Chicken Alfredo Stuffed Shells (Printable)

Pasta shells stuffed with chicken, spinach, and creamy cheese blend baked in a rich sauce with melted mozzarella.

# What You Need:

→ Pasta

01 - 20 jumbo pasta shells

→ Filling

02 - 2 cups cooked chicken breast, shredded or diced
03 - 1 cup ricotta cheese
04 - 1 cup fresh spinach, chopped
05 - ½ cup grated Parmesan cheese
06 - 1 large egg
07 - 1 teaspoon garlic powder
08 - ½ teaspoon salt
09 - ½ teaspoon black pepper

→ Sauce

10 - 2 cups Alfredo sauce

→ Topping

11 - 1 cup shredded mozzarella cheese
12 - 2 tablespoons grated Parmesan cheese
13 - Fresh parsley, chopped (optional)

# How To Cook:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Boil jumbo pasta shells in salted water until al dente. Drain and set aside.
03 - In a large bowl, combine chicken, ricotta, chopped spinach, Parmesan, egg, garlic powder, salt, and black pepper. Stir until well blended.
04 - Spread 1 cup of Alfredo sauce evenly over the bottom of the prepared baking dish.
05 - Fill each pasta shell with approximately 2 tablespoons of the chicken-spinach mixture and arrange shells in the baking dish.
06 - Pour the remaining Alfredo sauce evenly over the stuffed shells.
07 - Sprinkle shredded mozzarella and remaining Parmesan cheese evenly over the top of the shells.
08 - Cover the baking dish with foil and bake for 25 minutes at 375°F.
09 - Remove foil and continue baking for 10 minutes, until cheese is golden and bubbly.
10 - Allow to rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired.

# Expert Tips:

01 -
  • It tastes restaurant-quality but comes together in under an hour, which means you can actually pull off weeknight magic.
  • The spinach hides beautifully in the filling, so even skeptics won't know they're eating greens.
  • You can assemble it hours ahead and pop it in the oven right before dinner, making it perfect for when you're juggling multiple things.
02 -
  • Squeeze that frozen spinach completely dry or your filling becomes soupy and the shells won't hold their shape when baked.
  • Don't skip the resting step—those five minutes make the difference between a casserole that scoops cleanly and one that falls apart on the plate.
  • Assemble everything except baking up to two hours ahead, cover with plastic wrap, and refrigerate; just add five extra minutes to the baking time when cooking straight from cold.
03 -
  • Rotisserie chicken from the grocery store is a legitimate shortcut that saves you thirty minutes and actually tastes fresher than pre-cooked diced chicken.
  • If your Alfredo sauce is thick, thin it slightly with a splash of pasta water or cream so it settles between the shells and doesn't just sit on top.

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