Description
This Creamy Chicken Stuffed Pasta Shells recipe features jumbo pasta shells filled with a savory mixture of shredded chicken, spinach, ricotta, and mozzarella cheeses, all baked in a rich Alfredo sauce. It’s a comforting, family-friendly dish that’s perfect for busy weeknights and can be made ahead of time.
Ingredients
Scale
Pasta
- 1 (12 ounce) package jumbo pasta shells
Filling
- 2 cups cooked, shredded chicken (such as from a rotisserie chicken)
- 1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry
- 1 (15 ounce) container ricotta cheese (about 1 ¾ cups)
- 2 cups (8 ounces) shredded mozzarella cheese, divided
- ¼ cup grated Parmesan cheese
- 1 egg
- 1 tablespoon chopped fresh basil (or 1 teaspoon dried basil)
- ½ teaspoon salt
- ½ teaspoon garlic powder
- Pinch of nutmeg
Sauce
- 2 cups Alfredo sauce (about one 15-ounce jar plus part of a second jar)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Spray a 9 x 13-inch baking dish with cooking spray and pour 1 cup of the Alfredo sauce into the bottom of the dish to coat it evenly.
- Cook Pasta Shells: Boil a large pot of salted water and cook the jumbo pasta shells according to the package instructions until al dente. Drain the shells and rinse them under cold water to stop the cooking process and prevent sticking.
- Make Filling: In a large mixing bowl, combine the shredded chicken, thawed and drained spinach, ricotta cheese, 1 ½ cups of mozzarella cheese, grated Parmesan, egg, fresh or dried basil, salt, garlic powder, and a pinch of nutmeg. Mix well until all ingredients are thoroughly incorporated.
- Stuff the Shells: Carefully fill each pasta shell with the chicken and cheese mixture. Depending on how generously you fill the shells, you should be able to fill about 20-22 shells. If you have extra shells or filling, save them for another meal or bake separately.
- Assemble the Dish: Arrange the stuffed shells in the prepared baking dish with the open side facing up. Pour the remaining 1 cup of Alfredo sauce evenly over the top. Sprinkle the remaining ½ cup of mozzarella cheese over the shells.
- Bake: Cover the dish with aluminum foil and bake in the preheated oven for about 30 minutes until heated through. Remove the foil during the last 5-10 minutes of baking to allow the cheese on top to become bubbly and slightly crisp.
Notes
- This dish is perfect for making ahead of time and reheating on busy days for a comforting meal.
- If you have extra stuffed shells, bake them in a smaller dish or refrigerate for up to 2 days before baking.
- You can substitute fresh spinach if preferred, but be sure to cook and drain it well to avoid excess moisture.
- Use store-bought Alfredo sauce for convenience, or make your own for a richer flavor.
- Adjust seasoning according to taste, especially salt and garlic powder.
Nutrition
- Serving Size: 1/8 of the recipe
- Calories: 444 kcal
- Sugar: 2 g
- Sodium: 889 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 139 mg
