Chicken Alfredo Stuffed Shells Recipe

These Chicken Alfredo Stuffed Shells are a comforting and flavorful dish that’s perfect for a family dinner or a special occasion. Jumbo pasta shells are filled with a savory chicken and spinach mixture, then baked in a rich and creamy Alfredo sauce. It’s a simple yet impressive recipe that’s sure to be a hit with everyone.

Why You’ll Love This Recipe

  • Creamy and cheesy: The homemade Alfredo sauce is rich and decadent, with just the right amount of cheesy goodness.
  • Flavorful filling: The chicken and spinach filling is seasoned to perfection and adds a delicious savory element to the dish.
  • Easy to make: While it takes a bit of time, the steps are straightforward, and the result is well worth the effort.
  • Perfect for sharing: This recipe makes a generous amount, making it ideal for feeding a crowd or enjoying leftovers.

Ingredients for Chicken Alfredo Stuffed Shells

This recipe uses fresh, high-quality ingredients to create a dish that’s both delicious and satisfying. Here’s what you’ll need:

For the Stuffed Shells:

  • Jumbo Pasta Shells: These large shells are perfect for holding a generous amount of filling.1
  • Butter: Adds richness and flavor to the filling and the sauce.
  • Garlic: Adds a pungent flavor to both the filling and the sauce.
  • Onion: Adds a savory base to the filling.
  • Cooked Chicken: Use leftover rotisserie chicken or cook your own chicken breasts.
  • Fresh Baby Spinach: Adds a healthy dose of greens and a pop of color.

For the Alfredo Sauce:

  • Whole Milk and Heavy Cream: Create a rich and creamy sauce.
  • Butter: Adds richness and flavor to the sauce.
  • Garlic: Adds a pungent flavor to the sauce.
  • Kosher Salt and Black Pepper: Season the sauce to perfection.
  • Egg Yolks: Adds richness and helps thicken the sauce.
  • Parmesan Cheese: Adds a salty, nutty flavor to the sauce.
  • Part-Skim Mozzarella Cheese: Provides a gooey, cheesy topping.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

How to Make Chicken Alfredo Stuffed Shells

Step 1: Cook the Pasta

Preheat your oven to 350 degrees Fahrenheit. Cook the jumbo pasta shells in a large pot of salted boiling water until not quite al dente (about 1-2 minutes shy of the package directions). Drain the shells and spread them in a single layer on a baking sheet to cool.

Step 2: Make the Alfredo Sauce

In a large saucepan, combine the whole milk, heavy cream, butter, and minced garlic. Heat over medium heat until hot but not boiling. Remove from the heat. In a small bowl, whisk the egg yolks and temper them by gradually adding small amounts of the hot cream mixture while whisking constantly. Once tempered, whisk the egg mixture back into the saucepan with the cream. Season with salt and pepper. Add the Parmesan cheese and most of the mozzarella cheese. Whisk until the cheese is melted and the sauce is smooth. Set aside.

Step 3: Make the Chicken and Spinach Filling

In a large sauté pan, melt the butter over medium heat. Add the chopped onions and minced garlic. Cook until the onion is softened and translucent. Add the cooked chicken and spinach and heat through until the spinach wilts.

Step 4: Assemble the Stuffed Shells

Spoon 2 tablespoons of the Alfredo sauce into the bottom of a 13×9 inch baking dish. Fill each cooked pasta shell with a spoonful of the chicken and spinach filling and arrange them in the baking dish. Ladle the remaining Alfredo sauce over the stuffed shells and top with the remaining mozzarella and Parmesan cheese.

Step 5: Bake

Bake for 25 minutes, or until the stuffed shells are bubbly and golden brown.

Tips for Making the Recipe

  • Pasta: Cook the pasta shells just until al dente to prevent them from becoming mushy during baking.2
  • Alfredo sauce: Do not boil the cream mixture while making the Alfredo sauce, as this can cause it to curdle.
  • Tempering the eggs: Tempering the egg yolks prevents them from scrambling when added to the hot cream mixture.
  • Cheese: You can use other types of cheese, such as Gruyere or fontina, in the Alfredo sauce.

