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Baked Chicken Alfredo Stuffed Shells: The Cheesy, Comforting Dinner Everyone Craves

There’s something about a bubbling casserole that instantly transports you back to family dinners and cozy Sundays — this baked chicken Alfredo stuffed shells recipe does exactly that. Stuffed with a creamy chicken-ricotta mixture, bathed in rich Alfredo sauce, and topped with golden mozzarella, it’s the kind of meal that satisfies both hungry kids and grown-up cravings. If you loved the easy weeknight comfort of my baked crunchy hot honey chicken, you’ll find this dish hits the same cozy, nostalgic notes.

Why make this recipe
A short paragraph explaining what makes it special.
This recipe takes two beloved comforts — creamy Alfredo and stuffed pasta shells — and marries them with shredded chicken to create a complete, make-ahead-friendly meal that feels indulgent without being fussy. It’s a crowd-pleaser: kids adore the cheesy centers, adults appreciate the balanced flavors, and hosts love how well it scales and reheats. Whether you’re planning a weeknight dinner, a potluck contribution, or a chilly weekend meal, these shells deliver on flavor, texture, and comfort.

Step-by-Step Guide to Making Baked Chicken Alfredo Stuffed Shells

What you’ll need (Ingredients)

20 jumbo pasta shells
2 cups cooked shredded chicken
1 1/2 cups ricotta cheese
1 cup shredded mozzarella
1/2 cup grated Parmesan
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups Alfredo sauce
1 tablespoon chopped parsley
1 cup mozzarella for topping

Directions (as provided)

Preheat oven to 350°F. Cook pasta shells until al dente and set aside.
Combine shredded chicken, ricotta, mozzarella, Parmesan, and seasonings in a bowl.
Spread 1 cup Alfredo sauce in the bottom of a baking dish.
Stuff each pasta shell with the chicken mixture and place in the dish.
Pour remaining Alfredo sauce over the shells.
Top with mozzarella cheese.
Cover with foil and bake 20 minutes. Uncover and bake 10–15 minutes more.
Garnish with parsley and serve warm.

Expanded, practical step-by-step details and tips

Prep everything first. Measure and arrange your ingredients so the assembly goes quickly. If your chicken is still warm from cooking, shred it and let it cool slightly before mixing with the ricotta to prevent the cheese from becoming too runny.
Cook shells to al dente. Boil the jumbo shells in well-salted water for the lower end of the time suggested on the package; you want them tender but still firm so they hold their shape during stuffing and baking. Rinse briefly with cold water and lay them on a lightly oiled baking sheet to prevent sticking.
Make the filling. In a large bowl, combine the shredded chicken, ricotta, 1 cup shredded mozzarella, Parmesan, and the seasonings (garlic powder, onion powder, Italian seasoning, salt, and pepper). Taste the mixture and adjust salt or seasoning before stuffing — it’s easier to finish the dish with balanced flavors at this stage.
Sauce the pan. Spoon 1 cup of Alfredo sauce evenly across the bottom of a 9×13-inch (or similar) baking dish; this prevents sticking and creates a saucy base so every bite is creamy. If you prefer more sauce, use a little extra — the shells soak it up and become even more luscious.
Stuff the shells. Use a small spoon or a piping bag to fill each shell with a generous portion of the chicken-ricotta mixture (about 2 tablespoons per shell depending on size). Place the stuffed shells seam-side up in the baking dish so the filling doesn’t fall out. Arrange them close together but not squashed.
Top and bake. Pour the remaining Alfredo sauce over the shells, trying to cover each one so the tops don’t dry out. Sprinkle the 1 cup of mozzarella evenly over the top. Cover the dish tightly with foil to trap steam and bake at 350°F for 20 minutes. Remove the foil and bake an additional 10–15 minutes until the cheese is melted and golden in spots.
Finish and serve. Let the dish rest 5–10 minutes before serving so the sauce sets slightly and the shells become easier to serve. Garnish with chopped parsley for brightness and a dash of black pepper if desired.

