Creamy, cheesy, and perfectly comforting, these Chicken Alfredo Stuffed Shells are everything I love in a pasta bake. Juicy grilled chicken, rich ricotta and cottage cheese filling, and a luscious homemade Alfredo sauce come together in tender jumbo shells for a meal that always satisfies. It’s hearty, cozy, and perfect for weeknights, gatherings, or when I want to prep dinner ahead of time.

Why You’ll Love This Recipe

I love how this recipe blends the richness of Chicken Alfredo with the satisfying structure of stuffed shells. It’s simple enough for a weeknight but impressive enough for guests. I can make it ahead, store it, or even freeze it—making busy days easier. The homemade Alfredo sauce is a game-changer, adding flavor and creaminess that store-bought versions just can’t match.

Ingredients

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

• 20 jumbo pasta shells, cooked and drained

• 2 boneless, skinless chicken breasts

• Salt and pepper, to taste

• Olive oil, for grilling and frying

• 3/4 cup ricotta cheese

• 3/4 cup cottage cheese

• 3/4 cup grated mozzarella cheese, plus more for topping

• 2 cups grated parmesan cheese, plus more for topping

• 2 eggs

• 1/4 cup minced fresh parsley

• 2 tablespoons minced fresh basil

• 4 tablespoons butter

• 2 tablespoons flour

• 2 cups whole milk

• 1 cup heavy cream, plus more as needed

• 3 cloves garlic, minced

Directions

1. I preheat the oven to 375°F. I season the chicken breasts with salt and pepper, drizzle a hot skillet with olive oil, and grill the chicken on both sides until fully cooked. Once cooled slightly, I shred the chicken with two forks.

2. In a bowl, I mix together ricotta, cottage cheese, mozzarella, 1 cup of the parmesan, eggs, 2 tablespoons of parsley, a bit of salt and pepper, and the shredded chicken. I add a splash of heavy cream to bring it all together.

3. For the Alfredo sauce, I melt butter in a skillet, whisk in the flour, and cook until golden brown. Then I slowly add milk and cream, whisking until thickened. I stir in garlic, another 1 cup of parmesan, a bit of salt and pepper, parsley, and basil. I adjust the seasonings to taste.

4. I pour 1 cup of the sauce into a 9×13-inch baking dish. I generously fill each shell with the chicken-cheese mixture and arrange them face down in the dish. I pour the remaining sauce over the top and sprinkle with more mozzarella and parmesan.

5. I bake for 25 minutes, until bubbly and golden on top.

Servings and timing

• Servings: 8

• Prep Time: 25 minutes

• Cook Time: 25 minutes

• Total Time: 50 minutes

Each serving is about 2 to 3 shells, making it perfect when I’m feeding the whole family or planning for leftovers.

Variations

• I sometimes swap the chicken for rotisserie chicken to save time.

• For a veggie twist, I replace the chicken with sautéed spinach and mushrooms.

• I like using a blend of Italian cheeses for more depth of flavor.

• I add crushed red pepper to the Alfredo sauce when I want a little heat.

• Gluten-free pasta shells work just as well in this dish if I need a gluten-free version.

storage/reheating

When I have leftovers, I store them in an airtight container in the fridge for up to 4 days. To reheat, I cover the dish with foil and warm it in the oven at 350°F for about 15–20 minutes. A splash of cream or milk helps bring the sauce back to life. I can also freeze the unbaked dish tightly wrapped for up to 3 months—perfect for prepping meals ahead.

FAQs

How can I make this ahead of time?

I assemble everything in the baking dish, cover it with foil, and store it in the fridge for up to 24 hours before baking. It’s ideal for busy days.

Can I freeze Chicken Alfredo Stuffed Shells?

Yes, I freeze the unbaked dish wrapped tightly in foil. When I’m ready, I thaw it in the fridge overnight and bake as directed, adding a few extra minutes if needed.

What can I serve with these stuffed shells?

I like serving them with a crisp green salad or roasted vegetables. Garlic bread is also a great side to soak up the Alfredo sauce.

Can I use store-bought Alfredo sauce?

I prefer the homemade version for its rich flavor, but if I’m short on time, a high-quality jar of Alfredo sauce works too.

Can I use other types of pasta?

This recipe is best with jumbo shells since they hold the filling well, but I’ve also tried it with manicotti or lasagna roll-ups with good results.

Conclusion

These Chicken Alfredo Stuffed Shells have everything I want in a comforting, satisfying meal—creamy, cheesy goodness, tender pasta, and savory chicken. Whether I’m planning a cozy dinner or prepping meals ahead of time, this dish never disappoints. I love how flexible and freezer-friendly it is, and the flavor always has everyone coming back for seconds.

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