How to Serve Chicken Alfredo Stuffed Shells

Chicken Alfredo Stuffed Shells Recipe
  • Main course: This dish is perfect for a hearty and satisfying family dinner.
  • Special occasion: It’s also a great dish to bring to a potluck or gathering.

Make Ahead and Storage

Storing Leftovers

Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently in the oven or microwave until heated through.

Chicken Alfredo Stuffed Shells Recipe

FAQs

Can I use a different type of pasta?
Jumbo pasta shells are traditionally used for this recipe, but you can experiment with other large pasta shapes, such as manicotti or conchiglie.

Can I make this recipe ahead of time?
Yes, you can assemble the stuffed shells ahead of time and bake them later. Simply cover the baking dish tightly with foil and refrigerate for up to 24 hours before baking.

Can I freeze this recipe?
Yes, you can freeze the assembled stuffed shells before baking. Simply cover the baking dish tightly with foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.

My sauce is too thin, what did I do wrong?
If your sauce is too thin, it could be that you didn’t cook it long enough or that you used a lower-fat dairy product. Try simmering the sauce for a few more minutes to reduce it, or use heavy cream instead of half and half or milk.

There you have it! A simple and delicious recipe for Chicken Alfredo Stuffed Shells. I hope you enjoy it!

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Chicken Alfredo Stuffed Shells Recipe

Chicken Alfredo Stuffed Shells Recipe

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  • Author: Emma
  • Prep Time: 35 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Category: main dishes
  • Method: baking
  • Cuisine: Italian-American

Description

These Chicken Alfredo Stuffed Shells are a delicious and comforting dish that’s perfect for a family meal or a special occasion. Jumbo pasta shells are filled with a creamy mixture of chicken, spinach, and Alfredo sauce, then baked to perfection.


Ingredients

Scale

Stuffed Shells Ingredients:

12 ounces large shell pasta

1 tablespoon butter

1 large garlic clove, minced

1 cup chopped onions

2 1/23 cups leftover rotisserie chicken (or cooked chicken breast)

6 ounces fresh baby spinach

Alfredo Sauce Ingredients:

1 1/4 cups whole milk

1 cup heavy cream (do not substitute half and half or milk)

3 tablespoons butter

2 large cloves garlic, minced

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

2 large egg yolks

3/4 cup grated Parmesan cheese

2 cups part-skim grated cheese


Instructions

  1. Preheat oven: Preheat oven to 350°F (175°C).
  2. Cook pasta: Cook shell pasta in boiling salted water until almost al dente (about 1-2 minutes less than package directions). Drain and spread in a single layer on a baking sheet to cool. 
  3. Make Alfredo sauce: In a saucepan, combine milk, cream, butter, and garlic. Heat over medium heat until hot but not boiling. Remove from heat.
  4. Temper egg yolks: In a small bowl, whisk egg yolks. Gradually add a few tablespoons of the hot cream mixture to the yolks, whisking constantly. Pour the tempered egg mixture back into the saucepan and whisk to combine.
  5. Finish sauce: Season with salt and pepper. Add 1 1/3 cups mozzarella and 3/4 cup Parmesan cheese. Whisk until melted and smooth. Set aside.
  6. Make filling: In a saute pan, melt butter over medium heat. Add onions and garlic; cook until softened. Add chicken and spinach; cook until spinach wilts.
  7. Assemble stuffed shells: Spread 2 tablespoons of Alfredo sauce in a 13×9 inch baking dish. Fill each shell with chicken and spinach filling. Arrange in the dish.
  8. Bake: Ladle Alfredo sauce over the stuffed shells. Top with remaining mozzarella and Parmesan cheese. Bake for 25 minutes, or until bubbly and golden.

Notes

  • Use good quality cheese for the best flavor.
  • If the sauce is too thick, add a little extra milk or cream.
  • You can add other vegetables to the filling, such as mushrooms or bell peppers.

Nutrition

  • Serving Size: 1 Serving
  • Calories: 620kcal
  • Sugar: 620kcal
  • Sodium: 620kcal
  • Fat: 620kcal
  • Saturated Fat: 620kcal
  • Unsaturated Fat: 620kcal
  • Trans Fat: 620kcal
  • Carbohydrates: 620kcal
  • Fiber: 620kcal
  • Protein: 620kcal
  • Cholesterol: 620kcal

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