Chicken Alfredo Stuffed Shells

Stuffed shells inside a white casserole pan.

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.

Course Dinner

Cuisine American, Italian

Keyword chicken alfredo stuffed shells

Prep Time 25

Cook Time 40

Total Time 1 5

Servings

Calories 393kcal

Author Jessica - Together as Family

Ingredients

Stuffed Shells

25-30 jumbo pasta shells
2 cups cooked shredded or chopped chicken
1½ cups ricotta cheese
1 large egg
1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
2 teaspoons garlic powder
2 teaspoons Italian seasoning
1 teaspoon kosher salt
¼ teaspoon black pepper

Topping/Garnish

1 jar (15 oz) Alfredo sauce
1 cup shredded mozzarella cheese
freshly chopped parsley optional

Instructions

Preheat the oven to 375℉. Spray a 9x13-inch baking dish with cooking spray. Spread a very thin layer 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. To avoid sticking, drizzle olive oil over the shells OR lay them on parchment paper on top of the counter in a single layer to cool.}
25-30 jumbo pasta shells
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.
2 cups cooked shredded or chopped chicken, 1½ cups ricotta cheese, 1 large egg, 1 cup shredded mozzarella cheese, 1/2 cup grated parmesan cheese, 2 teaspoons garlic powder, 2 teaspoons Italian seasoning, 1 teaspoon kosher salt, ¼ teaspoon black pepper
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.
1 jar (15 oz) Alfredo sauce, 1 cup shredded mozzarella cheese
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.
^{*If you don't want the crisper pasta edges then I suggest leaving the foil on for the whole cook time.}
Remove from the oven and let the shells sit for 5 minutes before serving. Garnish with chopped parsley, if using.
freshly chopped parsley

Notes

Alfredo Sauce : If you want saucier stuffed shells or a little extra to moisten up the chicken mixture, then use 1.5 jars of Alfredo sauce or buy a bigger jar and use what you prefer.

Nutrition