For an extra layer of flavor, consider adding a pinch of nutmeg to the ricotta mixture. If you're short on time, you can use pre-cooked rotisserie chicken. To prevent the shells from sticking, lightly grease the baking dish before adding the sauce. Feel free to experiment with different cheeses in the filling, such as mozzarella or provolone. The assembled shells can be made ahead of time and refrigerated for up to 24 hours before baking. Add an extra 10 minutes to the baking time if baking from cold.
Chicken Alfredo Stuffed Shells
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PREP TIME20 mins
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COOK TIME1 hrs 5 mins
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TOTAL TIME1 hrs 25 mins
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SERVING8 People
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VIEWS28
Indulge in comforting decadence with these Chicken Alfredo Stuffed Shells. Jumbo pasta shells embrace a savory chicken and ricotta filling, all bathed in a luxuriously creamy and cheesy Alfredo sauce. Prepare for an irresistible cheese pull!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate32 g
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Cholesterol201 mg
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Fiber1 g
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Protein38 g
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Saturated Fat33 g
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Sodium1079 mg
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Fat55 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 375 degrees F (190 degrees C).
02
StepBring a large pot of salted water to a boil over medium-high heat; cook the pasta shells according to package directions for al dente, 9 to 11 minutes. Drain and run under cold water until cool enough to touch. Set aside.
03
StepSeason chicken breasts on both sides with 1/2 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a large skillet over medium heat. Add chicken; cook until browned and a thermometer inserted into the thickest portion of the chicken breast registers 165 degrees F (74 degrees C), about 18 minutes, turning halfway through. Remove from heat and transfer chicken from skillet to a cutting board.
04
StepShred chicken using 2 forks and set aside.
05
StepStir together ricotta, 1 1/2 cup Italian blend cheese, parsley, 1/2 teaspoon salt, 1/4 teaspoon pepper, chicken, and 2 tablespoons cream in a medium bowl. Set aside.
06
StepCombine 2 cups cream and butter in a deep, large skillet. Bring to a simmer over medium heat and cook for 2 minutes, stirring occasionally. Whisk in garlic, Italian seasoning, and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper and cook for 1 more minute.
07
StepAdd 2 cups Parmesan cheese and whisk until melted. Set sauce aside.
08
StepAdd 1 cup sauce to the bottom of a 9x13-inch baking dish.
09
StepUsing a spoon, fill each of the jumbo shells generously with the chicken-ricotta mixture. Lay them seam side up in the baking dish.
10
StepPour the remaining sauce all over the top of the jumbo shells. Sprinkle with remaining 1/2 cup Italian blend cheese and 1/2 cup Parmesan cheese.
11
StepBake in the preheated oven until bubbly and golden, 20 to 25 minutes. Garnish with more parsley if desired and serve.
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Tate Stamm
Jun 19, 2025This is a great recipe for a special occasion or a comforting weeknight meal.
Zachariah Kiehn
May 15, 2025The Alfredo sauce was so creamy and flavorful. I'll definitely be using this recipe again.
Coby Hermann
May 5, 2025This recipe was a hit! My family loved it and asked for it again the next week.
Juana Brown
Apr 8, 2025I found that the shells took a little longer to cook in my oven, so I added an extra 5 minutes to the baking time.
Parker Greenfelder
Mar 13, 2025I added some spinach to the ricotta filling for extra nutrients. It was delicious!