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Savory Chicken Alfredo Stuffed Shells Easy Recipe

by on August 16, 2025
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If you’re craving a warm, cheesy dish, Chicken Alfredo Stuffed Shells are your answer. This easy recipe combines rich, creamy Alfredo sauce with tender chicken, all nestled in jumbo pasta shells. It’s a perfect family meal that is both hearty and simple to make. Let me guide you step-by-step as we create this delicious dish that everyone will love. Ready to dive in? Let’s get cooking!

For these tasty stuffed shells, gather these key ingredients: - 20 jumbo pasta shells - 2 cups cooked chicken, shredded - 1 cup ricotta cheese - 1 cup grated mozzarella cheese, divided - ½ cup grated Parmesan cheese - 2 cups Alfredo sauce (store-bought or homemade) - 1 tablespoon olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste These ingredients combine to create a creamy, cheesy dish that is sure to please. You can add a few extra touches to make your dish pop: - Fresh parsley, chopped - Extra Alfredo sauce for drizzling These garnishes add color and flavor, making your meal look and taste even better. If you don't have certain items, here are some easy swaps: - Use cooked turkey instead of chicken. - Replace ricotta with cottage cheese for a lighter option. - Swap the Alfredo sauce for a homemade version using butter, cream, and cheese. - Use low-fat cheeses to cut down on calories. These substitutions allow you to tailor the recipe to your needs while keeping it delicious. Start by preheating your oven to 350°F (175°C). This step helps get the dish ready for baking. Next, cook the jumbo pasta shells as directed on the package. Make sure they are al dente, which means they should be firm but not hard. Once cooked, drain the shells carefully and set them aside to cool. This cooling helps with the stuffing later. In a large mixing bowl, combine 2 cups of shredded chicken, 1 cup of ricotta cheese, and half of the grated mozzarella cheese. Add ½ cup of Parmesan cheese to the mix. For flavor, sprinkle in 1 teaspoon of garlic powder and 1 teaspoon of onion powder. Season with salt and pepper to your taste. Mix everything well until combined. This filling will give your stuffed shells a creamy and rich flavor. Grab a 9x13-inch baking dish. Start by spreading a thin layer of Alfredo sauce on the bottom. This helps keep the shells from sticking. Now, take each cooked shell and stuff it with the chicken and cheese mixture. Place each shell in the baking dish, ensuring the open side is facing up. Once all the shells are in, pour the remaining Alfredo sauce over them. Make sure each shell is well covered. Finally, sprinkle the rest of the mozzarella cheese on top. Cover the baking dish with aluminum foil. Bake the stuffed shells in your preheated oven for 25 minutes. This helps warm everything through. After 25 minutes, remove the foil and bake for an additional 10 minutes. You want the cheese to bubble and turn lightly golden. Once done, take the dish out of the oven and let it cool slightly. Before serving, sprinkle some chopped fresh parsley on top for a nice touch. To cook jumbo shells, follow the package instructions closely. Use plenty of water and add salt. This helps the shells stay firm and adds flavor. Boil the shells until they are al dente, which means they should still be slightly firm. Drain them carefully so they do not break. Rinse the shells with cold water to stop the cooking process. This step keeps them from getting mushy while you prepare the filling. For a creamy Alfredo sauce, quality matters. If you use store-bought sauce, choose a brand with real cream. You can also make your own by melting butter, adding cream, and mixing in Parmesan cheese. Stir it well until smooth. To enhance the flavor, add garlic and a pinch of nutmeg. This gives the sauce depth and richness. Always heat the sauce gently to avoid separation. Serve your Chicken Alfredo Stuffed Shells on a large platter. Drizzle extra Alfredo sauce on top for added creaminess. Garnish with fresh parsley for a pop of color. Pair these shells with a side salad of mixed greens, cherry tomatoes, and a light vinaigrette. Garlic bread also complements the meal nicely. For a drink, a crisp white wine or sparkling water works great. {{image_2}} For a tasty vegetarian version, swap the chicken for veggies. Use spinach, mushrooms, or zucchini. Mix these veggies with ricotta and mozzarella. This adds flavor and keeps it creamy. You can also add herbs like basil or oregano. This makes the dish fresh and bright. Want some heat? Add red pepper flakes to your filling. You can also use spicy chicken sausage instead of regular chicken. This gives a nice kick. Drizzle some sriracha or hot sauce on top before baking. This adds an extra layer of flavor and spice. If you need a gluten-free option, use gluten-free pasta shells. They cook just like regular shells. Check that your Alfredo sauce is also gluten-free. Many brands offer great options. This way, you can still enjoy this dish without worry. After you enjoy your Chicken Alfredo stuffed shells, store leftovers in an airtight container. They will stay fresh for about 3 to 5 days in the fridge. Make sure to let them cool down before sealing. If you want to save some for later, freezing is a great option. Place the stuffed shells in a freezer-safe dish. Cover them tightly with plastic wrap and then aluminum foil. They can last up to 2 months in the freezer. Remember to label the container with the date for easy tracking. When you're ready to eat your leftovers, reheating is easy. If they are frozen, let them thaw in the fridge overnight. To reheat, place the shells in an oven-safe dish. Cover with foil and heat at 350°F (175°C) for about 20 to 25 minutes. If you want, add a splash of Alfredo sauce to keep them moist. You can also use a microwave. Heat in short intervals, checking often, until hot. Chicken Alfredo Stuffed Shells last about 3 to 5 days in the fridge. Keep them in an airtight container to stay fresh. Always check for any signs of spoilage before eating. Yes, you can prepare these shells ahead of time. Just assemble them and store in the fridge. Bake them the next day for an easy meal. For best results, cover them tightly with foil. These stuffed shells pair well with a fresh salad or garlic bread. A light Caesar salad adds a nice crunch. You can also serve it with steamed vegetables for added nutrition. To sum up, you now know how to make Chicken Alfredo Stuffed Shells. We covered the main ingredients, preparation steps, and baking instructions. I shared tips for perfect shells and creamy sauce. You also learned variations for different diets and how to store leftovers. This dish offers comfort and taste, whether for dinner or a gathering. Enjoy cooking, and feel free to get creative. Your kitchen adventures await!