Why this approach works

Layering sauce on the bottom prevents a dry underside and makes the first bite saucy.
Covering the dish for the first part of baking steams the filling so it stays creamy; uncovering at the end gives you the desirable melted, slightly browned cheese topping.
Letting the casserole rest improves slicing and presentation.

Serving Ideas for Baked Chicken Alfredo Stuffed Shells

Pair with a crisp green salad (think arugula or a simple mixed greens with lemon vinaigrette) to cut through the richness.
Serve with garlic bread or toasted ciabatta to sop up extra Alfredo sauce.
For a vegetable side, roasted asparagus or sautéed green beans with lemon and garlic make a fresh contrast.
For a heartier meal, add a side of roasted broccoli tossed with olive oil, salt, and red pepper flakes.

Best Way to Store Baked Chicken Alfredo Stuffed Shells

Refrigerator: Store in an airtight container at 40°F (4°C) for up to 3–4 days.
Freezer (uncooked casserole): Assemble shells in a freezer-safe dish, cover tightly, and freeze at 0°F (-18°C) for up to 2 months. Bake from frozen, covered, at 350°F for about 45–60 minutes, then uncover and bake additional 15–20 minutes until heated through and bubbly.
Freezer (already baked): Cool completely, wrap tightly with plastic wrap and foil, and freeze at 0°F (-18°C) for up to 2 months. Thaw overnight in the refrigerator and reheat covered at 350°F for 20–30 minutes.
Reheating: For single portions, microwave on medium power for 1–3 minutes until hot, or reheat in a 350°F oven covered for 15–20 minutes. Ensure the internal temperature reaches 165°F (74°C) before serving.

Tips to make Baked Chicken Alfredo Stuffed Shells
Q: How do I keep the filling from being dry?
A: Use a blend of ricotta and shredded mozzarella with the shredded chicken, and be generous with the Alfredo sauce both under and over the shells so the pasta and filling stay moist. If your chicken is lean, add a tablespoon of olive oil or a splash of reserved pasta cooking water to the mixture.

Q: Can I make this ahead?
A: Yes — assemble the shells in the baking dish, cover tightly, and refrigerate for up to 24 hours before baking. If freezing, bake from frozen as described in the storage section.

Q: How do I prevent the top from burning while the center heats?
A: Cover the dish with foil for most of the baking time and remove the foil only for the final 10–15 minutes to allow the top to brown without overcooking the filling.

Variation (if any)

Bulleted substitutions:
- Swap rotisserie chicken for leftover roasted chicken — it’s a time-saver and adds flavor.
- For a lighter version, substitute half the ricotta with low-fat ricotta or cottage cheese, and use light Alfredo sauce.
Paragraph-style variation:
If you want to change the flavor profile, try adding a handful of chopped sun-dried tomatoes and a teaspoon of crushed red pepper to the filling for a zesty kick. Another great option is to fold in 1 cup of sautéed spinach (squeeze out excess moisture first) to add color, nutrients, and a slightly earthy balance to the rich Alfredo.

Frequently Asked Questions (FAQs)

Q: Can I use a different sauce besides Alfredo?
A: Absolutely. Marinara makes for a tomato-based stuffed shell that’s lighter and tangier. Pesto mixed into the ricotta would make a bright, herb-forward variation.

Q: What pasta shells should I use?
A: Use jumbo pasta shells made specifically for stuffing; they’re large enough to hold a generous amount of filling and will maintain shape when cooked al dente.

Q: Is it okay to use pre-shredded cheese?
A: Pre-shredded cheese contains anti-caking agents that can affect melting. For the creamiest results, shred whole blocks of mozzarella and Parmesan yourself.

Q: How can I make this vegetarian?
A: Replace the shredded chicken with cooked, finely chopped mushrooms or a blend of roasted vegetables (zucchini, eggplant, and peppers) and add a little extra Parmesan for umami.

Q: Can I double the recipe for a larger crowd?
A: Yes. Use two 9×13-inch pans and increase baking time slightly if pans are stacked in the oven; check that internal temperatures reach 165°F (74°C).

