Creamy Million Dollar Chicken Alfredo Stuffed Shells – Easy Dinner Recipe

Name: Creamy Million Dollar Chicken Alfredo Stuffed Shells
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian-American
Ingredients: 20-24 jumbo pasta shells (dry, about 6-7 ounces); 2 cups cooked chicken, shredded or finely chopped (rotisserie chicken recommended); 1 cup whole milk ricotta cheese; 4 ounces cream cheese, softened; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese, plus more for topping; 1 large egg, lightly beaten; 2 tablespoons fresh parsley, chopped (or 2 teaspoons dried); 1 teaspoon garlic powder; 1/2 teaspoon onion powder; Salt and black pepper, to taste; 4 tablespoons butter; 1 cup heavy cream; 1/2 cup milk (whole or 2%); 1 cup grated Parmesan cheese; 2 cloves fresh garlic, minced; Salt and black pepper, to taste; Pinch of nutmeg (optional); 1/2 cup shredded mozzarella cheese (for topping); Fresh parsley, for garnish

Posted on September 12, 2025

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Introduction

The first time I made these Creamy Million Dollar Chicken Alfredo Stuffed Shells, my entire house filled up with the scent of bubbling cheese and garlicky Alfredo sauce (honestly, my kids came running before the oven timer even beeped). There’s just something magical about a pan of pasta shells overflowing with a rich, creamy filling—you know it’s going to be a good night.

I stumbled across the idea for this recipe one hectic weeknight when I wanted the comfort of homemade Alfredo but didn’t have time to fuss with fancy plating or complicated steps. Let’s face it—sometimes, you just want a dinner that feels cozy and indulgent but comes together without a culinary degree. After tweaking the filling a few times (the secret is a blend of ricotta, cream cheese, and rotisserie chicken), these stuffed shells became a regular in our meal rotation.

This million dollar chicken Alfredo stuffed shells recipe is my love letter to busy families and anyone craving a hearty, cheesy meal with minimal fuss. It’s awesome for feeding a crowd, wowing your friends at potlucks, or just turning a regular Tuesday into something special. I’ve tested this dish more times than I can count—tweaking, tasting, and perfecting. Whether you’re a seasoned home cook or new to the kitchen, you’ll love how simple and reliable this recipe is (and how those leftovers taste even better the next day).

So if you’re craving the ultimate comfort food that’s both indulgent and easy, stick around. I promise these creamy million dollar chicken Alfredo stuffed shells will win over your whole family and make you feel like a dinner superstar!

Why You’ll Love This Recipe

After years of cooking for a picky crew and trying out dozens of pasta bakes, I can honestly say this is a top-tier comfort dish. Let me break down what makes these creamy million dollar chicken Alfredo stuffed shells such a hit in my kitchen (and why you’ll probably want to double the batch).

Quick & Easy: The filling comes together in under 15 minutes—just mix, stuff, and bake. Perfect for weeknights or when company pops by unexpectedly.
Simple Ingredients: No need for special grocery trips. Most of the ingredients are things you already have in the fridge or pantry.
Perfect for Any Occasion: Whether it’s a family dinner, a potluck, or a meal train for a friend, these shells impress every single time.
Crowd-Pleaser: Even picky eaters (and, trust me, I have a couple) go back for seconds. The creamy, cheesy filling and rich Alfredo sauce are just irresistible.
Unbelievably Delicious: The blend of ricotta, cream cheese, and Parmesan gives the filling a “million dollar” richness that sets it apart from ordinary stuffed shells.

What really makes this recipe shine is the balance between the creamy filling and the savory chicken. I use rotisserie chicken for convenience (and extra flavor), but the real magic is in the blend of cheeses and that dreamy Alfredo sauce. Every bite is a little bit of comfort and a lot of flavor.

Honestly, I’ve brought these shells to more gatherings than I can count. Every single time, someone asks for the recipe. They’re the kind of meal that brings people together, makes everyone feel at home, and, yes, earns you a few compliments along the way. If you’re looking for a reliable, no-fuss recipe that never disappoints, this creamy million dollar chicken Alfredo stuffed shells recipe is it.

