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Chicken Alfredo Stuffed Shells

A close-up of baked chicken alfredo stuffed shells in a white casserole dish, topped with melted cheese and parsley.
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A creamy and cheesy baked pasta dish featuring chicken and ricotta stuffed shells in Alfredo sauce, perfect for a weeknight family dinner or meal prep.

Ingredients

Scale
  • 1 box (12 oz) jumbo pasta shells
  • 1 tbsp olive oil
  • 1 lb boneless, skinless chicken breasts, cooked and shredded
  • 1 container (15 oz) ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 large egg, beaten
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 jars (16 oz each) prepared Alfredo sauce
  • 1 cup shredded mozzarella cheese
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Cook pasta shells according to package directions until al dente. Drain and rinse with cold water to prevent sticking.
  2. In a medium bowl, combine the shredded chicken, ricotta cheese, Parmesan cheese, beaten egg, garlic powder, salt, and pepper. Mix well.
  3. Spread about 1/2 cup of Alfredo sauce in the bottom of a 9×13 inch baking dish.
  4. Stuff each cooked pasta shell with the chicken and ricotta mixture. Arrange the stuffed shells in a single layer in the baking dish.
  5. Pour the remaining Alfredo sauce over the stuffed shells, ensuring they are well covered.
  6. Sprinkle the shredded mozzarella cheese evenly over the top.
  7. Cover the baking dish with aluminum foil. Bake for 20 minutes.
  8. Remove the foil and bake for another 10-15 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
  9. Let stand for 5-10 minutes before serving. Garnish with fresh parsley.

Notes

  • For make-ahead: Assemble the stuffed shells in the baking dish, cover tightly with plastic wrap and then foil, and refrigerate for up to 2 days. Bake as directed, adding a few extra minutes to the covered baking time if baking from cold.
  • For freezing: Assemble the stuffed shells in a freezer-safe baking dish. Cover tightly with plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed, adding extra time as needed.
  • Serve with a side salad and crusty bread for a complete meal.

Nutrition

Find it online: https://cutcooktaste.com/chicken-alfredo-stuffed-shells/