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For Chicken Alfredo Stuffed Shells, gather these key items: - 20 jumbo pasta shells - 2 cups cooked chicken breast, shredded - 1 cup ricotta cheese - 1 cup grated Parmesan cheese - 2 cups shredded mozzarella cheese (divided) - 2 cups homemade or store-bought Alfredo sauce - 1 teaspoon garlic powder - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh parsley, chopped (for garnish) You can switch out some ingredients if needed. Use cottage cheese instead of ricotta for a lighter filling. If you want a lower-fat option, try using low-fat mozzarella. For the chicken, rotisserie chicken works great and saves time. Use gluten-free pasta shells if you need a gluten-free meal. If you don’t have Alfredo sauce, a creamy mushroom sauce is a tasty choice. To make your dish pop, add fresh parsley on top. You could also sprinkle extra Parmesan cheese for a richer flavor. A drizzle of olive oil adds a nice touch too. For a bit of heat, consider adding red pepper flakes. These garnishes will enhance both the look and taste of your Chicken Alfredo Stuffed Shells. {{ingredient_image_1}} First, gather all your ingredients. You need jumbo pasta shells, cooked chicken, and cheeses. Don’t forget the Alfredo sauce! Preheat your oven to 375°F (190°C). This helps to get a nice, bubbly finish on your dish. Cook your pasta shells in salted water. Boil them for about nine minutes until they're al dente. Drain and rinse them under cold water. This stops them from cooking too much. 1. Cook the pasta: Boil a large pot of salted water. Add the jumbo pasta shells. Cook until al dente, around nine minutes. Drain them and rinse with cold water. 2. Prepare the filling: In a big bowl, mix shredded chicken, ricotta, half the Parmesan, and one cup of mozzarella. Add garlic powder, Italian seasoning, salt, and pepper. Mix until everything is well combined. 3. Stuff the shells: Grab each cooked shell. Fill it with about two tablespoons of the chicken mix. Place the stuffed shells open side up in a greased 9x13 inch baking dish. 4. Add the sauce: Pour your Alfredo sauce evenly over the stuffed shells. Make sure they are fully covered. Sprinkle the rest of the mozzarella and Parmesan on top. 5. Bake the dish: Cover the dish with foil. Bake for 20 minutes. Remove the foil and bake for 10 more minutes. You want the cheese to be bubbly and golden brown. 6. Garnish and serve: Take the dish out of the oven and let it cool for a few minutes. Sprinkle fresh chopped parsley on top before serving. Stuffing the shells takes a bit of practice. Use a spoon or a small scoop to fill them. Make sure to pack the filling in gently but firmly. Don’t overfill; the stuffing should fit without spilling out. If you find it hard, try using a piping bag. This makes it easier to fill each shell evenly. When cooking pasta, always use a large pot. Fill it with plenty of water and add salt. This helps the pasta taste better. Cook the jumbo shells until they are al dente, about nine minutes. This means they should still be firm when you bite them. After cooking, drain the shells and rinse them under cold water. This stops the cooking process and keeps them from sticking together. To boost the flavor in your filling, season it well. Use garlic powder and Italian seasoning for a rich taste. Don't forget to add salt and pepper to suit your taste. Mix the cooked chicken, ricotta, and cheeses thoroughly. This ensures every bite is full of flavor. You can also add chopped spinach or sun-dried tomatoes for extra flavor and nutrition. Presentation makes your dish more appealing. After baking, let the shells cool for a few minutes. This helps the cheese set a bit. Then, sprinkle fresh chopped parsley on top for color. Arrange the shells neatly on a plate, and pour Alfredo sauce around them. Use a large spoon to scoop out the shells, keeping them intact. This adds a nice touch when serving. Pro Tips Use Fresh Ingredients: For the best flavor, use fresh herbs and high-quality cheeses. Fresh parsley can elevate the dish significantly. Customize the Filling: Feel free to add vegetables like spinach or mushrooms to the chicken filling for added nutrition and flavor. Make Ahead: You can prepare the stuffed shells in advance and store them in the refrigerator, covered, for up to 24 hours before baking. Extra Creamy Sauce: If you prefer a creamier dish, mix in a bit of cream or sour cream into the Alfredo sauce before pouring it over the shells. {{image_2}} You can make Chicken Alfredo Stuffed Shells vegetarian. Swap the chicken for sautéed spinach, mushrooms, or zucchini. You can also add chopped bell peppers for crunch. Use the same filling recipe but replace the chicken with your veggies. The ricotta and Alfredo sauce keep it creamy and tasty. This change creates a hearty meal without meat. While Alfredo sauce is rich and creamy, you can try other sauces too. A marinara sauce brings a fresh tomato flavor. You can also use a pesto sauce for a herby twist. Both choices will change the taste but still work well with the shells. Try a cheese sauce for extra creaminess. Each sauce gives a unique flavor, so feel free to experiment. If you want to change the protein in your stuffed shells, there are many options. Shredded rotisserie chicken works perfectly and saves time. You can also use ground turkey or beef for a heartier touch. For a seafood option, consider shrimp or crab meat. Each protein will give a different taste and texture, so pick what you like best. To store your Chicken Alfredo Stuffed Shells, first, let them cool down. Once cool, transfer the shells to an airtight container. This keeps them fresh and prevents drying out. You can store them in the fridge for up to three days. If you want to keep them longer, freezing is a great option. Reheating the stuffed shells is simple. You can use the oven or the microwave. For the oven, preheat it to 350°F (175°C). Place the shells in a baking dish with a splash of Alfredo sauce to keep them moist. Cover with foil and heat for about 20 minutes. For the microwave, place a shell on a plate and cover with a damp paper towel. Heat for about 1-2 minutes, checking often. To freeze, make sure the Chicken Alfredo Stuffed Shells are fully cooked and cooled. Arrange them in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe container or bag. You can freeze them for up to three months. When ready to eat, thaw them in the fridge overnight before reheating. Yes, you can make Chicken Alfredo stuffed shells ahead of time. Prepare the shells and fill them. Instead of baking, cover the dish and store it in the fridge. You can keep it for up to two days. When you're ready to eat, bake it straight from the fridge. Just add a few extra minutes to the bake time. Many sides pair well with these stuffed shells. Here are some options: - A fresh garden salad - Garlic bread or breadsticks - Steamed vegetables like broccoli or green beans - A light tomato soup These sides balance the creamy taste of the stuffed shells and add color to your plate. Absolutely! Using store-bought Alfredo sauce saves time. Just look for a brand with simple ingredients. This way, you still get great flavor without the fuss. However, homemade Alfredo sauce often tastes richer. If you have time, I recommend trying to make your own. This blog post covered everything about making Chicken Alfredo Stuffed Shells. We explored ingredients, cooking steps, and helpful tips. You learned how to substitute ingredients and enhance the flavor of your filling. I shared methods for storing leftovers, reheating, and freezing your shells. Now, you can create a delicious meal with confidence. Remember, cooking is about fun and creativity. So, gather your ingredients and enjoy this tasty dish!

