Creamy, cheesy chicken Alfredo stuffed shells make for the ultimate comfort food pasta bake. These easy stuffed shells are packed with a cheesy chicken and ricotta filling, smothered in an indulgent homemade Alfredo sauce, and baked to absolute perfection.
Why You’ll Love These Chicken Alfredo Stuffed Shells
These stuffed shells have so much going for them:
- Rich and creamy Alfredo sauce creates a luscious base for the baked pasta, no tomatoes required. It clings beautifully to each tender pasta shell.
- The cheesy chicken filling pairs perfectly with the Alfredo, offering plenty of savory flavor in each bite.
- Easy to make in just one pan – no need for extra dishes with this recipe!
More Variations for Chicken Alfredo Stuffed Pasta
While this recipe uses jumbo shells, you can easily adapt it for any pasta shape. Manicotti tubes, ravioli, or even lasagna noodles would all make excellent vessels for the cheesy chicken and Alfredo mixture.
You can also add vegetables like spinach, broccoli, or roasted red peppers to the filling to bulk it up.
Storage and Reheating Tips
The cooked stuffed shells will keep in an airtight container in the fridge for 2-3 days. To reheat, pop individual shells in the microwave at 30-second intervals until hot.
You can also freeze baked shells for up to 2 months. Thaw overnight in the fridge before reheating.
More Recipe Serving Suggestions
Serve these chicken Alfredo shells with crusty garlic bread, a fresh side salad, or lemon roasted broccoli for a complete and satisfying meal.
Chicken Alfredo Stuffed Shells Recipe
Easy to make in just 50 minutes, this cheesy pasta bake is sure to become a new family favorite.
Ingredients
- 12 ounces jumbo pasta shells
- 1 egg, beaten
- 15 ounces ricotta cheese
- 1 1⁄2 cups shredded mozzarella cheese, divided
- 3⁄4 cup shredded Parmesan cheese, divided
- 1⁄3 cup sour cream
- 2 teaspoons Italian seasoning
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon black pepper
- 2 cups cooked, shredded chicken
- 15 ounces Alfredo sauce
- Chopped fresh parsley for garnish
Instructions
- Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
- Cook pasta shells according to package directions until al dente. Drain and place shells upside down on a baking sheet to dry slightly.
- Make filling by combining egg, ricotta, 1 cup mozzarella, 1⁄4 cup Parmesan, sour cream, Italian seasoning, salt, and pepper. Fold in shredded chicken.
- Stuff each pasta shell with filling and arrange seam-side up in baking dish.
- Pour Alfredo sauce evenly over shells and top with remaining cheeses.
- Bake covered 25 minutes. Uncover and bake 10 more minutes until hot and bubbly.
- Broil 1-3 minutes for golden brown cheese.
- Garnish with parsley before serving.
Enjoy these easy chicken Alfredo stuffed shells!
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