Chicken Alfredo Stuffed Shells (Printable)

Pasta shells filled with creamy chicken, spinach, and cheese baked in a rich Alfredo sauce.

# What You'll Need:

→ Pasta

01 - 20 large pasta shells (conchiglioni)

→ Filling

02 - 2 cups cooked chicken breast, shredded or diced
03 - 1 cup ricotta cheese
04 - 1 cup frozen spinach, thawed and well-drained (or 2 cups fresh spinach, sautéed and chopped)
05 - 1 cup shredded mozzarella cheese
06 - 1/2 cup grated Parmesan cheese
07 - 1 large egg
08 - 2 cloves garlic, minced
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1/4 teaspoon dried Italian herbs (optional)

→ Sauce

12 - 2 cups Alfredo sauce (homemade or store-bought)

→ Topping

13 - 1/2 cup shredded mozzarella cheese
14 - 1/4 cup grated Parmesan cheese
15 - Fresh parsley, chopped (optional, for garnish)

# Directions:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or butter.
02 - Boil pasta shells according to package directions until al dente. Drain thoroughly, rinse under cold water to stop cooking, and set aside.
03 - Combine cooked chicken, ricotta, spinach, 1 cup mozzarella, 1/2 cup Parmesan, egg, garlic, salt, pepper, and Italian herbs in a large mixing bowl. Mix until evenly incorporated.
04 - Spread 1 cup of Alfredo sauce evenly across the bottom of the prepared baking dish.
05 - Fill each cooked shell with approximately 2 tablespoons of the chicken-spinach filling. Arrange stuffed shells in the baking dish, opening facing up.
06 - Pour the remaining Alfredo sauce over the stuffed shells, ensuring even coverage.
07 - Sprinkle 1/2 cup mozzarella and 1/4 cup Parmesan cheese evenly over the top.
08 - Cover dish tightly with aluminum foil. Bake for 25 minutes.
09 - Remove foil and continue baking for 10 minutes, or until cheese is golden brown and sauce is bubbly.
10 - Let dish rest for 5 minutes before serving. Garnish with chopped parsley if desired.

# Expert Tips:

01 -
  • The filling stays incredibly moist thanks to the ricotta and chicken combination
  • You can prep everything ahead and bake when ready, making it perfect for busy nights
  • Leftovers actually taste better the next day as flavors meld together
02 -
  • Overcook the pasta and you will have mushy shells, so pull them 1 minute early since they keep cooking in the oven
  • Squeeze every drop of water from the spinach or your filling will be watery
  • Let the dish rest 5 minutes before serving or the filling will slide right out when you cut into it
03 -
  • Use a piping bag or ziplock bag with the corner cut off to fill shells quickly and neatly
  • Room temperature ingredients blend better, so take the ricotta and egg out 30 minutes before mixing

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