Chicken Alfredo Stuffed Shells

I wasn't planning on making anything fancy that Tuesday, but then I spotted a box of jumbo shells in the pantry and a container of leftover rotisserie chicken in the fridge. Something clicked. Within an hour, I had these golden, bubbling shells on the table, and my family looked at me like I'd been hiding a secret all along.

The first time I served these, my neighbor had stopped by unexpectedly, and I set an extra plate without thinking twice. She took one bite, closed her eyes, and said it reminded her of her grandmother's kitchen in Naples. I didn't have the heart to tell her I'd pulled the recipe together on a whim.

Ingredients

• Jumbo pasta shells: These hold the filling like little edible bowls, and cooking them just to al dente keeps them from turning mushy in the oven.
• Cooked chicken breast, shredded: Rotisserie chicken works perfectly here and saves you time without sacrificing any flavor.
• Fresh spinach, chopped: It wilts down into the filling and adds a pop of color and earthy freshness that balances the richness.
• Ricotta cheese: This is what makes the filling creamy and light, almost like a savory cloud inside each shell.
• Shredded mozzarella cheese: It melts into stretchy, gooey goodness and ties everything together.
• Grated Parmesan cheese: The salty, nutty depth it brings is irreplaceable, especially in the Alfredo sauce.
• Large egg: It binds the filling so it stays put and doesn't fall apart when you scoop into a shell.
• Garlic, minced: Both in the filling and the sauce, it adds warmth and a little sharpness that wakes up every other flavor.
• Dried Italian herbs: A pinch of this brings in that familiar, cozy Italian vibe without needing a spice rack full of jars.
• Heavy cream: This is the heart of the Alfredo sauce, rich and silky, coating each shell like a warm blanket.
• Unsalted butter: It adds a smooth, luxurious base to the sauce and lets you control the salt level perfectly.
• Nutmeg: Just a pinch makes the Alfredo sauce taste more complex and a little mysterious in the best way.
• Fresh parsley: A sprinkle at the end makes the dish look vibrant and adds a fresh, herbal note right before you dig in.

Instructions

Prep your oven and dish:

Set your oven to 375°F and lightly grease a 9x13 inch baking dish. This prevents sticking and makes cleanup easier later.

Cook the shells:

Boil the jumbo shells in salted water until they're just al dente, then drain them gently. They'll finish cooking in the oven, so don't overdo it now or they'll turn to mush.

Mix the filling:

In a big bowl, combine the shredded chicken, chopped spinach, ricotta, mozzarella, Parmesan, egg, garlic, herbs, salt, and pepper. Stir until everything is evenly mixed and the filling looks creamy and cohesive.

Make the Alfredo sauce:

Melt butter in a saucepan over medium heat, then add the garlic and let it sizzle for about a minute until it smells amazing. Pour in the heavy cream, bring it to a gentle simmer, then whisk in the Parmesan, salt, pepper, and nutmeg until the sauce thickens slightly, about 3 to 4 minutes.

Layer the dish:

Spread about a cup of Alfredo sauce on the bottom of your prepared baking dish. This keeps the shells from sticking and gives them a creamy base to nestle into.

Stuff the shells:

Spoon the chicken and spinach filling into each cooked shell and arrange them snugly in the dish. A piping bag makes this easier, but a spoon works just fine if you're patient.

Add sauce and cheese:

Pour the rest of the Alfredo sauce over the filled shells, making sure they're all covered. Sprinkle the mozzarella and Parmesan on top for that golden, bubbly finish.

Bake:

Cover the dish with foil and bake for 20 minutes, then uncover and bake for another 10 to 15 minutes until the top is golden and the sauce is bubbling around the edges. Let it cool for 5 minutes, then garnish with fresh parsley if you like.

Pin it

One Sunday, I made a double batch and froze half before baking. A month later, on a night when I had nothing left in me, I pulled that dish from the freezer, popped it in the oven, and felt like I'd just given myself the best gift. It tasted just as good, maybe even better because I didn't have to lift a finger.

Making It Your Own

If you want to lighten things up, swap the heavy cream for half and half and use part skim cheeses. You'll still get that creamy, comforting feel without quite as much richness. I've also added sautéed mushrooms to the filling when I had them on hand, and the earthy flavor was a wonderful surprise.

What to Serve Alongside

A crisp green salad with a tangy vinaigrette cuts through the creaminess perfectly, and some warm garlic bread is always a good idea for soaking up extra sauce. If you're pouring wine, a light Chardonnay or Pinot Grigio complements the dish without overpowering it.

Storage and Reheating

Leftovers keep well in the fridge for up to three days, covered tightly. Reheat individual portions in the microwave or the whole dish in a 350°F oven until warmed through. You can also freeze unbaked shells for up to two months, just thaw overnight in the fridge before baking as directed.

• Cover the dish with foil while reheating to keep the shells from drying out.
• Add a splash of milk or cream if the sauce seems too thick after storing.
• Let frozen shells come to room temperature for about 20 minutes before baking for even cooking.

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This dish has become one of those recipes I turn to when I want to feel like I'm taking care of the people I love, even on the busiest nights. I hope it does the same for you.

Recipe FAQ

→ What pasta type works best for stuffing?

Jumbo pasta shells are ideal due to their size and shape, allowing easy filling and even cooking.

→ Can I prepare the filled shells ahead of time?

Yes, you can assemble the shells and refrigerate them before baking. Bake when ready until heated through and bubbly.

→ How can I make the sauce thicker?

Simmer the Alfredo sauce a bit longer to reduce liquid or add a small amount of grated Parmesan to help thicken.

→ What are good side dishes to accompany this meal?

A crisp green salad or garlic bread pairs well, balancing the rich flavors and textures.

→ Can I substitute ingredients for a lighter version?

Using half-and-half instead of heavy cream and part-skim cheeses helps reduce richness while maintaining flavor.