If you want applause from the dinner table without breaking a sweat, this is it. Creamy Alfredo, juicy chicken, and melty mozzarella crammed into pasta shells like edible treasure chests—yeah, it’s that kind of meal.

It looks restaurant-level, but the real secret is how outrageously simple it is.

You’ll spend more time accepting compliments than cooking. And when leftovers taste even better tomorrow? That’s just unfair.

What Makes This Recipe Awesome

Comfort food, upgraded: Classic Alfredo meets stuffed shells for an easy-but-fancy vibe.
Meal-prep friendly: Assemble ahead, bake later.
Your future self says thanks.
Flexible proteins: Rotisserie chicken, leftover grilled chicken, or even turkey—no drama.
Kid and crowd-approved: Creamy, cheesy, and not spicy. You’ll get zero complaints.
One-pan finish: Bake it all in one dish. Minimal mess, maximum payoff.

Chicken Alfredo Stuffed Shells: Creamy, Cheesy Weeknight Flex

Recipe by Wendy CarterCourse: Chicken, Dinner, Keto

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

540

kcal

Ingredients

1. Jumbo pasta shells: 20–24 shells (about 8 oz)
2. Cooked chicken: 2 1/2 cups, finely shredded or diced
3. Mozzarella cheese: 2 cups, shredded
4. Parmesan cheese: 3/4 cup, finely grated
5. Ricotta cheese: 1 cup (whole milk preferred)
6. Cream cheese: 4 oz, softened
7. Unsalted butter: 4 tbsp
8. Garlic: 3 cloves, minced
9. Heavy cream: 1 1/2 cups
10. Chicken broth: 1/2 cup (low sodium)
11. Italian seasoning: 1 tsp
12. Fresh parsley: 2 tbsp, chopped (plus more for garnish)
13. Salt and black pepper: to taste
14. Olive oil: 1 tsp (for the pasta water)
15. Optional boosts: Red pepper flakes, lemon zest, baby spinach (1 cup, chopped)

Step-by-Step Instructions

Boil the shells: Cook jumbo shells in salted water until just shy of al dente (about 1 minute less than package). Drain, toss with 1 tsp olive oil, and cool on a sheet tray so they don’t stick.
Make the Alfredo base: In a skillet, melt butter over medium heat. Add garlic and cook 30–45 seconds until fragrant (don’t brown it). Stir in heavy cream and broth; simmer 3–4 minutes until slightly thickened.
Cheese it up: Reduce heat to low. Whisk in 1/2 cup Parmesan until smooth. Season with salt, pepper, and Italian seasoning. Remove from heat. If you like heat, add a pinch of red pepper flakes.
Mix the filling: In a bowl, combine ricotta, cream cheese, 1 cup mozzarella, 1/4 cup Parmesan, parsley, and chicken. Fold in 1/2 cup of the Alfredo sauce to make it ultra-creamy. Season to taste.
Optional greens: Stir in chopped spinach and a whisper of lemon zest for brightness. Not mandatory, but your taste buds will notice.
Assemble: Preheat oven to 375ºF (190ºC). Spread 1 cup of Alfredo sauce in a 9×13-inch baking dish. Fill each cooled shell with about 2 tablespoons of chicken mixture and nestle into the sauce.
Top and bake: Spoon remaining Alfredo over the shells. Sprinkle with the remaining 1 cup mozzarella and any leftover Parmesan. Cover with foil and bake 20 minutes; uncover and bake 8–12 minutes more until bubbling and golden at the edges.
Rest and garnish: Let sit 5–10 minutes so the sauce sets slightly. Finish with fresh parsley and a crack of black pepper. Proceed to glory.

Storage Made Simple

Fridge: Cool completely, then store in an airtight container for up to 4 days.
Freezer: Assemble unbaked, wrap tightly, and freeze up to 2 months. Thaw overnight and bake as directed, adding 10–15 minutes.
Reheat: Cover and warm at 325°F (165°C) for 15–20 minutes or microwave in 45-second bursts. Add a splash of cream or milk if it looks dry.

