Ultimate Creamy Chicken Stuffed Shells with Homemade Alfredo Sauce

Indulge in the ultimate comfort food experience with these incredibly delicious Chicken Stuffed Shells! This recipe brings together tender jumbo pasta shells, a rich and savory filling of shredded chicken, creamy ricotta, and melted mozzarella, all baked to perfection in a luscious homemade Alfredo sauce. It’s a hearty, cheesy, and flavor-packed dish that promises to be a family favorite, perfect for weeknight dinners, special gatherings, or convenient meal prep. Prepare to fall in love with every bite!

While a quick Chicken Broccoli Alfredo often saves my weeknights, I craved a more elegant, yet equally comforting, version that could impress guests or be tucked away in the freezer for busy times. These Chicken Stuffed Shells deliver on all fronts. They offer a similar flavor profile to classic Alfredo but elevate it with the satisfying experience of perfectly portioned, cheesy pasta. Plus, I’ve got some fantastic shortcut options you’re going to absolutely adore!

Why You’ll Adore This Chicken Stuffed Shells Recipe

There’s so much to love about this incredible dish! First, it’s the epitome of comfort food – warm, cheesy, and deeply satisfying. The combination of succulent chicken, creamy ricotta, and savory mozzarella tucked into each shell creates a textural masterpiece. Second, it’s incredibly versatile. You can easily adapt the filling to your preferences or use up leftover ingredients. Third, it’s a fantastic make-ahead meal, ideal for busy families or entertaining. You can assemble it in advance or even freeze it for later, making dinner prep a breeze. The rich, velvety homemade Alfredo sauce truly sets this recipe apart, transforming simple ingredients into a gourmet experience. Whether it’s a casual family dinner or a festive occasion, these stuffed shells are guaranteed to be a hit!

Essential Ingredients for Your Chicken Stuffed Shells

Find the complete, printable recipe card with exact measurements at the very bottom of this post.

• Jumbo Pasta Shells: These large shells are perfect for stuffing, creating individual pockets of deliciousness. Look for them in the pasta aisle.
• Ricotta Cheese: The cornerstone of our creamy filling, ricotta adds moisture and a delicate, sweet flavor. Whole milk ricotta is recommended for the richest texture.
• Cooked Chicken: This recipe is a brilliant way to use up leftover cooked chicken! Shredded rotisserie chicken is a fantastic shortcut, but you can also bake and shred chicken breasts or thighs specifically for this dish. About 2 cups (or under a pound) is what you’ll need.
• Mozzarella Cheese: Shredded mozzarella provides that irresistible gooey, stretchy cheese factor when baked. We’ll use it in the filling and as a topping.
• Frozen Spinach: A wonderful addition for flavor, color, and a boost of nutrients. Remember, you *must* thaw it and squeeze out every bit of excess moisture, or your shells will turn out soggy! A clean kitchen towel works wonders for this task.
• Italian Seasoning: This aromatic blend adds classic Italian flavor to the filling. You can use your favorite store-bought blend or whip up your own Homemade Italian Seasoning Blend for an extra fresh touch.
• Parmesan Cheese: Freshly grated Parmesan adds a sharp, salty depth to both the filling and the Alfredo sauce. Don’t skimp on quality here!
• Salt and Pepper: Essential pantry staples to season the filling and bring out all the flavors.

While this blend of ingredients creates a truly delicious, creamy, cheesy, and satisfying filling, feel free to get a little creative with your choices. This recipe is wonderfully adaptable!

Crafting the Luscious Alfredo Sauce

A truly spectacular Alfredo sauce makes all the difference in this dish. My homemade version comes together incredibly quickly, often in the time it takes for your pasta to cook. However, if you’re truly pressed for time, two jars of good quality store-bought Alfredo sauce can be a convenient alternative. But trust me, making it from scratch is worth the minimal effort for a superior flavor and creaminess that elevates the entire meal.

