Chicken Alfredo Stuffed Shells bring together tender pasta, juicy chicken, and rich homemade Alfredo sauce in one irresistible dish. I remember the first time Nonna Betty served these at a Sunday supper – golden cheese bubbling on top, that incredible aroma filling her farmhouse kitchen, and everyone fighting over seconds before the dish even made it to the table.
There’s something magical about stuffed shells that makes any dinner feel like a celebration. Betty learned this recipe during her early years of raising three kids, when she needed meals that could feed a crowd without keeping her tied to the stove all evening. She would prepare the shells in the afternoon while telling stories, then pop them in the oven just as everyone arrived. The creamy ricotta and chicken filling, blanketed in that silky Alfredo sauce, became a family favorite that’s been requested at every gathering since. Your kitchen is about to smell incredible.
What Makes This Chicken Alfredo Stuffed Shells Recipe So Special
This isn’t just another pasta bake – it’s the dish that turned Nonna Betty’s Tuesday nights into something the whole family looked forward to. The combination of homemade Alfredo sauce with tender chicken and three types of cheese creates layers of flavor that store-bought sauces simply can’t match.
- Make-ahead friendly for stress-free entertaining or busy weeknights
- Feeds 6 to 8 people generously (plan for 3 to 4 shells per person), perfect for family gatherings
- Homemade Alfredo sauce that’s surprisingly simple and tastes restaurant-quality
- Great for meal prep with excellent reheating properties
- Golden, bubbly cheese topping that creates that perfect crispy-creamy contrast
- Uses rotisserie chicken for a convenient shortcut without sacrificing flavor
Betty says the secret is in the Alfredo sauce – made fresh, it transforms simple ingredients into something extraordinary. Plus, you can assemble everything the night before and just bake when you’re ready.
Ingredient Spotlight
Jumbo pasta shells form the foundation of this dish, creating perfect pockets for the creamy filling. I cook a few extra shells as backups since one or two inevitably tear during handling.
Rotisserie chicken is Betty’s time-saving secret, delivering tender, flavorful meat without the extra cooking step. In my kitchen, I prefer pulling the meat from a warm rotisserie chicken for the best texture.
Ricotta cheese provides the creamy, smooth base for the filling. Betty insists on whole milk ricotta because it creates that rich, luxurious texture we love in these Chicken Alfredo Stuffed Shells.
Mozzarella cheese appears twice in this recipe – mixed into the filling for creaminess and sprinkled on top for that gorgeous golden, bubbly finish.
Parmesan cheese brings nutty, salty depth to both the filling and the Alfredo sauce. In my experience, freshly grated Parmesan melts far better than pre-shredded varieties and creates a smoother sauce.
Heavy cream forms the luxurious base of the Alfredo sauce, creating that silky texture that coats every shell perfectly.
Garlic infuses the Alfredo sauce with aromatic flavor. Betty uses fresh minced garlic rather than jarred because it makes all the difference in the final taste.
Egg binds the chicken and cheese filling together, ensuring it stays perfectly nestled inside each shell during baking. Use a room temperature egg for easier mixing and better incorporation.
Italian herbs (basil, parsley, and garlic powder) season the filling with classic flavors that complement the Alfredo sauce beautifully.
How to Make Chicken Alfredo Stuffed Shells
Step 1. Preheat your oven to 350°F and bring a large pot of salted water to boil for the pasta shells. Betty starts by getting the oven ready so everything flows smoothly from there.
Step 2. Cook the jumbo shells according to package directions, typically 9 to 12 minutes, until al dente – they should be tender but still have slight firmness since they’ll continue cooking in the oven. In my experience, slightly undercooking prevents mushy shells after baking.
Step 3. Drain the shells carefully and lay them on a baking sheet to cool for about 5 minutes, which makes them much easier to handle when stuffing.
Step 4. While the shells cool, combine the shredded chicken, ricotta, 1 cup mozzarella, Parmesan, egg, garlic powder, parsley, basil, salt, and pepper in a large bowl. Betty’s tip: Mix until creamy and well-blended – the mixture should hold together nicely on a spoon.
Step 5. For the Alfredo sauce, melt butter in a large skillet over medium heat, then add minced garlic and cook for 1 to 2 minutes until fragrant. After making this many times, I learned to watch the garlic closely to prevent burning, which can make the sauce bitter.
Step 6. Stir in the heavy cream and bring to a gentle simmer with small bubbles forming around the edges, then gradually whisk in the Parmesan cheese while stirring constantly for 3 to 4 minutes until smooth and thickened. The sauce should coat the back of a spoon and hold a line when you draw your finger through it without running back together immediately.
Step 7. Lightly grease or spray a 9×13-inch baking dish, then spread 1 cup of Alfredo sauce across the bottom – this prevents sticking and adds extra creaminess to every bite of these Chicken Alfredo Stuffed Shells.
Step 8. Use a spoon or your fingers to gently fill each cooled shell with about 2 tablespoons of the chicken mixture. Arrange them open-side up in the dish, nestling them close together so they support each other during baking.
Step 9. Pour the remaining Alfredo sauce over the stuffed shells, making sure each one is well coated, then sprinkle the remaining 1/2 cup mozzarella on top.
