These chicken alfredo stuffed shells are stuffed full of ricotta and shredded chicken all covered in creamy alfredo sauce and cheese! Such a delicious dinner or lunch!
This week I decided to combine two of my favorite meals – chicken alfredo and stuffed shells. These chicken alfredo stuffed shells are one of my new favorite dinners because they are easy and so delicious!
I slightly altered my chicken alfredo lasagna roll ups recipe to make this chicken alfredo stuffed shells recipe, because lets be honest, I love pasta in all forms these stuffed shells included.
I don’t care if its fettuccine, stuffed shells, lasagna, orzo or penne, I am a noodle lover and thankfully Nate and Colby are too. In fact noodles are one of the few meals I know that Colby will always eat, so I’m often whipping up a quick pot of pasta noodles for lunch, or making a bigger batch on Mondays for the rest of the week. Then I’ll usually just use some leftover or even a store bought pasta sauce from the fridge and we are happy campers.
Ingredients Needed to make Chicken Alfredo Stuffed Shells:
- Cooked Chicken – rotisserie, leftover grilled chicken, or make some of your own cooked chicken
- Jumbo Stuffed Shells
- Alfredo Sauce – store bought or homemade alfredo
- Ricotta Cheese
- Mozzarella Cheese
- Parmesan Cheese
- Egg
- Italian Seasonings
How to make Chicken Alfredo Stuffed Shells?
To make these stuffed shells, you’ll cook up some jumbo shells in a big pot of water till they are cooked al dente. Then drain the shells and set them aside.
Then mix together your filling mixture. You’ll need ricotta, shredded parmesan cheese, cooked chicken, an egg, and some Italian seasonings.
Spread some of the alfredo sauce onto the bottom of a baking pan.
Then stuff about 2 tablespoons of the mixture into each of the cooked noodles. Place the filled shells into the prepared sauce in the pan.
Top the shells with even more creamy sauce, and shredded cheese. Bake them up until the cheese is melted and the inside filling is nice and hot throughout.
Tips for making Chicken Alfredo Stuffed Shells:
- For these stuffed shells you can use a jar of Alfredo sauce from the store, to make sure your dinner is done extra quick. Or you could use your favorite homemade alfredo sauce for extra creamy deliciousness.
- Another time savor for these stuffed shells, is using rotisserie chicken, or leftover chicken from another dinner – instead of cooking up chicken breasts just for this dish. But do whichever you prefer.
- A super quick and slightly less messy way to fill the shells is to scoop the filling into a ziplock bag, then snip a large end of one corner off and squeeze them into the shells.
- I used about 25 shells, which didn’t quite fit nicely into the pan. I stuffed a few in randomly to use up all the filling.
- I usually cook a few extra shells incase some rip as their cooking, draining, etc.
How to storechicken alfredo stuffed shells stay good?
These chicken alfredo shells can stay in the fridge, in a covered container for about 3 to 4 days.
How to freeze chicken alfredo stuffed shells?
You can freeze the shells for 3 to 4 months. You’ll want to prepare the pan up to the point of baking, then cover it well with plastic wrap, then foil, (or a tight lid) and freeze.
The shells will bake for about 35-40 minutes then remove the foil and continue baking to melt the cheese on top, and get the filling nice and hot throughout.
Sometimes I like to split the shells up into two smaller pans, then I can bake up one batch the day I make them, and freeze the other batch for another night.
What to serve with chicken alfredo stuffed shells?
We served the shells with some quick and easy garlic bread sticks and it was such a delicious meal that the whole family just loved!
You can also serve it with a nice salad, roasted vegetables, or a fruit salad.
These chicken alfredo stuffed shells are the perfect easy dinner. They’re great for a weeknight dinner, because it only takes about 45 minutes from start to finish, with only about 15 minutes of active working time. Creamy, flavorful pasta that is so comforting and so delicious!
More alfredo recipes:
- Chicken Alfredo Roll Ups
- Alfredo Sauce
- Chicken Alfredo French Bread Pizza
- One Pot Chicken Alfredo Penne
- Chicken Bacon Ranch Pasta
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Chicken Alfredo Stuffed Shells
Ingredients
- 12 oz jumbo shells
For the Filling:
- 15 oz ricotta cheese
- 1 egg
- 1 tsp basil
- 1 tsp oregano
- 3/4 cup parmesan cheese (divided)
- 2 cups shredded chicken (seasoned with a little salt and pepper)
For Assembly:
- 2 cups Alfredo sauce
- 1 cup shredded mozzarella cheese
Equipment
- Large Mixing Bowl
Instructions
- Preheat the oven to 350 degrees Fahrenheit..
