Why You’ll Love This Recipe
These stuffed shells are:
- Extra creamy
- Loaded with cheese
- Packed with protein
- Great for meal prep
- Freezer friendly
- Perfect for family dinners
- Beginner friendly
- Restaurant quality at home
Plus… baked cheese on top? Always a win 😄
Ingredients
Pasta
- 20–25 jumbo pasta shells
Chicken Filling
- 2 cups cooked shredded chicken
- 1 cup ricotta cheese
- 1 cup shredded mozzarella
- 1/2 cup Parmesan
- 1 egg
- 2 garlic cloves (minced)
- 1 tsp Italian seasoning
- Salt & pepper
- Fresh parsley
Alfredo Sauce
- 4 tbsp butter
- 3–4 garlic cloves (minced)
- 2 cups heavy cream
- 1 1/2 cups Parmesan cheese
- 1/2 tsp salt
- 1/2 tsp pepper
Topping
- Extra mozzarella
- Parsley
- Black pepper
Simple pantry stuff → big flavor.
Cook the Pasta Shells
Bring a large pot of salted water to boil.
Add shells.
Cook until just al dente.
Important:
Do NOT overcook.
They will cook more in oven.
Too soft = tearing while stuffing.
Drain and rinse gently with cool water.
Lay them out so they don’t stick.
Prepare the Chicken Filling
In a bowl combine:
- shredded chicken
- ricotta
- mozzarella
- Parmesan
- egg
- garlic
- seasoning
- parsley
Mix until creamy and well combined.
Texture should be thick and scoopable.
Taste and adjust seasoning.
This filling alone already tastes amazing 😄
Make the Alfredo Sauce
This is the magic layer.
Step 1 – Melt butter
In pan melt butter.
Add garlic.
Cook until fragrant (not brown).
Step 2 – Add cream
Pour in heavy cream.
Simmer gently 3–4 minutes.
Let it thicken slightly.
Step 3 – Add cheese
Slowly add Parmesan while stirring.
Sauce becomes:
- thick
- smooth
- creamy
- silky
If too thick → add splash milk
If too thin → simmer longer
This sauce is pure luxury.
Assemble the Stuffed Shells
Now the fun part.
Layer sauce first
Spread thin layer of Alfredo on bottom of baking dish.
Prevents sticking.
Stuff shells
Spoon 2 tablespoons filling into each shell.
Don’t overfill or they’ll burst.
Place stuffed shells neatly in dish.
Add more sauce
Pour remaining Alfredo sauce over top.
Make sure everything is coated.
No dry pasta spots.
Add cheese topping
Sprinkle mozzarella generously.
More cheese = more happiness 😄
Bake to Perfection
Bake at 375°F (190°C) for 20–25 minutes.
Until:
- bubbling
- golden cheese spots
- smells incredible
Optional: broil 2 minutes for extra browning.
Let rest 5–10 minutes before serving.
Helps everything set.
Texture Tips for Perfect Shells
Don’t overcook pasta
Prevents tearing
Thick filling only
Runny filling leaks
Sauce underneath first
No sticking
Bake covered first (optional)
Keeps moisture
Rest before serving
Better slices
Small tricks → big results.
Flavor Variations
Super customizable recipe.
Spinach Chicken
Add chopped spinach
Mushroom Alfredo
Add sautéed mushrooms
Bacon Chicken
Add crispy bacon bits
Spicy
Add red pepper flakes
Shrimp Alfredo
Swap chicken for shrimp
Same base, endless ideas.
Serving Ideas
Serve with:
- garlic bread
- green salad
- roasted veggies
- soup
- lemon water
Since it’s rich, fresh sides balance it perfectly.
Perfect for:
- family dinners
- potlucks
- Ramadan
- holidays
- meal prep
Everyone loves this dish.
Storage Tips
Fridge: 4 days
Freezer: 2 months
Reheat covered with foil.
Add splash of milk before reheating.
Keeps creamy texture.
Great make-ahead meal.
Common Mistakes to Avoid
Overcooked shells
Break easily
Too little sauce
Dry bake
Pre-shredded cheese only
Doesn’t melt as well
Filling too wet
Leaks
Overbaking
Dry texture
Follow the steps and it’s foolproof.
Final Thoughts
Creamy chicken Alfredo stuffed shells are the definition of comfort food. Tender pasta stuffed with cheesy chicken, covered in rich Alfredo sauce, and baked until bubbly and golden.