What Ingredients You Will Need

This recipe uses everyday ingredients to create a cozy, flavorful stuffed shells dish with a creamy Alfredo twist. You don’t need fancy ingredients—and if you’re missing something, there’s usually an easy swap.

For the Shells:
- Jumbo pasta shells – 20-24 (dry, about 6-7 ounces or 170-200g)
For the Filling:
- Cooked chicken – 2 cups (about 280g), shredded or finely chopped (rotisserie chicken works great)
- Ricotta cheese – 1 cup (240g), whole milk for best texture
- Cream cheese – 4 ounces (113g), softened to room temperature
- Shredded mozzarella cheese – 1 cup (112g)
- Grated Parmesan cheese – 1/2 cup (50g), plus more for topping
- Egg – 1 large, lightly beaten (helps bind the filling)
- Fresh parsley – 2 tablespoons, chopped (or 2 teaspoons dried)
- Garlic powder – 1 teaspoon
- Onion powder – 1/2 teaspoon
- Salt and black pepper – to taste
For the Alfredo Sauce:
- Butter – 4 tablespoons (56g)
- Heavy cream – 1 cup (240ml)
- Milk – 1/2 cup (120ml), whole or 2%
- Grated Parmesan cheese – 1 cup (100g)
- Fresh garlic – 2 cloves, minced
- Salt and black pepper – to taste
- Nutmeg – a pinch (optional, brings out the creaminess)
For Topping:
- Shredded mozzarella cheese – 1/2 cup (56g)
- Fresh parsley – for garnish

If you want to save time, you can use your favorite store-bought Alfredo sauce (about 2 cups), but homemade is truly worth it here. For gluten-free, swap in gluten-free shells. Don’t have ricotta? Cottage cheese works in a pinch (just blend it for a smoother texture). You can also sub in leftover turkey, rotisserie chicken, or even cooked ground chicken—this recipe is super flexible.

I personally love using freshly grated Parmesan and mozzarella for that perfect cheese pull, but pre-shredded works if you’re in a hurry. And if you’re feeling fancy, toss in a handful of spinach or chopped sun-dried tomatoes for a little extra color and flavor.

Equipment Needed

Large pot for boiling pasta shells
Colander for draining pasta
Mixing bowls (medium and large)
Measuring cups and spoons
9×13-inch (23×33 cm) baking dish or similar casserole dish
Small saucepan for Alfredo sauce (if making homemade)
Wooden spoon or spatula
Sharp knife and cutting board for chopping chicken and herbs
Aluminum foil (for covering during initial bake)
Cheese grater (for shredding cheese, if using block cheese)

If you’re short on mixing bowls, I’ve totally used large measuring cups in a pinch. For the baking dish, any oven-safe pan that fits the shells in a single layer works—just watch your baking time. If you don’t have a cheese grater, pre-shredded cheese is fine (just watch for added starches).

Quick tip: Keep your baking dish clean by lightly oiling or spraying it before adding the shells. It makes cleanup so much easier! And if you’re on a budget, thrift store casserole dishes are my secret weapon—they bake just as beautifully as fancy ones.

