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.
What you’ll need 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
- Italian Seasonings
How to make Stuffed Alfredo 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 Stuffed Shells with Chicken
- 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 store Alfredo Chicken Stuffed Shells
These chicken alfredo shells can stay in the fridge, in a covered container for about 3 to 4 days.
Freezing Stuffed Alfredo 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 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!
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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Stuffed Shells Recipe with Chicken
- 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)
- 2 cups Alfredo sauce
- 1 cup shredded mozzarella cheese
- Large Mixing Bowl
- 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 9×13 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.
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.