Ingredients

Main Ingredients for Chicken Alfredo Stuffed Shells

For these tasty stuffed shells, gather these key ingredients:

– 20 jumbo pasta shells

– 2 cups cooked chicken, shredded

– 1 cup ricotta cheese

– 1 cup grated mozzarella cheese, divided

– ½ cup grated Parmesan cheese

– 2 cups Alfredo sauce (store-bought or homemade)

– 1 tablespoon olive oil

– 1 teaspoon garlic powder

– 1 teaspoon onion powder

– Salt and pepper to taste

These ingredients combine to create a creamy, cheesy dish that is sure to please.

Optional Garnishes

You can add a few extra touches to make your dish pop:

– Fresh parsley, chopped

– Extra Alfredo sauce for drizzling

These garnishes add color and flavor, making your meal look and taste even better.

Ingredient Substitutions

If you don’t have certain items, here are some easy swaps:

– Use cooked turkey instead of chicken.

– Replace ricotta with cottage cheese for a lighter option.

– Swap the Alfredo sauce for a homemade version using butter, cream, and cheese.

– Use low-fat cheeses to cut down on calories.

These substitutions allow you to tailor the recipe to your needs while keeping it delicious.

Step-by-Step Instructions

Preparing the Pasta Shells

Start by preheating your oven to 350°F (175°C). This step helps get the dish ready for baking. Next, cook the jumbo pasta shells as directed on the package. Make sure they are al dente, which means they should be firm but not hard. Once cooked, drain the shells carefully and set them aside to cool. This cooling helps with the stuffing later.

Making the Chicken Filling

In a large mixing bowl, combine 2 cups of shredded chicken, 1 cup of ricotta cheese, and half of the grated mozzarella cheese. Add ½ cup of Parmesan cheese to the mix. For flavor, sprinkle in 1 teaspoon of garlic powder and 1 teaspoon of onion powder. Season with salt and pepper to your taste. Mix everything well until combined. This filling will give your stuffed shells a creamy and rich flavor.

