Save This hearty Chicken Alfredo Stuffed Shells recipe transforms classic Italian flavors into an impressive yet comforting dish. The jumbo pasta shells cradle a creamy chicken and cheese filling, all enveloped in a rich homemade Alfredo sauce that bubbles to golden perfection in the oven.
I first created this dish for my daughter's birthday dinner when she requested "something cheesy with pasta." It was such a hit that it's become our go to celebration meal, with everyone fighting over the last shell.
Ingredients
- Jumbo pasta shells: choose quality brands that hold their shape well during boiling
- Shredded chicken breast: use rotisserie chicken for convenience and extra flavor
- Ricotta cheese: adds creaminess and lightness to the filling
- Mozzarella cheese: creates that irresistible cheese pull when melted
- Parmesan cheese: opt for freshly grated for the best flavor profile
- Heavy cream: forms the luxurious base for the homemade Alfredo sauce
- Unsalted butter: allows you to control the saltiness of the final dish
- Fresh parsley: brightens the rich flavors with a touch of color and freshness
- Garlic powder and fresh garlic: provide depth of flavor in both filling and sauce
- Nutmeg: the secret ingredient that enhances creamy sauces without being detectable
Instructions
- Prepare the pasta:
- Cook jumbo shells in heavily salted water for about 8 minutes until al dente. They should be firm enough to hold their shape when stuffed. Drain and arrange on a baking sheet to prevent sticking while they cool.
- Make the Alfredo sauce:
- Begin by melting butter over medium heat until foamy. Add minced garlic and cook until fragrant but not browned about 1 minute. Pour in heavy cream and bring to a gentle simmer watching carefully so it doesn't boil over. Reduce heat and whisk in Parmesan cheese until completely smooth. The sauce should coat the back of a spoon when ready. Season with nutmeg salt and pepper for depth of flavor.
- Mix the filling:
- Combine shredded chicken ricotta half the mozzarella some Parmesan egg and seasonings in a large bowl. Mix thoroughly but gently to maintain texture. The filling should be creamy but substantial enough to hold its shape when spooned into shells.
- Assemble the dish:
- Pour a generous layer of Alfredo sauce into your baking dish to prevent sticking. Fill each shell with approximately 2 tablespoons of filling using a spoon or cookie scoop for consistency. Arrange filled shells in the dish with open sides facing up to cradle any additional sauce.
- Add final touches:
- Pour remaining Alfredo sauce over the arranged shells ensuring each one gets covered. Sprinkle remaining cheeses evenly across the top for that perfect golden crust after baking.
- Bake to perfection:
- Cover with foil and bake for 20 minutes to heat through. Then remove foil and continue baking until cheese is bubbly and developing golden spots about 10 to 15 minutes more. The edges should be slightly crispy while the center remains creamy.
Save The homemade Alfredo sauce is the true star of this recipe. I discovered that adding a pinch of nutmeg transforms the flavor profile completely. My grandmother taught me this trick when I was just learning to cook and now my family can always tell when I skip this crucial ingredient. The subtle warmth it adds is truly magical without being identifiable as nutmeg.
Make Ahead Instructions
This dish is perfect for meal prepping. You can assemble the entire dish up to 24 hours before baking. Simply cover tightly with plastic wrap and refrigerate. When ready to bake remove from refrigerator 30 minutes before cooking to take the chill off and add about 10 minutes to the covered baking time. The flavors actually develop and improve when the components have time to meld together in the refrigerator.
Ingredient Substitutions
No jumbo shells available? Use manicotti tubes or even roll lasagna noodles around the filling. For a lighter version substitute half and half for heavy cream and use part skim ricotta. Add vegetables to boost nutrition. Spinach mushrooms or artichoke hearts work beautifully when chopped and mixed into the filling. Turkey can replace chicken if you prefer or have leftovers to use up. For gluten free diets use gluten free pasta shells and double check all other ingredients.
Serving Suggestions
A simple arugula salad with lemon vinaigrette provides the perfect acidic counterpoint to the rich pasta. Garlic bread is essential for soaking up every last bit of the creamy Alfredo sauce. For wine pairing choose a crisp Pinot Grigio or unoaked Chardonnay to cut through the richness. Serve individual portions with a light dusting of extra Parmesan and fresh parsley for an elegant presentation.
Troubleshooting Tips
If shells tear during boiling cook a few extra to ensure you have enough intact shells. Sauce too thin? Simmer a few minutes longer before assembling. Sauce too thick? Add a splash of milk or pasta water to reach desired consistency. If tops are browning too quickly cover loosely with foil for remainder of baking time. For perfectly cooked shells let dish rest for 5 minutes before serving to allow sauce to set slightly.
Save Enjoy this delightful Chicken Alfredo Stuffed Shells recipe that is sure to become a family favorite. Its rich flavors and satisfying textures make it perfect for any occasion.
Recipe FAQ
- → Can I use rotisserie chicken?
Yes, rotisserie chicken is perfect for this dish and saves prep time. Just shred and mix as directed.
- → What pasta shells work best?
Jumbo pasta shells are ideal, as they’re large enough to hold a generous amount of filling.
- → Can I add vegetables to the filling?
Absolutely! Sautéed spinach or cooked broccoli make excellent additions and add flavor and nutrition.
- → How do I store leftovers?
Refrigerate leftovers in an airtight container for up to 3 days. Reheat thoroughly before serving.
- → Is it possible to make ahead?
Yes, assemble the shells and refrigerate before baking. Add extra time to bake if starting from cold.