Easy Chicken Stuffed Shells with Alfredo Sauce Recipe
Creamy, cheesy, and comforting—these Chicken Stuffed Shells with Alfredo Sauce are the perfect weeknight dinner. Easy to make and packed with flavor, this pasta dish is a family favorite!
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.
Did You Make This Recipe?
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