Chicken Alfredo Stuffed Shells

Chicken Alfredo Stuffed Shells are made in just one casserole pan! Tender jumbo pasta shells stuffed with a creamy, cheesy chicken mixture and smothered in rich Alfredo sauce. Such an easy dinner for any night of the week.

For another delicious stuffed shell dinner recipe try these Cheesy Taco Stuffed Shells – loaded with all the things you love about tacos, but in tender pasta shells!

Chicken Alfredo Stuffed Shells Recipe

One casserole dish is all you need for this easy dinner recipe that the whole family will love! Creamy Alfredo sauce, three kinds of cheese, chicken, and jumbo shell pasta is all it takes for this delicious dinner. 

These chicken Alfredo stuffed shells are one of my go-to dinners when I have a rotisserie chicken to use. It calls for already cooked chicken so make it easy and use a rotisserie chicken, leftover chicken, purchase some ready-to-use chicken chunks, or you can even use canned chicken that has been drained and flaked. 

I always love serving pasta with some type of bread – try my Cheesy Garlic Bread or these Garlic Parmesan Knots.

How To Make Stuffed Shells With Alfredo Chicken Filling (Printable Recipe Card)

Preheat the oven to 375 degrees F. Spray a 9x 13-inch baking dish with cooking spray. Spread a very thin layer of Alfredo sauce (like 1/4 cup of Alfredo sauce) on the bottom of the pan. Set aside. 

Cook the jumbo shells, in a large pot of salted water, according to the package instructions, drain and set aside to cool slightly. You can cook to al dente or softer, depending on preference. 

In a large mixing bowl, combine the cooked shredded chicken, ricotta cheese, large egg, mozzarella cheese, parmesan cheese, garlic powder, Italian seasoning, kosher salt, and black pepper. Stir until everything is well combined. 

Use a large spoon to stuff each cooked pasta shells with a generous amount of the chicken mixture. Place the filled shells open-side up in the prepared baking dish. 

Evenly pour and spread the Alfredo sauce over the top of the stuffed shells, ensuring that all the shells are covered in sauce. Sprinkle the mozzarella cheese over top the Alfredo sauce. 

Cover the dish with foil and bake for 25 minutes. Remove the foil, and bake for an additional 10 minutes or until the cheese on top is bubbly and golden brown. 

Remove from the oven and let the shells sit for 5 minutes before serving.

How To Store Chicken Stuffed Shells

• Refrigeration : Place leftovers in an airtight container and store leftovers in the fridge for up to 3 days. Reheat leftovers in the microwave until heated thoroughly. 
• Freezing : Store in a freezer-safe container for up to 3 months. If you freeze them before baking, assemble the dish, but do not bake it. Double wrap the dish in heavy-duty aluminum foil and freeze. When you are ready to use, thaw overnight in the fridge. To reheat from frozen, bake the shells covered in a 350 degrees F oven for 40-45 minutes. 

Recipe FAQs

Should I Cook The Shells To Al Dente or Softer?

This is really up to personal preference. I prefer softer pasta so I always cook 1-2 minutes past the al dente cook time listed on the package. The shells will continue to cook slightly while in the oven, so keep that in mind if you don’t want the pasta to be overcooked. 

Can I Use Homemade Alfredo Sauce Instead of Jarred Alfredo Sauce?

If you prefer using homemade Alfredo sauce then that is perfectly fine! Make your favorite homemade Alfredo sauce – it’s usually very simple like butter, heavy cream, parmesan cheese, and spices – or try my Cream Cheese Alfredo Sauce. One 15 ounce jar of Alfredo sauce is equal to about 2 cups. 

How Can I Make Chicken Alfredo Shells Spicy?

For some heat in the dish try adding red pepper flakes or use cayenne pepper in place of the black pepper (or do like half and half). Sometimes you can also find spicy Alfredo sauce at the grocery store. 

My Jumbo Shells Are Sticking Together After Cooking Them. What Can I Do?

Once the jumbo pasta shells have been drained they will stick together if you just leave them sitting in a bowl. To prevent sticking, I recommend drizzling just a little bit of olive oil over the shells and then laying them on a baking sheet or on top of parchment paper on the counter top. You really don’t even need the olive oil, just as long as you separate the shells, that’s enough to prevent sticking. 

More Pasta Recipes To Try

• Southwest Chicken Pasta
• Pizza Pasta Casserole
• Instant Pot Baked Ziti
• Spaghetti Casserole
• Ravioli Bake
• Spinach and Ricotta Cheese Stuffed Manicotti
• Homemade Spaghetti Recipe