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Nothing fills my kitchen with comfort quite like baking a pan of chicken and garlic Alfredo stuffed shells. Each pasta shell is packed with tender chicken, creamy cheeses, and wrapped in a rich homemade Alfredo sauce—I love serving this crowd-pleaser when I want something delicious and a little bit impressive for dinner.
The first time I tried baking stuffed shells this way was for my sister’s birthday and everyone fought for seconds. There is just something about all that cheese and creamy garlic sauce.
Ingredients
- Jumbo pasta shells: You will want large shells to hold all the filling Look for ones that feel sturdy and do not have cracks
- Cooked chicken breast: Shred or dice your chicken It is the protein star and using high quality rotisserie or home cooked chicken offers the best texture
- Ricotta cheese: Adds a creamy mild richness Choose whole milk ricotta for extra smoothness
- Shredded mozzarella cheese: Melts for that perfect cheesy pull Always grate fresh from the block if possible for best melt
- Grated Parmesan cheese: Brings salty depth to both the filling and sauce Freshly grated Parmesan will give the sauce its signature flavor
- Fresh parsley: Chopped parsley adds color and a fresh note Flat leaf parsley holds up better in the bake
- Large egg: Helps bind your filling together Size up to two if your eggs are small
- Salt and black pepper: Simple but key for seasoning both the filling and sauce
- Unsalted butter: Creates a silky Alfredo and lets you control salt levels
- Fresh garlic: Use fresh cloves for the sauce as jarred garlic can be too sharp
- Heavy cream: The base for Alfredo Stick to heavy cream for the richest result
- Ground nutmeg: Just a pinch warms up the sauce Freshly grated nutmeg has extra fragrance
- Aluminum foil: Use to cover the dish and keep everything tender
- Extra mozzarella and Parmesan: Sprinkled on top for that irresistible golden crust
Step-by-Step Instructions
- Prep the Baking Dish:
- Lightly grease a nine by thirteen inch dish with butter or cooking spray to prevent any sticking and set the foundation for easy serving
- Cook the Pasta Shells:
- Bring a large pot of salted water to a rolling boil Add the jumbo shells and cook just until al dente about ten minutes Drain gently so they do not tear and arrange on a tray to cool without sticking together
- Mix the Filling:
- Combine shredded chicken ricotta mozzarella Parmesan parsley egg salt and black pepper in a large bowl Use a fork or your clean hands to blend until everything is evenly mixed The filling should be creamy but not runny set aside
- Prepare the Alfredo Sauce:
- Melt butter over medium heat in a saucepan Add minced garlic and stir for about one minute until fragrant but not browned Pour in the heavy cream and bring to a gentle simmer stirring constantly Once bubbling add Parmesan nutmeg salt and pepper Cook for another three to four minutes until the sauce just begins to thicken Remove from heat so it stays silky
- Sauce the Baking Dish:
- Ladle about half a cup of Alfredo sauce onto the bottom of the prepared dish Spread it in an even layer to keep shells from sticking and infuse flavor from the base up
- Stuff the Shells:
- Using a spoon or small scoop fill each pasta shell with about two tablespoons of the chicken mixture Gently nestle each filled shell side by side into the baking dish
- Top and Finish:
- Pour the rest of the Alfredo sauce over the shells so every nook is covered Rain extra mozzarella and Parmesan across the top for maximum melt and golden color
- Bake and Serve:
- Cover the dish loosely with foil and bake in the preheated oven at three hundred seventy five degrees Fahrenheit for twenty minutes Remove the foil and continue baking for another ten to fifteen minutes or until everything is bubbling and the top is golden Let stand for five minutes before serving so everything sets up perfectly
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Every time I make this dish I get reminded of the time my son helped me grate heaps of cheese He insisted on being the official cheese taster and we could not stop laughing That Parmesan really makes it special
Storage Tips
To store leftovers let the shells cool completely then cover tightly or transfer to an airtight container Refrigerate for up to three days and reheat covered in the oven or in the microwave Add a splash of cream if the sauce thickens too much Freezing works well too Place cooled shells and sauce in a freezer safe container and freeze for up to two months Thaw overnight in the fridge before reheating
Ingredient Substitutions
If you do not have cooked chicken try turkey or use a rotisserie chicken for convenience Cottage cheese can be swapped for ricotta though it will be a bit less creamy For a lighter version substitute half and half for the heavy cream and use part skim mozzarella Gluten free jumbo shells are available if you need to avoid wheat
Serving Suggestions
This main dish is wonderful with a crisp green salad dressed in lemony vinaigrette Garlic bread or focaccia sopped in extra sauce makes the meal even cozier For a real Italian American feast serve with roasted vegetables or sautéed spinach
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Recipe FAQs
- → How can I save time making this dish?
Use rotisserie chicken for a quick filling. The sauce and shells cook simultaneously, making prep efficient.
- → Can I add vegetables to the filling?
Yes, chopped spinach or sautéed mushrooms blend well with the chicken and cheeses for added nutrition and flavor.
- → What's the best way to reheat leftovers?
Cover and reheat in a 350°F (175°C) oven until hot and bubbly, or microwave individual portions until warmed through.
- → Can I prepare the dish ahead of time?
Assemble the shells and sauce in the baking dish. Cover and refrigerate up to a day in advance, then bake as directed.
- → Is there a lighter alternative to heavy cream?
Yes, half-and-half or light cream can be used in the sauce for a lighter version with similar texture.
- → What sides pair well with this?
A fresh green salad and garlic bread make excellent companions, balancing the creamy, savory flavors of the shells.