Chicken Alfredo Stuffed Shells

My sister called in a panic one Thursday evening, asking if I could make something impressive for her book club that would feed a crowd without keeping her in the kitchen all night. I pulled out this recipe—Alfredo-soaked shells stuffed with creamy chicken and spinach—and realized it was exactly what she needed: elegant enough to impress, easy enough to prep ahead, and the kind of dish that makes people linger at the table asking for seconds. It's become my go-to when I want to deliver comfort with a little sophistication.

I made this for my neighbor Tom after his wife had surgery, and he actually teared up when he took the first bite—not because it was fancy, but because it reminded him of meals his grandmother made. That moment taught me that sometimes the best meals aren't about technique or rare ingredients, they're about showing up with something warm and substantial when someone needs it most.

Ingredients

• 20 jumbo pasta shells: These need to be the large, crimp-edged kind—they're sturdy enough to hold filling without tearing and create little pockets that trap the Alfredo sauce.
• 2 cups cooked chicken breast, shredded or diced: Leftover rotisserie chicken saves time and honestly tastes better than chicken you poach yourself.
• 1 cup ricotta cheese: This is your filling's soul—it's creamy without being heavy, and it binds everything together like it was meant to.
• 1 cup fresh spinach, chopped: Fresh wilts down dramatically, so don't be afraid of the pile; frozen spinach works too if you squeeze out every drop of moisture.
• ½ cup grated Parmesan cheese: Go for real Parmigiano-Reggiano if your budget allows—the flavor difference is worth it.
• 1 large egg: Acts as a binder so the filling stays together instead of sliding out during baking.
• 1 teaspoon garlic powder: Distributes evenly throughout the filling better than fresh garlic, preventing hot spots of flavor.
• ½ teaspoon salt and ½ teaspoon black pepper: Season generously here since the filling gets diluted by the Alfredo sauce.
• 2 cups Alfredo sauce: Homemade tastes creamier, but a quality store-bought version is an honest shortcut that works beautifully.
• 1 cup shredded mozzarella cheese: Low-moisture mozzarella is key—whole milk gets too wet and won't brown properly.
• 2 tablespoons grated Parmesan cheese for topping: This adds color and extra flavor to the golden top.
• Fresh parsley for garnish: Optional but it catches the light and signals that care went into this.

Instructions

Heat and prepare:

Preheat your oven to 375°F and lightly grease a 9x13-inch baking dish with butter or cooking spray. A hot oven ensures the cheese on top browns before the filling dries out.

Cook the shells:

Boil salted water in a large pot, add the jumbo shells, and cook until just al dente—they'll continue cooking in the oven, so undercook them slightly if you can. Drain in a colander and lay them on a clean kitchen towel to cool.

Build the filling:

In a large bowl, combine the shredded chicken, ricotta, chopped spinach, ½ cup Parmesan, egg, garlic powder, salt, and pepper. Mix until everything is evenly distributed and the texture is creamy with no dry pockets of ricotta.

Layer the base:

Spread 1 cup of Alfredo sauce across the bottom of the prepared dish—this creates a barrier that prevents sticking and ensures every shell gets sauce underneath. You should see sauce peeking through.

Stuff each shell:

Spoon about 2 tablespoons of filling into each cooled shell, nestling it gently so it sits snugly but doesn't burst the pasta. Arrange them seam-side up in a single layer in the baking dish, tucked close but not packed.

Coat with sauce:

Pour the remaining 1 cup of Alfredo sauce slowly over the stuffed shells, letting it cascade into gaps and cling to the pasta. Every shell should glisten and have sauce pooling around it.

Top and tent:

Sprinkle the shredded mozzarella and 2 tablespoons of Parmesan evenly over the top, making sure no pasta peeks through bare. Cover tightly with aluminum foil, which traps steam and keeps everything moist.

First bake:

Bake covered for 25 minutes until you can see bubbles rising at the edges and the filling is hot throughout. The foil prevents the top from browning too early.

Finish with color:

Remove the foil and bake for another 10 minutes until the cheese is golden, bubbling at the edges, and just starting to brown in patches. Watch it closely during this final stretch so it doesn't burn.

Rest and serve:

Remove from the oven and let it sit for 5 minutes—this allows everything to set so the shells hold together on the plate. Garnish with fresh parsley if you have it, and serve while it's still steaming.

Pin it

The real magic happens about fifteen minutes into baking when the smell starts creeping into every room of the house—that combination of garlic, cream, and melting cheese is almost unfair in how good it smells. By the time you set it on the table, everyone's already seated and ready, which is exactly how you want a dish like this to land.

Making It Your Own

This recipe is incredibly forgiving about substitutions. I've added sautéed mushrooms to the filling, stirred a pinch of nutmeg into the ricotta mixture (the way Italian cooks do), and once even added a tiny handful of crispy bacon crumbles because I had them on hand. The structure is solid enough that your tweaks will only make it more interesting, not break it.

Timing and Make-Ahead Strategy

You can assemble this dish completely in the morning, cover it with foil, and refrigerate it until dinner. Just add 5 to 10 minutes to the baking time since it'll go into the oven cold. This flexibility is why it's my emergency dinner solution—it transforms your day from hectic to under control because the hardest part is already done.

What To Serve Alongside

Pair this with something bright and acidic to cut through the richness—a crisp arugula salad with lemon dressing is perfect, or a simple green salad with vinaigrette. Garlic bread is non-negotiable if you're feeding a crowd. I always make a little extra salad because people tend to fill their plates with shells first and then realize they need greens to balance it all out.

• A chilled white wine like Pinot Grigio or Vermentino echoes the creaminess without overwhelming it.
• If you want to get fancy, set out a small bowl of extra Parmesan at the table so people can add more if they want.
• Make sure your serving spoon is sturdy—these shells are delicate and you want them to land whole on the plate.

Pin it

This is the kind of dish that lingers in people's minds long after the plate is cleared. Make it once and you'll find yourself making it again, each time knowing you're about to deliver something that tastes like care.

Recipe FAQ

→ What type of pasta is used?

Jumbo pasta shells are used to hold the filling and bake evenly with the sauce.

→ Can I substitute the chicken?

Rotisserie chicken works well as a convenient alternative without sacrificing flavor.

→ Is fresh spinach necessary?

Fresh chopped spinach is preferred, but thawed and drained frozen spinach can be used as a substitute.

→ What cheese toppings are involved?

Mozzarella and grated Parmesan cheeses are sprinkled on top for a golden, melted finish.

→ How long should the dish bake?

Bake covered for 25 minutes, then uncovered for 10 minutes until cheese is bubbly and golden.

→ Any tips for extra flavor?

Add a pinch of nutmeg to the filling or red pepper flakes to the sauce for a subtle flavor boost.