• Butter: The base for our roux and a key component for rich flavor.
• Garlic: Freshly minced garlic adds an aromatic punch that is essential to any good Alfredo sauce.
• Flour: All-purpose flour helps create a roux, thickening the sauce to that perfect velvety consistency.
• Heavy Cream: The star of Alfredo, heavy cream provides luxurious richness and smoothness.
• Milk: A little milk helps thin the sauce to the ideal consistency without sacrificing creaminess. Whole milk is preferred for richness.
• Parmesan Cheese: Finely grated Parmesan melts beautifully into the sauce, adding a salty, umami depth.
• Salt and Pepper: To season the sauce perfectly to taste.

The combination of these simple ingredients, when cooked carefully, yields a creamy, garlic-infused sauce that perfectly complements the chicken-filled shells, making every bite an absolute delight.

Step-by-Step: How To Make Chicken Stuffed Shells

Creating this impressive dish is simpler than you might think! Follow these steps for a perfect batch of cheesy, creamy chicken stuffed shells:

1. 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 recommended cooking time. This is crucial because the shells will continue to cook in the oven, and we want them to be al dente (slightly underdone) to prevent them from becoming mushy. Once cooked, drain the shells thoroughly and rinse them with cold water to stop the cooking process and make them easier to handle.
2. Mix the Flavorful Filling: While the pasta is cooking, you can prepare the delicious chicken and cheese filling. In a large mixing bowl, combine the creamy ricotta cheese, tender shredded cooked chicken, 1 cup of shredded mozzarella cheese, aromatic Italian seasoning, well-drained frozen spinach, a quarter cup of grated Parmesan cheese, and a pinch of salt and pepper to taste. Mix all these ingredients thoroughly until they are well combined and evenly distributed. Set this flavorful mixture aside.
3. Whip Up the Creamy Alfredo Sauce: In a medium saucepan, melt the butter over medium-high heat. Add the minced garlic and sauté for 1-2 minutes, stirring constantly, until it becomes fragrant but not browned. Stir in the all-purpose flour, cooking for another couple of minutes while stirring, until no white streaks of flour remain – this creates a roux that will thicken your sauce. Gradually whisk in the heavy cream and milk, ensuring there are no lumps. Bring the mixture to a gentle simmer, then reduce the heat to low and cook for 5-6 minutes, whisking occasionally, until the sauce begins to thicken to your desired consistency. Stir in the remaining half cup of Parmesan cheese and season generously with salt and pepper. Keep the sauce on very low heat to stay warm while you stuff the shells.
4. Fill and Arrange the Shells: Once the cooked shells are cool enough to handle, use a spoon or a small cookie scoop to 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 it neatly over the sauce in the baking dish. Continue this process until all shells are filled and arranged.
5. Bake to Golden Perfection: Pour the remaining creamy Alfredo sauce evenly over the stuffed shells in the baking dish, ensuring they are well coated. Sprinkle the top with the remaining 1/2 cup of shredded mozzarella cheese for a beautiful golden crust. Cover the baking dish tightly with aluminum foil and bake in a preheated 350°F (175°C) oven for 25 minutes. This initial baking time allows the flavors to meld and the shells to finish cooking. Remove the foil and bake for an additional 10-15 minutes, or until the dish is bubbling hot, and the cheese on top is beautifully melted and lightly golden.

Allow the dish to rest for a few minutes before serving to let the sauce set slightly, making it easier to serve. Get ready to enjoy this incredibly satisfying and flavorful meal!

• Casserole Dishes: A sturdy 13×9 inch baking dish is essential for baking a full batch.
• Mixing Bowls: A good set of mixing bowls will make combining the filling ingredients a breeze.
• Spatulas: Essential for mixing, scraping bowls, and stirring sauces.
• Large Pot: For boiling the pasta shells.
• Saucepan: For preparing the creamy Alfredo sauce.
• Whisk: For a lump-free Alfredo sauce.

Storage and Freezing Tips for Convenience

One of the many great things about Chicken Stuffed Shells is how well they store and freeze. This makes them ideal for meal prepping or having a delicious home-cooked meal ready for a busy weeknight.

