Chicken Alfredo Stuffed Shells: The Ultimate Creamy Baked Pasta Comfort

Cheesy goodness made simple with a casserole loaded with tender meat and creamy filling.

By Medha deb

Created on Sep 22, 2025

Cheesy goodness made simple with a casserole loaded with tender meat and creamy filling.

When classic Chicken Alfredo meets hearty stuffed pasta shells, something magical happens. The result is a creamy, cheesy, and savory baked casserole that’s perfect for family dinners, entertaining guests, or even cozy weeknights at home. This dish elevates comfort food with layers of tender chicken, velvety cheese, fresh herbs, and a rich Alfredo sauce, all baked until bubbling and golden. Read on for a comprehensive guide to making Chicken Alfredo Stuffed Shells, including step-by-step instructions, pro tips, variations, and serving ideas.

Why You’ll Love Chicken Alfredo Stuffed Shells

Ultimate Comfort: Creamy cheese, baked pasta, and golden, bubbling edges.
Make-Ahead Friendly: Assemble the casserole ahead, refrigerate, and simply bake when ready.
Family-Size Portions: Fills a large baking dish and pairs perfectly with salad for a meal that serves a crowd.
Customizable: Mix in different cheeses or herbs to match your tastes.
Restaurant Quality at Home: Easy steps lead to show-stopping results that impress every time.

Ingredients Needed

Before you begin, gather all your ingredients and prep them for smooth assembly. Here’s what you’ll need:

20 whole jumbo pasta shells, cooked and drained
2 boneless, skinless chicken breasts
Salt and freshly ground black pepper, to taste
Olive oil (for grilling or pan frying)
3/4 cup ricotta cheese
3/4 cup cottage cheese
3/4 cup mozzarella cheese (plus more for topping)
2 cups parmesan cheese (plus more for topping)
2 large eggs
1/4 cup minced fresh parsley (plus more for garnish)
2 tablespoons minced fresh basil (plus more for garnish)
4 tablespoons butter
2 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream (plus more as needed for consistency)
3 cloves garlic, minced

Step-by-Step Instructions

1. Prepare the Chicken

Season the boneless, skinless chicken breasts generously with salt and pepper.
Heat a grill pan or skillet over medium heat and drizzle with olive oil.
Grill or pan-fry the chicken on both sides until cooked through (internal temperature should reach 165°F/74°C).
Transfer the chicken to a plate and, once cool enough to handle, shred thoroughly with two forks.

2. Prepare the Cheese Filling

In a large mixing bowl, combine ricotta cheese, cottage cheese, and grated parmesan.
Add the mozzarella cheese (use shredded cheeses for maximum meltiness).
Crack in both eggs and add some salt and pepper to taste.
Add the minced fresh parsley for color and flavor.
Add the shredded chicken to the bowl, and drizzle in a splash of cream to make the mixture stirrable and creamy.
Mix thoroughly until the filling is evenly combined and cohesive.

3. Make the Homemade Alfredo Sauce

Melt Butter: In a skillet over medium heat, melt the butter completely.
Make the Roux: Sprinkle the flour over the melted butter and whisk continuously, cooking until the roux turns a deep, golden brown (about 2–3 minutes).
Add Milk and Cream: Combine the whole milk and heavy cream in a measuring cup. Slowly pour the mixture into the roux while whisking constantly to avoid lumps.
Cook: Continue whisking and cooking until the sauce bubbles up and thickens (2–3 minutes).
Flavor: Add the minced garlic, more salt and pepper to taste, and the remaining parmesan cheese. Whisk until the cheese melts and the sauce is smooth, thick, and luscious.
Add Herbs: Stir in chopped basil and extra parsley. Taste and adjust seasoning as needed. If the sauce feels too thick, add a bit of extra milk; if too thin, cook a bit longer.

4. Assemble the Casserole

Layer Sauce: Spread a small layer of Alfredo sauce on the bottom of a large baking dish to prevent sticking.
Fill Shells: Using a spoon, stuff each cooked jumbo shell generously with the chicken and cheese filling.
Arrange: Place the filled shells face-down or open-side up (according to preference) into the prepared baking dish.
Top with Sauce: Pour the remaining Alfredo sauce evenly over the shells.
Cheese Topping: Sprinkle more mozzarella and parmesan over the top to create an indulgent, golden crust.

5. Bake and Serve

Preheat your oven to 375°F (190°C).
Bake the casserole uncovered for about 25 minutes, until the top is golden and edges are bubbling.
For a deeper golden top, broil for 1–2 minutes at the end, watching carefully.
Remove the casserole from the oven and let cool for a few minutes.
Sprinkle with extra fresh parsley and basil before serving.
Serve 2–3 stuffed shells per person, paired with a fresh salad or garlic bread.

