Chicken Alfredo Stuffed Shells

Chicken Alfredo Stuffed Shells are a creamy, cheesy twist on a classic Italian recipe! Jumbo pasta shells are stuffed with the best cheese and chicken mixture before being slathered with rich alfredo sauce and baked to perfection in just thirty minutes.

Why We Love This Alfredo Stuffed Shells Recipe

• Cheesy. With mozzarella, Parmesan, and ricotta cheese, this one’s for the cheese lovers.
• Creamy. Alfredo sauce creates the perfect tomato-free base that’s silky smooth.
• One-Pan. No need to dirty up a bunch of dishes with this one. Just pack the shells into a pan and bake.

Variations on Stuffed Chicken Alfredo Shells

This is a great recipe for hiding veggies. Both spinach and broccoli are fantastic in this easy stuffed shells recipe. Just mix in one cup of cooked, chopped spinach or broccoli with your other filling ingredients.

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How to Store and Reheat

In an airtight container in the fridge, any leftover stuffed shells you have will stay good for about 2-3 days. Reheat your leftovers in the microwave in 30-second intervals until warmed through.

How to Freeze

Wrap portions of baked stuffed shells with plastic wrap, place into an airtight bag or container, and freeze for up to 2 months. Thaw in the refrigerator prior to reheating.

Serving Suggestions

Some of my favorite side dishes for this stuffed shells recipe include garlic bread, lemon parmesan roasted broccoli, and spinach salad!

More Stuffed Shell Recipes To Try

• Stuffed Shells with Meat
• Spinach Stuffed Shells
• Crockpot Stuffed Shells
• Mexican Stuffed Shells

Recipe Card

Chicken Alfredo Stuffed Shells Recipe

4.69 from 132 votes

Prep: 15 minutes mins

Cook: 35 minutes mins

Total: 50 minutes mins

Servings: 6

Author: Becky Hardin

Print Rate Pin

Cheesy and creamy Chicken Alfredo Stuffed Shells are a fun twist on a classic Italian recipe! This easy pasta dish features shells stuffed with a cheese and chicken mixture, slathered with Alfredo sauce, and baked to perfection.

Step-by-step photos can be seen below the recipe card.

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Ingredients 

1x2x3x

• ▢ 12 ounces jumbo pasta shells 1 standard package
• ▢ 1 egg lightly beaten
• ▢ 15 ounces ricotta cheese
• ▢ 1 ½ cups shredded mozzarella cheese divided
• ▢ ¾ cup shredded parmesan cheese divided
• ▢ ⅓ cup sour cream
• ▢ 2 teaspoons Italian seasoning
• ▢ ½ teaspoon kosher salt
• ▢ ½ teaspoon black ground pepper
• ▢ 2 cups cooked chicken shredded
• ▢ 15 ounces Alfredo sauce 1 standard jar
• ▢ Chopped fresh parsley for garnish

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Instructions 

• Preheat oven to 375°F. Lightly spray a 9×13-inch baking dish with nonstick spray. Set aside.
  
• Bring a pot of water on the stovetop to a boil. Cook the pasta shells to al dente. After cooking the pasta shells, drain and place them upside down on a baking sheet to dry.
  12 ounces jumbo pasta shells
• Make the filling. In a large bowl, combine the egg, ricotta cheese, 1 cup mozzarella cheese, ¼ cup parmesan cheese, sour cream, Italian seasoning, salt, and pepper. Mix well, then fold in the shredded chicken.
  1 egg, 15 ounces ricotta cheese, 1 ½ cups shredded mozzarella cheese, ¾ cup shredded parmesan cheese, ⅓ cup sour cream, 2 teaspoons Italian seasoning, ½ teaspoon kosher salt, ½ teaspoon black ground pepper, 2 cups cooked chicken
  
• Stuff each shell with the filling and arrange them side by side, open side up, in the prepared baking dish.
  
• Evenly spread the Alfredo sauce on top of the stuffed shells. Top with the remaining mozzarella and parmesan cheeses.
  15 ounces Alfredo sauce
• Cover with foil and bake for 25 minutes, then remove the foil and continue baking for another 10 minutes, until bubbly. For golden cheese, broil for 1-3 minutes.
• Garnish with fresh parsley and serve.
  Chopped fresh parsley
  

Video

Becky’s Tips

• The cooked pasta shells can tear easily. Make a couple extra pasta shells in case any do rip during the assembly process.

Storage: Store chicken Alfredo stuffed shells in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.

Calories: 632kcalCarbohydrates: 49gProtein: 30gFat: 34gSaturated Fat: 19gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 147mgSodium: 1130mgPotassium: 272mgFiber: 2gSugar: 4gVitamin A: 734IUVitamin C: 1mgCalcium: 478mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Chicken Alfredo Stuffed Shells Step by Step

Prep: Preheat your oven to 375°F. Lightly spray a 9×13-inch baking dish with nonstick spray. Set aside. Bring a pot of water on the stovetop to a boil. Cook 12 ounces of jumbo pasta shells to al dente. After cooking the pasta shells, drain and place them upside down on a baking sheet to dry.

Make the Filling: In a large bowl, combine 1 egg, 15 ounces of ricotta cheese, 1 cup of mozzarella cheese, ¼ cup of Parmesan cheese, ⅓ cup of sour cream, 2 teaspoons of Italian seasoning, ½ teaspoon of kosher salt, and ½ teaspoon of ground black pepper. Mix well, then fold in 2 cups of cooked shredded chicken.

Stuff the Shells: Stuff each shell with the filling and arrange them side by side, open side up, in the prepared baking dish.

Top and Bake: Evenly spread 15 ounces of Alfredo sauce on top of the stuffed shells. Top with the remaining ½ cup of mozzarella and ½ cup of Parmesan cheese. Cover with foil and bake for 25 minutes, then remove the foil and continue baking for another 10 minutes, until bubbly. For golden cheese, broil for 1-3 minutes. Garnish with fresh parsley and serve.