I’m excited to share my take on Chicken Alfredo Stuffed Shells using what I already had in my kitchen—jumbo pasta shells, chicken fajita meat, jarred garlic Alfredo sauce, and Colby Jack cheese. Here’s a breakdown of everything I love about this dish, how I made it, and ideas to keep it fresh and flexible.

Chicken Alfredo Stuffed Shells

Short Description

I turned a few simple ingredients—jumbo pasta shells, chicken fajita meat, garlic Alfredo sauce, and Colby Jack cheese—into a creamy, comforting baked dish that’s as cozy as it is customizable.

Why I’ll Love This Recipe

I adore how effortless it is to transform everyday staples into something indulgent. I love the way the tender chicken, rich garlic Alfredo sauce, and ooey-gooey Colby Jack cheese meld together. It’s cozy, crowd-pleasing, and perfect for those nights when I want something satisfying that’s still easy to pull together.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 box jumbo pasta shells
2 packages chicken fajita meat (cooked and chopped)
1 bottle garlic Alfredo sauce
1 block Colby Jack cheese (shredded)

Directions

Preheat the oven to 180 °C (around 350 °F).
Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside.
Mix together the chopped chicken fajita meat and shredded Colby Jack cheese in a bowl.
Spread a thin layer of garlic Alfredo sauce in the bottom of a baking dish.
Stuff each pasta shell with the chicken-cheese mixture and arrange them open-side up in the dish.
Pour the remaining Alfredo sauce over the stuffed shells, coating them evenly.
Top with any remaining shredded cheese if you want extra cheesiness.
Bake for about 25–30 minutes until the cheese is melted and the sauce is bubbling.
Let rest a few minutes before serving.

Servings And Timing

Prep time: about 10–15 minutes
Cook time: around 25–30 minutes
Servings: Typically fits a 9×13-inch dish—enough for 6 to 8 servings

Variations

I love swapping and tweaking based on what’s on hand:

Substitute ricotta or mozzarella for a creamier filling.
Add seasonings like garlic powder, Italian herbs, parsley, or Italian seasoning for added flavor depth.
Stir in vegetables like steamed broccoli or spinach for a nutritional boost.
Use a homemade Alfredo sauce starting with butter, flour, milk/cream, garlic, and Parmesan for a richer taste.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I pop them in the oven at 175 °C (350 °F), covered with foil, for around 20–30 minutes until warmed through.
I can also freeze unbaked stuffed shells: flash-freeze on a baking sheet, then transfer to freezer bags for up to 3 months. Thaw overnight, then bake with a bit of extra sauce—adding about 10 minutes to the bake time.

FAQs

1. Why Did I Use Chicken Fajita Meat?

I used what I had: flavorful chicken fajita meat. It gave the dish a tasty twist without extra prep, but any cooked shredded or chopped chicken works great.

2. Can I Make This Ahead Of Time?

Absolutely! I assemble it early in the day or night, store it in the fridge, and bake when I’m ready. It’s perfect for busy schedules.

3. What If I Don’t Have Alfredo Sauce?

I’ve swapped in homemade Alfredo sauce—making a béchamel with butter, flour, milk, cream, garlic, and Parmesan. It’s richer and customizable.

4. Is It Okay To Use Different Cheeses?

I personally love Colby Jack, but blending cheeses like ricotta, mozzarella, and Parmesan adds gooey texture and flavor—or cheddar and broccoli for a fun twist.

5. Can I Freeze Leftovers?

Yes! Baked leftovers also freeze well for months. Thaw and reheat in the oven until hot and bubbly for a quick meal later.

Conclusion

I love how this Chicken Alfredo Stuffed Shells recipe transforms simple kitchen staples into a warm, cheesy, and satisfying meal. It’s flexible, easy to adapt, and perfect for busy weeknights or when I’m craving comfort. I can always change it up with vegetables, seasonings, or cheese blends to keep it interesting.