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5 from 5 votes

Chicken Alfredo Stuffed Shells

Chicken Alfredo Stuffed Shells are easy and so creamy and delicious. Stuffed with chicken, mozzarella, and Parmesan, then topped with a creamy homemade Alfredo sauce, these stuffed shells are perfect for a quick weeknight meal but still classy enough for company.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dinner
Cuisine: Italian
Servings: 4 servings
Author: Kristin Maxwell

Ingredients

  • 25 large pasta shells
  • 1/2 cup butter 1 stick
  • 1 cup heavy cream
  • 3/4 freshly grated Parmesan cheese
  • 1 pound boneless skinless chicken breasts cooked and shredded
  • 1 1/2 cups part skim Ricotta cheese
  • 4 ounces freshly grated Mozzarella Cheese 1 cup
  • 2 ounces cup freshly grated Parmesan Cheese 1/2 cup
  • 2 ounces cup freshly grated Romano Cheese 1/2 cup
  • 1 egg
  • Salt & pepper
  • Fresh basil roughly chopped or torn
  • Fresh parsley roughly chopped or torn

Instructions

  • Boil pasta shells to almost al dente (about 9 minutes). Drain water and lay on a flat surface to dry and cool.
  • While the pasta shells are cooling, make the alfredo sauce and the chicken filling.
  • Melt the butter over medium heat in a medium saucepan. Add cream and bring to a gentle boil. Remove from heat and stir in the 3/4 cup Parmesan cheese. Set aside. Sauce will thicken as it stands.
  • Preheat oven to 350 degrees F. Prepare a 13"x9" baking dish by lightly
  • spraying with nonstick cooking spray.
  • Combine Mozzarella, Romano and Parmesan together. Reserve about 1/3 cup for topping. In a large bowl, combine cheese mixture and Ricotta Cheese with the egg and a pinch pf salt and pepper. Stir in shredded chicken.
  • Spoon half of the Alfredo sauce into the bottom of the 13"x9" baking dish. Stuff shells with the chicken mixture (a cookie scoop works really well for this) and arrange in a single layer in the baking dish. Spoon remaining Alfredo sauce over the stuffed shells. Sprinkle with the reserved 1/3 cup cheese mix.
  • Bake in the preheated 350 degree oven for 15-20 minutes, or until cheese is lightly browned and bubbly.
  • Garnish with fresh basil and parsley, if desired.

Notes

Stuffing the shells for this Chicken Alfredo Stuffed Shells dish is pretty simple. But here are a few tips:
  1. Cook the pasta shells to just before al dente. Anytime you’re baking cooked pasta, you run the risk of overcooking it and making it mushy. Cook it about 1 minute under the recommended time and it will still have a nice bite to it.
  2. Cool the shells completely before stuffing. Hot pasta has a tendency to tear when you’re trying to stuff it. Cooling the shells makes them not only easier to handle, but they will hold their shape much better.
  3. Use a medium cookie scoop (aff link) for stuffing the chicken mixture into the shells. This makes the stuffing process so much easier! Just scoop the chicken mixture and release it into the shells. I use about 1 ½ scoops to fill each shell.

Nutrition

Serving: 4shells | Calories: 642kcal | Carbohydrates: 13g | Protein: 36g | Fat: 55g

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