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Creamy Chicken Shells

Boil jumbo shells till just soft. Mix shredded chicken with ricotta, mozzarella and parmesan cheese, add herbs and garlic. Stuff each shell careful, lay in pan. Pour rich cream sauce all over, top with more cheese. Bake bout 30 minutes till bubbly hot and golden.

Featured in Family Dinner Ideas.

Fatiha
Updated on Sun, 05 Jan 2025 01:25:27 GMT
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A dish of baked stuffed pasta shells filled with creamy chicken and topped with melted cheese and parsley. Pin it
A dish of baked stuffed pasta shells filled with creamy chicken and topped with melted cheese and parsley. | zestplate.com

Make these chicken alfredo stuffed shells for a cozy dinner tonight. Big pasta shells filled with chicken and cheese, covered in creamy alfredo sauce. This chicken stuffed shells with alfredo sauce recipe turns basic ingredients into something special that everyone loves.

Why Make These

Stuffed shells with chicken and alfredo sauce save time on busy days. Use any cooked chicken you have - even leftovers work great. The creamy cheese filling and rich sauce make these stuffed shells alfredo chicken a family favorite. Make extra to freeze for later when you need a quick meal.

What You Need

  • Jumbo Shells: One box for stuffing
  • Cooked Chicken: Two cups, chopped small
  • Ricotta Cheese: Makes filling creamy
  • Mozzarella: For melty top
  • Parmesan: Adds rich taste
  • Eggs: Hold filling together
  • Butter: For alfredo sauce
  • Flour: Makes sauce thick
  • Milk: Whole works best
  • Heavy Cream: Makes sauce rich
  • Garlic: Fresh minced
  • Parsley: Looks nice on top
  • Salt and Pepper: To taste

How to Make Chicken Alfredo Stuffed Shells

Heat Oven:
Turn to 375°F. Spray 9x13 pan with cooking spray.
Cook Shells:
Boil big pot of water. Add salt. Cook shells until almost done - about 9 minutes. Drain and rinse with cold water so they don't stick.
Mix Filling:
Put ricotta, 1 cup mozzarella, 1 cup parmesan, eggs in bowl. Add chopped chicken, salt, pepper. Mix well - this goes in your stuffed shells with alfredo sauce and chicken.
Make Sauce:
Melt butter in pan. Add flour, stir 1 minute. Pour in milk slow, stir till smooth. Add cream, 1 cup parmesan, garlic, parsley. Keep stirring till thick.
Fill Shells:
Put 1 cup sauce in pan bottom. Fill each shell with chicken mixture. Place in pan. These chicken stuffed shells with alfredo sauce need space to bake.
Add Sauce and Cheese:
Pour rest of sauce over stuffed shells alfredo chicken. Top with leftover mozzarella and parmesan.
Bake:
Put in oven for 25-30 minutes. Sauce should bubble, cheese gets golden.
Check Done:
Stick knife in middle - should be hot. Let rest 5 minutes before serving.
Finish Up:
Add fresh parsley on top if you want. Serve your chicken alfredo stuffed shells recipe while hot.

Quick and Easy Dinner

These stuffed shells with alfredo sauce and chicken make dinner simple. Use leftover chicken to save time. While pasta boils, mix the filling. Then just stuff, top with sauce, and bake. Perfect for busy nights when you want something good but easy.

Best Chicken to Use

Your chicken stuffed shells with alfredo sauce work with any cooked chicken. Try rotisserie chicken from the store - saves time. Leftover grilled chicken works great too. Just make sure it's cut small so shells are easy to fill.

Cheese Makes It Good

The stuffed shells alfredo chicken needs three kinds of cheese. Ricotta makes filling creamy, mozzarella gets all melty on top, parmesan adds rich taste. Mix them right and each bite of these chicken alfredo stuffed shells tastes amazing.

Saving Leftovers

Keep leftover chicken alfredo stuffed shells recipe covered in fridge up to three days. Heat in oven at 375°F for 15 minutes to get hot. Sauce stays creamy when you warm it slow.

A red baking dish filled with large stuffed pasta shells topped with melted cheese and sprinkled with fresh parsley. Pin it
A red baking dish filled with large stuffed pasta shells topped with melted cheese and sprinkled with fresh parsley. | zestplate.com

Make Extra for Later

These stuffed shells with chicken and alfredo freeze great. Fill shells, put in pan, but don't bake. Cover tight and freeze up to two months. When ready, pour sauce on top and bake from frozen - just add 10 minutes to cooking time.

