Chicken Alfredo Stuffed Shells (Printable)
Jumbo pasta shells filled with chicken, spinach, and cheeses, baked under a rich creamy sauce for comfort.
# What You'll Need:
→ Pasta
01 - 20 jumbo pasta shells
02 - Salt, for boiling water
→ Filling
03 - 2 cups cooked chicken breast, shredded or diced
04 - 1 1/2 cups ricotta cheese
05 - 1 cup fresh spinach, chopped (or 1/2 cup frozen spinach, thawed and squeezed dry)
06 - 1 cup mozzarella cheese, shredded
07 - 1/4 cup grated Parmesan cheese
08 - 1 large egg
09 - 2 cloves garlic, minced
10 - 1/2 teaspoon dried Italian herbs (basil, oregano)
11 - 1/4 teaspoon salt
12 - 1/4 teaspoon ground black pepper
→ Sauce & Topping
13 - 2 cups Alfredo sauce (store-bought or homemade)
14 - 1 cup mozzarella cheese, shredded
15 - 1/4 cup grated Parmesan cheese
16 - Fresh parsley, chopped (for garnish, optional)
# How to Make It:
01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or olive oil.
02 - Cook the jumbo pasta shells in salted boiling water according to package directions until al dente. Drain, rinse under cold water to stop cooking, and set aside.
03 - In a large bowl, combine the cooked chicken, ricotta cheese, spinach, 1 cup mozzarella, 1/4 cup Parmesan, egg, garlic, Italian herbs, salt, and pepper. Mix until thoroughly incorporated.
04 - Spread 1 cup of Alfredo sauce evenly in the bottom of the prepared baking dish to create a foundation layer.
05 - Fill each cooked pasta shell with approximately 2 tablespoons of the chicken-spinach mixture. Arrange the stuffed shells in the baking dish, open side up, in a single layer.
06 - Pour the remaining Alfredo sauce evenly over the stuffed shells, covering them completely.
07 - Sprinkle the remaining 1 cup mozzarella and 1/4 cup Parmesan cheese evenly over the top of the shells.
08 - Cover the baking dish with aluminum foil and bake for 25 minutes.
09 - Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden brown.
10 - Let the dish rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired.
# Expert Advice:
01 -
- The filling stays incredibly moist because the ricotta and chicken create a perfect texture balance
- Leftovers actually taste better the next day as the flavors really settle into the pasta
02 -
- Overcooking the pasta during boiling is the most common mistake, so check them a minute before the package says
- Squeeze frozen spinach until it's completely dry, or your filling will end up watery
03 -
- Use a piping bag or Ziploc bag with the corner cut off to fill shells quickly and neatly
- Place a baking sheet on the rack below to catch any cheese drips