Assembling the Dish

Grab a 9×13-inch baking dish. Start by spreading a thin layer of Alfredo sauce on the bottom. This helps keep the shells from sticking. Now, take each cooked shell and stuff it with the chicken and cheese mixture. Place each shell in the baking dish, ensuring the open side is facing up. Once all the shells are in, pour the remaining Alfredo sauce over them. Make sure each shell is well covered. Finally, sprinkle the rest of the mozzarella cheese on top.

Baking Instructions

Cover the baking dish with aluminum foil. Bake the stuffed shells in your preheated oven for 25 minutes. This helps warm everything through. After 25 minutes, remove the foil and bake for an additional 10 minutes. You want the cheese to bubble and turn lightly golden. Once done, take the dish out of the oven and let it cool slightly. Before serving, sprinkle some chopped fresh parsley on top for a nice touch.

Tips & Tricks

How to Perfectly Cook Jumbo Shells

To cook jumbo shells, follow the package instructions closely. Use plenty of water and add salt. This helps the shells stay firm and adds flavor. Boil the shells until they are al dente, which means they should still be slightly firm. Drain them carefully so they do not break. Rinse the shells with cold water to stop the cooking process. This step keeps them from getting mushy while you prepare the filling.

Tips for a Creamy Alfredo Sauce

For a creamy Alfredo sauce, quality matters. If you use store-bought sauce, choose a brand with real cream. You can also make your own by melting butter, adding cream, and mixing in Parmesan cheese. Stir it well until smooth. To enhance the flavor, add garlic and a pinch of nutmeg. This gives the sauce depth and richness. Always heat the sauce gently to avoid separation.

Serving Suggestions and Pairings

Serve your Chicken Alfredo Stuffed Shells on a large platter. Drizzle extra Alfredo sauce on top for added creaminess. Garnish with fresh parsley for a pop of color. Pair these shells with a side salad of mixed greens, cherry tomatoes, and a light vinaigrette. Garlic bread also complements the meal nicely. For a drink, a crisp white wine or sparkling water works great.

Variations

Vegetarian Option

For a tasty vegetarian version, swap the chicken for veggies. Use spinach, mushrooms, or zucchini. Mix these veggies with ricotta and mozzarella. This adds flavor and keeps it creamy. You can also add herbs like basil or oregano. This makes the dish fresh and bright.

Spicy Chicken Alfredo Stuffed Shells

Want some heat? Add red pepper flakes to your filling. You can also use spicy chicken sausage instead of regular chicken. This gives a nice kick. Drizzle some sriracha or hot sauce on top before baking. This adds an extra layer of flavor and spice.

Gluten-Free Variations

If you need a gluten-free option, use gluten-free pasta shells. They cook just like regular shells. Check that your Alfredo sauce is also gluten-free. Many brands offer great options. This way, you can still enjoy this dish without worry.

Storage Info

Storing Leftovers

After you enjoy your Chicken Alfredo stuffed shells, store leftovers in an airtight container. They will stay fresh for about 3 to 5 days in the fridge. Make sure to let them cool down before sealing.

Freezing Instructions

If you want to save some for later, freezing is a great option. Place the stuffed shells in a freezer-safe dish. Cover them tightly with plastic wrap and then aluminum foil. They can last up to 2 months in the freezer. Remember to label the container with the date for easy tracking.

Reheating Tips

When you’re ready to eat your leftovers, reheating is easy. If they are frozen, let them thaw in the fridge overnight. To reheat, place the shells in an oven-safe dish. Cover with foil and heat at 350°F (175°C) for about 20 to 25 minutes. If you want, add a splash of Alfredo sauce to keep them moist. You can also use a microwave. Heat in short intervals, checking often, until hot.

FAQs

How long do Chicken Alfredo Stuffed Shells last in the fridge?

Chicken Alfredo Stuffed Shells last about 3 to 5 days in the fridge. Keep them in an airtight container to stay fresh. Always check for any signs of spoilage before eating.

Can I make Chicken Alfredo Stuffed Shells ahead of time?

