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Baked Chicken Alfredo Stuffed Shells: Easy Comfort Food Dinner

Close-up of baked chicken alfredo stuffed shells covered in melted, golden-brown cheese and parsley.
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You can make these creamy, cheesy Chicken Alfredo Stuffed Shells for a satisfying family dinner. Jumbo pasta shells hold a savory chicken and cheese filling, all baked under rich Alfredo sauce. This recipe delivers impressive comfort food results with simple preparation.

Ingredients

Scale
  • 1 box jumbo pasta shells
  • 2 cups cooked, shredded chicken
  • 15 ounces ricotta cheese
  • 1 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup cream cheese, softened
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 24 ounces prepared Alfredo sauce (or homemade)
  • 1 cup shredded mozzarella cheese, for topping

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook the jumbo pasta shells according to package directions until al dente. Drain the shells and rinse them with cold water to stop cooking. Set aside.
  3. In a large bowl, combine the shredded chicken, ricotta cheese, 1 cup Parmesan cheese, 1 cup mozzarella cheese, softened cream cheese, parsley, garlic powder, salt, and pepper. Mix this filling thoroughly until everything is well combined.
  4. Spread about 1 cup of the Alfredo sauce evenly over the bottom of the prepared baking dish.
  5. Carefully stuff each cooked pasta shell with the chicken and cheese mixture. Place the filled shells in a single layer in the baking dish over the sauce.
  6. Pour the remaining Alfredo sauce over the stuffed shells, making sure they are mostly covered.
  7. Sprinkle the remaining 1 cup of mozzarella cheese evenly over the top of the sauce.
  8. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese on top is melted and lightly golden brown.
  9. Let the baked pasta dishes rest for 5 minutes before serving.

Notes

  • You can prepare the entire casserole, cover it, and refrigerate it up to 24 hours before baking. Add 10-15 minutes to the baking time if cooking from cold.
  • For a shortcut, use high-quality store-bought Alfredo sauce to keep preparation quick.
  • If you want to add vegetables, mix 1 cup of finely chopped, cooked broccoli into the cheese filling.

Nutrition

Find it online: https://mdlatdmm.com/chicken-alfredo-stuffed-shells/