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Easy Chicken Alfredo Stuffed Shells: A Creamy Weeknight Italian Meal

A glass baking dish filled with baked chicken alfredo stuffed shells topped with melted, bubbly, and slightly browned cheese sauce.
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Make comforting, cheesy Chicken Alfredo Stuffed Shells in under 55 minutes. This recipe delivers a rich, baked pasta dish perfect for family dinner or make-ahead preparation.

Ingredients

Scale
  • 1 (12 ounce) box jumbo pasta shells
  • 1 tablespoon olive oil
  • 1 pound cooked, shredded chicken breast
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups prepared Alfredo sauce (store-bought or homemade)
  • 1 cup shredded Monterey Jack cheese (for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook the jumbo pasta shells according to package directions until al dente. Drain the shells and rinse with cold water to stop cooking. Set aside.
  3. In a medium bowl, combine the cooked shredded chicken, ricotta cheese, mozzarella cheese, Parmesan cheese, parsley, garlic powder, salt, and pepper. Mix until the filling is evenly combined.
  4. Pour about 1/2 cup of the Alfredo sauce into the bottom of the prepared baking dish and spread it to coat the bottom.
  5. Take each cooked shell and carefully stuff it with the chicken and cheese mixture. Arrange the stuffed shells in a single layer in the baking dish.
  6. Pour the remaining Alfredo sauce evenly over the stuffed shells.
  7. Sprinkle the Monterey Jack cheese over the top of the sauce.
  8. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese topping is melted and lightly golden brown.
  9. Let the baked pasta dish rest for 5 minutes before serving.

Notes

  • For a complete meal, add 1 cup of steamed or lightly sautéed broccoli florets to the chicken and cheese filling mixture.
  • You can assemble this entire dish, cover it, and refrigerate it up to 24 hours ahead of time. Add 10-15 minutes to the baking time if baking directly from the refrigerator.
  • Use high-quality store-bought Alfredo sauce to keep this a quick weeknight Italian meal.

Nutrition

Find it online: https://cheffinity.com/chickenalfredostuffedshellsrecipe/