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Chicken Alfredo Stuffed Shells
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October 2, 2022
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Chicken Alfredo Stuffed Shells are every bit as decadent as they sound. Made with my homemade alfredo sauce and perfectly cooked chicken…this recipe impresses! Serve with Homemade Garlic Bread, Caprese Salad, or Oven Roasted Asparagus.
Chicken Alfredo Stuffed Shells – The Perfect Make Ahead Meal
Chicken Alfredo Stuffed Shells is a delicious meal that comes together quickly and everyone enjoys. Perfect for busy weeknights or lazy weekends in. It’s a recipe that is easy to double to feed a crowd, or freeze half for later, or bring to a friend.
How to Make Chicken Alfredo Stuffed Shells
In less than an hour you will have delicious, cheesy Chicken Alfredo Stuffed Shells. For full recipe details, see the printable recipe card down below. Here is what you can expect when making this recipe:
Cook Pasta
Bring a large pot of water to a boil. Add a large handful of salt and jumbo shells to boiling water, stirring occasionally. Boil for recommended time, drain, rinse and set aside.
Make Alfredo Sauce
Melt butter in a heavy-bottomed deep skillet over medium heat. Once butter is completely melted reduce heat to medium and add garlic to saute for a couple minutes, being careful not to burn.
Pour in the heavy cream and stir.
Whisk in cheese and continue stirring until cheese is completely melted and sauce is smooth. Taste and add in salt and pepper, as desired. Set aside.
Make Filling for the Shells
Combine shredded chicken, beaten eggs, spinach, ricotta cheese, mozzarella cheese, parmesan cheese, herbs and seasonings.
Add half of the alfredo mixture to the filling.
Assemble + Bake
Preheat Oven. Grease a 9×13 baking pan with butter or cooking spray.
Fill each shell to the brim with the filling mixture and place in the baking pan.
Pour remaining Alfredo Sauce over the top of shells. Sprinkle with remaining 1/2 cup mozzarella cheese and place in the oven to bake until bubbly and golden. Serve hot and enjoy!
Storage + Make Ahead Directions
Store leftovers in an airtight container in the fridge for 3-4 days. To reheat, place in the microwave and heat until warm, in 30 second intervals.
Make Ahead – Follow recipe directions up until baking. At this point, place foil over the top of the baking pan, and store in the fridge until ready to bake. Bake as the recipe details indicate.
To Freeze – Follow recipe directions up until baking. Wrap in plastic wrap and then aluminum foil and place in the freezer. Chicken Alfredo Stuffed Shells will stay fresh in the freezer for up to 2 months.
Allow to thaw overnight in the fridge. Remove foil and plastic wrap, and then cover with foil only. Bake as recipe directions indicate. Depending on how thawed the shells are, you may need to add time to the bake time.
You may want to consider using an aluminum/throw away casserole dish for freezing or if you plan to give this meal away to someone.
Love Chicken Alfredo Stuffed Shells? Give These Pasta Recipes a Try…
- Olive Garden Chicken Pasta
- Lemon Chicken Pasta
- Pasta Primavera
- Italian Sausage Pasta with Peppers
- Italian Herb Baked Cheese Tortellini
There you have it! I hope your family loves this recipe as much as we do! Be sure to save, print, bookmark or share this recipe with friends and family. Have a wonderful day! 🙂
Chicken Alfredo Stuffed Shells
Chicken Alfredo Stuffed Shells are every bit as decadent as they sound. Made with my homemade alfredo sauce and perfectly cooked chicken…this recipe impresses!
Ingredients
for the alfredo sauce
- 1/2 cup salted butter
- 1 cup heavy cream
- 1 1/2 cups parmesan cheese use the real stuff
- 2 cloves garlic minced
- salt & ground black pepper to taste
for the filling
- 1 cups chicken any kind, cooked and shredded (think: Rotisserie!)
- 2 eggs beaten
- 2 cups spinach frozen, drained in cheesecloth
- 1 cup ricotta cheese
- 1 cup mozzarella cheese shredded
- 1 cup parmesan cheese grated
- salt & pepper to taste
- ¼ cup parsley fresh, chopped
- ¼ cup basil fresh, chopped
- 1 tsp italian seasoning
for the pasta
- 1 lb jumbo shells pasta
- ½ cup mozzarella cheese for topping
Instructions
for pasta
- Bring a large pot of water to a boil. Add a large handful of salt and jumbo shells to boiling water, stirring occasionally.
- Boil for recommended time, drain, rinse and set aside.
for alfredo sauce
- Melt butter in a heavy-bottomed deep skillet over medium heat. Once butter is completely melted reduce heat to medium and add garlic to saute for a couple minutes, being careful not to burn.
- Pour in the heavy cream and stir.
- Whisk in cheese and continue stirring until cheese is completely melted and sauce is smooth. Taste and add in salt and pepper, as desired. Set aside.
for filling
- Combine shredded chicken, beaten eggs, spinach, ricotta cheese, mozzarella cheese, parmesan cheese, herbs and seasonings.
- Add half of the alfredo mixture to the filling.
for shells
- Preheat oven to 375° F.
- Grease a 9×13 baking pan with butter or cooking spray.
- Fill each shell to the brim with the filling mixture and place in baking pan.
- Pour remaining alfredo sauce over top of shells.
- Sprinkle with remaining 1/2 cup mozzarella cheese and place in oven to bake for 25-30 minutes or until bubbly and golden.
- Serve hot and enjoy!
Nutrition
Calories: 804kcal | Carbohydrates: 29g | Protein: 39g | Fat: 59g | Saturated Fat: 35g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 233mg | Sodium: 1113mg | Potassium: 322mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3128IU | Vitamin C: 7mg | Calcium: 835mg | Iron: 3mg
