Total Cooking Time: ~50 minutes
Difficulty Level: Easy–Medium
Few dishes feel as comforting and indulgent as a pan of Cheesy Chicken Alfredo Stuffed Shells bubbling straight from the oven. Jumbo pasta shells are generously filled with tender chicken, creamy Alfredo sauce, and a rich blend of cheeses, then baked until golden and irresistibly melty. The aroma alone—garlic, butter, cream, and cheese—signals that something truly satisfying is on the way to the table.
This recipe is special because it combines two favorites into one cozy dish: classic chicken Alfredo and baked stuffed pasta. It’s hearty without being heavy, creamy without being bland, and elegant enough for guests while still easy enough for a weeknight dinner. Whether you’re feeding a family, meal-prepping lunches, or bringing a dish to share, these stuffed shells always impress.
Perfect for lunch or dinner, this recipe is loved by kids, teens, and adults alike. It’s also a great make-ahead option for busy weeks.
Estimated Calories: ~520 per serving (varies by portion and cheese amounts)
🧄 Key Ingredients
These ingredients work together to create a rich, balanced, and ultra-comforting dish:
- Jumbo Pasta Shells – The sturdy base that holds all the creamy filling.
- Cooked Chicken Breast – Adds protein and savory depth; rotisserie chicken works great.
- Butter – Forms the base of the Alfredo sauce, adding richness.
- Garlic – Brings warmth and aromatic flavor to the sauce.
- Heavy Cream – Creates the signature silky Alfredo texture.
- Cream Cheese – Adds body and extra creaminess to the filling.
- Parmesan Cheese – Sharp, salty flavor that defines Alfredo sauce.
- Mozzarella Cheese – Melts beautifully for that stretchy, cheesy finish.
- Ricotta Cheese – Lightens the filling and adds smooth texture.
- Olive Oil – Prevents pasta from sticking and adds subtle richness.
- Salt – Enhances all the flavors.
- Black Pepper – Adds gentle heat and balance.
- Italian Seasoning – Brings herbaceous notes.
- Nutmeg (optional) – A classic Alfredo touch that deepens flavor.
- Fresh Parsley – Adds color and freshness at the end.
🍳 How to Make It (Step-by-Step Method)
- Cook the Pasta Shells
Bring a large pot of salted water to a boil. Cook jumbo shells until just al dente (about 1–2 minutes less than package directions). Drain, toss lightly with olive oil, and let cool so they’re easy to handle. - Prepare the Alfredo Sauce
In a saucepan over medium heat, melt butter. Add minced garlic and sauté for 30 seconds until fragrant. Pour in heavy cream, reduce heat to low, and simmer for 5–7 minutes until slightly thickened. Stir in Parmesan, cream cheese, salt, pepper, and a pinch of nutmeg. Cook until smooth and glossy. - Make the Filling
In a large bowl, combine shredded chicken, ricotta, half the mozzarella, and about 1 cup of Alfredo sauce. Mix until creamy and well combined. - Stuff the Shells
Preheat oven to 375°F (190°C). Spread a thin layer of Alfredo sauce on the bottom of a baking dish. Fill each shell generously and arrange them seam-side up. - Assemble and Bake
Spoon remaining Alfredo sauce over the shells and sprinkle with remaining mozzarella. Cover with foil and bake for 25 minutes. Uncover and bake another 10–15 minutes until bubbly with lightly golden edges. - Rest and Finish
Let the dish rest for 5 minutes before serving. Garnish with fresh parsley for color and freshness.
🍽️ Serving Suggestions
Serve these Cheesy Chicken Alfredo Stuffed Shells family-style in the baking dish for a cozy, comforting presentation. The bubbling cheese, creamy sauce pooling between shells, and flecks of parsley make it an instant centerpiece. Pair with a crisp green salad dressed in lemon vinaigrette to cut through the richness, and add warm garlic bread on the side for soaking up every last bit of sauce.
For a more polished presentation, plate individual portions with three shells per plate, drizzled with extra Alfredo sauce and finished with freshly grated Parmesan. This works beautifully for casual dinner guests or special occasions. You can also turn this into a build-your-own plate by offering toppings like sautéed mushrooms, roasted broccoli, or crispy bacon bits so everyone can customize their dish.
These shells also fit well into meal-prep lunchboxes. Add a small side of roasted vegetables or cherry tomatoes, and you’ve got a balanced, filling meal that reheats beautifully. However you serve it, this dish always feels warm, generous, and satisfying.
🧊 Storage + Meal Prep
Leftover stuffed shells store very well, making them ideal for busy schedules. Allow the dish to cool completely, then transfer shells to an airtight container. Store in the refrigerator for up to 3–4 days. Keep extra Alfredo sauce separate if possible to prevent the pasta from soaking up too much moisture.
For longer storage, you can freeze the shells either baked or unbaked. Place them in a freezer-safe dish, wrap tightly with foil and plastic wrap, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. Avoid freezing fresh herb garnishes—add those after reheating for best flavor and color.
To reheat, cover and warm in the oven at 350°F (175°C) until heated through, or microwave individual portions with a splash of milk or cream to refresh the sauce. On day two, adding a sprinkle of fresh Parmesan or mozzarella brings the dish right back to life.
❤️ Conclusion
Cheesy Chicken Alfredo Stuffed Shells are the kind of recipe that instantly earns a spot in your regular rotation. They’re comforting, creamy, and deeply satisfying—perfect for both everyday dinners and special moments around the table. Every bite delivers tender chicken, rich sauce, and gooey cheese wrapped in perfectly cooked pasta.
Don’t be afraid to make this recipe your own. Swap in spinach, add roasted vegetables, or experiment with different cheeses. If you give it a try, share your experience, tweaks, and tips—this is the kind of dish that’s meant to be enjoyed, shared, and made again and again.
