Chicken Alfredo Stuffed Shells

My neighbor handed me a foil-covered dish one Thursday evening after her daughter's recital, saying she'd made too much and couldn't possibly eat it all. Inside were these glorious stuffed shells, still warm, the cheese barely set. I ate three standing at the counter before I even thought to reheat them properly. The next week, I asked for the recipe, and she laughed and said it was just leftovers turned fancy.

I made these for my sister's birthday dinner last spring, and she declared them better than any restaurant version she'd tried. We sat around the table long after the pan was empty, scraping up the last bits of sauce with crusty bread. She still texts me photos every time she makes them herself now. It's become her go-to for impressing dates, and I take full credit for her recent engagement.

Ingredients

• Jumbo pasta shells: These big beauties are sturdy enough to hold a generous amount of filling without tearing, and their curves catch extra sauce in every bite.
• Cooked chicken breast: Rotisserie chicken is my secret shortcut here, it's already seasoned and saves you at least twenty minutes of active cooking time.
• Whole milk ricotta cheese: The creamy base that holds everything together, make sure it's well-drained or your filling will be too runny.
• Shredded mozzarella cheese: This melts into gooey perfection and gives you those coveted cheese pulls when you serve.
• Grated Parmesan cheese: The nutty, salty backbone of both the filling and the sauce, don't skimp on quality here.
• Fresh parsley: A handful of this brightens the whole dish and cuts through the richness with a little freshness.
• Large egg: Acts as the binder so your filling doesn't fall apart when you're stuffing the shells.
• Garlic powder: A subtle background note that reinforces the garlic in the sauce without overwhelming.
• Unsalted butter: The foundation of a proper Alfredo, it carries the garlic flavor and adds silky richness.
• Fresh garlic cloves: Sautéing these in butter fills your kitchen with the kind of smell that makes everyone wander in asking when dinner will be ready.
• Heavy cream: This is what makes Alfredo sauce luxurious and velvety, no substitutions will give you the same texture.
• Nutmeg: Just a whisper of this makes the sauce taste mysteriously better, even if no one can quite pinpoint why.

Instructions

Prep your oven and dish:

Set your oven to 375°F and give your baking dish a light coating of butter or oil. This prevents sticking and makes cleanup so much easier later.

Cook the shells:

Boil the jumbo shells until they're just al dente, a little firmer than you'd normally eat pasta since they'll cook more in the oven. Drain them gently and lay them out on a sheet so they don't stick together while you make the filling.

Mix the chicken filling:

In a big bowl, combine your chicken, ricotta, mozzarella, Parmesan, parsley, egg, and seasonings until everything is evenly distributed. The mixture should be thick enough to hold its shape on a spoon.

Make the Alfredo sauce:

Melt butter over medium heat, add the garlic, and let it sizzle for about a minute until your kitchen smells amazing. Pour in the cream, let it bubble gently, then whisk in the Parmesan until the sauce is smooth and coats the back of a spoon.

Assemble the base layer:

Pour about half a cup of Alfredo sauce into the bottom of your baking dish and spread it around. This keeps the shells from drying out on the bottom and gives you extra sauce to spoon over each serving.

Stuff the shells:

Use a spoon or your fingers to fill each shell with about two tablespoons of the chicken mixture, then nestle them snugly in the dish. Don't worry if they're not perfect, rustic is part of the charm.

Top with sauce and cheese:

Drizzle the remaining Alfredo sauce over the shells, making sure to get into the gaps. Sprinkle the mozzarella and Parmesan on top for that golden, bubbly finish.

Bake covered, then uncovered:

Cover the dish with foil and bake for twenty minutes, then remove the foil and bake another ten minutes until the cheese is browned and everything is bubbling at the edges. Let it rest for five minutes before serving so the sauce can thicken up just a bit.

Save

The first time I brought these to a potluck, someone asked if I'd ordered them from a catering company. I just smiled and said it was a family recipe, which technically became true the moment my sister started making them. Now it's the dish people request by name, and I never mind making it because the actual work is so straightforward. It's the kind of recipe that makes you look like a much better cook than you actually are.

Storing and Reheating

These shells keep beautifully in the fridge for up to three days, covered tightly with foil or in an airtight container. I actually prefer reheating individual portions in the microwave because the cheese gets perfectly melty again without drying out the pasta. If you're reheating the whole dish, cover it with foil and warm it at 350°F for about twenty minutes, adding a splash of cream or milk if the sauce looks dry. You can also freeze assembled, unbaked shells for up to two months, just thaw overnight in the fridge before baking as directed.

Variations and Add-Ins

I've stirred in sautéed mushrooms and spinach when I'm feeling virtuous, and the earthy flavors blend right into the creamy filling. Sun-dried tomatoes add a sweet-tart punch that cuts through the richness, and a pinch of red pepper flakes gives it a subtle kick. Once I used leftover turkey after Thanksgiving, and honestly, no one noticed the difference. You could also swap the chicken for cooked Italian sausage if you want something heartier and more savory.

Serving Suggestions

A crisp Caesar salad with plenty of lemon in the dressing balances the richness of these shells perfectly. Garlic bread is non-negotiable in my house, because you need something to mop up every last drop of that Alfredo sauce. I've also served this with roasted green beans tossed in olive oil and garlic for a lighter side that still feels special.

• Pair it with a chilled white wine like Pinot Grigio or Chardonnay for a dinner party vibe.
• If you have picky eaters, serve the sauce on the side so they can control how much they want.
• Garnish with extra parsley and a crack of black pepper right before serving for a restaurant-quality finish.

Save

This is one of those recipes that feels like a hug on a plate, the kind of meal that turns a regular Tuesday into something worth gathering around the table for. Make it once, and I promise it'll become part of your regular rotation.

Recipe FAQs

→ Can I prepare these shells ahead of time?

Yes, you can assemble the dish up to 24 hours in advance. Cover and refrigerate, then bake when ready. You may need to add 5-10 minutes to the baking time since it will be starting from cold.

→ What's the best way to prevent soggy shells?

Cook the pasta just until al dente, as it will continue cooking in the oven. Don't overcook during the initial boiling stage, and avoid excess sauce by distributing it evenly.

→ Can I freeze this dish?

Absolutely. Freeze the assembled, unbaked dish for up to three months. Thaw overnight in the refrigerator and bake as directed, adding an extra 10-15 minutes to the baking time.

→ What are good side dishes to serve with this?

Pair with a crisp green salad, garlic bread, steamed broccoli, or roasted vegetables. A light white wine like Pinot Grigio complements the creamy Alfredo sauce beautifully.

→ How do I make the Alfredo sauce from scratch?

Melt butter over medium heat, add minced garlic and cook for one minute. Pour in heavy cream and simmer gently, then gradually whisk in grated Parmesan cheese until smooth and thickened. Season with nutmeg, salt, and pepper to taste.

→ Can I use different proteins instead of chicken?

Yes, shredded cooked turkey, ground Italian sausage, or a combination of proteins work well. You can also make a vegetarian version by replacing the chicken with sautéed mushrooms and spinach.