Chicken Alfredo Stuffed Shells (Printable version)
Pasta shells packed with chicken, ricotta, spinach, and creamy sauce baked to golden perfection.
# Ingredient List:
→ Pasta
01 - 20 jumbo pasta shells
→ Filling
02 - 2 cups cooked chicken breast, shredded or finely chopped
03 - 1 cup ricotta cheese
04 - 1 cup cooked spinach, squeezed dry and chopped (about 5 oz fresh or 1/2 package frozen)
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 dried Italian herbs
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
→ Sauce and Topping
12 - 2 cups Alfredo sauce (homemade or store-bought)
13 - 1/2 cup shredded mozzarella cheese (for topping)
14 - 1/4 cup grated Parmesan cheese (for topping)
15 - Chopped fresh parsley, for garnish (optional)
# How to Make It:
01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Boil jumbo pasta shells in salted water until al dente according to package directions. Drain and spread shells on a baking sheet to cool.
03 - In a large bowl, mix chicken, ricotta, cooked spinach, mozzarella, Parmesan, egg, garlic, Italian herbs, salt, and black pepper until well incorporated.
04 - Fill each cooled shell with approximately 2 tablespoons of the prepared filling.
05 - Spread 1 cup of Alfredo sauce evenly on the bottom of the baking dish.
06 - Place stuffed shells in a single layer over the sauce. Pour remaining Alfredo sauce over the shells and sprinkle with remaining mozzarella and Parmesan cheeses.
07 - Cover the dish with foil and bake for 25 minutes. Remove foil and continue baking for 10 minutes until cheese is bubbly and golden brown.
08 - Allow the dish to rest for 5 minutes before garnishing with fresh parsley and serving.
# Expert Suggestions:
01 -
- It comes together faster than you'd expect for something that tastes like you've been cooking all day.
- The spinach hides perfectly in the filling, so even skeptics eat their greens without noticing.
- You can prep the whole dish ahead and bake it whenever you need dinner ready.
02 -
- Squeezing the spinach dry is non-negotiable if you want the shells to stay tender instead of becoming mushy.
- Don't overstuff the shells or they'll burst open and look messy on the plate, even though the flavor is still there.
- Homemade Alfredo sauce really does elevate this dish, but a quality jarred version keeps things reasonable on busy nights.
03 -
- Use a piping bag to fill the shells if you want less mess and more control, though a spoon works just fine if that's what you have.
- If your shells crack, don't stress—broken pieces still taste incredible layered in the dish, even if they look a little rough.