Step 10. Cover with aluminum foil and bake for 25 minutes, then remove the foil and bake 10 more minutes until the cheese is melted, bubbly, and lightly golden. Betty lets it rest for 5 minutes before serving for easier portioning and to let the sauce settle.
Keeping This Recipe Fresh
Leftover Chicken Alfredo Stuffed Shells store beautifully in the refrigerator for 3 to 4 days when kept in an airtight container. I typically transfer them to a shallow storage container once cooled, which helps maintain the best texture and makes reheating more even. Look for any off smells or visible mold before reheating – fresh leftovers should smell pleasantly cheesy and garlicky.
Betty’s freezing method works wonderfully for this dish – assemble the shells completely but don’t bake them yet. Cover tightly with plastic wrap and then aluminum foil, and they’ll keep in the freezer for up to 2 months. Over the years, I learned that freezing before baking gives you the freshest taste when you’re ready to serve. Just thaw overnight in the refrigerator and add an extra 5 to 10 minutes to the baking time. If you’re short on time, you can also bake them directly from frozen – just add 15 to 20 extra minutes to the covered baking time and check that the center is hot before removing the foil.
For the best texture, I reheat by covering individual portions with foil and warming in a 350°F oven for about 15 minutes until heated through. The microwave works in a pinch (2 to 3 minutes on 50% power, checking after each minute), but the oven keeps that wonderful creamy texture intact. Betty says a little splash of cream or milk before reheating helps revive the sauce’s silkiness.
Perfect Partners for Chicken Alfredo Stuffed Shells
Garlic bread or crusty Italian bread provides the perfect vehicle for soaking up extra Alfredo sauce and adds a satisfying crunch to contrast the creamy shells. Betty’s grandson actually prefers this over the shells sometimes.
Caesar salad offers crisp, refreshing greens with tangy dressing that cuts through the richness beautifully – Betty’s family requests this pairing every single time. For a twist, try our Ultimate Creamy Cheesy Baked Ziti if you’re hosting a larger crowd and want another pasta option on the table.
Roasted broccoli or steamed green beans add a pop of color and a healthy vegetable component that complements the indulgent pasta without overwhelming it. Our Rotisserie Chicken Broccoli Pasta uses similar ingredients if you have leftover chicken and want to try another combination.
Simple arugula salad with lemon vinaigrette brings a peppery, bright element that balances the creamy, cheesy flavors perfectly.
Roasted cherry tomatoes provide bursts of sweet acidity that lighten each bite and add beautiful color to the plate. If you love the combination of creamy sauce and tomatoes, you’ll enjoy our Sun-Dried Tomato Chicken Orzo.
Sautéed spinach with garlic continues the Italian theme while sneaking in extra nutrients – my family prefers this when I want something quick and elegant on the side. For another creamy, comfort-food pasta dish, try our Creamy Garlic Beef Pasta.
If you’re a fan of stuffed shells in general, you might also love our Pumpkin Gouda Stuffed Shells with Brown Butter Sage Alfredo for a seasonal twist, or our Creamy Seafood Stuffed Shells when you want to swap the chicken for shrimp and crab.
FAQs
I recommend cottage cheese as the best substitute – just drain any excess liquid and blend it smooth for a similar creamy texture. Many home cooks find success with this swap, though the flavor will be slightly tangier.
Betty’s solution is to cook them just to al dente (not fully soft) and let them cool for 5 minutes before handling. The best approach is cooking 3 to 4 extra shells as backups and being
Yes, you can assemble the entire dish up to 24 hours in advance, cover tightly with foil, and refrigerate. Add 5 to 10 extra minutes to the baking time when starting from cold.
Chicken Alfredo Stuffed Shells
Ingredients
Equipment
Method
- Preheat the oven to 350°F. Cook the jumbo pasta shells according to package directions until al dente, about 9 to 12 minutes. They should be tender but still have a slight firmness. Drain carefully and lay on a baking sheet to cool for about 5 minutes.
- In a large mixing bowl, combine the shredded chicken, ricotta cheese, 1 cup of mozzarella, Parmesan, egg, garlic powder, parsley, basil, salt, and pepper. Mix until well blended. The mixture should be creamy and hold together on a spoon.
- Melt the butter in a large skillet over medium heat. Add the minced garlic and cook for 1 to 2 minutes until fragrant but not browned. Watch closely to prevent burning.
- Stir in the heavy cream and bring to a gentle simmer with small bubbles forming around the edges. Gradually whisk in the Parmesan cheese, stirring constantly until the sauce thickens and becomes smooth, about 3 to 4 minutes. The sauce should coat the back of a spoon. Season with black pepper and nutmeg if using.
- Lightly grease or spray a 9×13-inch baking dish. Spread 1 cup of the Alfredo sauce across the bottom. Stuff each cooled pasta shell with about 2 tablespoons of the chicken mixture. Arrange the stuffed shells in the dish with the open side up, nestling them close together.
- Pour the remaining Alfredo sauce over the stuffed shells, making sure each one is well coated. Use the back of a spoon to spread sauce into any gaps. Sprinkle the remaining 1/2 cup of mozzarella cheese on top.
- Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted, bubbly, and lightly golden on top. Let rest for 5 minutes before serving.
