On evenings when you’re craving something warm and deeply comforting,
these chicken Alfredo stuffed shells are exactly what you want in the oven.
As they cook, the scent of garlic and cream fills the kitchen, and the tops turn golden with melted mozzarella.
When they come out of the oven, you’re rewarded with a pan of soft, cheesy shells coated in velvety Alfredo sauce—perfect for scooping onto plates and enjoying while it’s still hot.
We’ve been coming back to this recipe whenever we want a cozy,
no-fuss dinner that still feels a little special.
It’s creamy, hearty, and simple to put together—just the kind of meal that makes you want seconds.
For the Pasta & Filling
- Jumbo Pasta Shells – the base of the dish, perfect for holding all that creamy filling.
- Shredded Chicken – adds hearty protein; rotisserie chicken works great for convenience.
- Ricotta Cheese – creates a soft, creamy texture inside each shell.
- Mozzarella Cheese – melts beautifully and adds that classic cheesy stretch.
- Parmesan Cheese – brings a slightly salty, nutty flavor that balances the richness.
- Salt and Pepper – simple seasoning to enhance all the flavors.
- Garlic Powder – adds a warm, savory depth throughout the filling.
For the Alfredo Sauce
- Heavy Cream – the foundation of the sauce, making it rich and silky.
- Salt and Pepper – keeps the flavor balanced without overpowering the dish.
- Garlic Powder – infuses the sauce with that signature garlic taste.
- Parmesan Cheese – melts into the sauce for extra creaminess and flavor.
- Butter – adds richness and helps create a smooth, velvety finish.
For the Topping
- Mozzarella Cheese – melts over the top to form a golden, bubbly layer.
- Parsley Flakes – adds a light pop of color and a hint of freshness right before serving.
Cheesy Chicken Alfredo Stuffed Shells
This baked pasta dish features jumbo shells filled with a creamy blend of shredded chicken and cheeses, all smothered in a rich homemade garlic Alfredo sauce and finished with melted mozzarella on top.
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Servings: 6
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Calories: ~910kcal | Protein: 38g | Carbohydrates: 38g | Fat: 68g | Saturated Fat: 41g | Cholesterol: 230mg | Sodium: 900mg | Fiber: 2g | Sugar: 5g
Ingredients
25 jumbo pasta shellsFilling
- 2 cups cooked, shredded chicken
- 16 oz ricotta cheese
- 1 cup shredded mozzarella cheese
- ⅓ cup shredded parmesan cheese
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon garlic powder
Sauce
- 3 cups heavy cream
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 teaspoon garlic powder
- ½ cup shredded parmesan cheese
- ¼ cup butter
Topping
- ½ cup shredded mozzarella cheese
- ½ teaspoon parsley flakes
Instructions
- Cook the pasta
Prepare the 25 jumbo pasta shells following the package directions. Once tender, drain them and set aside. - Mix the filling base
Place the shredded cooked chicken into a large mixing bowl.
Add ricotta cheese, mozzarella cheese, and parmesan cheese.
- Season and combine filling
Add salt, pepper, and garlic powder to the bowl. Stir everything thoroughly until the mixture is fully blended. Set aside. - Start the Alfredo sauce
Pour the heavy cream into a large skillet over medium heat.
Season with salt, pepper, and garlic powder, then whisk to combine evenly.
- Simmer the sauce
Bring the cream mixture up to a boil. Once boiling, reduce the heat to medium and let it gently simmer for about 8 minutes, stirring occasionally so it thickens. - Finish the sauce base
Remove the pan from heat. Stir in parmesan cheese until it melts smoothly. Add butter and continue stirring until completely incorporated. - Assemble the baking dish
Spread about one-third of the sauce across the bottom of a greased 9 x 13 inch baking dish.
Stuff each cooked shell with the chicken and cheese mixture, then arrange them in a single layer over the sauce.
- Add remaining sauce and cheese
Pour the remaining Alfredo sauce evenly over the stuffed shells.
Sprinkle mozzarella cheese over the top.
- Bake and finish
Bake in a preheated oven at 400°F for 30–35 minutes, or until the sauce is bubbling and the cheese begins to brown.
Remove from the oven and let it rest for about 5 minutes. Sprinkle with parsley flakes before serving.
Calories: ~910kcal | Protein: 38g | Carbohydrates: 38g | Fat: 68g | Saturated Fat: 41g | Cholesterol: 230mg | Sodium: 900mg | Fiber: 2g | Sugar: 5g
- Can I use rotisserie chicken?
Absolutely! I do this all the time. It’s a great shortcut and makes this recipe even quicker—just shred and use. - How do I stop the shells from tearing?
Don’t overcook them. Keep the pasta just al dente so they’re firm enough to hold all that filling without falling apart. - Can I make this ahead?
Yes! Assemble everything in the baking dish, cover it, and pop it in the fridge. Bake when you’re ready—perfect for busy days. - Can I freeze it?
You sure can. Put it together, skip the baking, and freeze. When you want it, bake straight from frozen or thaw overnight first. - Why is my filling watery?
It usually comes down to the ricotta. If it’s too wet, the filling gets loose—using a thicker ricotta (or draining it a bit) makes a big difference.
