Chicken Alfredo Stuffed Shells with Spinach (Print Version)

Tender pasta shells filled with creamy chicken, spinach, and cheese, baked in rich Alfredo sauce for a comforting Italian-inspired meal.

# What You Need:

→ Pasta

01 - 20 large pasta shells (conchiglioni)

→ Filling

02 - 2 cups cooked chicken breast, shredded or diced
03 - 1 cup ricotta cheese
04 - 1 cup frozen spinach, thawed and well-drained (or 2 cups fresh spinach, sautéed and chopped)
05 - 1 cup shredded mozzarella cheese
06 - 1/2 cup grated Parmesan cheese
07 - 1 large egg
08 - 2 cloves garlic, minced
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1/4 teaspoon dried Italian herbs (optional)

→ Sauce

12 - 2 cups Alfredo sauce (homemade or store-bought)

→ Topping

13 - 1/2 cup shredded mozzarella cheese
14 - 1/4 cup grated Parmesan cheese
15 - Fresh parsley, chopped (optional, for garnish)

# How to Make It:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or butter.
02 - Boil pasta shells in a large pot of salted water according to package instructions until al dente. Drain, rinse thoroughly with cold water to stop cooking, and set aside.
03 - In a large mixing bowl, combine cooked chicken, ricotta cheese, drained spinach, 1 cup mozzarella cheese, 1/2 cup Parmesan cheese, egg, minced garlic, salt, pepper, and Italian herbs. Mix until all ingredients are evenly distributed.
04 - Spread 1 cup of Alfredo sauce evenly over the bottom of the prepared baking dish to prevent shells from sticking.
05 - Fill each cooked shell with approximately 2 tablespoons of the chicken-spinach filling. Arrange stuffed shells in the baking dish in a single layer, opening side up.
06 - Pour the remaining Alfredo sauce evenly over all the stuffed shells, ensuring each shell is coated.
07 - Sprinkle 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese evenly over the top of the shells.
08 - Cover the baking dish tightly with aluminum foil. Bake for 25 minutes to heat through and allow flavors to meld.
09 - Remove foil and bake for an additional 10 minutes, or until cheese topping is golden brown and bubbly.
10 - Remove from oven and let rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired.

# Expert Hints:

01 -
  • The filling stays incredibly moist because the chicken releases juices right into the cheese mixture
  • Everything bakes together in one dish so cleanup is practically nonexistent
  • Leftovers reheat beautifully for lunch the next day
02 -
  • Really squeeze all the water out of the thawed spinach using paper towels or your hands
  • Do not overfill the shells or they might split open during baking
  • Letting the dish rest before serving is crucial for clean servings
03 -
  • Use a piping bag without a tip for the fastest and cleanest stuffing method
  • Room temperature ingredients mix together more smoothly than cold ones

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