Chicken Alfredo Stuffed Shells Casserole

The Chicken Alfredo Stuffed Shells Casserole is a delectable and hearty dish that combines the rich flavors of Alfredo sauce, tender chicken, and pasta shells. To create this mouthwatering casserole, large pasta shells are first cooked to al dente perfection. Meanwhile, a savory filling is prepared by combining shredded cooked chicken with a luscious Alfredo sauce, typically made with cream, butter, and Parmesan cheese.

The Alfredo-chicken mixture is then generously stuffed into each jumbo pasta shell, ensuring a delightful blend of textures and flavors in every bite. The shells are carefully arranged in a baking dish, creating a visually appealing presentation. Any remaining Alfredo sauce is often drizzled over the top, enhancing the creamy goodness of the dish.

To add an extra layer of indulgence, shredded mozzarella or a blend of Italian cheeses is generously sprinkled over the stuffed shells. This cheese topping melts to perfection during baking, creating a golden and bubbly crust that adds a delightful contrast to the creamy filling.

The casserole is baked in the oven until the cheese is golden and the Alfredo sauce is bubbling. The result is a comforting and satisfying meal that brings together the classic flavors of Chicken Alfredo with the fun twist of stuffed pasta shells. The marriage of creamy Alfredo, tender chicken, and perfectly cooked pasta makes this casserole a favorite for gatherings, family dinners, or any occasion where comfort food is in order.

Serve the Chicken Alfredo Stuffed Shells Casserole piping hot, garnished with fresh herbs such as chopped parsley or basil, for a delightful touch of freshness. This dish is a crowd-pleaser, offering a harmonious combination of creamy, cheesy, and savory elements that will leave everyone at the table craving seconds.


24 jumbo pasta shells

2 cups shredded cooked chicken

1 cup ricotta cheese

1/4 cup grated Parmesan cheese, plus more for topping

1 egg, beaten

1 teaspoon garlic powder

1 teaspoon Italian seasoning

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

3 cups Alfredo sauce, homemade or store-bought

1 1/2 cups shredded mozzarella cheese

Chopped fresh parsley for garnish


Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.

Boil the jumbo shells until al dente, drain, and cool slightly on a clean towel.

Combine shredded chicken, ricotta, Parmesan, egg, garlic powder, Italian seasoning, salt, and pepper in a bowl.

Fill each pasta shell with the chicken-cheese mixture.

Lay 1 cup of Alfredo sauce in the baking dish, arrange stuffed shells on top, then cover with the remaining sauce.

Top with shredded mozzarella and extra Parmesan.

Cover with foil and bake for 30 minutes. Uncover and bake for another 10 minutes until golden.

Let it sit for 5 minutes, then garnish with parsley before serving.

Variations & Tips:

Elevate your casserole by adding cooked bacon or pancetta to the filling. For a vegetarian twist, replace chicken with garlic-sautéed spinach and mushrooms. While convenient, store-bought Alfredo sauce can’t compare to the homemade version crafted with high-quality ingredients. For pasta perfection, cook the shells just shy of al dente; they’ll finish cooking in the oven to achieve the ideal texture.

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