Chicken Alfredo Stuffed Shells

The first time I made these stuffed shells was during a snowy February weekend when my sister came to visit. We were both exhausted from work and craving something that felt like a warm hug. The smell of bubbling cheese and garlic filled the entire apartment, and by the time we sat down to eat, we'd forgotten all about our deadlines.

Last summer I made a double batch for my neighbor's birthday dinner. Her kids usually pick apart anything with spinach, but they devoured these shells without a single complaint. Now she asks me to bring them to every potluck.

Ingredients

• 20 large pasta shells: Jumbo shells hold more filling and bake up tender without falling apart
• 2 cups cooked chicken breast: Rotisserie chicken works perfectly here and saves so much time
• 1 cup ricotta cheese: This creates the creamy texture that binds everything together beautifully
• 1 cup frozen spinach, thawed and drained: Frozen spinach actually works better than fresh since you can squeeze out all the excess moisture
• 1 cup shredded mozzarella cheese: Use part skim mozzarella for the best melt without too much grease
• 1/2 cup grated Parmesan cheese: Adds a salty umami punch that balances the rich Alfredo sauce
• 1 large egg: This little addition keeps the filling from becoming grainy during baking
• 2 cloves garlic, minced: Fresh garlic is non-negotiable here for that authentic Italian flavor
• 2 cups Alfredo sauce: Homemade is wonderful but a good quality jarred sauce saves so much effort
• 1/2 cup shredded mozzarella and 1/4 cup Parmesan for topping: The extra cheese layer creates that irresistible golden crust

Instructions

Prepare your baking space:

Preheat oven to 375°F and grease a 9x13 dish with butter or cooking spray. Do this first so you are not scrambling later.

Cook the pasta shells:

Boil according to package directions until al dente, then drain and immediately rinse with cold water. This stops cooking and makes them easier to handle.

Mix the filling:

Combine chicken, ricotta, spinach, mozzarella, Parmesan, egg, garlic, salt, pepper, and herbs in a large bowl. Mix until everything is evenly distributed.

Start the sauce layer:

Spread 1 cup of Alfredo sauce over the bottom of your baking dish. This prevents the shells from sticking and adds flavor.

Stuff the shells:

Fill each shell with about 2 tablespoons of filling. Arrange them open side up in the dish, nestling them close together.

Add sauce and cheese:

Pour remaining Alfredo sauce over the shells, then sprinkle with mozzarella and Parmesan. Cover completely so nothing dries out.

Bake until bubbly:

Cover with foil and bake 25 minutes. Remove foil and bake 10 more minutes until cheese is golden and sauce is bubbling around edges.

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My husband proposed marriage over a plate of stuffed shells at our favorite Italian restaurant. These are not quite the same, but they have become our anniversary tradition anyway.

Making Ahead

You can assemble the entire dish up to 24 hours before baking. Just cover tightly with foil and refrigerate. Add 5-10 minutes to the baking time since everything will be cold.

Freezing Instructions

Wrap the unbaked dish tightly in plastic wrap and foil. Freeze up to 3 months. Thaw overnight in refrigerator before baking as directed.

Serving Suggestions

A crisp green salad with vinaigrette cuts through the richness perfectly. Garlic bread is practically mandatory. A light white wine like Pinot Grigio complements the creamy sauce beautifully.

• Keep extra Parmesan at the table
• Red pepper flakes add nice heat for those who like it spicy
• Leftovers reheat surprisingly well in the microwave

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These shells have become my go-to comfort food, perfect for feeding a crowd or just indulging on a quiet Sunday evening.

Recipe FAQs

→ How do I cook the pasta shells properly?

Boil large pasta shells until they are al dente, meaning they should be tender but still firm to the bite. Rinse with cold water to stop cooking and prevent sticking before filling.

→ Can I use fresh spinach instead of frozen?

Yes, fresh spinach can be sautéed until wilted and chopped as a substitute. Make sure to drain excess moisture before mixing to avoid a watery filling.

→ What cheeses are best for the filling and topping?

Ricotta and shredded mozzarella create a creamy filling, while Parmesan adds a sharp, savory note. Mozzarella and Parmesan also make a perfect golden, bubbly topping after baking.

→ How long does baking take and at what temperature?

Bake covered with foil at 375°F (190°C) for 25 minutes, then uncovered for an additional 10 minutes until the cheese topping turns golden and bubbly.

→ What are good serving suggestions?

Pair with garlic bread and a fresh green salad to complement the richness of the pasta shells for a balanced meal.