Tips for Success

Cook the pasta shells al dente; they’ll finish cooking in the oven and hold their shape best.
If prepping ahead, assemble the casserole up to the baking step, cover, and refrigerate for up to 24 hours (increase baking time slightly if baking from cold).
For extra flavor, season the chicken well and consider adding Italian seasoning or red pepper flakes to the filling.
Let baked shells rest 5–10 minutes before serving for easier scooping and better texture.

Possible Variations

Want to put your own spin on this recipe? Try these customization ideas:

Substitute the chicken with rotisserie chicken for convenience.
Add sauteed spinach or chopped cooked broccoli to the cheese filling for a veggie boost.
Swap some or all the mozzarella for fontina or provolone cheese for a different flavor profile.
Use leftover turkey, ham, or even cooked shrimp for a twist on the protein.
Garnish with toasted breadcrumbs for a crunchy topping.

Serving Suggestions

Pair with a light salad of mixed greens, cherry tomatoes, and balsamic glaze to balance the richness.
Classic garlic bread or focaccia makes the perfect side for soaking up the extra Alfredo sauce.
Serve with steamed veggies (like green beans or broccoli) for a colorful plate.
Enjoy as a main dish for dinner parties or bring to potlucks for guaranteed compliments.

Nutritional Information

The following table provides an approximate nutritional breakdown per serving (assuming the recipe serves 6, with 2–3 shells each):

Nutrient	Per Serving
Calories	480
Fat	25g
Saturated Fat	12g
Carbohydrates	34g
Protein	30g
Fiber	2g
Sodium	800mg

Nutrition values are approximate and may vary based on specific ingredients used.

Make-Ahead, Storage, and Reheating Tips

To make ahead, assemble the casserole (without baking), cover tightly, and refrigerate for up to 24 hours.
After baking, leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat portions in the microwave, or cover and bake in a 350°F oven until warmed through.
The assembled, unbaked shells can be frozen for up to 1 month. Thaw overnight in the refrigerator before baking as directed, adding extra baking time to compensate.

More Alfredo Inspiration

Craving more creamy pasta dishes? Here are a few ideas inspired by Chicken Alfredo Stuffed Shells:

Shrimp Alfredo: Swap the chicken for sautéed or grilled shrimp for a luxurious seafood version.
Spinach Alfredo Lasagna: Layer Alfredo sauce, spinach, and ricotta for a vegetarian-friendly casserole.
Alfredo-Stuffed Manicotti: Use manicotti tubes in place of shells for a different shape and texture.
Loaded Alfredo Pasta Bake: Combine Alfredo, bacon, spinach, and extra cheese in your favorite pasta bake.

Frequently Asked Questions (FAQs)

What kind of chicken works best for stuffed shells?

Boneless, skinless chicken breasts are ideal, but rotisserie chicken or leftover roast chicken work well for convenience. Aim for tender, shredded texture for easy filling and even flavor distribution.

Can I make Chicken Alfredo Stuffed Shells without ricotta or cottage cheese?

Yes, you can replace ricotta and cottage cheese with more mozzarella, cream cheese, or mascarpone for a similar creamy texture. The filling will be richer and slightly different in flavor but still delicious.

Is it possible to make this recipe gluten-free?

Absolutely! Use gluten-free pasta shells and substitute the all-purpose flour in the Alfredo sauce for a gluten-free blend or cornstarch (use half as much cornstarch as flour).

How can I prevent my shells from sticking together after boiling?

Rinse the cooked shells under cold water and toss gently with a little olive oil before filling. Lay them out on a tray or parchment paper in a single layer until you’re ready to stuff.

Can I add vegetables to the filling?

Yes, stir in some cooked spinach, broccoli, mushrooms, or peas for a nutritious twist and extra flavor.

Related Baked Pasta and Main Course Ideas

Slow Cooker Beef and Broccoli
Classic Meatball Casserole
Pumpkin and Fall Vegetable Pasta
Chicken Parm Sliders
Sheet Pan Glazed Meatloaf
Cowboy Spaghetti
Game Day Food Ideas

Baked pasta dishes like these shells are endlessly versatile and always crowd-pleasing. Whether you stick with the classic or add your own creative twists, Chicken Alfredo Stuffed Shells are bound to earn a permanent place in your dinner rotation.

Recipe adapted and inspired by classic family casseroles and the creamy comfort of homemade Alfredo sauce.

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

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