Make-ahead tips and timeline

One day ahead: Assemble the shells in the baking dish, cover, and refrigerate. Bake when ready.
Two months ahead: Assemble and freeze the unbaked casserole; bake from frozen as described earlier.
Serving day: Let the baked dish rest 10 minutes before serving to make portions neater and allow the sauce to thicken slightly.

Troubleshooting common issues

Filling too runny: Add more ricotta or a tablespoon of breadcrumbs to absorb excess moisture.
Shells sticking together: Lay cooked shells on a baking sheet with a drizzle of olive oil and space them out until ready to fill.
Uneven heating: If your oven has hot spots, rotate the pan halfway through baking and make sure the foil is tented slightly to allow even circulation.

A note on ingredient quality
Using a high-quality Alfredo sauce or making your own (butter, heavy cream, Parmesan, garlic) will noticeably improve depth of flavor. Freshly grated Parmesan gives better melt and flavor than pre-grated, and freshly shredded mozzarella yields a silkier, more cohesive topping.

Presentation ideas

Serve the dish family-style straight from the oven with a large spoon or spatula so everyone can see the cheesy pull.
For a more formal presentation, place two stuffed shells on each dinner plate, spoon a little extra warmed Alfredo around them, and garnish with a sprig of parsley or basil and a light dusting of grated Parmesan.

Dietary adaptations

Gluten-free: Use gluten-free jumbo shells and ensure packaged Alfredo sauce is labeled gluten-free.
Lower calorie: Use light ricotta and reduced-fat mozzarella, and swap half the Alfredo for a mixture of Greek yogurt and a little milk to maintain creaminess.
Dairy-free: Use dairy-free ricotta alternatives and a dairy-free Alfredo sauce base (e.g., cashew cream blended with nutritional yeast and garlic), though texture and flavor will differ from the original.

Final plating tips

A sprinkle of freshly cracked black pepper and a few extra shavings of Parmesan right before serving adds an attractive finish.
For a color contrast and bright flavor, add a small wedge of lemon on the side to squeeze over roasted vegetables accompanying the dish.

Conclusion

Baked Chicken Alfredo Stuffed Shells are a timeless, comforting dish that’s easy to scale, adaptable to dietary needs, and loved across generations. For more cheesy pasta ideas that capture the same comfort and crowd-pleasing appeal, check out 17 Easy, Cheesy, Twirly Pasta Recipes Everyone Will Crave. If you want to explore a spinach-and-feta twist on stuffed shells, take a look at Spanakopita Stuffed Shells | The Kitchn for inspiration.

Baked Chicken Alfredo Stuffed Shells

Author: admin
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Gluten-Free, Dairy-Free options available

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Description

This baked chicken Alfredo stuffed shells recipe features a creamy chicken-ricotta mixture, rich Alfredo sauce, and golden mozzarella, perfect for satisfying cravings and family dinners.

Ingredients

Scale

20 jumbo pasta shells
2 cups cooked shredded chicken
1 1/2 cups ricotta cheese
1 cup shredded mozzarella
1/2 cup grated Parmesan
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups Alfredo sauce
1 tablespoon chopped parsley
1 cup mozzarella for topping

Instructions

Preheat oven to 350°F. Cook pasta shells until al dente and set aside.
Combine shredded chicken, ricotta, mozzarella, Parmesan, and seasonings in a bowl.
Spread 1 cup Alfredo sauce in the bottom of a baking dish.
Stuff each pasta shell with the chicken mixture and place in the dish.
Pour remaining Alfredo sauce over the shells.
Top with mozzarella cheese.
Cover with foil and bake for 20 minutes. Uncover and bake for an additional 10–15 minutes.
Garnish with parsley and serve warm.

Notes

Prep everything first for quick assembly. Use a mix of ricotta and mozzarella for a moist filling. Layer sauce on the bottom to prevent sticking.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 5g
Sodium: 400mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 15g
Cholesterol: 30mg

Keywords: Baked, Chicken, Alfredo, Stuffed Shells, Pasta, Comfort Food

Baked Chicken Alfredo Stuffed Shells: The Cheesy, Comforting Dinner Everyone Craves

Conclusion