- Bring a pot of water to boil and cook your large shell noodles according to package directions. Drain out the water and set them aside.
- In a large bowl mix together the ricotta cheese, egg, basil, oregano, and 1/2 cup Parmesan cheese.
- Stir in the cooked chicken.
- Spread about 3/4 cup of Alfredo sauce into the bottom of a 9x13 pan.
- Put about 2 TBS of cheese filling into the middle of each shell and place into the Alfredo sauce in the pan.
- Spread remaining Alfredo sauce over the top of the shells.
- Top noodles with mozzarella cheese and remaining 1/4 cup Parmesan cheese.
- Cover pan with foil and bake for 20 minutes.
- Remove foil and bake for an additional 10 minutes until cheese on top is melted and golden.
Video
Nutrition
These chicken alfredo stuffed shells were first posted on October 28, 2015. The photos and text were updated for clarity on January 14, 2021.
This post was originally sponsored by Bertolli® Pasta Sauces . All onions are my own.
Linda says
Thank you for welcoming me. This recipe sounds delicious and even easy for me! lol. Thank you so very much.
DOREY says
This is my second attempt.making this night hit on my family!!!! I only tweaked a few things I added garlic butter and a.little garlic to the chicken so.it was.a garlic chicken Amazing super easy to make I also have some to share or Safe🤷♀️😉🤔
Kimberly says
So I absolutely love this recipe and so does my toddler. He literally ate six shells to himself last time! Anyways I am planing to make it again and was wondering if I could assemble it in the baking dish and refrigerate until tomorrow? Or would it be better to cook, refrigerate, and then reheat tomorrow night?
I’m hoping to get a response since this post is a few years old… A reply would be greatly appreciated!
Aimee says
I don’t see why it wouldn’t be fine in the fridge overnight and baked up the next day. I’ve done it with lasagnas and other things, and I’ve frozen these then baked them up so I think it should be the same, right? Let me know how it goes!
Kimberly says
Thanks so much for the reply! I’m going to fix it in the morning so it’s ready to go! I’m sure it will turn out awesome as always!
Mariah says
I’m out of tin foil and dont have time to go grab any. Do I really need to cover it with this or can I just use parchment paper (lol, that’s all I have)?
Aimee says
Okay, so if you don’t have foil I’d make sure the shells are completely covered in the sauce (so they don’t dry out) and don’t put your mozzarella and parmesan on top till the last 10 minutes of baking (so bake 20 minutes without then add the cheese) so that the cheese doesn’t burn!
j.g says
what is the calorie count for this dish?
Aimee Berrett says
I’m sorry I don’t actually have the calorie count for this dish. I don’t always calorie count myself, but when I do I usually just plug everything into my fitness pal, or another calorie tracking website like that to get an estimate. Good luck!
Jenessa says
Do you cook the chicken first?
Aimee Berrett says
Yes! You can either buy a precooked chicken or cook your own and then shred it.
Jessie says
When you froze it. Did you stuff the shells and everything and freeze it before you cooked it?
Aimee Berrett says
Jessie, I have frozen it after I’ve stuffed the shells and poured the sauce and topped it with the cheese. Or I’ve baked it all up and if we have a lot of leftovers I’ve frozen those up too. If you’re doing it as a freezer meal I’d do it the first way! (just cover tight with plastic wrap and foil – you don’t want air to get in!)
g says
For the Parmesan cheese, do you use the kind in a can or fresh? Or does it matter? Sorry for the silly question.
Aimee Berrett says
I use the kind in the can, but fresh would work great too. Whichever you have on hand is fine!
Rachel says
Do you have a shredded chicken recipe you like to use or rotisserie chicken perhaps?
Aimee Berrett says
Hi Rachel, I should get a recipe on my site for that, sorry I don’t have one now. I usually just throw a few chicken breasts in the slow cooker with a cup or 2 of chicken broth. Then I remove them from the slow cooker and shred them up! You can season them with a little salt and pepper too! 🙂
Stacy says
What size box of large shells do you use? Wasn’t listed in the ingredients
Aimee Berrett says
Sorry for not specifying, I’ve only found them in 12oz boxes!