Homemade Chicken Alfredo Stuffed Shells
This Homemade Chicken Alfredo Stuffed Shells recipe is creamy, cheesy, and comforting! Tender pasta shells filled with chicken and three cheeses baked in rich Alfredo sauce.
Equipment
- Large Pot
- Baking Sheet
- Large Mixing Bowl
- 9x13 inch Baking Dish
- Aluminum Foil
Ingredients
- 12 large pasta shells
- 2 cups cooked chicken shredded
- 1 cup ricotta cheese
- 1 cup mozzarella cheese shredded
- 0.5 cup Parmesan cheese grated
- 2 cups Alfredo sauce
- 1 tablespoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Bring a large pot of salted water to a boil and cook the large pasta shells according to the package instructions, about 8-10 minutes or until al dente. Drain and set aside on a lightly greased baking sheet to prevent sticking.
- In a large mixing bowl, combine shredded cooked chicken, ricotta cheese, half of the shredded mozzarella, garlic powder, Italian seasoning, salt, and pepper. Mix until well incorporated.
- Carefully stuff each pasta shell with the chicken and cheese mixture. Place the stuffed shells in a single layer in a greased 9x13-inch baking dish.
- Pour the Alfredo sauce evenly over the stuffed shells, ensuring each shell is coated. Sprinkle remaining mozzarella and all grated Parmesan cheese on top.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove foil and bake an additional 10-15 minutes until cheese is melted and slightly browned.
- Let the stuffed shells rest for about 5 minutes. Garnish with fresh chopped parsley and serve warm.
Notes
- Do not overcook pasta shells; they should be al dente to hold the filling well.
- Use leftover cooked chicken or rotisserie chicken to save time.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Add cooked spinach or mushrooms to the filling for extra nutrition and flavor.
- Cover the dish while baking to keep shells moist and prevent the cheese from burning.