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Cheesy Chicken Alfredo Stuffed Pasta Shells

Three baked Cheesy Chicken Alfredo Stuffed Pasta Shells topped with melted cheese and parsley in a rich tomato sauce.
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A recipe for large pasta shells filled with shredded chicken, creamy Alfredo sauce, and a blend of cheeses, baked until bubbly and golden.

Ingredients

Scale
  • 1 box (12 oz) jumbo pasta shells
  • 2 cups cooked, shredded chicken breast
  • 1 jar (15 oz) Alfredo sauce (or homemade equivalent)
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese, divided
  • 1 large egg, lightly beaten
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1 cup marinara sauce (for the bottom of the baking dish)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook the jumbo pasta shells according to package directions until al dente. Drain them well and rinse with cold water to stop cooking. Set aside.
  3. In a large bowl, combine the shredded chicken, Alfredo sauce, ricotta cheese, 1/2 cup of the mozzarella cheese, 1/4 cup of the Parmesan cheese, the beaten egg, black pepper, and garlic powder. Mix until all ingredients are evenly incorporated.
  4. Spread the marinara sauce evenly over the bottom of the prepared baking dish.
  5. Carefully stuff each cooked pasta shell with the chicken and cheese mixture. Arrange the filled shells in a single layer over the marinara sauce in the baking dish.
  6. Pour any remaining Alfredo sauce over the top of the stuffed shells.
  7. Sprinkle the remaining 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese over the top layer.
  8. Bake for 20 to 25 minutes, or until the sauce is hot and bubbly and the cheese topping is melted and lightly browned.
  9. Let the shells rest for 5 minutes before serving.

Notes

  • For a richer flavor, use freshly grated Parmesan cheese instead of pre-grated.
  • If you want to add vegetables, stir 1 cup of thawed, squeezed-dry frozen spinach into the filling mixture.
  • To prepare ahead, assemble the shells completely, cover the dish tightly with foil, and refrigerate for up to 24 hours. Add 10 minutes to the baking time if baking directly from the refrigerator.

Nutrition

Find it online: https://kitchnkudos.com/cheesy-chicken-alfredo-stuffed-pasta-shells/