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Chicken Alfredo Stuffed Shells

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Tender jumbo pasta shells stuffed with a cheesy chicken filling, topped with creamy garlic Alfredo sauce and baked until bubbly for a comforting, crowd-pleasing meal.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6–8 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Low Lactose

Ingredients

1 box jumbo pasta shells

2 packages cooked chicken fajita meat, chopped

1 bottle garlic Alfredo sauce

1 block Colby Jack cheese, shredded

Instructions

  1. Preheat oven to 180°C (350°F).
  2. Cook jumbo pasta shells according to package directions until al dente. Drain and set aside.
  3. In a bowl, mix chopped chicken fajita meat with shredded Colby Jack cheese.
  4. Spread a thin layer of garlic Alfredo sauce in the bottom of a 9×13-inch baking dish.
  5. Stuff each pasta shell with the chicken-cheese mixture and place open-side up in the dish.
  6. Pour remaining Alfredo sauce evenly over shells. Top with extra cheese if desired.
  7. Bake for 25–30 minutes, until cheese is melted and sauce is bubbling.
  8. Let rest a few minutes before serving.

Notes

  • Swap in ricotta or mozzarella for a creamier filling.
  • Add herbs or seasonings like garlic powder, Italian seasoning, or parsley for extra flavor.
  • Mix in vegetables such as steamed broccoli or spinach.
  • Use homemade Alfredo sauce for a richer taste.
  • Freeze unbaked stuffed shells for up to 3 months; thaw before baking.

Nutrition

Find it online: https://savorymomskitchen.com/chicken-alfredo-stuffed-shells/