Amazing 6 Chicken Alfredo stuffed shells

When you need a dinner that feels like a warm hug but doesn’t demand all night in the kitchen, you absolutely need these Chicken Alfredo stuffed shells. Seriously, this dish takes that classic, comforting baked pasta experience and cranks the flavor up to eleven. I’m Anna, and I’m that passionate food lover who believes everyday cooking should be both simple and joyful, especially when chicken is involved!

I spend a lot of time looking for ways to make weeknight meals feel special without adding hours to the clock. That’s why I perfected this recipe for Chicken Alfredo stuffed shells. They are rich, they are creamy, and they come together faster than you think. Forget the fuss—we’re making incredible comfort food tonight!

Why You Will Love This Chicken Alfredo Stuffed Shells Recipe

This recipe for Chicken Alfredo stuffed shells is going straight into your regular rotation, I promise. It hits that sweet spot between homemade quality and weeknight speed. You get huge flavor without spending hours slaving over the stove, which is exactly what busy cooks like us need!

Quick Preparation and Simple Assembly

We’re looking at only about 25 minutes of active prep time here. That’s mostly just stirring things together! Once you boil the shells, assembly is super quick—just fill, layer, top, and bake. It’s almost foolproof, which is fantastic when you’re juggling dinner and everything else life throws at you.

Rich, Homemade Flavor Profile

That filling—oh my goodness. It’s creamy ricotta mixed with savory chicken and Parmesan, all nestled inside pasta pillows. Then, we drown it all in a rich, garlicky Alfredo sauce that tastes like it simmered all day. It’s pure, satisfying comfort food, but made with real ingredients you can trust.

What You Need for Chicken Alfredo Stuffed Shells

Okay, let’s get organized. Having everything ready before you start mixing makes the whole process feel like a breeze. For a generous yield of six servings, we need ingredients broken down into three main groups: the filling, the sauce, and the glorious topping. Don’t worry about the chicken yet; just make sure it’s cooked and shredded—about two medium breasts worth!

Ingredients for the Ricotta Filling and Pasta

This is where the magic starts to happen inside those shells. You’ll need 20 jumbo pasta shells, which should be boiled until they are just al dente—remember, they’ll soften more in the oven! For the creamy base, grab 1 cup of ricotta cheese, ½ cup of cottage cheese, 2 eggs to bind it all, and 2 tablespoons of fresh parsley. We mix in 1 cup of mozzarella and ½ cup of Parmesan for that cheesy pull later. Finally, stir in your 2 cups of shredded cooked chicken, ½ teaspoon of salt, ¼ teaspoon of pepper, and 2 tablespoons of heavy cream for extra silkiness.

Ingredients for the Creamy Alfredo Sauce

The sauce comes together fast, but you need the right players! Start with 3 tablespoons of butter and 2 tablespoons of flour to make a quick roux—this is the secret to a thick sauce that doesn’t run everywhere. Then, slowly whisk in 1 cup of whole milk and 1 cup of heavy cream. Don’t rush this part! Once it’s smooth, add 2 cloves of garlic, minced fine, ½ teaspoon of salt, ¼ teaspoon of pepper, ½ cup of Parmesan, 1 tablespoon of basil, and 1 tablespoon of parsley.

Topping and Garnish Components

For the grand finale, we need a beautiful golden crust. You’ll use the remaining 1 cup of shredded mozzarella and ¼ cup of Parmesan sprinkled over the top. Don’t forget a little pop of green right at the end! Grab an extra tablespoon of fresh chopped basil or parsley for garnish—it just makes the whole dish look professional, even though it was so easy.

Essential Equipment for Making Chicken Alfredo Stuffed Shells

You don’t need a ton of fancy gadgets for this bake, which I love! The most important thing is having a good, sturdy 9×13-inch baking dish ready to go. You’ll also need a large bowl for mixing up that amazing ricotta filling—you want room to stir everything thoroughly without making a mess.

For the sauce, grab a medium saucepan and make sure you have a reliable whisk handy; constant whisking is key to avoiding lumps. A couple of standard mixing bowls for prep and a slotted spoon for when you pull those shells out of the water finishes the list. Easy peasy!

Step-by-Step Instructions for Chicken Alfredo Stuffed Shells

Now for the fun part! We’re going to put these components together. Remember, every step here is designed to maximize flavor and minimize any chance of ending up with a watery casserole. Trust me, following these steps exactly makes all the difference!

Preparing the Pasta and Filling Mixture

First things first: get those jumbo shells boiling in salty water. You want them cooked until they are just al dente—about 9 minutes is usually perfect. Overcooked shells turn into mush when you bake them, so test one around the 8-minute mark. Drain them well and let them cool down so you can handle them.

While those are cooling, grab your large bowl. Toss in the ricotta, cottage cheese, ½ cup of Parmesan, 1 cup of mozzarella, the 2 eggs, parsley, salt, pepper, and the 2 tablespoons of heavy cream. Now, fold in all 2 cups of your shredded cooked chicken. You need to stir this until everything is thoroughly combined. I mean really mix it—you want that filling to hold together nicely when you scoop it.

Creating the Signature Alfredo Sauce

Time to make the sauce creamy! In your saucepan over medium heat, melt the 3 tablespoons of butter. Whisk in the 2 tablespoons of flour right away and let that cook for about 2 minutes. It should look a little pale gold—that’s our roux building flavor! Now, this next part is important: slowly add your whole milk and the 1 cup of heavy cream, whisking constantly. If you dump it all in at once, you’ll get lumps, and nobody wants lumpy Alfredo!

