These Alfredo Stuffed Shells are generously filled with a cheesy chicken mixture, topped with homemade creamy Alfredo sauce and baked to golden, bubbly perfection! This pasta dish is the ultimate weeknight dinner comfort food!
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The Best Alfredo Stuffed Shells Recipe
Chicken Alfredo stuffed shells are such a cozy and easy meal to make! This is one of those dinners that my whole family enjoys, and has definitely become a favorite. It comes together pretty quickly, especially if I have some leftover rotisserie chicken on hand!
Unlike traditional stuffed shells, this stuffed shells recipe uses a creamy Alfredo sauce with spinach to add moisture and flavor to the ricotta stuffed shells.
Plus, if you prefer a vegetarian version, you can totally omit the chicken and add some extra veggies!
Ingredients Needed
For the Alfredo Sauce
- Butter: To sauté the garlic!
- Garlic: Freshly minced garlic starts to build a lot of flavor in the sauce.
- Heavy Cream: Heavy cream ensures a thick sauce!
- Parmesan Cheese: For extra flavor.
- Spinach: Fresh spinach in the Alfredo sauce adds some nutrients and goes well with the creaminess of the sauce!
For the Stuffed Shells
- Jumbo Shell Pasta: For any stuffed shells recipe, you will need some jumbo shells!
- Ricotta: Ricotta is part of the cheesy mixture that gets stuffed inside.
- Egg: Egg adds moisture and keeps the cheese from leaking too much.
- Italian Seasoning: For lots of herby flavors!
- Salt & Pepper: To taste.
- Parmesan Cheese: Makes the shells extra cheesy!
- Chicken: Shredded chicken inside the shells makes them a bit more substantial. However, chicken is totally optional! If you have leftover rotisserie chicken on hand, it would be a great way to use it.
- Mozzarella: For a layer of cheese on top!
How to Make Alfredo Stuffed Shells
- Preheat the Oven: Preheat the oven to 375 degrees. Grease a 9 x 13 pan with olive oil.
- Boil the Shells: Boil shells until al-dente according to package instructions. Drain and set aside.
- Make the Sauce: Melt butter in a skillet or saucepan. Add in garlic and cook for 1-2 minutes or until fragrant. Stir in heavy cream and bring to a simmer. Cook for 2-3 minutes, stirring occasionally.
- Add Spinach: Remove from the heat and stir in the parmesan cheese. Add in the spinach and stir until wilted. Set alfredo aside until you are ready to assemble.
- Make Filling: In a large bowl, add ricotta cheese, egg, Italian seasoning, salt, pepper and parmesan cheese. Stir to combine and then fold in the shredded chicken.
- Assemble: Stuff the shells with the cheese mixture and place in the greased casserole pan.
- Top with Sauce: Top the shells with the Alfredo sauce, followed by shredded mozzarella cheese.
- Bake: Bake for 20 minutes or until the top is starting to get golden brown and bubble. Serve immediately and enjoy!
Tips for Success
- Add extra veggies! This is a great recipe to add hidden vegetables. Everything tastes better drenched in a creamy Alfredo sauce, right? Try adding broccoli or mushrooms in addition to the spinach!
- Use a jarred Alfredo sauce for ease! If you don’t want to make a homemade Alfredo sauce, you can definitely use your favorite store-bought version instead!
- Feel free to swap out the ricotta cheese with cottage cheese if you prefer!
Frequently Asked Questions
How should I serve Alfredo stuffed shells?
You can serve these jumbo stuffed shells on their own or serve them with some delicious side dishes like cheesy garlic bread, roasted broccoli, and caprese crostini!
How to store leftover stuffed shells?
To store any leftovers, place in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave until heated through! To freeze, you can assemble the entire dish and freeze before baking for up to 2 months. Just be sure to wrap it well with a layer of plastic wrap and foil! Thaw in the fridge before baking!
More Pasta Recipes to Try
- Vegetarian Lasagna
- Spinach and Ricotta Stuffed Shells
- Pasta with Vodka Sauce
- Mexican Stuffed Shells
- Cajun Chicken Pasta Bake
Alfredo Stuffed Shells
Ingredients
Alfredo Sauce
- 1/4 cup unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 1/2 cups Parmesan cheese
- 2 cups fresh spinach
Stuffed Shells
- 12 ounces jumbo shells
- 15 ounces ricotta
- 1 large egg
- 2 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup parmesan cheese
- 2 cups cooked shredded chicken
- 1 cup mozzarella, shredded
Instructions
- Preheat oven to 375 degrees. Grease a 9 x 13 pan with olive oil.Boil shells until al-dente according to package instructions.Drain and set aside.
- Melt butter in a skillet or saucepan. Add in garlic and cook for 1-2 minutes or until fragrant.Stir in heavy cream and bring to a simmer. Cook for 2-3 minutes stirring occasionally.
- Remove from the heat and stir in the parmesan cheese. Add in the spinach and stir until wilted. Set alfredo aside until you are ready to assemble.
- In a large bowl add ricotta cheese, egg, Italian seasoning, salt, pepper and parmesan cheese. Stir to combine then fold in the shredded chicken.
- Stuff shells with the cheese mixture and place in the greased casserole pan.
- Top with the alfredo sauce and sprinkle with mozzarella cheese.
- Bake for 20 minutes or until the top is starting to get golden brown and bubbly.Serve immediately and enjoy!
Nutrition Information
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