Chicken Alfredo Stuffed Shells Recipe
When I made this Chicken Alfredo Stuffed Shells recipe for the first time, I couldn’t believe how amazing it turned out! The creamy Alfredo sauce, juicy chicken, and cheesy filling all packed into jumbo pasta shells made for comfort food at its best. It’s rich, hearty, and so satisfying—not to mention it looks gorgeous when served. If you’re looking for a dish to impress friends or simply treat your family to something special, this recipe is a must-try!
Credit: thecookierookie
Ingredients You’ll Need
Here’s everything you’ll need to make this delicious recipe. I’ve added some tips to ensure it turns out perfectly every time:
- 20 jumbo pasta shells, cooked and drained
Tip: Cook the shells to al dente so they don’t fall apart when stuffing. - 2 boneless, skinless chicken breasts
Tip: Grill or bake the chicken for maximum flavor. - Salt and pepper, to taste
Season well for a flavorful base. - 3/4 cup ricotta cheese
Use whole milk ricotta for creaminess, not low-fat. - 3/4 cup cottage cheese
Adds a nice tang and keeps the filling moist. - 3/4 cup grated mozzarella cheese, plus extra for topping
Freshly grated cheese melts better. - 2 cups grated Parmesan cheese, divided
Quality Parmesan makes all the difference in flavor. - 2 eggs
Binding agent for the cheesy filling. - 1/4 cup minced fresh parsley
Adds freshness to the dish. - 2 tablespoons minced fresh basil
Optional, for a slightly peppery taste. - 4 tablespoons butter
Base for the creamy Alfredo sauce. - 2 tablespoons all-purpose flour
Thickening agent for the sauce. - 2 cups whole milk
This creates a silky, rich texture. - 1 cup heavy cream, plus more if needed
Adds decadence to the sauce. - 3 cloves garlic, minced
Provides that signature Alfredo aroma.
Note: These quantities will serve approximately 6-8 people.
Variations
Even though the classic version is delightful, you can always make changes to suit your preferences. Here are a few ideas:
- Dairy-Free: Swap out the cheeses for dairy-free versions and use plant-based milk and cream.
- Gluten-Free: Use gluten-free pasta shells and substitute the all-purpose flour with gluten-free flour for the Alfredo sauce.
- Vegetarian: Replace the chicken with sautéed mushrooms, spinach, or zucchini.
- Spicy Kick: Add a pinch of red pepper flakes to the Alfredo sauce for some heat.
For a spicy kick, you might also enjoy these Chili Lime Steak Bites as a side or appetizer.
Cooking Time
Here’s how long it takes to make this recipe from start to finish:
- Prep Time: 25 minutes
- Cooking Time: 25 minutes
- Total Time: 50 minutes
Equipment You Need
You’ll need a few kitchen tools to pull this off, but nothing too fancy!
- Large pot: To boil the pasta shells.
- Grill pan or skillet: For cooking the chicken.
- Mixing bowls: For combining the filling ingredients.
- Whisk: To make the Alfredo sauce lump-free.
- Large skillet: For preparing the creamy sauce.
- 9×13-inch baking dish: To bake the stuffed shells.
- Baking sheet or foil: Optional, to avoid spills in the oven.
How to Make Chicken Alfredo Stuffed Shells?
This recipe is simple to follow but delivers big on flavor. Here’s how to make it step-by-step:
Step 1: Cook the Chicken
Preheat your oven to 375°F. While the oven heats, season the chicken breasts with salt and pepper on both sides. Heat a grill pan or skillet over medium heat, drizzle it with a little olive oil, and cook the chicken until it’s golden and fully cooked through. Remove the chicken and shred it with two forks. Set aside to cool.
Step 2: Make the Filling
Combine ricotta, cottage cheese, mozzarella, 1 cup of Parmesan, eggs, parsley, salt, and pepper in a large bowl. Add the shredded chicken and mix everything until incorporated. Add a splash of heavy cream if the mixture feels too thick but don’t overdo it.
Step 3: Prepare the Alfredo Sauce
Melt the butter in a large skillet over medium heat. Sprinkle in the flour and whisk it together, letting it cook until golden brown. Slowly pour in the milk and heavy cream, whisking constantly to avoid lumps. Once the sauce thickens, stir in minced garlic, 1 cup Parmesan, basil, parsley, and salt. Taste the sauce to adjust seasonings if needed.