Storing Leftovers:

Leftover Chicken Stuffed Shells are absolutely delicious and often taste even better the next day as the flavors have more time to meld. Simply transfer any leftovers to an airtight container or cover the baking dish tightly with plastic wrap or foil. They will keep beautifully in the refrigerator for up to 3-4 days. To reheat, you can warm individual portions in the microwave until heated through, or for larger amounts, cover them loosely with foil and reheat in a preheated oven at 300°F (150°C) for about 20-30 minutes, or until hot and bubbly.

Freezing Stuffed Shells for Later:

These Alfredo stuffed shells are fantastic for freezing, making them a true meal-prep hero. I highly recommend freezing them *before* baking for the best results and freshest taste. Here’s how:

1. Assemble the shells as directed, arranging them in a freezer-safe baking dish.
2. Pour the Alfredo sauce over the shells and sprinkle with the mozzarella cheese.
3. Wrap the dish extremely well, first with a layer of plastic wrap, pressing it down onto the surface of the sauce to prevent freezer burn, then with a layer of heavy-duty aluminum foil.
4. Label the dish with the date and cooking instructions. It will keep 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 bake according to the recipe instructions, keeping it covered with foil for the first part of baking. If the dish is still partially frozen or very cold, you may need to add an additional 10-20 minutes to the baking time, checking for thorough heating. Alternatively, you can bake from frozen, but this will significantly increase the baking time (often by an hour or more) and you’ll need to ensure it’s fully thawed and heated through before removing the foil.

Can You Make Chicken Stuffed Shells Ahead of Time?

Absolutely! This is an excellent dish for making ahead, which is perfect for entertaining or when you want to minimize last-minute cooking. You can assemble the entire dish, including filling the shells and covering them with sauce and cheese, up to 24 hours in advance. Simply cover the baking dish tightly with plastic wrap and store it in the refrigerator. When you’re ready to bake, remove it from the fridge about 30 minutes before baking to allow it to come closer to room temperature, then follow the baking instructions as usual. This meal prep strategy allows you to enjoy a freshly baked, comforting dinner without the rush on a busy evening.

Expert Recipe Tips & Delicious Variations

Even though this recipe is straightforward, a few key tips and creative variations can elevate your Chicken Stuffed Shells to perfection:

• Thoroughly Drain Your Frozen Spinach: This is a critical step that cannot be overstated. Frozen spinach contains a surprising amount of water, and if not removed, it will make your filling watery and your shells soggy. My favorite method is to thaw the spinach, then place it in a clean kitchen towel or several layers of paper towels and squeeze out as much liquid as possible over the sink. You want it as dry as you can get it before mixing it into the filling.
• Alfredo Sauce Shortcut: While homemade Alfredo sauce offers unparalleled flavor, if you are truly short on time, you can absolutely use two (15-ounce) jars of good quality store-bought Alfredo sauce. This will still result in a delicious dish and significantly cut down on prep time.
• Chicken Options Galore: This recipe is incredibly versatile when it comes to the chicken component.
  • Rotisserie Chicken: The ultimate time-saver! A store-bought rotisserie chicken is already seasoned and perfectly cooked, just shred it and go.
  • Leftover Chicken: Have leftover roast chicken or grilled chicken? Shred it up and give it new life in this dish.
  • Pre-cooked Deli Chicken: Many delis offer pre-cooked, shredded chicken that can be used directly.
  • Cook Fresh: If starting from scratch, simply bake or poach 1-2 boneless, skinless chicken breasts (about 12-16 ounces total) until cooked through, then shred them using two forks or a stand mixer.

  You’ll need approximately 2 cups of shredded cooked chicken in total.

• Spinach Alternatives: If spinach isn’t your favorite, or you’re looking to change things up, you have several options:
  • Chopped Broccoli: Finely chop steamed or blanched broccoli florets and add them to the filling for a similar green vegetable boost.
  • Roasted Red Peppers: Diced roasted red peppers (from a jar, drained well) add a lovely sweetness and color.
  • Mushrooms: Sautéed and finely chopped mushrooms would add an earthy flavor.
  • Omit It: You can also simply leave out the spinach (or any other vegetable) entirely if you prefer a simpler cheese and chicken filling.
• Spice it Up: For a little kick, add a pinch of red pepper flakes to the Alfredo sauce or the chicken filling.
• Add Herbs: Freshly chopped parsley or basil stirred into the sauce or sprinkled on top before serving adds a wonderful fresh aroma and flavor.