Creamy Chicken Alfredo Stuffed Shells

Delicious jumbo pasta shells stuffed with a creamy chicken and cheese filling, topped with Alfredo sauce and baked to perfection.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 6

Ingredients
  

  • 20 pieces jumbo pasta shells
  • 2 cups cooked chicken breast, shredded
  • 1 cup ricotta cheese
  • 1 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese
  • 2 cups Alfredo sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Boil a large pot of salted water and cook the jumbo pasta shells until al dente, about 9 minutes. Drain and rinse under cold water to stop the cooking process, then set aside.
  • In a large mixing bowl, combine the shredded chicken, ricotta cheese, half of the grated Parmesan cheese, 1 cup of shredded mozzarella cheese, garlic powder, Italian seasoning, salt, and pepper. Mix well until all ingredients are fully incorporated.
  • Take each cooked pasta shell and fill it with the chicken filling, about 2 tablespoons per shell. Place the stuffed shells open side up in a greased 9x13 inch baking dish.
  • Pour the Alfredo sauce evenly over the stuffed shells, ensuring they are well covered. Sprinkle the remaining mozzarella and Parmesan cheeses on top.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden brown.
  • Remove from the oven, let cool for a few minutes, and garnish with fresh chopped parsley before serving.

Notes

Garnish with fresh parsley for added flavor.
Keyword alfredo, chicken, pasta, stuffed shells