Step 4: Assemble the Dish
Spread 1 cup of the Alfredo sauce onto the bottom of a 9×13-inch baking dish. Take the cooked pasta shells and spoon in a generous amount of the chicken and cheese filling. Place each stuffed shell face down into the sauce base. Pour the remaining Alfredo sauce over the shells, ensuring they’re fully covered. Sprinkle more mozzarella and Parmesan on top.
Step 5: Bake
Bake the dish in the preheated oven for 25 minutes or until the top is golden and bubbly. Allow it to cool for a few minutes before garnishing with extra parsley and basil.
Credit: easychickenrecipes
Additional Tips for Making This Recipe Better
After making this dish a few times, I’ve learned some valuable tricks to elevate it further:
- Use freshly grated cheeses for the best flavor and smooth consistency.
- Don’t overstuff the pasta shells to prevent tearing. A moderate amount works best.
- If the Alfredo sauce thickens too much, add a splash of milk or cream before pouring it over the shells.
- For a lighter dish, swap heavy cream for half and half in the sauce.
- You can make the filling a day ahead and store it in the fridge to save prep time.
How to Serve Chicken Alfredo Stuffed Shells?
For a stunning presentation, serve the stuffed shells with a fresh sprinkle of chopped basil and parsley. A side salad with cherry tomatoes and a drizzle of balsamic glaze pairs beautifully, balancing the richness of the dish. Garlic bread or crusty baguettes are also must-haves for sopping up every bit of that creamy Alfredo sauce! For a twist, you might also enjoy these Cajun Chicken with Garlic Lemon Butter Sauce recipes that bring bold flavors to your table.
Nutritional Information
Here’s an approximate breakdown of the nutritional value for one serving:
- Calories: 490
- Protein: 28g
- Carbohydrates: 38g
- Fat: 24g
Make Ahead and Storage
- Make Ahead: Assemble the recipe up to the baking step. Cover tightly with foil and refrigerate for up to 24 hours before baking.
- Freezing: You can freeze the unbaked dish for up to 3 months. Just wrap it well to prevent freezer burn.
- Reheating: If frozen, thaw the shells in the fridge overnight. Reheat in a 350°F oven for 20-25 minutes.
Why You’ll Love This Recipe?
There are so many reasons to fall in love with this dish!
- It’s incredibly satisfying, perfect for feeding a crowd or just treating yourself.
- The recipe is forgiving and versatile, letting you get creative with variations.
- It looks as good as it tastes, making it a great choice for dinner parties.
- Preparing ahead is easy if you’re hosting or planning meals in advance.
- Every bite packs layers of flavor, from the creamy sauce to the tender chicken filling.
Chicken Alfredo Stuffed Shells is that kind of meal you’ll want to make over and over. Give it a try, and I guarantee it will become a family favorite in no time! You can also enjoy similar chicken recipes for more inspiration.
Chicken Alfredo Stuffed Shells Recipe
Ingredients
Method
- Preheat your oven to 375°F. While the oven heats, season the chicken breasts with salt and pepper on both sides. Heat a grill pan or skillet over medium heat, drizzle it with a little olive oil, and cook the chicken until it’s golden and fully cooked through. Remove the chicken and shred it with two forks. Set aside to cool.
- Combine ricotta, cottage cheese, mozzarella, 1 cup of Parmesan, eggs, parsley, salt, and pepper in a large bowl. Add the shredded chicken and mix everything until incorporated. Add a splash of heavy cream if the mixture feels too thick but don’t overdo it.
- Melt the butter in a large skillet over medium heat. Sprinkle in the flour and whisk it together, letting it cook until golden brown. Slowly pour in the milk and heavy cream, whisking constantly to avoid lumps. Once the sauce thickens, stir in minced garlic, 1 cup Parmesan, basil, parsley, and salt. Taste the sauce to adjust seasonings if needed.
- Spread 1 cup of the Alfredo sauce onto the bottom of a 9×13-inch baking dish. Take the cooked pasta shells and spoon in a generous amount of the chicken and cheese filling. Place each stuffed shell face down into the sauce base. Pour the remaining Alfredo sauce over the shells, ensuring they’re fully covered. Sprinkle more mozzarella and Parmesan on top.
- Bake the dish in the preheated oven for 25 minutes or until the top is golden and bubbly. Allow it to cool for a few minutes before garnishing with extra parsley and basil.
Notes
- Use freshly grated cheeses for the best flavor and smooth consistency.
- Don’t overstuff the pasta shells to prevent tearing. A moderate amount works best.
- If the Alfredo sauce thickens too much, add a splash of milk or cream before pouring it over the shells.
- For a lighter dish, swap heavy cream for half and half in the sauce.
- You can make the filling a day ahead and store it in the fridge to save prep time.
