Chicken Alfredo Stuffed Shells (Print Version)

Jumbo pasta shells filled with chicken, spinach, and cheeses, baked in a rich creamy sauce.

# What You Need:

→ Pasta

01 - 20 jumbo pasta shells

→ Filling

02 - 2 cups cooked chicken breast, shredded
03 - 2 cups fresh spinach, chopped
04 - 1 cup ricotta cheese
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 dried Italian herbs
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon ground black pepper

→ Alfredo Sauce

12 - 2 tablespoons unsalted butter
13 - 2 cloves garlic, minced
14 - 2 cups heavy cream
15 - 1 cup grated Parmesan cheese
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon ground black pepper
18 - Pinch of nutmeg (optional)

→ Topping

19 - 1/2 cup shredded mozzarella cheese
20 - 2 tablespoons grated Parmesan cheese
21 - Fresh parsley, chopped (optional)

# How to Make It:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Boil jumbo pasta shells in salted water until al dente according to package directions. Drain and set aside.
03 - In a large bowl, combine shredded chicken, chopped spinach, ricotta, mozzarella, Parmesan, egg, garlic, Italian herbs, salt, and pepper. Stir until thoroughly mixed.
04 - Melt butter in a saucepan over medium heat. Add garlic and sauté for 1 minute until fragrant. Pour in heavy cream and bring to a gentle simmer.
05 - Whisk in Parmesan, salt, pepper, and nutmeg if using. Cook, stirring, until sauce thickens slightly, about 3 to 4 minutes. Remove from heat.
06 - Spread 1 cup of Alfredo sauce evenly in the bottom of the prepared baking dish.
07 - Stuff each cooked shell with the filling mixture and arrange them in the baking dish.
08 - Pour remaining Alfredo sauce evenly over the filled shells. Sprinkle with mozzarella and Parmesan cheeses.
09 - Cover with aluminum foil and bake for 20 minutes.
10 - Remove foil and continue baking for 10 to 15 minutes until the top is bubbly and golden.
11 - Allow to cool for 5 minutes before garnishing with chopped parsley, if desired, and serving.

# Expert Hints:

01 -
  • It tastes like restaurant Italian food but comes together in your own kitchen without any fuss.
  • The creamy filling with spinach and chicken makes every bite feel indulgent and comforting at once.
  • Leftovers reheat beautifully, so you get to enjoy it twice without any extra work.
02 -
  • Don't overcook the shells during boiling or they'll tear when you try to fill them, trust me on this one.
  • Let the Alfredo sauce cool for a minute before pouring it over the shells so it doesn't curdle or separate in the oven.
  • If your filling seems too thick, a splash of the pasta water will loosen it up and make it easier to spoon into the shells.
03 -
  • Use a piping bag or a ziplock with the corner snipped off to fill the shells quickly and neatly without making a mess.
  • Slightly undercook the shells so they hold their shape and don't fall apart when you stuff and bake them.
  • Taste your Alfredo sauce before pouring it over the shells and adjust the salt or Parmesan to your liking.

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