Yes, you can prepare these shells ahead of time. Just assemble them and store in the fridge. Bake them the next day for an easy meal. For best results, cover them tightly with foil.

What can I serve with Chicken Alfredo Stuffed Shells?

These stuffed shells pair well with a fresh salad or garlic bread. A light Caesar salad adds a nice crunch. You can also serve it with steamed vegetables for added nutrition.

To sum up, you now know how to make Chicken Alfredo Stuffed Shells. We covered the main ingredients, preparation steps, and baking instructions. I shared tips for perfect shells and creamy sauce. You also learned variations for different diets and how to store leftovers.

This dish offers comfort and taste, whether for dinner or a gathering. Enjoy cooking, and feel free to get creative. Your kitchen adventures await!

For these tasty stuffed shells, gather these key ingredients: - 20 jumbo pasta shells - 2 cups cooked chicken, shredded - 1 cup ricotta cheese - 1 cup grated mozzarella cheese, divided - ½ cup grated Parmesan cheese - 2 cups Alfredo sauce (store-bought or homemade) - 1 tablespoon olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste These ingredients combine to create a creamy, cheesy dish that is sure to please. You can add a few extra touches to make your dish pop: - Fresh parsley, chopped - Extra Alfredo sauce for drizzling These garnishes add color and flavor, making your meal look and taste even better. If you don't have certain items, here are some easy swaps: - Use cooked turkey instead of chicken. - Replace ricotta with cottage cheese for a lighter option. - Swap the Alfredo sauce for a homemade version using butter, cream, and cheese. - Use low-fat cheeses to cut down on calories. These substitutions allow you to tailor the recipe to your needs while keeping it delicious. Start by preheating your oven to 350°F (175°C). This step helps get the dish ready for baking. Next, cook the jumbo pasta shells as directed on the package. Make sure they are al dente, which means they should be firm but not hard. Once cooked, drain the shells carefully and set them aside to cool. This cooling helps with the stuffing later. In a large mixing bowl, combine 2 cups of shredded chicken, 1 cup of ricotta cheese, and half of the grated mozzarella cheese. Add ½ cup of Parmesan cheese to the mix. For flavor, sprinkle in 1 teaspoon of garlic powder and 1 teaspoon of onion powder. Season with salt and pepper to your taste. Mix everything well until combined. This filling will give your stuffed shells a creamy and rich flavor. Grab a 9x13-inch baking dish. Start by spreading a thin layer of Alfredo sauce on the bottom. This helps keep the shells from sticking. Now, take each cooked shell and stuff it with the chicken and cheese mixture. Place each shell in the baking dish, ensuring the open side is facing up. Once all the shells are in, pour the remaining Alfredo sauce over them. Make sure each shell is well covered. Finally, sprinkle the rest of the mozzarella cheese on top. Cover the baking dish with aluminum foil. Bake the stuffed shells in your preheated oven for 25 minutes. This helps warm everything through. After 25 minutes, remove the foil and bake for an additional 10 minutes. You want the cheese to bubble and turn lightly golden. Once done, take the dish out of the oven and let it cool slightly. Before serving, sprinkle some chopped fresh parsley on top for a nice touch. To cook jumbo shells, follow the package instructions closely. Use plenty of water and add salt. This helps the shells stay firm and adds flavor. Boil the shells until they are al dente, which means they should still be slightly firm. Drain them carefully so they do not break. Rinse the shells with cold water to stop the cooking process. This step keeps them from getting mushy while you prepare the filling. For a creamy Alfredo sauce, quality matters. If you use store-bought sauce, choose a brand with real cream. You can also make your own by melting butter, adding cream, and mixing in Parmesan cheese. Stir it well until smooth. To enhance the flavor, add garlic and a pinch of nutmeg. This gives the sauce depth and richness. Always heat the sauce gently to avoid separation. Serve your Chicken Alfredo Stuffed Shells on a large platter. Drizzle extra Alfredo sauce on top for added creaminess. Garnish with fresh parsley for a pop of color. Pair these shells with a side salad of mixed greens, cherry tomatoes, and a light vinaigrette. Garlic bread also complements the meal nicely. For a drink, a crisp white wine or sparkling water works great. {{image_2}} For a tasty vegetarian version, swap the chicken for veggies. Use spinach, mushrooms, or zucchini. Mix these veggies with ricotta and mozzarella. This adds flavor and keeps it creamy. You can also add herbs like basil or oregano. This makes the dish fresh and bright. Want some heat? Add red pepper flakes to your filling. You can also use spicy chicken sausage instead of regular chicken. This gives a nice kick. Drizzle some sriracha or hot sauce on top before baking. This adds an extra layer of flavor and spice. If you need a gluten-free option, use gluten-free pasta shells. They cook just like regular shells. Check that your Alfredo sauce is also gluten-free. Many brands offer great options. This way, you can still enjoy this dish without worry. After you enjoy your Chicken Alfredo stuffed shells, store leftovers in an airtight container. They will stay fresh for about 3 to 5 days in the fridge. Make sure to let them cool down before sealing. If you want to save some for later, freezing is a great option. Place the stuffed shells in a freezer-safe dish. Cover them tightly with plastic wrap and then aluminum foil. They can last up to 2 months in the freezer. Remember to label the container with the date for easy tracking. When you're ready to eat your leftovers, reheating is easy. If they are frozen, let them thaw in the fridge overnight. To reheat, place the shells in an oven-safe dish. Cover with foil and heat at 350°F (175°C) for about 20 to 25 minutes. If you want, add a splash of Alfredo sauce to keep them moist. You can also use a microwave. Heat in short intervals, checking often, until hot. Chicken Alfredo Stuffed Shells last about 3 to 5 days in the fridge. Keep them in an airtight container to stay fresh. Always check for any signs of spoilage before eating. Yes, you can prepare these shells ahead of time. Just assemble them and store in the fridge. Bake them the next day for an easy meal. For best results, cover them tightly with foil. These stuffed shells pair well with a fresh salad or garlic bread. A light Caesar salad adds a nice crunch. You can also serve it with steamed vegetables for added nutrition. To sum up, you now know how to make Chicken Alfredo Stuffed Shells. We covered the main ingredients, preparation steps, and baking instructions. I shared tips for perfect shells and creamy sauce. You also learned variations for different diets and how to store leftovers. This dish offers comfort and taste, whether for dinner or a gathering. Enjoy cooking, and feel free to get creative. Your kitchen adventures await!

