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Cheesy Chicken Alfredo Stuffed Pasta Shells

Close-up of baked Cheesy Chicken Alfredo Stuffed Pasta Shells with browned cheese topping and creamy filling.
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A recipe for jumbo pasta shells filled with seasoned chicken and a rich, creamy Alfredo sauce, then baked until golden and bubbly.

Ingredients

Scale
  • 12 jumbo pasta shells
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cooked and shredded
  • 1 cup heavy cream
  • 1/2 cup unsalted butter
  • 2 cloves garlic, minced
  • 1 1/2 cups grated Parmesan cheese, divided
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup cream cheese, softened
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of nutmeg
  • 1 (15 ounce) container ricotta cheese
  • 1 large egg
  • 1/4 cup chopped fresh parsley
  • 1 cup shredded Monterey Jack cheese

Instructions

  1. Cook the jumbo pasta shells according to package directions until al dente. Drain them and rinse with cold water to stop cooking. Set aside.
  2. Prepare the Alfredo sauce: In a medium saucepan over medium heat, melt the butter. Add the minced garlic and cook for one minute until fragrant.
  3. Pour in the heavy cream and bring to a gentle simmer. Reduce heat to low.
  4. Whisk in the cream cheese until smooth. Gradually whisk in 1 cup of the Parmesan cheese until the sauce is smooth and thickened slightly. Season with salt, pepper, and nutmeg. Remove from heat.
  5. In a large bowl, combine the shredded cooked chicken, ricotta cheese, egg, and parsley. Stir in half of the Alfredo sauce until everything is evenly mixed.
  6. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 9×13 inch baking dish.
  7. Spread a thin layer of the remaining Alfredo sauce on the bottom of the prepared baking dish.
  8. Carefully stuff each cooked pasta shell with the chicken and cheese mixture. Arrange the filled shells in a single layer in the baking dish.
  9. Pour the remaining Alfredo sauce evenly over the stuffed shells.
  10. Sprinkle the mozzarella cheese and Monterey Jack cheese over the top. Sprinkle the remaining 1/2 cup of Parmesan cheese over the top layer of cheese.
  11. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese topping is melted and lightly browned.
  12. Let the dish rest for 5 minutes before serving.

Notes

  • You can use rotisserie chicken to save time when preparing the filling.
  • For a richer flavor, use freshly grated Parmesan cheese instead of pre-shredded.
  • If the sauce seems too thick before baking, add a splash of milk to reach your desired consistency.

Nutrition

Find it online: https://spoonswirl.com/cheesy-chicken-alfredo-stuffed-pasta-shells/