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chicken alfredo stuffed shells recipe
Ash Tyrrell

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.
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Prep Time 25 minutes
Cook Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Spread 1 cup of the Alfredo sauce onto the bottom of a 9x13-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.
  5. 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.