These Chicken Stuffed Shells with Alfredo Sauce are the ultimate comfort food. Made with tender rotisserie chicken, creamy ricotta and melty mozzarella, all tucked into pasta shells and baked in a rich, garlicky homemade Alfredo sauce. It’s a warm, cozy dinner that feels fancy but is quite easy to make.
This recipe is perfect for busy weeknights when you want something filling and family-friendly, but it’s also a great one to pull out when you’re hosting. Whether you’re feeding a crowd or just want to enjoy a creamy, cheesy dinner at home, this one definitely deserves a spot in your regular rotation.
If you are looking for more dinner recipes, check out our: One Pan Lemon Garlic Parmesan Chicken, Chicken and Vodka Pasta or Creamy Lemon Chicken Pasta.
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Why We Love This Recipe
- Comforting: This recipe brings together creamy Alfredo sauce, tender pasta and plenty of melty cheese. Everything you want in a warm, hearty meal. It’s the kind of dinner that’s perfect for cozy nights at home or when you just need something satisfying.
- Make Ahead Friendly: You can fully assemble the shells and store them in the fridge until you're ready to bake, which makes it ideal for busy evenings or prepping ahead for guests. Just pop it in the oven when you’re ready, and dinner’s done.
- Simple: Using rotisserie chicken saves time and effort, and the steps are straightforward. The Alfredo sauce comes together in one pan with just a few simple ingredients. There are no complicated techniques involved, just good and easy cooking.
Ingredients
Here are the ingredients you will need for this easy dinner recipe:
- Chicken: Two rotisserie chicken breasts shredded, which should be about 3 cups.
- Pasta shells: Use jumbo shells.
- Ricotta cheese: I normally use part skim ricotta, but you can use full fat!
- Egg
- Mozzarella: You will need 8 ounces of fresh mozzarella cheese.
- Parmigiano reggiano
- Salt & black pepper
- Garlic powder
- Onion powder
- Butter
- Heavy whipping cream
- Garlic: Use fresh minced garlic for the best flavor.
- Parmesan cheese
- Parsley: Fresh parsley for serving.
See recipe card below for quantities.
Instructions
Let's make this shells recipe together!
- Step 1: Preheat the oven to 350°F and grease a 9x13 inch baking dish.
- Step 2: Bring a large pot of salted water to a boil. Cook the pasta shells until al dente, then drain and set aside to cool.
- Step 3: In a large bowl, mix together the shredded chicken, ricotta, half of the mozzarella, parmigiano reggiano, salt, garlic powder, onion powder, and black pepper.
- Step 4: In a skillet, melt the butter with the heavy cream over medium heat and let it simmer for 5 minutes.
- Step 5: Add the minced garlic, salt, and black pepper. Stir, then whisk in the parmesan cheese until melted and smooth.
- Step 6: Spoon some of the alfredo sauce into the bottom of the baking dish. Fill cooked pasta shells with the chicken filling and place them in the dish, open side up.
- Step 7: Pour the remaining alfredo sauce over the stuffed shells and top with the remaining mozzarella.
- Step 8: Cover the dish with foil and bake for 25 to 30 minutes, until bubbling. Remove the foil and bake for another 10 to 15 minutes, or until golden brown. Garnish with the parsley, serve and enjoy.
Substitutions and Variations
Here are some common recipe substitutions and variations for this chicken pasta recipe.
- Ricotta cheese: If you prefer, you can use mascarpone or cream cheese for a slightly different flavor and texture.
- Mozzarella cheese: Swap fresh mozzarella for shredded mozzarella, or try provolone or fontina for a richer flavor.
- Parmigiano reggiano: If you don’t have this specific cheese, regular Parmesan can be used as a substitute.
- Additions: Incorporate spinach, mushrooms or zucchini into the filling or sauce for extra flavor and nutrition. Add fresh herbs like basil, parsley or thyme to the filling or sauce for a fresh flavor boost.
Equipment
Here is some kitchen equipment you will need for this delicious dinner. You can find all of these products on Amazon.
