Chicken Alfredo Stuffed Shells

The first time I made these stuffed shells, it was supposed to be a quick Tuesday dinner but ended up being the meal my roommate asked me to recreate for her birthday. There is something deeply satisfying about stuffing pasta shells - it feels like little edible presents tucked into a baking dish, each one holding that perfect bite of chicken, ricotta, and spinach.

Last winter I made a double batch for a snow day dinner, and my friends actually fought over the last shell. The kitchen was warm and smelled like garlic and melting cheese while we watched the snow fall outside, making everything feel cozy and right in the world.

Ingredients

• 20 jumbo pasta shells: Look for ones that say jumbo on the box because regular shells are too small to hold all this filling
• Salt: Generously salt your pasta water - it is the only chance to season the shells themselves
• 2 cups cooked chicken breast: A rotisserie chicken works beautifully here and saves so much time
• 1 1/2 cups ricotta cheese: Whole milk ricotta gives the best texture but part skim works fine too
• 1 cup fresh spinach: If using frozen, squeeze out every drop of water or your filling will be watery
• 1 cup mozzarella cheese: This goes inside the filling for that classic cheese pull
• 1/4 cup grated Parmesan cheese: Adds a salty depth that balances the creamy ricotta
• 1 large egg: This binds everything together so the filling does not fall out when you bite in
• 2 cloves garlic: Freshly minced makes such a difference compared to jarred garlic
• 1/2 teaspoon dried Italian herbs: Dried works better than fresh here because they distribute evenly throughout the filling
• 2 cups Alfredo sauce: Homemade is wonderful but a good quality store bought sauce is totally acceptable
• 1 cup mozzarella cheese: This second cup goes on top for that gorgeous golden crust
• 1/4 cup grated Parmesan cheese: Sprinkled on top for extra flavor and beautiful brown spots

Instructions

Preheat your oven and prepare the dish:

Set your oven to 375 degrees F and grab a 9x13 baking dish. A light coating of oil or cooking spray prevents any sticking later.

Cook the pasta shells:

Boil the shells according to the package directions but stop at al dente. Drain and immediately rinse with cold water to stop cooking and make them easy to handle.

Mix the filling:

In a large bowl, combine chicken, ricotta, spinach, the first cup of mozzarella, Parmesan, egg, garlic, herbs, salt, and pepper. Mix until everything is evenly distributed.

Start the layers:

Spread one cup of Alfredo sauce across the bottom of your baking dish. This prevents the shells from sticking and adds flavor to the bottom layer.

Stuff the shells:

Scoop about two tablespoons of filling into each shell. Place them open side up in the dish, nestled close together but not touching too tightly.

Add sauce and cheese:

Pour the remaining Alfredo sauce evenly over all the shells. Sprinkle with the last cup of mozzarella and the remaining Parmesan.

Bake covered then uncovered:

Cover tightly with foil and bake 25 minutes. Remove foil and bake 10 more minutes until cheese is bubbly and golden in spots.

Let them rest:

Wait 5 minutes before serving. This helps the filling set so it does not spill out when you cut into a shell.

Pin Recipe

These stuffed shells became my go to comfort food during graduate school, always delivering that perfect balance of rich and satisfying. Something about pulling that bubbling dish out of the oven just makes everything better.

Make Ahead Magic

You can assemble these stuffed shells up to a day in advance, covered tightly in the refrigerator. The flavors actually develop even more overnight. Just add a few extra minutes to the baking time since they will be cold going into the oven.

Serving Suggestions

A crisp green salad with bright vinaigrette cuts right through the richness. Garlic bread is practically mandatory for soaking up all that extra Alfredo sauce on your plate. A glass of chilled white wine never hurt either.

Freezer Friendly Tips

These freeze beautifully either before or after baking. Wrap the dish tightly and freeze for up to three months. Thaw overnight in the refrigerator before baking as directed.

• Use a disposable foil pan for easy freezing
• Double the recipe and freeze one pan for later
• Label with baking instructions so you remember later

Pin Recipe

These stuffed shells have become such a staple in my kitchen because they feel special enough for company but simple enough for Tuesday night comfort. Hope they find a regular spot in your rotation too.

Recipe FAQs

→ How do you prevent pasta shells from breaking during boiling?

Cook jumbo shells in plenty of salted boiling water gently and just until al dente to keep them intact. Avoid overcooking which can cause tearing.

→ Can I prepare the filling in advance?

Yes, the chicken, spinach, ricotta mixture can be made ahead and refrigerated. Bring it to room temperature before filling the pasta shells.

→ What is the best cheese combination for stuffing and topping?

Ricotta, mozzarella, and Parmesan create a creamy, flavorful filling and a golden, melty topping when baked.

→ Can I use fresh spinach instead of frozen?

Yes, fresh chopped spinach works well. Just sauté or blanch it briefly to remove excess moisture before mixing.

→ How can I add extra flavor to the filling?

Consider adding minced garlic, dried Italian herbs, or a pinch of nutmeg for a warm, aromatic boost to the filling.