Chicken Alfredo Stuffed Shells

Whip up these jumbo shells packed with chicken and cheese, all smothered in velvety alfredo sauce tonight. These oversized pasta pockets stuffed with savory chicken and rich cheese, then bathed in creamy sauce create magic from simple ingredients that'll have everyone asking for seconds.

Benefits of This Dish

These alfredo chicken shells are perfect for hectic weeknights. You can use any already-cooked chicken you've got hanging around—yesterday's leftovers work perfectly. The smooth, cheesy filling and luscious sauce turn these shells into something your family won't stop talking about. Cook a double batch and pop some in the freezer for those nights when cooking feels impossible.

Ingredients List

• Jumbo Shells: Get one package for filling
• Cooked Chicken: Around two cups, diced small
• Ricotta Cheese: For that smooth filling texture
• Mozzarella: To create that gooey topping
• Parmesan: Gives everything depth
• Eggs: They'll bind everything nicely
• Butter: The base of your sauce
• Flour: To thicken everything up
• Milk: Full-fat works wonderfully
• Heavy Cream: For ultimate richness
• Garlic: Freshly minced tastes best
• Parsley: Adds color and freshness
• Salt and Pepper: Season to your liking

How To Make Chicken Alfredo Stuffed Shells

Prepare Oven:

Set to 375°F. Give your 9x13 baking dish a good spray with cooking spray.

Prepare Pasta:

Get water boiling in a large pot. Toss in some salt. Cook those shells until they're nearly done, around 9 minutes. Drain and cool them under water to prevent sticking.

Create Filling:

Combine your ricotta, 1 cup of mozzarella, 1 cup of parmesan, and eggs in a bowl. Throw in your diced chicken, salt, and pepper. Stir it all together - this stuffing will make your shells amazing.

Prepare Alfredo:

Get butter melting in a saucepan. Add flour and stir for a minute. Gradually pour milk in while stirring continuously. Add your cream, another cup of parmesan, garlic, and parsley. Keep stirring until it thickens up nicely.

Stuff Your Shells:

Pour a cup of your sauce into the bottom of your pan. Take each shell and fill it with your chicken mixture. Arrange them in your pan, giving them room to bake properly.

Top Everything:

Pour the remaining sauce all over your stuffed shells. Sprinkle the rest of your mozzarella and parmesan on top.

Cook Thoroughly:

Let them bake for 25-30 minutes. You'll know they're done when the sauce bubbles and cheese turns golden.

Test Doneness:

Insert a knife into the middle - it should come out hot. Let everything sit for 5 minutes before digging in.

Garnish:

Sprinkle fresh parsley on top if you'd like. Serve your stuffed shells while they're still nice and hot.

Effortless Weeknight Meal

These chicken-stuffed alfredo shells won't eat up your evening. Grab some pre-cooked chicken to cut down your time. While your pasta's cooking, mix up your filling. Then just fill, cover with sauce, and pop in the oven. They're perfect when you want something that tastes like you spent hours but actually didn't.

Ideal Chicken Options

Any cooked chicken works perfectly in these stuffed shells. Grab a rotisserie chicken from the grocery store if you're pressed for time. Leftover barbecued chicken adds fantastic flavor too. Just remember to chop it into tiny pieces so stuffing those shells isn't a hassle.

Cheese Selection Matters

You'll need a trio of cheeses for truly outstanding shells. The ricotta creates that smooth, creamy interior, while mozzarella gives you those irresistible cheese pulls. The parmesan brings a sharp, savory kick that ties everything together. When combined properly, every bite delivers pure comfort food bliss.

Storing Extras

Store any uneaten shells in your fridge for up to three days, tightly covered. When you're ready to enjoy them again, warm them in a 375°F oven for about 15 minutes. The sauce stays wonderfully creamy when you reheat it gradually rather than rushing.

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Batch Cooking Strategy

These chicken alfredo shells are fantastic for meal prep. Prepare and fill your shells, arrange them in a baking dish, but skip the baking step. Wrap them tightly and they'll keep in your freezer for up to two months. When dinner time rolls around, just add your sauce and bake from frozen, adding about 10 extra minutes to the cooking time.

Helpful Hints

Watch your pasta cooking time carefully—overcooked shells tear easily. Room temperature filling spreads much better than cold. Want extra sauce for dipping? Just double that part of the recipe. Keep your chicken pieces tiny or you'll tear those delicate pasta shells. If your cheese starts browning too quickly, just lay some foil on top.

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.