freezing, and Make-Ahead Tips
These Chicken Stuffed Shells are incredibly versatile, offering excellent options for storage, freezing, and making ahead of time. This makes them perfect for busy families or for those who love to plan their meals!
Storing Leftovers
Leftover Chicken Stuffed Shells are just as delicious the next day. Simply transfer any remaining shells to an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil. They will keep beautifully in the refrigerator for 3-4 days. To reheat, you can either warm them in the oven at 300°F (150°C) until heated through (about 20-30 minutes), or for a quicker option, microwave individual portions until hot. Add a splash of milk or cream if the sauce seems too thick after refrigeration.
Freezing Stuffed Shells for Later
These Alfredo stuffed shells freeze exceptionally well, making them an ideal candidate for future meals. The best method is to freeze them before baking. Here’s how:
- Assemble the shells in a freezer-safe baking dish, spreading a thin layer of sauce on the bottom, filling the shells, and then covering with the remaining sauce and cheese, just as described in the recipe.
- Once assembled, wrap the baking dish very tightly with a layer of plastic wrap, followed by a layer of heavy-duty aluminum foil. This dual-layer protection helps prevent freezer burn.
- Label the dish with the date and cooking instructions.
- Store in the freezer for up to 3 months.
When you’re ready to bake, transfer the frozen dish to the refrigerator and let it thaw overnight. Remove the plastic wrap and foil (keeping the foil for baking), then bake according to the recipe instructions. If the dish is still partially frozen or very cold, you may need to add an additional 15-20 minutes to the covered baking time to ensure it heats through completely before uncovering and browning the cheese.
Can You Make This Dish Ahead?
Absolutely! This is a fantastic dish for meal prepping or preparing in advance. You can assemble the entire casserole, including the sauce and cheese topping, and then store it in the refrigerator for up to 24 hours before baking. This is perfect for getting dinner ready the night before, so on a busy evening, all you have to do is pop it in the oven. Just be sure to bring it closer to room temperature for about 30 minutes before baking to ensure even cooking.
Expert Recipe Tips & Delicious Variations
Elevate your Chicken Stuffed Shells with these helpful tips and creative variations:
- Mastering Spinach Drainage: This is perhaps the most crucial tip for using frozen spinach. Frozen spinach contains an astonishing amount of liquid, and if not thoroughly removed, it will make your filling watery and your entire dish soggy. To achieve perfectly dry spinach, thaw it completely, then place it in the center of a clean kitchen towel. Gather the edges of the towel and twist firmly, wringing out as much moisture as possible over a sink. You’ll be surprised how much liquid comes out! Once the spinach is as dry as you can get it, crumble it into your filling mixture.
- Alfredo Sauce Shortcuts: While our homemade Alfredo sauce is simple and delicious, for ultimate time-saving, you can substitute it with two 15-oz jars of your favorite high-quality store-bought Alfredo sauce. If you go this route, you might want to enhance its flavor with a pinch of garlic powder and extra Parmesan cheese.
- Chicken Options Galore: The beauty of this recipe is its flexibility with cooked chicken.
- Rotisserie Chicken: Our top recommendation for ease and flavor. It’s already cooked and seasoned perfectly.
- Leftover Chicken: Any leftover cooked chicken (grilled, baked, or pan-fried) can be shredded or diced.
- Pre-cooked Deli Chicken: Many delis offer pre-cooked shredded or diced chicken, another fantastic time-saver.
- Cooking Your Own: If cooking from scratch, simply bake or poach 1-2 boneless, skinless chicken breasts until cooked through, then shred or dice them. You’ll need approximately 2 cups total, which is typically just under a pound of raw chicken.
- Vegetable Alternatives & Additions: Not a fan of spinach, or want to add more veggies?
- No Spinach: You can simply omit the spinach altogether if it’s not to your liking.
- Broccoli: Finely chopped and lightly steamed broccoli florets are an excellent substitute for spinach, especially if you like a more robust texture.
- Mushrooms: Sautéed finely diced mushrooms add an earthy, umami depth.
- Bell Peppers: Finely diced and sautéed bell peppers can add sweetness and color.
- Cheese Variations: Feel free to experiment with other cheeses in the filling or on top. A blend of Italian cheeses, provolone, or even a smoked mozzarella could add an interesting twist.
- Tomato Twist: For a different flavor profile, consider using a high-quality marinara sauce or a creamy tomato sauce instead of Alfredo. A “pink sauce” (Alfredo mixed with marinara) would also be delicious!
- Adding Herbs: Fresh herbs like chopped parsley, chives, or basil stirred into the filling or sprinkled on top after baking can add a burst of freshness.