- Large Pot: A large pot is a must-have for boiling the pasta shells in this recipe, and it's a staple for cooking everything from pasta dinners to one-pot meals.
- Large skillet: A large skillet with high sides works best for making the Alfredo sauce—it gives you plenty of room to stir without splashing and helps everything melt together smoothly.
- Baking dish: Use a sturdy baking dish that heats evenly to bake the stuffed shells to perfection. This one holds everything well and makes for easy cleanup too.
Storage
Here are storage instructions for this recipe.
- Refrigerator Storage: Store any leftover stuffed shells in an airtight container in the fridge for up to 3 days.
- Freezer Storage: Freeze assembled but unbaked stuffed shells in a tightly covered dish for up to 3 months.
- Reheating Instructions: Reheat baked stuffed shells in the oven at 350°F for about 15-20 minutes or until heated through.
Top Tips
Here are some expert tips to make this delicious meal:
- Don’t overcook the shells: Cook them just until al dente so they hold their shape when filling and baking. Overcooked shells can tear easily.
- Make ahead: Assemble the whole dish, cover and refrigerate for up to 24 hours before baking. You can also freeze it before baking for a future meal.
- Cover tightly with foil: This helps the shells stay moist and prevents the top from drying out before the cheese melts.
FAQ
Yes, you can absolutely use store bought Alfredo sauce to save time. Just be sure to choose a high quality brand for the best flavor, as homemade sauce brings an extra layer of richness to the dish. If you’re short on time, jarred sauce is a great alternative.
Yes! You can easily make this dish vegetarian by substituting the rotisserie chicken with sautéed spinach, mushrooms, or a ricotta-spinach mixture. These options provide a delicious and hearty filling without any meat.
If you’ve made the stuffed shells ahead and refrigerated them, bake them for about 35-40 minutes. This extra time ensures the dish is heated through, bubbly, and perfectly cooked, even though it’s been chilled in the fridge.
Pairing
These are my favorite dishes to serve with this dish:
Easy Chicken Stuffed Shells with Alfredo Sauce Recipe
Equipment
- Large Pot
- Large Skillet
- Baking Dish
Ingredients
For the Stuffed Shells:
- 2 Rotisserie chicken breasts shredded (about 3 cups)
- 12 oz jumbo pasta shells
- 1 cup Ricotta cheese
- 1 Egg
- 8 oz fresh mozzarella cheese cut in quarters, divided
- ½ cup grated parmigiano reggiano cheese
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 14 teaspoon black pepper
For the Alfredo Sauce:
- 4 tablespoons unsalted butter
- 1 ½ cups heavy whipping cream
- 4 cloves garlic minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups grated parmesan cheese plus more for serving
- Fresh parsley for serving
Instructions
- Preheat the oven to 350F. Grease a 9x13 inch baking dish and set aside.
- Bring a large pot of salted water to a boil. Cook pasta shells until al dente according to package directions. Drain and set aside to cool.
- In a large bowl, combine shredded chicken, ricotta, 4 oz quartered mozzarella cheese, parmigiano reggiano, salt, garlic powder, onion powder, and black pepper. Stir well.
- Add butter and heavy cream to the skillet. Allow butter to melt and simmer for 5 minutes on medium heat. Add minced garlic, salt, and black pepper to the skillet. Stir gently, then add parmesan cheese and whisk until melted.
- Spoon alfredo sauce on the bottom of prepared baking dish.
- Fill each shell with chicken mixture and place in the pan, open side up. Pour remaining alfredo sauce over the shells. Top with remaining mozzarella cheese and cover with foil. Bake for 25-30 minutes, until bubbling.
- Remove foil and bake for an additional 10-15 minutes, or until golden brown.
Notes
Recipe Storage:
- Refrigerator Storage: Store any leftover stuffed shells in an airtight container in the fridge for up to 3 days.
- Freezer Storage: Freeze assembled but unbaked stuffed shells in a tightly covered dish for up to 3 months.
- Reheating Instructions: Reheat baked stuffed shells in the oven at 350°F for about 15-20 minutes or until heated through.
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