Creamy Chicken Alfredo Stuffed Shells: 5-Star Recipe

The moment you sink your fork into a plate of chicken alfredo stuffed shells, you’re met with a creamy explosion of flavors that instantly transports you to a cozy Italian bistro. The velvety cheese and tender pasta embrace the savory chicken filling in a way that makes each bite feel like a warm hug. Trust me, you’ll want to make this dish for every family gathering, cozy movie night, or spontaneous Tuesday dinner.

I still remember the first time I served chicken alfredo stuffed shells at a family dinner. My aunt’s eyes lit up like she had just discovered gold while my uncle exclaimed that he’d finally found his new favorite dish. The laughter and joy around the table made it clear that this recipe was destined to become a cherished staple in our home.

Sharing this delightful dish always brings smiles and happy bellies, especially when friends rave about how they can never get enough of it.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Jumbo Pasta Shells: These big guys are perfect for stuffing; just be sure to cook them al dente for the best texture.

• Boneless, Skinless Chicken Breasts: I usually use about 3-4 chicken breasts; adjust according to how many hungry mouths you’re feeding.

• Fresh Spinach: Use fresh spinach for a pop of color and mild flavor; it wilts beautifully when cooked.

• Ricotta Cheese: The secret creamy goodness that binds it all together; opt for whole milk ricotta for extra richness.

• Alfredo Sauce: Store-bought works fine, but homemade adds an unforgettable touch; don’t forget the garlic!

• Shredded Mozzarella Cheese: A generous sprinkling on top will give you that golden, bubbly finish we all crave.

• Parmesan Cheese: A sprinkle of freshly grated Parmesan elevates everything with its salty richness.

• Olive Oil: A drizzle during cooking enhances flavors and prevents sticking; use extra virgin for better taste.

• Salt and Pepper: Essential seasonings to bring out all those wonderful flavors; don’t skip them!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Cook the Jumbo Shells: Bring a large pot of salted water to boil and cook the jumbo pasta shells until al dente according to package instructions. Drain and set aside on a lightly greased baking sheet so they don’t stick together.

Sauté the Chicken and Spinach: In a large skillet over medium heat, add olive oil and sauté diced chicken until golden brown and cooked through. Toss in fresh spinach until wilted and bright green—about three minutes should do.

Create the Filling Mixture: In a mixing bowl, combine cooked chicken-spinach mix with ricotta cheese, half of the mozzarella cheese, salt, and pepper. Stir until well blended—this is where dreams start coming true!

Stuff Those Shells!: Carefully fill each cooked shell with the cheesy chicken mixture using a spoon or piping bag if you’re feeling fancy. Place them snugly in your prepared baking dish.

Add Alfredo Sauce and Cheese Topping: Pour half of your Alfredo sauce over the stuffed shells ensuring they’re nicely coated. Sprinkle remaining mozzarella cheese on top along with grated Parmesan for that irresistible crusty finish.

Bake to Perfection: Preheat your oven to 350°F (175°C) and bake uncovered for 25-30 minutes until bubbling and golden brown on top. Your kitchen will smell heavenly!

And there you have it! Your glorious chicken alfredo stuffed shells are ready to serve! Let them cool slightly before diving in; trust me on this one—you’ll want those taste buds intact.

This fun culinary journey not only fills your belly but also creates unforgettable moments around the dining table. Enjoy every cheesy bite!

Perfecting the Cooking Process

Start by boiling pasta shells, then sauté chicken while preparing the Alfredo sauce to save time and ensure everything is ready simultaneously.

Add Your Touch

Feel free to swap out chicken for spinach or mushrooms for a vegetarian twist, or add herbs like basil for extra flavor.

Storing & Reheating

Store leftover stuffed shells in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until warmed through.

The first time I made chicken Alfredo stuffed shells, my family devoured them in minutes! Their delighted faces reminded me why I love cooking for others.

FAQ

Can I use store-bought Alfredo sauce?

Absolutely! Store-bought sauce saves time without sacrificing flavor in your chicken Alfredo stuffed shells.

How do I prevent the shells from sticking together?

Drizzle olive oil on cooked shells and toss gently to keep them separated while they cool.

Can I freeze chicken Alfredo stuffed shells?

Yes! Freeze them before baking, and bake directly from frozen when you’re ready to enjoy.

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Chicken Alfredo Stuffed Shells

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Chicken Alfredo stuffed shells are a deliciously creamy dish that promises to impress at any gathering. Each jumbo shell is generously filled with savory chicken, fresh spinach, and ricotta cheese, all enveloped in rich Alfredo sauce. Baked to golden perfection and topped with gooey mozzarella and Parmesan, this comfort food classic will leave everyone at the table asking for seconds. Perfect for busy weeknights or special occasions, this recipe is as enjoyable to make as it is to eat.

• Author: Ethan Carter
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: Serves 6
• Category: Main
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 12 jumbo pasta shells
• 3–4 boneless, skinless chicken breasts (about 1 lb)
• 2 cups fresh spinach
• 1 cup ricotta cheese
• 1.5 cups Alfredo sauce (store-bought or homemade)
• 1.5 cups shredded mozzarella cheese
• 0.5 cup grated Parmesan cheese
• 2 tbsp olive oil
• Salt and pepper to taste

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Instructions

1. Preheat oven to 350°F (175°C).
2. Cook the jumbo shells in salted boiling water until al dente; drain and set aside.
3. In a skillet, heat olive oil over medium heat and sauté diced chicken until cooked through. Add spinach and cook until wilted.
4. In a bowl, combine the chicken-spinach mixture with ricotta cheese, half of the mozzarella, salt, and pepper.
5. Stuff each shell with the filling and place them in a baking dish.
6. Pour half of the Alfredo sauce over the shells and sprinkle with remaining mozzarella and Parmesan.
7. Bake uncovered for 25-30 minutes until bubbly and golden brown.

Nutrition

• Serving Size: 2 stuffed shells (approximately 250g)
• Calories: 497
• Sugar: 3g
• Sodium: 880mg
• Fat: 24g
• Saturated Fat: 10g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 89mg