Chicken Alfredo Stuffed Shells (Print Version)

Jumbo pasta shells filled with tender chicken, spinach, ricotta, baked in creamy Alfredo, topped with mozzarella.

# What You Need:

→ Pasta

01 - 20 jumbo pasta shells

→ Filling

02 - 2 cups cooked chicken breast, shredded or diced
03 - 1 cup ricotta cheese
04 - 1 cup fresh spinach, chopped
05 - ½ cup grated Parmesan cheese
06 - 1 large egg
07 - 1 teaspoon garlic powder
08 - ½ teaspoon salt
09 - ½ teaspoon black pepper

→ Sauce

10 - 2 cups Alfredo sauce, homemade or store-bought

→ Topping

11 - 1 cup shredded mozzarella cheese
12 - 2 tablespoons grated Parmesan cheese
13 - 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. Drain and set aside.
03 - In a large bowl, mix cooked chicken, ricotta, chopped spinach, Parmesan, egg, garlic powder, salt, and pepper until well combined.
04 - Spread 1 cup of Alfredo sauce evenly over the bottom of the greased baking dish.
05 - Fill each cooked shell with approximately 2 tablespoons of the chicken-spinach mixture and arrange them in the baking dish.
06 - Pour the remaining Alfredo sauce over the arranged stuffed shells.
07 - Evenly sprinkle shredded mozzarella and remaining Parmesan cheese over the sauce-covered shells.
08 - Cover the dish with aluminum foil and bake for 25 minutes.
09 - Remove foil and continue baking for 10 minutes until cheese is golden and bubbly.
10 - Allow to rest 5 minutes before serving. Garnish with chopped fresh parsley if desired.

# Expert Hints:

01 -
  • You can assemble it hours ahead and just slide it in the oven when guests arrive.
  • The spinach hides in every bite, making it feel indulgent while sneaking in something green.
  • Melted mozzarella bubbling on top looks restaurant-worthy but tastes like home.
02 -
  • Don't skip the initial sauce layer on the bottom—it's the difference between shells that stick to the pan and shells that slide right onto a plate.
  • Squeeze every bit of moisture from frozen spinach or it will make the filling watery and dilute the flavor.
  • The filling mixture should feel creamy but substantial; if it looks too wet, your egg might not be enough to bind it all together.
03 -
  • Use low-moisture mozzarella or the top will weep water instead of turning golden and crispy.
  • If your Alfredo sauce is thin, whisk in a tablespoon of cornstarch mixed with a little cold water before assembly—thick sauce clings to the shells and doesn't pool at the bottom.

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