Chicken Alfredo Stuffed Shells

Creamy, chicken alfredo stuffed shells, baked under a rich homemade sauce until bubbly and golden. Comforting, crowd-pleasing, and perfect for make-ahead dinners or entertaining.

Why You’ll Love This Recipe

• Ultra-creamy filling with real Parmesan and mozzarella

• Homemade Alfredo sauce — silky, rich, and garlicky

• Family-friendly bake that serves a crowd

• Uses simple, everyday ingredients

• Great for make-ahead and freezer-friendly meals

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 20 jumbo pasta shells, cooked and drained

• 2 boneless, skinless chicken breasts

• Salt and pepper, to taste

• Olive oil, for grilling or frying

• 3/4 cup ricotta cheese

• 3/4 cup cottage cheese

• 3/4 cup grated mozzarella cheese, plus extra for topping

• 2 cups grated Parmesan cheese, divided, plus more for topping

• 2 eggs

• 1/4 cup minced fresh parsley, divided

• 2 tablespoons minced fresh basil

• 4 tablespoons butter

• 2 tablespoons flour

• 2 cups whole milk

• 1 cup heavy cream, plus more if needed

• 3 cloves garlic, minced

directions

1. Preheat oven to 375°F (190°C).

2. Season chicken breasts with salt and pepper. Heat a little olive oil in a skillet or grill pan over medium heat and cook until done (internal temp 165°F / 74°C). Let cool, then shred.

3. In a bowl, combine ricotta, cottage cheese, mozzarella, 1 cup Parmesan, eggs, 2 tablespoons parsley, a pinch of salt and pepper, and the shredded chicken. If needed, stir in 2 tablespoons cream to loosen. Set aside.

4. Make the sauce: in a large skillet over medium heat, melt butter. Sprinkle in flour and whisk 1–2 minutes to form a lightly golden roux. Slowly whisk in milk and cream until smooth; simmer, stirring, until thickened.

5. Stir in garlic, remaining 1 cup Parmesan, 1 tablespoon parsley, basil, and season with salt and pepper to taste.

6. Spread 1 cup of the Alfredo sauce over the bottom of a 9×13-inch baking dish.

7. Fill each cooked shell generously with the chicken-cheese mixture and arrange, filled side down, in the dish.

8. Pour remaining Alfredo sauce over the shells and sprinkle with extra mozzarella and Parmesan.

9. Bake for 25 minutes, until bubbly and golden at the edges.

10. Garnish with remaining parsley and serve warm.

Servings and timing

Servings: 8 servings
Prep Time: 25 minutes
Cooking Time: 25 minutes
Total Time: 50 minutes
Calories: Approximately 398 kcal per serving

Variations

• Spinach upgrade: fold 1–1½ cups chopped cooked spinach into the filling

• Lighter dairy: swap cottage cheese for part-skim ricotta; use half-and-half for some of the cream

• Herb swap: substitute basil with chives or thyme

• Extra veggie: add sautéed mushrooms or steamed broccoli florets to the filling or pan

• Gluten-free: use gluten-free jumbo shells and a 1:1 gluten-free flour in the roux

storage/reheating

• Refrigerate: cover and chill up to 4 days

• Freeze (unbaked): assemble without baking, wrap tightly, and freeze up to 2 months; thaw overnight, bake as directed (add 5–10 minutes if cold)

• Freeze (baked): cool completely, wrap well, and freeze up to 2 months

• Reheat: cover with foil and warm at 350°F (175°C) until hot, adding a splash of milk or cream if needed to loosen the sauce

FAQs

Can I use rotisserie chicken?

Yes, shredded rotisserie chicken is a convenient substitute; skip the cooking step and season the filling to taste.

Do I have to use both ricotta and cottage cheese?

No. You can use all ricotta or all cottage cheese; texture will vary slightly but both work well.

Why did my sauce get grainy?

Overheating or adding cheese over high heat can cause graininess. Add Parmesan off the heat or on low and whisk until just melted.

How do I prevent shells from tearing?

Cook just to al dente, rinse briefly under cool water, and toss with a little oil to keep them from sticking while you fill.

Can I make this ahead?

Yes. Assemble up to 24 hours in advance, cover, and refrigerate. Bake as directed, adding a few minutes if cold.

What if my sauce is too thick?

Whisk in a few tablespoons of warm milk or cream until it reaches a silky, pourable consistency.

Can I use chicken thighs instead of breasts?

Absolutely. Boneless, skinless thighs stay very juicy; cook to 165°F (74°C) and shred.

How much salt should I use?

Season lightly at each step (chicken, filling, sauce) and taste the sauce before assembling. Parmesan is salty, so go gradually.

Can I make it without eggs?

Yes. The eggs help bind, but you can omit them; the filling will be a bit softer.

What sides pair well with this?

A crisp green salad, roasted vegetables, or garlicky green beans balance the richness nicely.

Conclusion

Chicken Alfredo stuffed shells deliver everything you love about creamy Alfredo in a cozy baked pasta format. With tender chicken, a luscious sauce, and melty cheese throughout, it’s a reliable, crowd-pleasing dish you’ll reach for again and again.

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