Chicken Alfredo Stuffed Shells are creamy and cheesy with just the right amount of rich alfredo sauce and spinach to make a perfect meal that the whole family will love. It is an easy dinner recipe that does not take much time and only needs a handful of ingredients.
Looking for more new recipes? If you want a different kind of pasta dish that can be done in a hurry, try our cheesy Instant Pot Stuffed Shells recipe. Another delicious Instant Pot recipe is our savory Chicken Alfredo. Don’t have an instant pot? This Ricotta Stuffed Shells recipe is perfect for you then.
This may end up being one of your favorite recipes once you take the first bite of the smooth and rich melted cheeses blended with chicken, creamy sauce, and perfectly cooked jumbo shells. And you can have this delectable dinner ready in under 45 minutes.
If you do not have any shells or just want to change things up, feel free to make chicken fettuccine alfredo by using fettuccine noodles instead of shells. You can personalize this recipe by adding or removing things or just changing the cooking process. Try using an instant pot to make it even more amazing.
We use a blend of four kinds of cheese to make these extra delicious: mozzarella cheese, parmesan cheese, cream cheese, and ricotta. While the spinach is optional, it adds a nice texture, earthy flavor, and a pop of color.
You can make this easy pasta recipe with marinara sauce, vodka sauce, or alfredo sauce. The recipe is versatile and delicious, that’s why it is so easy to tweak things to your liking and to what you have on hand.
Gather up these ingredients and you can get started. For the exact measurements and directions, scroll down to our printable recipe card.
- Jumbo pasta shells: This recipe will fill about 21 jumbo shells.
- Chicken: Cooked and shredded.
- Ricotta cheese: Or cottage cheese.
- Cream cheese: Softened to room temperature.
- Sour cream: It definitely adds creaminess and tanginess.
- Parmesan cheese: Fresh and shredded is best. However, if you are short on time, store-bought shredded parmesan cheese will also work.
- Mozzarella cheese: Shredded and divided as we use it for the filling and also as a topping.
- Alfredo sauce: Store-bought or homemade. Therefore, to make this recipe we use our famous Homemade Alfredo Sauce that is one of the most popular recipes on the blog.
- Spinach: Fresh or frozen, chopped. If you plan on using frozen, make sure to thaw it and press it with your hands to remove the extra moisture.
- Herbs: Fresh parsley and basil. In addition, you can add some chopped oregano and thyme, fresh herbs always add a nice flavor.
- Salt: Sea salt or whatever kind you choose.
- Black pepper: To taste.
How do you make chicken alfredo stuffed shells?
- Preheat: First, preheat the oven at 375 degrees F.
- Prepare: Next, prepare a 9×13-inch baking dish or casserole dish by lightly coating it with cooking spray.
- Cook: Meanwhile, cook pasta shells in a large pot over medium heat according to the package directions minus one or two minutes to make them almost al dente. Drain pasta shells and set them aside.
- Prepare chicken mixture: Then, mix shredded chicken, ricotta cheese, cream cheese, sour cream, 1 cup parmesan, 1 cup mozzarella cheese, herbs, and spinach. Make sure to mix well. When do, for easier handling add the mixture to a piping bag.
- Stuff: After, stuff the cooked pasta shells with the cheese mixture and place them in the prepared baking dish.
- Pour: Finally, pour the creamy alfredo pasta sauce over pasta and add the remaining mozzarella cheese on top of the sauce.
- Bake: Last, bake uncovered for 30 to 35 minutes.
- Broil: This step is optional, but if you want a golden coating, broil the dish for a few minutes before removing it from the oven.
- Serve: Finally, let it cool for a few minutes, and after that serve garnished with freshly chopped basil, parmesan cheese, and if you please extra sauce.
- Add broccoli: In addition, you could add broccoli to make broccoli alfredo stuffed shells.
- Go vegetarian: Or leave out the chicken and you will have a delicious vegetarian shells dish.
- More spices: Also feel free to add onion or garlic powder for more flavor.
- Make pasta: While this recipe is obviously delicious, you can use the same ingredients to just make a simple pasta. For that, cook the pasta in a pot, and stir in the cheeses and the alfredo sauce.
- Heat it up: Add red pepper flakes or cayenne pepper to make this shell dish spicy.
- Substitute: Use red pasta sauce instead of alfredo for a more interesting chicken pasta.
How to serve:
This delicious chicken alfredo is one of those great recipes that you can make any day of the week. You could even prepare it ahead of time and freeze it. Just bake it at 375 degrees F for 45 to 50 minutes before serving. You can also use one of these ideas:
- A great way to serve this is with a side salad and crunchy garlic bread.
- Add a small bowl of our tangy homemade marinara sauce to the side for those who just have to have red sauce with their pasta.
- Sprinkle different kinds of cheese on top of the mozzarella.
- Or try it with our scrumptious instant pot Italian meatball soup.
Frequently asked questions
How do you keep pasta shells from sticking together?
The first thing to know is that the water should be boiling rapidly before adding your pasta. Another tip is to stir it a lot. Because pasta is covered in starch, the first few minutes is when the stickiness dissipates so you need to keep the noodles moving.
Some people add olive oil to their pasta as it cooks. While that makes your shells less sticky, it will also make them so slippery that sauce will not stick to them either.
Should you rinse pasta?
There are two answers to this question. For this recipe and other warm dishes, you should not rinse your pasta after cooking. The water is full of starch from the noodles, which you can use to thicken your sauce later. Drain it in a colander over a medium bowl to save the water for later.
If you are making a cold dish like pasta salad or a noodle salad, you should rinse it after cooking. This will help lower the temperature and stops the cooking process. It also washes away the starch, which is good in this case because it will keep it from sticking together.
What is al dente pasta?
You have probably heard about cooking your pasta al dente and maybe wondered what it means. The words “al dente” mean “to the tooth,” meaning your pasta should still have a bite to it. You do not want it to be hard, but you should be able to feel a bit of resistance when you bite into it.
How to store leftovers:
- Store: Any leftover chicken alfredo shells can be stored in an airtight container in your fridge for about four days.
- Freeze: Freezing your leftovers is also a good idea. Just wrap the dish in plastic wrap and put it in a freezer-safe container and they will be good for about 90 days.
- Reheat: Then, when you are ready to serve them, bake at 375 degrees F for about 45 to 50 minutes.
More Casserole Recipes:
Chicken Alfredo Stuffed Shells
- 21 jumbo shells
- 1 1/2 cups cooked chicken (shredded)
- 1 1/2 cups ricotta cheese
- 4 oz cream cheese (softened)
- 1/4 cup sour cream
- 1 cup grated parmesan cheese
- 2 cups shredded mozzarella cheese (divided)
- 15 oz jar Alfredo sauce
- 2 cups fresh spinach (chopped)
- 1 tableespoon dried parsley
- 1 tableespoon dried basil
- Preheat oven to 375 degrees F.
- Lightly spray a 9×13-inch baking dish with cooking spray. Set aside.
- Bring a large pot of water to boil and cook pasta shells according to package directions aiming for al dente.
- Drain and set aside. For them not to stick, gently toss them with some olive oil.
- In the meantime, in a large bowl combine chicken, ricotta cheese, cream cheese, sour cream, parmesan, 1 cup of mozzarella cheese, and basil, parsley.
- Stir in chopped spinach.
- Add the mixture to a piping bag.
- Stuff pasta shells with the cheese mixture and arrange them in the prepared baking dish.
- Spread Alfredo sauce on top and top with remaining mozzarella cheese.
- Bake uncovered for 30 to 35 minutes.