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Cheesy Chicken Alfredo Stuffed Shells

Close-up of baked Cheesy Chicken Alfredo Stuffed Shells bubbling with melted, browned cheese in a white baking dish.
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A recipe for jumbo pasta shells filled with creamy chicken Alfredo mixture and baked under a layer of melted cheese.

Ingredients

Scale
  • 1 box (12 oz) jumbo pasta shells
  • 2 cups cooked, shredded chicken breast
  • 1 jar (15 oz) Alfredo sauce, store-bought or homemade
  • 1 cup ricotta cheese, whole milk
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese, plus extra for topping
  • 1 large egg
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 jar (24 oz) marinara sauce, for the bottom of the dish

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook the jumbo shells according to package directions until al dente. Drain them well and rinse with cold water to stop the cooking process. Set aside.
  3. In a large bowl, combine the shredded chicken, Alfredo sauce, ricotta cheese, 1/2 cup of the mozzarella cheese, 1/2 cup of the Parmesan cheese, the egg, parsley, garlic powder, and black pepper. Mix until the filling is uniform and creamy.
  4. Spread the marinara sauce evenly over the bottom of the prepared baking dish. This prevents the shells from sticking and adds flavor.
  5. Carefully stuff each cooked shell with the chicken Alfredo filling. Place the stuffed shells seam-side up in a single layer over the marinara sauce in the baking dish.
  6. Sprinkle the remaining 1/2 cup of mozzarella cheese and the extra Parmesan cheese evenly over the top of the stuffed shells.
  7. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese topping is melted and lightly golden brown.
  8. Let the casserole rest for 5 minutes before serving.

Notes

  • For extra flavor, use freshly grated Parmesan cheese instead of pre-shredded.
  • If you want a tangier flavor, substitute half of the ricotta cheese with cream cheese.
  • To make ahead, assemble the entire dish, cover it 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-shells/