Description
Creamy Chicken Alfredo Stuffed Shells are filled with tender shredded chicken, ricotta, mozzarella, and parmesan cheese, then baked in rich Alfredo sauce until bubbly and golden.
Ingredients
Scale
- 20 jumbo pasta shells
- 2 cups cooked shredded chicken
- 1 1/2 cups ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1 cup grated parmesan cheese
- 4 ounces cream cheese, softened
- 3 cups Alfredo sauce
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 375°F and grease a 9×13 baking dish.
- Cook jumbo pasta shells until al dente, then drain and cool slightly.
- In a large bowl, mix shredded chicken, ricotta cheese, cream cheese, 1 cup mozzarella cheese, parmesan cheese, garlic, Italian seasoning, salt, and black pepper.
- Spread 1 cup Alfredo sauce into the baking dish.
- Fill each pasta shell with the chicken mixture and arrange in the baking dish.
- Pour remaining Alfredo sauce over the shells and sprinkle with remaining mozzarella cheese.
- Cover loosely with foil and bake for 25 minutes.
- Remove foil and bake another 10 minutes until golden and bubbly.
- Rest for 10 minutes, garnish with parsley, and serve warm.
Notes
- Do not overcook the pasta shells because they continue baking in the oven.
- Freshly shredded cheese melts more smoothly than packaged cheese.
- You can assemble the dish ahead of time and refrigerate before baking.
- Add spinach or mushrooms for extra flavor and texture.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 4g
- Sodium: 720mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 39g
- Cholesterol: 115mg
Keywords: creamy chicken alfredo stuffed shells, baked stuffed shells, chicken alfredo pasta bake, cheesy stuffed pasta shells, comfort food dinner