Keep whisking until the sauce thickens up beautifully—usually about 3 minutes. Once it coats the back of a spoon, take it off the heat. Stir in the minced garlic, the salt, pepper, the ½ cup of Parmesan, and both the basil and parsley. Give it one last good stir.

Assembling and Baking Your Chicken Alfredo Stuffed Shells

Preheat your oven to 375°F! Spread about ½ cup of that wonderful Alfredo sauce right on the bottom of your 9×13-inch dish. This prevents the shells from sticking and keeps the bottom layer moist.

Take your chicken filling mixture and carefully spoon it into each cooked shell. Place them open-side up snugly in the baking dish over that sauce base. Pour the rest of your luxurious Alfredo sauce evenly over all those beautiful Chicken Alfredo stuffed shells. Finally, shower the whole thing with the topping mozzarella and the extra ¼ cup of Parmesan.

Cover the dish loosely with foil—we don’t want the top burning before the middle gets hot! Bake at 375°F for 20 minutes. After that, pull the foil off and bake uncovered for another 5 to 7 minutes until that cheese is golden brown and bubbling like crazy. Let it rest for a few minutes before garnishing with fresh herbs and serving warm!

Tips for Perfect Chicken Alfredo Stuffed Shells

Even with a straightforward recipe, sometimes little things can throw off the final result, especially with creamy casseroles. Don’t panic if your sauce seems a little off, or if you run out of fresh herbs! I’ve learned a few tricks over the years to make sure your bake comes out perfect every single time.

Handling the Cream Sauce Consistency

If your Alfredo sauce looks a little too thin after you’ve added the milk and cream—and before you add the cheese—don’t worry! Just keep it on low heat and whisk gently for another minute or two. If it’s still too runny, take a teaspoon of flour or cornstarch, whisk it into a tablespoon of cold water to make a slurry, and whisk that into the sauce. It will thicken up fast! On the flip side, if you accidentally made it too thick, just stir in a splash of warm milk until it loosens up to the right pouring consistency.

Herb Substitutions for Your Chicken Alfredo Stuffed Shells

Fresh herbs really elevate this dish, but sometimes the grocery store is picked clean, or maybe you just don’t keep fresh parsley on hand. That’s totally fine! You can absolutely use dried herbs, just remember they are more concentrated. For the parsley in the filling and the basil/parsley in the sauce, use about 1 teaspoon of dried herbs for every 1 tablespoon of fresh called for. Stir the dried herbs in with your dry ingredients (or seasonings) so they can rehydrate nicely while baking.

Frequently Asked Questions About Chicken Alfredo Stuffed Shells

I get so many questions about this bake because everyone wants to make sure their Chicken Alfredo stuffed shells turn out absolutely perfect! Here are the things I hear most often when folks are getting ready to assemble this dish.

Can I Prepare This Chicken Alfredo Stuffed Shells Recipe Ahead of Time?

Yes, you totally can! This is a lifesaver for busy nights. You can assemble the entire dish—filling the shells, layering the sauce, and topping with cheese—up to one day in advance. Cover it tightly with plastic wrap, then foil, and keep it refrigerated. When you’re ready to bake, let it sit on the counter for about 30 minutes to take the chill off, and then add about 5 to 10 minutes to the initial covered baking time. It works like a charm!

What Kind of Chicken Works Best for This Dish?

I always recommend using cooked and shredded chicken breast, just like the recipe calls for. The key, and this is non-negotiable for safety, is making sure that chicken reached an internal temperature of 165°F (74°C) before you shredded it. It keeps the filling moist and guarantees safety. Rotisserie chicken is a great shortcut if you’re really pressed for time!

How Do I Keep the Topping Cheesy and Bubbly?

The secret to that perfect golden, bubbly top is timing the foil removal. You bake it covered first to let everything heat through gently. Then, you remove the foil for the last 5 to 7 minutes. That exposure allows the mozzarella and Parmesan on top to melt, brown slightly, and get those lovely little crispy edges without burning the sauce underneath.

Storing and Reheating Leftover Chicken Alfredo Stuffed Shells

If you manage to have any of these incredible stuffed shells left over—which is rare in my house!—they store beautifully. This dish reheats wonderfully, making it perfect for lunches the next day. Make sure everything cools down slightly before you put it away, though!

Pop the leftovers into an airtight container. They keep well in the fridge for up to three days. When you’re ready for round two, just reheat them slowly at 350°F until they are piping hot all the way through. That gentle heat prevents the sauce from seizing up.

Storage Medium	Duration	Reheating Temperature/Time
Airtight Container (Refrigerated)	Up to 3 days	Reheat at 350°F until warm throughout

Sharing Your Experience with This Chicken Alfredo Stuffed Shells Recipe

I really hope making these Chicken Alfredo stuffed shells brings as much cozy comfort to your table as it does mine! Now that you know the secrets, I want to hear all about it. Did you use fresh basil? Did the kids clean their plates? Let me know how it went down in the comments below, and don’t forget to give this recipe a rating!

If you want to see more of my favorite recipes and cooking inspiration, you can always check out my Pinterest page for more ideas!

Sharing Your Experience with This Chicken Alfredo Stuffed Shells Recipe

I really hope making these Chicken Alfredo stuffed shells brings as much cozy comfort to your table as it does mine! Now that you know the secrets, I want to hear all about it. Did you use fresh basil? Did the kids clean their plates? Let me know how it went down in the comments below, and don’t forget to give this recipe a rating!

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