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Chicken Alfredo shells

Chicken Alfredo shells

Creamy baked jumbo pasta shells filled with tender chicken, ricotta, mozzarella, and parmesan, then covered in rich Alfredo sauce and baked until hot and bubbly.

  • Total Time: 55 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 20 to 24 jumbo pasta shells, cooked al dente
  • 2 cups cooked chicken, shredded or finely chopped
  • 1 cup ricotta cheese
  • 2 cups mozzarella cheese, shredded and divided
  • 3/4 cup parmesan cheese, grated and divided
  • 3 cups Alfredo sauce
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes, optional
  • 2 tablespoons chopped parsley, plus more for garnish
  • 1 tablespoon olive oil or butter

Instructions

  1. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
  2. Cook the jumbo shells until al dente, drain, and let them cool slightly.
  3. In a large bowl, mix the chicken, ricotta, 1 cup mozzarella, 1/2 cup parmesan, parsley, salt, black pepper, and Italian seasoning until creamy and well combined.
  4. Spread 1 cup of Alfredo sauce in the bottom of the baking dish.
  5. In a small skillet or saucepan, warm the olive oil or butter, sauté the garlic for about 30 seconds, then stir it into the remaining Alfredo sauce.
  6. Fill each shell with the chicken and cheese mixture and arrange them in the baking dish.
  7. Spoon the remaining Alfredo sauce over the shells, then top with the remaining 1 cup mozzarella, the remaining 1/4 cup parmesan, and the red pepper flakes if using.
  8. Cover loosely with foil and bake for 20 minutes.
  9. Remove the foil and bake for 10 to 15 minutes more, until the cheese is melted and the sauce is bubbling.
  10. Let the dish rest for 5 to 10 minutes, garnish with parsley, and serve warm.

Notes

  • Do not overcook the shells, because they will continue cooking in the oven.
  • Rotisserie chicken works well for a faster version.
  • Add a little extra Alfredo sauce before reheating leftovers to keep them creamy.
  • You can assemble the dish ahead of time and refrigerate it before baking.
  • Author: Monica
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: American Italian
  • Diet: Low Salt

Nutrition

  • Serving Size: 1 serving
  • Calories: 610
  • Sugar: 4g
  • Sodium: 690mg
  • Fat: 34g
  • Saturated Fat: 17g
  • Unsaturated Fat: 13g
  • Trans Fat: 0.5g
  • Carbohydrates: 36g
  • Fiber: 2g
  • Protein: 38g
  • Cholesterol: 125mg

Keywords: chicken Alfredo shells, stuffed shells, creamy baked pasta, chicken pasta bake, Alfredo pasta casserole