How to Make Creamy Million Dollar Chicken Alfredo Stuffed Shells

Cook the Pasta Shells:
Bring a large pot of salted water to a boil. Add 20-24 jumbo shells (6-7 oz / 170-200g) and cook for 2 minutes less than package directions (usually about 8-9 minutes). The shells should be al dente—they’ll finish cooking in the oven.
Tip: Overcooked shells can tear when stuffing, so check early!
Prepare the Alfredo Sauce (if making homemade):
In a small saucepan over medium-low heat, melt 4 Tbsp (56g) butter. Add 2 minced garlic cloves and sauté for 1 minute until fragrant. Pour in 1 cup (240ml) heavy cream and 1/2 cup (120ml) milk. Stir and warm gently—don’t let it boil.
Whisk in 1 cup (100g) grated Parmesan, a pinch of nutmeg, salt, and pepper to taste. Simmer until melted and smooth, about 3-4 minutes. Remove from heat.
If the sauce thickens too much, whisk in a splash of milk.
Make the Filling:
In a large bowl, combine 2 cups (280g) shredded chicken, 1 cup (240g) ricotta, 4 oz (113g) cream cheese, 1 cup (112g) mozzarella, 1/2 cup (50g) Parmesan, 1 large egg, 2 Tbsp chopped parsley, 1 tsp garlic powder, 1/2 tsp onion powder, and some salt & pepper.
Mix until everything is evenly combined. The filling should be creamy but thick enough to spoon.
If it seems too thick, add a splash of milk; too loose, stir in extra mozzarella.
Stuff the Shells:
Drain the cooked shells and let them cool a few minutes so you don’t burn your hands (been there, done that). Using a spoon, fill each shell generously with the chicken cheese mixture.
Don’t worry about perfection—just pack them full but not overflowing.
Assemble the Casserole:
Preheat your oven to 350°F (175°C). Spread about 1/2 cup (120ml) Alfredo sauce on the bottom of a greased 9×13-inch (23x33cm) baking dish.
Arrange stuffed shells in a single layer over the sauce. Pour remaining Alfredo sauce evenly over the top.
Sprinkle with 1/2 cup (56g) mozzarella and extra Parmesan if you like it extra cheesy.
Bake:
Cover the dish with foil and bake for 25 minutes. Remove foil and bake another 10-15 minutes, until the cheese is melted, bubbly, and starting to brown at the edges.
If you like a crispy top, broil for 2-3 minutes at the end—just keep a close eye!
Garnish and Serve:
Let the casserole rest for 5-10 minutes before serving (the filling sets up and it’s easier to scoop).
Sprinkle with fresh parsley and serve warm. Leftovers reheat beautifully!

If your shells stick together after cooking, a quick rinse with cool water helps separate them. And if you’re short on time, pre-cooked or rotisserie chicken is your best friend here.

Cooking Tips & Techniques

I’ve made these creamy million dollar chicken Alfredo stuffed shells more times than I can count, and trust me—there are a few tricks that make a big difference.

Undercook Your Shells: Always cook the pasta just shy of al dente—they’ll finish in the oven and hold their shape so much better.
Mix the Filling Well: Use room temperature cream cheese and ricotta for a smoother, creamier filling. Cold cheese is much harder to blend and can leave lumps.
Don’t Overstuff: It’s tempting to cram as much filling as possible, but overstuffed shells can burst or fall apart while baking.
Layer for Flavor: Always put a thin layer of Alfredo sauce in the baking dish first—this keeps the shells from sticking and adds more flavor.
Rest Before Serving: Letting the shells sit for a few minutes after baking helps the filling firm up and makes serving less messy.

I once made the mistake of skipping the foil cover (impatience got the best of me). The result? Dry, tough shells on top. Covering for the first part of baking keeps everything moist and gooey—then you can uncover for that golden cheese finish.

Don’t be afraid to taste your filling before adding the egg. That’s the best time to adjust seasoning. And if your Alfredo sauce looks a bit too thick after chilling, whisk in a splash of milk until it’s silky again.

For multitasking, I usually cook the pasta and make the filling while the sauce is simmering. It keeps things moving and gets dinner on the table even faster!

Variations & Adaptations

One of my favorite things about this creamy million dollar chicken Alfredo stuffed shells recipe is how easy it is to switch things up.

Spinach & Artichoke: Stir in a cup of thawed, squeezed-dry frozen spinach or a handful of chopped artichoke hearts to the filling for extra veggies and a flavor boost.
Low-Carb/Keto: Swap out pasta shells for zucchini boats or hollowed bell peppers. Use the same filling and sauce—just bake until the veggies are tender.
Buffalo Chicken: Add 2-3 tablespoons of buffalo sauce to the filling for a spicy kick. Top with blue cheese crumbles for a game-day twist.
Dairy-Free: Use dairy-free cream cheese, ricotta, and a plant-based Alfredo sauce. There are great options at most supermarkets now!
Gluten-Free: Use gluten-free pasta shells—just watch the cook time, as they tend to soften up a bit quicker.