Chicken Alfredo Stuffed Shells

Indulge in a delicious dinner with creamy chicken Alfredo stuffed shells! This easy recipe combines tender jumbo pasta shells loaded with a savory chicken and cheese filling, all smothered in rich Alfredo sauce. Perfect for family meals or gatherings, these stuffed shells are sure to impress everyone at the table. Ready to delight your taste buds? Click through for the full recipe and elevate your weeknight dinners!
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Ingredients
  

20 jumbo pasta shells

2 cups cooked chicken, shredded

1 cup ricotta cheese

1 cup grated mozzarella cheese, divided

½ cup grated Parmesan cheese

2 cups Alfredo sauce (store-bought or homemade)

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 350°F (175°C).

    Cook the jumbo pasta shells according to the package instructions until they are al dente. Drain and set aside.

      In a large mixing bowl, combine the shredded chicken, ricotta cheese, half of the mozzarella cheese, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Mix until well combined.

        Spread a thin layer of Alfredo sauce on the bottom of a 9x13-inch baking dish to prevent sticking.

          Stuff each cooked shell with the chicken and cheese mixture. Place the stuffed shells in the baking dish, open side up.

            Pour the remaining Alfredo sauce over the stuffed shells, ensuring they are well covered.

              Sprinkle the remaining mozzarella cheese on top of the sauce.

                Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.

                  Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbling and lightly golden.

                    Remove from the oven and let cool slightly before serving. Garnish with fresh parsley before serving.

                      Prep Time: 20 minutes | Total Time: 55 minutes | Servings: 4-6

                        - Presentation Tips: Serve the stuffed shells on a large platter, drizzled with extra Alfredo sauce and garnished with chopped parsley for a pop of color.