Chicken Alfredo Stuffed Shells with Spinach

My teenage son walked into the kitchen while I was stuffing shells and announced that lasagna was officially overrated. I challenged him to come up with something better, and he suggested combining his three favorite things: chicken, Alfredo sauce, and those jumbo pasta shells he loved ordering at restaurants. We spent that rainy Sunday afternoon experimenting, and honestly, we nailed it on the first try.

The first time I served these at a family dinner, my sister who claims to hate spinach took three helpings before realizing what she was eating. She texted me the next morning asking for the recipe, which is basically the highest compliment she can give. Now whenever I need to feed a crowd, I make a double batch and watch everyone go quiet around the table.

Ingredients

• 20 large pasta shells: Conchiglioni shells are perfect here because they hold all that filling without splitting open
• 2 cups cooked chicken breast: Rotisserie chicken works beautifully and saves so much prep time
• 1 cup ricotta cheese: This creates that creamy texture everyone loves in stuffed pasta
• 1 cup frozen spinach, thawed and drained: Squeeze out every drop of water or your filling will be too loose
• 1 cup shredded mozzarella cheese: Save some for the topping because melted cheese on top is nonnegotiable
• 1/2 cup grated Parmesan cheese: Adds that salty umami depth that makes the dish feel restaurant quality
• 1 large egg: Binds everything together so the filling doesnt melt away in the oven
• 2 cloves garlic, minced: Fresh garlic makes such a difference compared to garlic powder
• 1/2 teaspoon salt: Adjust based on how salty your Parmesan and Alfredo sauce are
• 1/4 teaspoon black pepper: Freshly ground adds a nice bite that cuts through the richness
• 1/4 teaspoon dried Italian herbs: Oregano and basil work beautifully here
• 2 cups Alfredo sauce: Homemade is lovely but a good jarred sauce keeps this weeknight friendly
• 1/2 cup shredded mozzarella cheese: For that golden bubbly topping everyone reaches for first
• 1/4 cup grated Parmesan cheese: Extra Parm on top creates those crispy browned bits
• Fresh parsley, chopped: Adds a bright pop of color and fresh flavor against all that creaminess

Instructions

Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish:

Do not skip the greasing step because cheese will absolutely glue itself to the bottom

Cook the pasta shells until al dente according to package directions:

Undercook by about one minute since they will finish cooking in the oven

Drain the shells and rinse them immediately with cold water:

This stops the cooking process and makes them cool enough to handle for stuffing

Combine the chicken, ricotta, spinach, one cup mozzarella, 1/2 cup Parmesan, egg, garlic, salt, pepper, and Italian herbs in a large bowl:

Mix everything until well combined but do not overwork it or the cheese can get grainy

Spread one cup of Alfredo sauce over the bottom of your prepared baking dish:

This creates a bed that keeps the shells from sticking and adds flavor from underneath

Fill each shell with about two tablespoons of the chicken and spinach mixture:

A small spoon or your hands work better than trying to pipe this thick filling

Arrange the stuffed shells in the baking dish open side up:

They can touch each other which actually helps them stay upright while baking

Pour the remaining Alfredo sauce evenly over all the shells:

Make sure every shell gets some sauce coverage so they do not dry out

Sprinkle with the remaining mozzarella and Parmesan cheeses:

Cover the whole surface so you get that beautiful golden cheese layer on top

Cover with foil and bake for 25 minutes:

The foil traps steam and helps the shells cook through without burning the cheese

Remove the foil and bake for 10 more minutes until the cheese is golden and bubbly:

Watch it closely during this last part because broiler settings vary wildly

Let the dish rest for 5 minutes before serving:

This seems like torture but the filling needs time to set so it does not spill out when you cut into them

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This recipe earned a permanent spot in our dinner rotation after a particularly exhausting week when I needed something comforting but did not have the energy for anything complicated. My husband actually asked if we could have it every Monday, which is basically the equivalent of a five star review in our house.

Make It Ahead

You can assemble these shells up to 24 hours ahead and keep them covered in the refrigerator. When you are ready to bake, add about 10 minutes to the covered baking time since everything will be cold. I have also frozen assembled pans wrapped tightly in foil and plastic for up to a month, then baked from frozen at 350°F for about an hour.

Sauce Swaps

While traditional Alfredo is delicious, try mixing in half marinara sauce for a pink version that my kids actually prefer. Sometimes I add roasted red peppers to the sauce for extra depth and a beautiful color contrast. The beauty of this dish is how adaptable it is to whatever sauce flavors your family enjoys most.

Serving Suggestions

A crisp green salad with lemon vinaigrette cuts through the richness perfectly. Garlic bread is basically mandatory at our house because everyone wants to sop up that extra sauce. For a lighter option, steamed broccoli or roasted asparagus work beautifully without competing with the main dish.

• Keep extra warm sauce on hand for serving
• Grate extra Parmesan at the table
• Have red pepper flakes available for heat lovers

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There is something so satisfying about watching people gather around a pan of stuffed shells, reaching for that first bubbling bite together. This is the kind of food that brings people to the table and keeps them there long after dinner is technically over.

Recipe FAQ

→ Can I make these stuffed shells ahead of time?

Yes, assemble the entire dish up to 24 hours in advance and refrigerate before baking. Add 5-10 minutes to the covered baking time if cooking straight from the refrigerator.

→ What type of chicken works best?

Rotisserie chicken offers convenience and flavor, but any cooked chicken breast works well. Shredded chicken distributes more evenly through the filling than diced pieces.

→ How do I prevent watery filling?

Thaw frozen spinach completely and squeeze out excess moisture using a clean kitchen towel or paper towels. This step prevents the filling from becoming too wet during baking.

→ Can I freeze these stuffed shells?

Freeze unbaked assembled shells tightly wrapped for up to 3 months. Thaw overnight in the refrigerator before baking, or add 15-20 minutes to the baking time if baking from frozen.

→ What sides pair well with this dish?

Garlic bread complements the rich sauce, while a crisp green salad with vinaigrette provides contrast. Roasted vegetables like broccoli or asparagus also work nicely alongside the shells.

→ Can I make this vegetarian?

Omit the chicken and add another cup of spinach or substitute with chopped artichoke hearts. Consider adding extra ricotta or a blend of Italian cheeses to maintain the filling's hearty texture.