These chicken Alfredo stuffed shells are jumbo shell pasta filled with a chicken and cheese mixture, then smothered in homemade Alfredo sauce and baked to perfection. Add bacon, tomatoes and herbs as a finishing touch and watch the rave reviews come in!
Stuffed shells are a comfort food classic, and these Alfredo stuffed shells are no exception. This is my family’s absolute favorite stuffed shells dish, it’s a must-try!
If you’re looking for a delicious comfort food, loaded with cheese and pasta, this recipe will have you drooling. These chicken Alfredo stuffed shells are the perfect throw together dinner that’s guaranteed to please the entire family. Not to mention, it’s an easy recipe that’s perfect for a weeknight dinner.
HOW DO YOU MAKE CHICKEN ALFREDO STUFFED SHELLS?
This chicken Alfredo bake starts with jumbo shell pasta which is filled with a mixture of chicken and cheese. Once the pasta is assembled, the chicken stuffed shells are then covered in homemade Alfredo sauce and baked to perfection. These stuffed shells are great as is, but they’re even better when you finish them off with another layer of cheese, bacon and tomatoes.
In order to save time when assembling your stuffed shells, pre-made alfredo sauce can be used; however, the homemade sauce tastes better. Any kind of shredded chicken can be used for the filling such as leftover chicken or rotisserie chicken. Another option is to cook some chicken breasts either in the oven or slow cooker, then shred the meat to use in this dish.
This recipe can be easily doubled in order to accommodate a crowd. This recipe can also be assembled up to 4 hours in advance if need be. Just be sure to cover your baking dish and place it in the fridge, then add 10-15 minutes onto the cook time.
HOW LONG DOES IT TAKE TO COOK JUMBO SHELLS?
Timing can vary based on the brand and ingredients of the shells themselves. However, it commonly takes around 8 minutes for jumbo shells to be fully cooked. It’s always best to check the package to be sure.
HOW LONG CAN YOU KEEP STUFFED SHELLS IN THE REFRIGERATOR?
You can keep baked stuffed shells covered in the refrigerator for up to 3 days. Stuffed shells can either be reheated in the oven or in the microwave.
Chicken Alfredo stuffed shells has quickly become one of my favorite dishes. I end up craving it because who doesn’t love a comfort dish full of cheese and pasta? This dish is definitely a keeper and I’ll be making it again soon.
MORE PASTA RECIPES YOU’LL LOVE
- Chicken Parmesan Pasta
- Chicken Pesto Pasta
- Cajun Shrimp Pasta
- Caprese Pasta
- Sun Dried Tomato Pasta with Chicken
Chicken Alfredo Stuffed Shells
Ingredients
- 12 ounces jumbo shells pasta cooked according to package directions
- 2 cups cooked shredded chicken
- 1 container ricotta cheese
- 1 1/2 cups shredded mozzarella cheese divided use
- 1 cup grated parmesan cheese divided use
- 2 teaspoons dried Italian seasoning
- salt and pepper to taste
- 3 tablespoons butter
- 2 tablespoons flour
- 2 cups whole milk
- 1 cup heavy cream
- 4 slices bacon cooked and crumbled
- 1/2 cup diced tomatoes
- 2 tablespoons chopped parsley
- cooking spray
Instructions
- Preheat the oven to 375 degrees. Coat a 9"x13" pan with cooking spray.
- In a large bowl, stir together the chicken, ricotta cheese, 1/2 cup mozzarella cheese, 1/4 cup parmesan cheese, Italian seasoning and salt and pepper to taste.
- Melt the butter in a large pan over medium heat. Whisk in the flour and cook for 1 minute.
- Pour in the milk and cream, then simmer, whisking constantly, until sauce has just thickened.
- Add the remaining 3/4 cup parmesan cheese to the milk mixture, along with salt and pepper to taste.
- Stir until cheese has melted.
- Spread 1/3 of the sauce into the bottom of the prepared pan.
- Spoon the chicken filling into the jumbo shells, and arrange the shells in a single layer in the pan.
- Spoon the remaining sauce over the top and sprinkle with 1 cup mozzarella cheese.
- Bake, uncovered, for 25 minutes or until pasta is bubbly and cheese has just started to brown.
- Sprinkle the bacon, tomatoes and parsley over the top, then serve.
Kara says
I used more than two cups of chicken and a little more than 15 ounces of ricotta as it didn’t seem enough for a whole box of shells. I had some shells left over. (Maybe I stuff them too much?) . I also made a little bit more sauce . My family really liked this . The bacon and diced tomatoes is a really great idea. Will make again .
Emily says
What size container for the ricotta cheese?
Sara says
15 ounces!
Tami says
Can you freeze this meal?
Sara says
I believe that should be fine!
Bryan says
Do you pre boil shells before stuffing?
Sara says
Yes you have to boil them!
antje johnson says
You can pre boil the shells if you want. Just boil them about 3 mins less than the package says, so you can handle the shells without them falling apart. I always change recipes, especially if I don’t have all the ingredients. I toasted some Panko bread crumbs and parmesan cheese in butter until slightly brown. Then I sprinkled it on the casserole 10 mins before it was done. I also added garlic to the sauce and to the filling. I added green onions to the filling also…i sprinkled a little more mozzarella on top of the bread crumbs. Then I sprinkled green onions over the top with the tomatoes. This is a great recipe!!! Lots of room for experimenting!!! It was soooooo delicious!!! I will make it again and again…I couldn’t find shell noodles so I used Manicotti noodles. Thank you for posting this recipe!!
Brandi says
For anyone wondering this recipe is approx 4 ww points per shell on blue plan. 😻
carla says
I’m so happy to find this stuffed shell recipe! My kids love them so I’m always looking to change up the filling.