Description

Creamy, cheesy, and comforting—these Baked Chicken Alfredo Stuffed Shells are your next go-to for a satisfying, easy dinner idea. Jumbo pasta shells are filled with a rich chicken and ricotta mixture, topped with melty mozzarella, and baked in a blanket of Alfredo sauce until golden and bubbly. Whether you’re planning a quick weeknight meal, looking for cozy dinner ideas, or need a make-ahead recipe for guests, this dish delivers. It’s everything you love about pasta night in one irresistible, crowd-pleasing pan.

Ingredients

2 cups cooked chicken breast, shredded or finely chopped

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon Italian seasoning

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 cup fresh chopped parsley

20 jumbo pasta shells

3 cups Alfredo sauce (homemade or store-bought)

1 cup shredded mozzarella (for topping)

1/4 cup grated Parmesan (for topping)

Fresh parsley, for garnish

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Instructions

1. Bring a large pot of salted water to a boil. Cook the jumbo shells until al dente according to package instructions. Drain and rinse with cool water. Set aside.

2. In a large bowl, mix together the shredded chicken, ricotta, mozzarella, Parmesan, garlic powder, Italian seasoning, salt, black pepper, and fresh parsley until well combined.

3. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and spread 1 cup of Alfredo sauce across the bottom.

4. Fill each pasta shell with the chicken and cheese mixture. Place them in the dish, open side up.

5. Pour the remaining Alfredo sauce evenly over the shells. Top with remaining mozzarella and Parmesan.

6. Cover with foil and bake for 25 minutes. Remove foil and bake another 10–15 minutes until the top is bubbly and golden.

7. Let rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

For richer flavor, blend your Alfredo sauce with a spoonful of cream cheese or roasted garlic.

Don’t overcook the shells—slightly undercooked pasta is easier to stuff and won’t fall apart.

Make this dish ahead of time by assembling everything a day early and refrigerating until ready to bake.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Baked
Cuisine: Italian-American

Nutrition

Serving Size: 1 portion (1/5 of recipe)
Calories: 540
Sugar: 2g
Sodium: 820mg
Fat: 32g
Saturated Fat: 17g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 33g
Cholesterol: 115mg