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Chicken Alfredo Stuffed Shells Recipe
Chicken Alfredo Stuffed Shells are a rich and satisfying dish packed with four kinds of cheese and smothered in a luscious Alfredo sauce. Tender shredded chicken breast is mixed with a creamy blend of ricotta, cream cheese, sour cream, and freshly shredded mozzarella. The mixture is stuffed into jumbo pasta shells, then baked until bubbly and golden, topped with more Alfredo sauce and melted mozzarella for that irresistible cheese pull.
You can practically see the gooey cheese stretch as you lift a shell from the baking dish—pure comfort food!
Although Alfredo sauce has its roots in Italy like many pasta dishes, it has a unique origin story. It was created by Alfredo di Lelio in 1908 as a simple mix of butter, cheese, and noodles to help his wife eat after giving birth. It quickly gained popularity and made its way onto restaurant menus.
This recipe for Chicken Alfredo Stuffed Shells is sure to be a family favorite—and it’s incredibly easy to make! With just a few ingredients like pasta shells, ricotta, cream cheese, mozzarella, chicken, Alfredo sauce, sour cream, fresh spinach, and a touch of seasoning, you’ll have a comforting meal on the table in no time. Be sure to check out our blog for more easy pasta recipes!
For a Spicy Dish try our Cajun Chicken Alfredo Pasta
Ingredients
- 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 tablespoon dried parsley
- 1 tablespoon dried basil
Instructions
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Preheat oven to 375 degrees F.
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Lightly spray a 9×13-inch baking dish with cooking spray. Set aside.
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Bring a large pot of water to boil and cook pasta shells according to package directions aiming for al dente.
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Drain and set aside. For them not to stick, gently toss them with some olive oil.
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In the meantime, in a large bowl combine chicken, ricotta cheese, cream cheese, sour cream, parmesan, 1 cup of mozzarella cheese, and basil, parsley.
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Stir in chopped spinach. Add the mixture to a piping bag.
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Stuff pasta shells with the cheese mixture and arrange them in the prepared baking dish.
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Spread Alfredo sauce on top
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Next, top with the remaining mozzarella cheese, distributing it evenly.
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Bake uncovered for 30 to 35 minutes.
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Let the casserole cool for 10 minutes before serving. Garnish with fresh chopped parsley.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