I’ve personally made a version with chopped broccoli and roasted red peppers for a little color (and to sneak in veggies for the kids). If you’re not a fan of chicken, cooked turkey or even crumbled Italian sausage are delicious alternatives. For those who love extra cheese, add a sprinkle of provolone or fontina on top.

Serving & Storage Suggestions

These creamy million dollar chicken Alfredo stuffed shells are best served hot and bubbly right out of the oven. I love to garnish with extra parsley and a little fresh cracked pepper for that classic Italian look.

Pair them with a simple green salad, garlic bread, or roasted broccoli for a complete meal. If you’re serving a crowd, add a big bowl of mixed greens and a vinaigrette—trust me, it’s the perfect balance to all that creamy goodness.

For storage, let the shells cool completely, then cover tightly and refrigerate for up to 4 days. To reheat, place a portion in a microwave-safe dish and heat in 30-second bursts, or, for best results, cover with foil and warm in a 350°F (175°C) oven until hot (about 20 minutes). The sauce thickens as it sits, so add a splash of milk or extra Alfredo if you want it creamy again.

You can also freeze the baked (or unbaked) shells for up to 2 months. Just thaw overnight in the fridge before reheating. I always make a double batch and freeze half—it’s a lifesaver on busy nights!

Nutritional Information & Benefits

A typical serving (about 3 stuffed shells) contains roughly 480 calories, 29g protein, 23g fat, and 35g carbohydrates. These creamy million dollar chicken Alfredo stuffed shells are packed with protein thanks to the chicken, ricotta, and mozzarella.

Ricotta and Parmesan bring calcium and a bit of vitamin A, while using rotisserie chicken keeps things leaner than some other baked pasta recipes. You can make this dish gluten-free by using gluten-free shells and dairy-free with alternative cheeses.

Allergens to watch for: wheat (pasta), dairy (cheese, cream), and eggs. If you have dietary restrictions, scroll up to the variations section for easy swaps. Personally, I love how this recipe delivers on comfort while sneaking in a good amount of protein—it’s filling without leaving you feeling sluggish.

Conclusion

If you’re searching for a dinner that brings everyone to the table, these creamy million dollar chicken Alfredo stuffed shells are it. They’re cozy, rich, and just a little bit fancy—without any extra stress. Whether you customize them for your family or follow the recipe to a T, you’ll end up with a dish that’s satisfying and memorable.

I love how this recipe lets you play with flavors and ingredients, making it your own every time. It’s the kind of meal you reach for when you want a little comfort and a lot of flavor. Give it a try, share with friends, and let me know how you make it yours!

Drop a comment below if you have questions, want to share your own twist, or just want to say hi. Don’t forget to pin, share, and spread the creamy, cheesy stuffed shell love. Happy cooking!

Frequently Asked Questions

Can I use store-bought Alfredo sauce instead of homemade?

Absolutely! If you’re in a hurry, use about 2 cups of your favorite jarred Alfredo sauce. It’ll still taste amazing—promise.

What’s the best chicken to use for this recipe?

Rotisserie chicken is my go-to for convenience and flavor, but any cooked, shredded chicken works (leftovers are perfect here).

Can I make these stuffed shells ahead of time?

Yes! Assemble the dish up to one day in advance, cover, and refrigerate. Bake when ready, adding an extra 10 minutes if baking straight from the fridge.

How do I keep the shells from tearing when stuffing?

Cook the shells just until al dente and let them cool slightly before handling. If they stick, rinse gently under cool water to separate.

Can I freeze these stuffed shells?

Definitely. Freeze baked or unbaked shells tightly wrapped for up to 2 months. Thaw overnight in the fridge, then bake or reheat as usual.

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chicken alfredo stuffed shells recipe