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chicken alfredo stuffed shells - featured image

Creamy Million Dollar Chicken Alfredo Stuffed Shells

  • Author: Marcus
  • Total Time: 1 hour
  • Yield: 6-8 servings 1x

Description

These creamy million dollar chicken Alfredo stuffed shells are packed with a rich, cheesy filling and topped with homemade Alfredo sauce. Perfect for busy weeknights or feeding a crowd, this comforting pasta bake is easy to make and always a hit.

Ingredients

Scale
  • 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

Instructions

  1. Bring a large pot of salted water to a boil. Add jumbo pasta shells and cook for 2 minutes less than package directions (about 8-9 minutes) until al dente. Drain and let cool slightly.
  2. If making homemade Alfredo sauce: In a small saucepan over medium-low heat, melt butter. Add minced garlic and sauté for 1 minute. Pour in heavy cream and milk, stirring gently (do not boil). Whisk in Parmesan cheese, nutmeg (if using), salt, and pepper. Simmer until melted and smooth, about 3-4 minutes. Remove from heat.
  3. In a large bowl, combine shredded chicken, ricotta, cream cheese, mozzarella, Parmesan, egg, parsley, garlic powder, onion powder, salt, and pepper. Mix until evenly combined.
  4. Using a spoon, fill each cooked shell generously with the chicken cheese mixture.
  5. Preheat oven to 350°F (175°C). Spread about 1/2 cup Alfredo sauce on the bottom of a greased 9×13-inch baking dish.
  6. Arrange stuffed shells in a single layer over the sauce. Pour remaining Alfredo sauce evenly over the top. Sprinkle with mozzarella and extra Parmesan if desired.
  7. Cover the dish with foil and bake for 25 minutes. Remove foil and bake another 10-15 minutes, until cheese is melted, bubbly, and starting to brown at the edges. (Optional: Broil for 2-3 minutes for a crispy top.)
  8. Let the casserole rest for 5-10 minutes before serving. Garnish with fresh parsley and serve warm.

Notes

Undercook shells slightly so they hold their shape when stuffed. Use room temperature cheeses for a smoother filling. Cover with foil for the first part of baking to keep shells moist, then uncover for a golden, bubbly top. Leftovers reheat well and can be frozen for up to 2 months.

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Cuisine: Italian-American

Nutrition

  • Serving Size: About 3 stuffed shells
  • Calories: 480
  • Sugar: 4
  • Sodium: 820
  • Fat: 23
  • Saturated Fat: 12
  • Carbohydrates: 35
  • Fiber: 2
  • Protein: 29

Keywords: chicken Alfredo stuffed shells, creamy pasta bake, easy dinner, comfort food, rotisserie chicken, cheesy stuffed shells, family meal, Italian casserole

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Find it online: https://zestyum.com/creamy-million-dollar-chicken-alfredo-stuffed-shells-easy-dinner-recipe/