Better-for-You Benefits

Protein-packed: Chicken + ricotta gives staying power, so you’re not raiding the pantry an hour later.
Calcium boost: Parmesan, ricotta, and mozzarella bring serious bone-supporting minerals.
Smart swaps: Use part-skim ricotta and reduce cream by 1/4 cup, topping off with broth for a lighter take.
Add fiber: Toss in chopped spinach or serve with a crisp salad to round out the plate.
Balanced doesn’t have to be boring, FYI.

Nutrition Stats

Approximate values per serving (2–3 shells):

Calories: ~540
Protein: 34g
Carbohydrates: 36g
Fat: 28g (14g saturated)
Sodium: 720mg
Fiber: 2g
Sugars: 3g

Numbers will vary based on brands, portion size, and how heavy your cheese hand gets (no judgment).

Watch Out for These Traps

Overcooking shells: They’ll tear while stuffing and turn mushy. Keep them a touch firm.
Dry filling: Add some Alfredo to the chicken mixture—game changer for texture.
Curdled sauce: High heat + cream = sadness. Keep it gentle and whisk in cheese off heat.
Under-seasoning: Taste the filling and the sauce.
It’s easier to fix now than post-bake.
Scant sauce: Alfredo thickens in the oven. Use enough to coat the bottom and cover the tops.

Creative Twists

Broccoli Cheddar Alfredo: Swap half the mozzarella for sharp cheddar and add 1 cup chopped steamed broccoli.
Bacon Ranch Vibes: Stir 2 tbsp ranch seasoning and 1/3 cup crumbled cooked bacon into the filling.
Pesto Power: Mix 2 tbsp basil pesto into the Alfredo and drizzle more on top after baking.
Mushroom Lover’s: Sauté 8 oz sliced mushrooms and fold into the filling for umami overload.
Spicy Cajun: Add 1–2 tsp Cajun seasoning and a pinch of cayenne to the sauce. Wake up those taste buds.
Gluten-Free: Use GF jumbo shells and check your broth.
Same flavor, zero compromise.

FAQ

Can I use store-bought Alfredo sauce?

Yes, absolutely. Warm it with a splash of broth and a bit of Parmesan to boost flavor. Homemade tastes fresher, but weeknights are busy—no shame.

What chicken works best?

Rotisserie chicken is the MVP—moist, flavorful, and convenient.

Leftover grilled or baked chicken works too; just avoid anything overly dry or super seasoned.

Can I make this ahead?

Yep. Assemble up to 24 hours ahead, cover, and refrigerate. Bake straight from the fridge, adding a few extra minutes until bubbly.

How do I keep the shells from sticking?

Cook to just shy of al dente, drain, toss with a teaspoon of oil, and spread on a tray to cool.

This prevents the dreaded shell stack-glue situation.

What can I use instead of ricotta?

Cottage cheese (blended until smooth) or mascarpone works. Ricotta is classic, but you’ve got options, IMO.

Why is my sauce grainy?

Likely overheated or the cheese went in too fast. Kill the heat, whisk patiently, and use finely grated Parmesan for smooth results.

How do I make it lighter without losing flavor?

Use part-skim ricotta, reduce cream by 1/4 cup and replace with broth, and add spinach or broccoli.

Season confidently to keep it satisfying.

Final Thoughts

Chicken Alfredo Stuffed Shells deliver that “wow” with minimal effort and maximum comfort.

It’s the kind of dish that makes guests think you spent hours, while you quietly know better.

Tweak it to your style, stash a pan in the freezer, and watch it become your weeknight ace.

When dinner hits this hard, seconds aren’t optional—they’re inevitable.

Chicken Alfredo Stuffed Shells: Creamy, Cheesy Weeknight Flex

What Makes This Recipe Awesome