Description
Velvety Alfredo sauce surrounds jumbo pasta shells stuffed with a mix of savory shredded chicken and cheesy filling. A comforting, crowd-pleasing baked pasta dish that’s easy to assemble and perfect for any occasion.
Ingredients
2 cups cooked, shredded boneless chicken breast
20 jumbo pasta shells
1 1/2 cups ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 1/2 cups heavy cream
2 tablespoons butter
4 garlic cloves, minced
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
Salt and black pepper to taste
Optional: spinach, cherry tomatoes, or fresh herbs for topping
Instructions
Boil jumbo pasta shells until al dente; drain and set aside
In a bowl, combine ricotta, 1/2 cup mozzarella, 1/4 cup Parmesan, Italian seasoning, garlic powder, salt, and pepper
Stuff each shell with chicken-cheese mixture
Place stuffed shells in greased 9×13-inch baking dish
Prepare Alfredo sauce by simmering heavy cream, butter, and minced garlic; season
Pour sauce over filled shells
Sprinkle remaining mozzarella and Parmesan on top
Bake at 375°F (190°C) for 20-25 minutes until golden and bubbly
Let rest 5 minutes before serving
Notes
Use rotisserie chicken for convenience
Substitute heavy cream with 2% milk for a lighter version
Optional: add sautéed spinach or cherry tomatoes with cheese filling
Let cooled leftovers refrigerate up to 3 days
- Prep Time: 15
- Cook Time: 25
- Category: chicken
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 5 stuffed shells
- Calories: 560
- Sugar: 5g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 150mg