What To Serve With Stuffed Shells
A hearty and creamy dish like Chicken Stuffed Shells pairs wonderfully with light, fresh sides that complement its rich flavors without overwhelming them. Here are some excellent suggestions:
- Crisp Tossed Salad: A simple green salad with a light vinaigrette dressing offers a refreshing contrast to the creamy pasta.
- Garlic Bread or Air Fryer Garlic Bread: A classic pairing! The crunchy, buttery garlic bread is perfect for soaking up any extra Alfredo sauce.
- Tomato Mozzarella Salad (Caprese): Fresh tomatoes, mozzarella, and basil drizzled with balsamic glaze provide a vibrant and light side.
- Sautéed Asparagus: Lightly sautéed or roasted asparagus adds a fresh, slightly bitter note that balances the richness of the dish.
- Steamed Green Beans: Simple and healthy, steamed green beans with a squeeze of lemon are a great accompaniment.
- Roasted Broccoli: If you didn’t add broccoli to the filling, roasted broccoli florets make a delicious and nutritious side.
More Comforting Dinner Recipes
If you loved these Chicken Stuffed Shells, you’ll surely enjoy these other comforting and delicious dinner ideas from our collection:
- Chipotle Chicken Bowls: A healthier, yet incredibly flavorful option with a kick.
- Classic Clam Chowder: A rich and creamy soup perfect for chilly evenings.
- Tender Oven Baked Ribs: Fall-off-the-bone ribs that are surprisingly easy to make.
- Hearty Homemade Lasagna: Layers of pasta, meat sauce, and cheese – a true crowd-pleaser.
- Easy Baked Ravioli: A quick and cheesy baked pasta dish that’s perfect for a weeknight.
Chicken Stuffed Shells
Erin Sellin
10 minutes
45 minutes
55 minutes
6
Rate Recipe
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Ingredients
- 12 oz box Jumbo Pasta Shells
- 15 oz container Ricotta cheese
- 2 cups cooked and shredded chicken
- 5 oz frozen spinach, thawed and drained
- 1 1/2 cup shredded Mozzarella cheese, divided
- 1/4 cup grated Parmesan Cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Alfredo Sauce
- 2 Tablespoons butter
- 2 cloves garlic, minced
- 2 Tablespoons all-purpose flour
- 1 1/2 cups heavy cream
- 1 1/2 cups milk
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
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Preheat oven to 350º F (175°C).
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Bring a large pot of water to boil and cook jumbo shells according to the package directions, minus 2 minutes. You want them slightly under done as they will continue to cook in the oven. Drain and rinse with cold water.12 oz box Jumbo Pasta Shells
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Meanwhile, in a mixing bowl mix together the ricotta cheese, shredded chicken, 1 cup mozzarella cheese, Italian seasoning, spinach, Parmesan cheese, salt, and pepper. Once blended, set aside.15 oz container Ricotta cheese, 2 cups cooked and shredded chicken, 5 oz frozen spinach, 1 1/2 cup shredded Mozzarella cheese (1 cup for filling), 1/4 cup grated Parmesan Cheese, 1 teaspoon Italian seasoning, 1/2 teaspoon salt, 1/4 teaspoon black pepper
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In a saucepan, melt the butter over medium-high heat and sauté garlic for 1-2 minutes, until you can start to smell its aroma.2 Tablespoons butter, 2 cloves garlic
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Add in flour, stir, and cook for a couple of minutes until no white streaks remain, creating a roux.2 Tablespoons all-purpose flour
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Slowly whisk in the heavy cream and milk, bringing the mixture to a gentle simmer. Cook for 5-6 minutes until it starts to thicken to a creamy consistency.1 1/2 cups heavy cream, 1 1/2 cups milk
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Stir in 1/2 cup Parmesan cheese and season with salt and pepper.1/2 cup grated Parmesan cheese, 1/2 teaspoon salt, 1/4 teaspoon black pepper
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Keep the sauce on low heat while you proceed to stuff the shells.
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Once the shells are cool enough to handle, use a spoon to fill each shell generously with the chicken mixture.
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Spread 1/2 cup of the prepared Alfredo sauce into the bottom of a 13×9 inch baking dish. Arrange the filled shells over the sauce as you complete them.
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Pour the remaining Alfredo sauce evenly over all the stuffed shells, ensuring they are well coated. Sprinkle with the remaining 1/2 cup of mozzarella cheese.
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Cover the baking dish tightly with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the dish is hot, bubbly, and the cheese on top is beautifully melted and golden. Serve warm and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Erin Sellin
10 minutes
45 minutes
55 minutes
Dinner Recipes
American
6
667
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