What To Serve With Chicken Stuffed Shells

These hearty Chicken Stuffed Shells are a complete meal on their own, but pairing them with a fresh side or some crusty bread can elevate the dining experience. Here are some perfect accompaniments:

• Simple Tossed Salad: A light and refreshing green salad with a vinaigrette dressing provides a lovely contrast to the rich pasta.
• Air Fryer Garlic Bread: Crispy, buttery garlic bread is ideal for soaking up any extra Alfredo sauce. The air fryer makes it quick and perfectly golden!
• Tomato Mozzarella Salad: A caprese-style salad with fresh tomatoes, mozzarella, and basil offers a bright, fresh counterpoint.
• Sautéed Asparagus: Tender-crisp sautéed asparagus spears add a touch of elegant green vegetable to the plate.
• Steamed Green Beans: Another simple and healthy vegetable option that pairs well.

More Comforting Dinner Recipes

If you loved these Chicken Stuffed Shells, you’re sure to enjoy these other comforting dinner ideas:

• Chipotle Chicken Bowls: A flavorful and customizable meal with a kick.
• Clam Chowder: A rich and creamy classic, perfect for a cozy evening.
• Oven Baked Ribs: Tender, fall-off-the-bone ribs that are incredibly easy to make.
• Homemade Lasagna: Layers of pasta, meat sauce, and cheese – a true crowd-pleaser.
• Easy Baked Ravioli: A quick and simple dish that delivers big on flavor.

4.72 from 7 votes

Chicken Stuffed Shells

By
Erin Sellin

Chicken Stuffed Shells – a delicious dinner of pasta shells stuffed with chicken, cheese, spinach and then covered in a creamy alfredo sauce and topped with even more cheese!

Prep:

10 minutes
mins

Cook:

45 minutes
mins

Total:

55 minutes
mins

Servings:
6

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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

• Preheat oven to 350º F.
• 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
• 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, 1/4 cup grated Parmesan Cheese, 1 teaspoon Italian seasoning, 1/2 teaspoon salt, 1/4 teaspoon black pepper
• In a saucepan melt the butter over medium-high heat and sauté garlic for 1-2 minutes, until you can start to smell it.
  2 Tablespoons butter, 2 cloves garlic
• Add in flour, stir and cook for a couple minutes until no white streaks remain.
  2 Tablespoons all-purpose flour
• Slowly whisk in heavy cream and milk and bring the mixture to a simmer. Cook for 5-6 minutes until it starts to thicken.
  1 1/2 cups heavy cream, 1 1/2 cups milk
• Stir in Parmesan cheese and season with salt and pepper.
  1/2 cup grated Parmesan cheese, 1/2 teaspoon salt, 1/4 teaspoon black pepper
• Keep on low heat while you stuff the shells.
• Once the shells are cool enough to handle, use a spoon to fill each shell with the chicken mixture.
• Spread 1/2 cup of the sauce into the bottom of a 13×9 in baking dish. Arrange the shells over the sauce as you fill them.
• Pour remaining sauce over the shells and sprinkle with 1/2 cup of cheese.
• Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until hot and the cheese is melted.

Nutrition

Calories: 667kcal |
Carbohydrates: 33g |
Protein: 36g |
Fat: 44g |
Saturated Fat: 26g |
Polyunsaturated Fat: 14g |
Trans Fat: 1g |
Cholesterol: 163mg |
Sodium: 928mg |
Fiber: 2g |
Sugar: 6g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author:
Erin Sellin

Prep Time:

10 minutes
minutes

Cook Time:

45 minutes
minutes

Total Time:

55 minutes
minutes

Course:
Dinner Recipes

Cuisine:
American

Servings:
6

Calories:
667

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