Chicken Alfredo Stuffed Shells is a rich and indulgent dish that brings together the creamy goodness of Alfredo sauce with tender, jumbo pasta shells filled with a savory chicken and cheese mixture. This comforting recipe is perfect for a cozy family dinner or a special gathering.
The dish starts with large pasta shells, which are cooked until al dente to hold up well against the hearty filling and sauce. The shells are then stuffed with a flavorful blend of shredded or diced chicken, ricotta cheese, mozzarella, and Parmesan cheese. A beaten egg helps bind the filling together, ensuring it stays put during baking. For an extra layer of flavor, minced garlic and a sprinkle of Italian seasoning are added, enhancing the overall taste.
Once the shells are filled, they are arranged in a baking dish, generously covered with Alfredo sauce, and topped with more mozzarella cheese. The sauce, whether store-bought or homemade, adds a creamy, velvety texture that seeps into the pasta and filling, creating a harmonious blend of flavors.
The assembled dish is baked until the cheese on top is melted and bubbly, forming a delicious golden crust. As it bakes, the Alfredo sauce becomes even creamier, infusing the pasta with its rich taste. The result is a comforting, cheesy casserole that’s both satisfying and delicious.
Chicken Alfredo Stuffed Shells is a versatile dish that can be customized to your taste. You can add vegetables like spinach or mushrooms to the filling for added nutrition and flavor. It’s also a make-ahead meal that can be assembled in advance and refrigerated until ready to bake, making it a convenient option for busy weeknights or meal prepping.
This dish is best enjoyed with a sprinkle of fresh parsley for a touch of color and a hint of freshness. It pairs beautifully with a simple green salad and garlic bread, making for a complete and satisfying meal that is sure to please everyone at the table.
Ingredients:
- 20-24 jumbo pasta shells
- 2 cups cooked chicken, shredded or diced
- 2 cups Alfredo sauce (store-bought or homemade)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg, beaten
- 1 cup fresh spinach, chopped (optional)
- 2 cloves garlic, minced
- 1/2 teaspoon dried Italian seasoning
- 1/2 teaspoon dried basil (optional)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Cook Pasta Shells: In a large pot of boiling salted water, cook the jumbo shells according to the package instructions until al dente. Drain and set aside.
- Prepare Filling: In a large mixing bowl, combine the shredded chicken, ricotta cheese, 1/2 cup of the mozzarella cheese, Parmesan cheese, beaten egg, minced garlic, Italian seasoning, dried basil (if using), salt, and pepper. Mix well until all ingredients are incorporated.
- Prepare Alfredo Sauce: If using store-bought Alfredo sauce, you can use it as is. If making homemade, prepare it according to your recipe.
- Stuff Shells: Spread a thin layer of Alfredo sauce on the bottom of a baking dish. Using a spoon, fill each cooked pasta shell with the chicken and cheese mixture and place them in the prepared baking dish.
- Top with Sauce: Pour the remaining Alfredo sauce over the stuffed shells, making sure each shell is covered. Sprinkle the remaining 1/2 cup of mozzarella cheese on top.
- Bake: 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 melted and bubbly.
- Garnish and Serve: Let the dish cool for a few minutes before serving. Garnish with freshly chopped parsley if desired.
Tips:
- Cook the chicken ahead: Use leftover rotisserie chicken or cook and shred your own chicken for convenience.
- Customize the filling: Add vegetables like spinach or mushrooms to the filling for extra flavor and nutrition.
- Avoid overcooking shells: Cook the pasta shells just until al dente to prevent them from becoming too soft during baking.
- Make it ahead: Assemble the stuffed shells a day in advance and refrigerate them before baking. Add a few extra minutes to the baking time if baking from cold.
Enjoy your creamy, cheesy Chicken Alfredo Stuffed Shells!