If you’re craving a comforting dinner that feels like a warm hug, then you absolutely have to try this Chicken Alfredo Stuffed Shells (Creamy Baked Pasta) Recipe. It’s the perfect blend of tender jumbo pasta shells stuffed with a luscious mixture of shredded chicken, creamy ricotta, and three kinds of cheese, all bathed in a rich, garlicky Alfredo sauce before being baked to golden perfection. Each bite is a comforting explosion of creamy textures and savory flavors that will quickly make this dish a family favorite.

Chicken Alfredo Stuffed Shells (Creamy Baked Pasta) Recipe - Recipe Image

Ingredients You’ll Need

This recipe shines because it’s made with simple, readily available ingredients that each play a vital role in building layers of taste, texture, and color. From the creamy cheeses to the fresh herbs and succulent chicken, every component brings something special to the table.

20 whole jumbo pasta shells: These large shells are essential for stuffing and soaking up all the delicious sauce.
2 whole boneless, skinless chicken breasts: Grilled to juicy perfection and shredded, they add hearty protein and flavor.
Salt and pepper, to taste: Basic seasoning that enhances all the flavors effortlessly.
Olive oil: For grilling the chicken and adding a subtle fruity richness.
3/4 cup ricotta cheese: Creamy and mild, it makes the filling wonderfully smooth.
3/4 cup cottage cheese: Adds a slightly tangy creaminess and light texture.
3/4 cup grated mozzarella cheese, plus more for topping: Mozzarella melts beautifully, creating that gooey cheese pull everyone loves.
2 cups grated parmesan cheese, plus more for topping: Parmesan adds a nutty, sharp punch to both the filling and sauce.
2 whole eggs: Help bind the filling so it holds its shape inside the shells.
1/4 cup minced fresh parsley: Brings freshness and a pop of color everywhere it’s sprinkled.
2 tablespoons minced fresh basil: A fragrant herb that adds a sweet, peppery note to the sauce.
4 tablespoons butter: The base for making the creamy roux that thickens the Alfredo sauce.
2 tablespoons flour: Combines with butter to create that smooth, velvety sauce texture.
2 cups whole milk: Adds richness without overpowering the delicate flavors.
1 cup heavy cream, plus more if needed: The secret to an ultra-luxurious, creamy baked pasta sauce.
3 cloves garlic, minced: Garlic infuses the sauce with aromatic depth and a tiny bit of zing.

How to Make Chicken Alfredo Stuffed Shells (Creamy Baked Pasta) Recipe

Step 1: Cook and Shred the Chicken

Begin by seasoning your chicken breasts with salt and pepper. Heat a grill pan or a heavy skillet with a drizzle of olive oil over medium heat, and cook the chicken until it’s just done—juicy, not dry. Once cooled, shred the chicken with two forks, giving you tender bits ready to blend into the filling.

Step 2: Prepare the Cheese and Chicken Filling

In a medium bowl, combine ricotta, cottage cheese, mozzarella, 1 cup of Parmesan, beaten eggs, 2 tablespoons of fresh parsley, and the shredded chicken. Season with a little salt and pepper, then mix everything until it’s creamy and well incorporated. If the mixture seems a bit thick, splash in 2 tablespoons of heavy cream to loosen it up for stuffing.

Step 3: Make the Creamy Alfredo Sauce

In a large skillet, melt butter over medium heat. Sprinkle in the flour, whisking constantly to form a golden roux — this is the base of your creamy sauce. Gradually pour in whole milk and heavy cream while continuing to whisk, cooking until the sauce thickens to silky perfection. Stir in garlic, the remaining Parmesan, salt, pepper, minced parsley, and basil. Taste and adjust seasoning as needed, setting it aside until assembly.

Step 4: Assemble the Stuffed Shells

Preheat your oven to 375°F (190°C). Spoon about 1 cup of Alfredo sauce into the bottom of a 9 x 13 inch baking dish. Generously fill each pasta shell with the cheesy chicken mixture, then carefully place them face down in the pan on top of the sauce. Pour the rest of the Alfredo sauce over the shells, sprinkle extra mozzarella and Parmesan on top, and get ready to bake until bubbly and golden—about 25 minutes.

How to Serve Chicken Alfredo Stuffed Shells (Creamy Baked Pasta) Recipe

Garnishes

A sprinkle of freshly chopped parsley or basil right out of the oven adds a burst of fresh color and flavor that brightens the dish visually and taste-wise.

Side Dishes

Serve these shells with a crisp green salad dressed lightly with balsamic vinaigrette or a side of roasted vegetables to balance the creamy richness with fresh, crunchy contrast.

Creative Ways to Present

You can make individual-sized servings by placing one or two stuffed shells in small ramekins topped with sauce and cheese, perfect for dinner parties or special occasions that call for personalized plating.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Chicken Alfredo Stuffed Shells tightly covered in the refrigerator, ideally in an airtight container. They’ll stay fresh for about 3 to 4 days, making for easy, indulgent reheated meals during the week.

Freezing

This recipe freezes beautifully! Just assemble the shells in your baking dish without baking, cover tightly with foil and plastic wrap, and freeze. When ready, bake from frozen, adding extra time to ensure they’re heated through.

Reheating

Reheat leftovers in the oven at 350°F until warm and bubbly for the best texture. Alternatively, microwave covered on medium power in short intervals, stirring the sauce if possible to keep it creamy and smooth.

FAQs

Can I use rotisserie chicken instead of cooking my own?

Absolutely! Rotisserie chicken is a fantastic shortcut and adds great flavor. Just shred it and use it directly in the filling.

What can I substitute for cottage cheese?

If cottage cheese isn’t your thing, you can swap it for more ricotta or even cream cheese for an even richer filling.

Can I make this recipe dairy-free?

Yes, using dairy-free cheese alternatives and plant-based milk and cream substitutes can make this recipe suitable for lactose intolerance or dairy-free diets.

How do I know when the pasta shells are perfectly cooked?

Cook the jumbo shells until they’re al dente—tender but still firm enough to hold the filling without tearing.

Is this recipe suitable for freezing after baking?

It’s best to freeze before baking for optimal texture, but you can freeze leftovers after baking as well; just be aware the sauce might thicken slightly upon reheating.

Final Thoughts

There’s something truly special about Chicken Alfredo Stuffed Shells (Creamy Baked Pasta) Recipe that makes any meal feel like a celebration. It’s a perfect combination of creamy comfort, cheesy goodness, and tender chicken that brings joy at the dinner table. If you’re searching for a cozy, crowd-pleasing dish that’s straightforward yet impressive, this recipe is calling your name. Trust me, once you try it, it will quickly become a beloved classic in your recipe rotation!

Chicken Alfredo Stuffed Shells (Creamy Baked Pasta) Recipe