Chicken Alfredo Stuffed Shells (Printable)
Pasta shells filled with chicken, spinach, and cheese baked in creamy Alfredo sauce.
# What You Need:
→ Pasta
01 - 20 jumbo pasta shells
→ Filling
02 - 2 cups cooked chicken breast, shredded
03 - 2 cups fresh spinach, chopped
04 - 1 cup ricotta cheese
05 - 1 cup shredded mozzarella cheese
06 - 1/2 cup grated Parmesan cheese
07 - 1 large egg
08 - 2 cloves garlic, minced
09 - 1/2 teaspoon dried Italian herbs
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon ground black pepper
→ Alfredo Sauce
12 - 2 tablespoons unsalted butter
13 - 2 cloves garlic, minced
14 - 2 cups heavy cream
15 - 1 cup grated Parmesan cheese
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon ground black pepper
18 - Pinch of nutmeg (optional)
→ Topping
19 - 1/2 cup shredded mozzarella cheese
20 - 2 tablespoons grated Parmesan cheese
21 - Fresh parsley, chopped (optional)
# How To Cook:
01 - Preheat oven to 375°F and lightly grease a 9x13-inch baking dish.
02 - Boil jumbo pasta shells in salted water until al dente, then drain and set aside.
03 - In a large bowl, mix shredded chicken, chopped spinach, ricotta, mozzarella, Parmesan, egg, garlic, Italian herbs, salt, and pepper until thoroughly blended.
04 - Melt butter in a saucepan over medium heat. Sauté minced garlic for 1 minute until fragrant. Stir in heavy cream and bring to a gentle simmer.
05 - Whisk in Parmesan cheese, salt, pepper, and nutmeg if using. Cook, stirring, until slightly thickened, approximately 3-4 minutes, then remove from heat.
06 - Spread 1 cup of Alfredo sauce on the bottom of the prepared baking dish. Fill each pasta shell with the chicken-spinach mixture and arrange in the dish.
07 - Pour remaining Alfredo sauce evenly over the stuffed shells. Sprinkle with mozzarella and Parmesan cheese topping.
08 - Cover dish with foil and bake for 20 minutes. Remove foil and bake an additional 10-15 minutes until bubbly and golden brown.
09 - Allow to rest for 5 minutes before serving. Garnish with fresh parsley if desired.
# Expert Tips:
01 -
- The filling stays tender and creamy even after baking, so every bite feels indulgent without being heavy.
- You can assemble the whole dish hours ahead and just slide it into the oven when guests arrive.
- Leftovers actually taste better the next day once all the flavors have mingled together in the fridge.
02 -
- Don't overcook the shells or they'll tear when you try to fill them, I ruined a whole box once by boiling them too long.
- Let the Alfredo sauce cool for a minute before pouring it over the shells or it can make the cheese in the filling separate and get oily.
03 -
- Always taste your Alfredo sauce before you pour it over the shells, you can adjust the salt or add a little more Parmesan if it needs it.
- If the sauce looks too thick after it cools, whisk in a splash of milk or pasta water to loosen it up before baking.