Quick Tips

Don't overcook shells - they break easy. Let filling warm up if from fridge - spreads better. Want more sauce? Double recipe - good for extra dipping. Make sure chicken pieces aren't too big or shells tear. Cover with foil if cheese browns too fast.

Frequently Asked Questions

→ Need different pasta?

Big tubes work good. Flat ones roll nice. Even break lasagna up. Cook em soft first. Watch they don't tear.

→ Making it early?

Stuff shells ahead. Keep em cold wrapped. Add sauce when baking. Good day or two ahead. Let warm bit before cook.

→ Want no meat?

Chop spinach fine. Mushrooms work great. Mix more cheese in. Season real good. Still tastes rich.

→ Saving extras?

Wrap em good, freeze em. Heat in hot oven. Add fresh sauce maybe. Good three months cold. Let thaw slow.

→ What goes with it?

Green salad's nice. Steam some veggies. Garlic bread works. Keep sides light. Sauce is rich enough.

→ Shells breaking up?

Cook em less time. Handle real gentle. Have extra ready. Don't stuff too full. Keep em warm while working.

→ Taking it places?

Bake there if you can. Keep sauce separate. Pack shells careful. Take extra cheese. Watch the heat.

→ Need it quick?

Buy cooked chicken. Get ready sauce. Have cheese grated. Cook shells first. Assembly goes fast.

→ Making big batch?

Double works fine. Need more pans though. Make extra sauce. Keep stuff warm. Watch oven space.

→ Want more flavor?

Add more garlic. Mix cheese kinds. Fresh herbs help. Season chicken good. Even lemon works.

→ Getting too dry?

More sauce helps. Cover while baking. Check half through. Save pasta water. Don't bake too long.

→ Too much cheese?

Use less next time. Mix with herbs more. Thin sauce some. Add more chicken. Balance the taste.

Conclusion

Love this? Try chicken parm next. Or make chicken lasagna. Both got that good cheese.

Chicken Alfredo Stuffed Shells

Cozy cheese shell dinner.

Prep Time
10 Minutes
Cook Time
45 Minutes
Total Time
55 Minutes
By: Fatiha

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Italian

Yield: 6 Servings

Dietary: ~

Ingredients

01 12 ounces jumbo pasta shells.
02 2 cups cooked chicken breasts, chopped into cubes.
03 15 ounces ricotta cheese.
04 1½ cups mozzarella cheese, divided.
05 2¼ cups grated parmesan cheese, divided.
06 2 eggs.
07 4 tablespoons butter.
08 2 tablespoons flour.
09 2 cups milk.
10 1 cup heavy cream.
11 2 cloves garlic, minced.
12 2 tablespoons fresh parsley, chopped.
13 Salt and pepper, to taste.

Instructions

Step 01

Preheat the oven to 375°F. Grease a 9x13 inch baking dish and set it aside.

Step 02

Bring a large pot of water to a boil. Add a generous pinch of salt and cook the pasta shells according to the package directions. Drain and rinse with cold water to prevent sticking.

Step 03

In a medium bowl, combine the ricotta, 1 cup of mozzarella, 1 cup of parmesan, eggs, cooked chicken, and a pinch of salt and pepper.

Step 04

In a large skillet over medium heat, melt the butter. Whisk in the flour and cook until the mixture is golden brown. Gradually whisk in the milk, followed by the heavy cream, 1 cup of parmesan, garlic, and parsley. Cook, stirring constantly, until the sauce thickens.

Step 05

Spread 1 cup of the sauce in the bottom of the prepared baking dish. Stuff each shell with the chicken and cheese mixture and arrange them in the dish.

Step 06

Pour the remaining sauce over the stuffed shells and sprinkle with the remaining mozzarella and parmesan cheese.

Step 07

Bake for 25-30 minutes, until the sauce bubbles and the cheese is golden brown. Garnish with extra parsley, if desired, and serve warm.

Notes

  1. For the chicken: Use grilled, baked, or pan-fried chicken. Even rotisserie will work!.
  2. To prevent the shells from sticking, rinse them with cold water immediately after draining.
  3. Storage: Keep the stuffed shells in an airtight container in the refrigerator for up to 3 days.

Tools You'll Need

  • 9x13 inch baking dish.
  • Large pot.
  • Medium bowl.
  • Large skillet.
  • Whisk.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy.
  • Gluten.
  • Eggs.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 942
  • Total Fat: 55 g
  • Total Carbohydrate: 54 g
  • Protein: 56 g