Description

These Chicken Alfredo Stuffed Shells combine tender jumbo pasta shells filled with a creamy mixture of shredded grilled chicken, ricotta, cottage cheese, mozzarella, and Parmesan, all baked in a rich Alfredo sauce topped with melted cheeses. Perfect for a comforting family dinner and easy to make ahead.

Ingredients

Scale

Pasta and Chicken

20 whole jumbo pasta shells, cooked and drained
2 whole boneless, skinless chicken breasts
Salt and pepper, to taste
Olive oil, for grilling and frying

Cheese Filling

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 whole eggs
1/4 cup minced fresh parsley
2 Tbsp. minced fresh basil

Alfredo Sauce

4 Tbsp. butter
2 Tbsp. all-purpose flour
2 cups whole milk
1 cup heavy cream, plus more as needed
3 cloves garlic, minced

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Instructions

Preheat and cook chicken: Preheat your oven to 375°F (190°C). Season chicken breasts on both sides with salt and pepper. Heat a grill pan or iron skillet over medium heat, add a drizzle of olive oil, and cook chicken breasts until fully cooked through, about 6-7 minutes per side. Remove from heat and shred the chicken using two forks. Set aside to cool.
Prepare cheese filling: In a medium bowl, combine ricotta cheese, cottage cheese, 3/4 cup grated mozzarella, 1 cup Parmesan, eggs, 2 tablespoons minced fresh parsley, salt, and pepper. Add the shredded chicken and mix thoroughly. If the mixture feels too thick, splash in 2 tablespoons of heavy cream to loosen. Set aside.
Make Alfredo sauce: In a large skillet over medium heat, melt butter. Sprinkle flour evenly over the melted butter and whisk continually, cooking until the roux turns a golden brown color, about 2-3 minutes. Gradually whisk in milk and 1 cup heavy cream, continuously whisking to avoid lumps. Cook for several minutes until the sauce thickens. Stir in minced garlic, the remaining 1 cup Parmesan, salt, pepper, 1 tablespoon minced parsley, and minced basil. Taste and adjust seasonings if needed. Remove from heat.
Assemble and bake: Spread 1 cup of Alfredo sauce on the bottom of a 9×13-inch baking dish. Using a spoon, generously fill each cooked jumbo shell with the chicken and cheese mixture. Arrange the stuffed shells shell side down in the dish. Pour the remaining Alfredo sauce over the shells evenly. Sprinkle extra mozzarella and Parmesan cheese on top. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and golden brown.
Serve: Remove from oven and let cool slightly before serving. These stuffed shells pair well with a fresh green salad and garlic bread for a complete meal.

Notes

You can make this recipe ahead of time by assembling the stuffed shells and sauce in the baking dish, covering tightly with foil, and refrigerating for up to 24 hours before baking.
For a lighter version, substitute half-and-half for heavy cream, and use reduced-fat cheeses.
Make sure not to overcook the pasta shells; cook until al dente so they don’t become too mushy after baking.
Fresh herbs like parsley and basil add bright flavor, but dried herbs can be substituted if fresh are not available (use about 1 tsp dried).