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If you are looking for warm, cheesy comfort food, this recipe will hit the spot! These Cheesy Baked Chicken Alfredo Stuffed Shells are one of our family favorite comfort food recipes put together in no time with a homemade sauce!
Fun Fact: When I was growing up I hated anything with tomato sauce. Alfredo sauce though? That was my jam! Creamy white sauce and pasta, what else do you need in life.
My kids are also now obsessed with ANYTHING alfredo. They love to request Homemade Spinach Fettuccine with alfredo sauce for their birthday and my Baked Chicken Broccoli Alfredo is always a winner for busy weeknights.
These Stuffed Shells with Chicken and Alfredo are an easy to prep weeknight meal or lazy Sunday dinner. PLUS, they come with my foolproof thick and Creamy Alfredo Sauce recipe, made from scratch.
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🧀 What you need to make chicken alfredo stuffed shells
Here are all the ingredients you need to make these stuffed shells, INCLUDING the homemade sauce. Make sure to check out notes regarding the key ingredients.
- Jumbo Shells - These dried large pasta shells can be found in the pasta aisle, usually towards the top, by the manicotti or lasagna noodles. Cook them for about 2-3 minutes less than the box says. Since they are cooked twice, this will make sure your shells don't get mushy.
- Alfredo Sauce - My perfectly crafted Homemade Alfredo Sauce can be made in less than 10 minutes while the noodles cook. This alfredo sauce is made with a roux so it's thick and creamy. It works great for the shells, but you can use a store-bought sauce for an easy shortcut. Substitute the alfredo for marinara, using this same recipe, or use half red sauce and half white sauce to make a creamy tomato sauce for your stuffed shells.
- Chicken - Personally, I use rotisserie chicken for this recipe. It makes things super easy, but you can also bake and shred your own chicken. PRO TIP: Buy a few rotisserie chickens at a time, shred them, and store them in freezer bags for easy meals like this.
- Cheese - Mozzarella cheese in this recipe gives it the super melt factor while parmesan adds the perfect salty component. Freshly shred a block of cheese for the best flavor AND texture. Fontina, Provolone, or Ricotta are other Types of Italian Cheeses that could used or added to the mix.
Kitchen Time Saver
Shred the chicken and cheese while the water is coming to a boil. Then, make the alfredo sauce while the shells are cooking.
🔪 How to make alfredo stuffed shells
1. Cook the Noodles
First, cook the pasta shells in a large pot of boiling salted water for a couple of minutes less than the package says. While they are cooking, make your sauce.
2. Make the Homemade Alfredo
In a skillet, melt the butter until it stops foaming, then add the garlic and saute for a minute until you smell it. Sprinkle the flour over the top and whisk to cook it for another minute or two.
Slowly whisk in the half and half and let the sauce simmer until it thickens. Take it off the heat and mix in the parmesan cheese, nutmeg, salt and pepper.
When the pasta is done cooking, take 1 cup of the water and mix it into the alfredo, then drain the rest.
3. Mix the Chicken and Cheese Filling
Mix the shredded chicken with half the mozzarella and half the remaining parmesan cheese to stuff the pasta shells.
4. Assemble the Stuffed Shells
In a baking dish that is 9x13 or 4 quart capacity, spread 1 cup of the alfredo sauce to cover the bottom. Evenly divide the filling into 20 jumbo shells and place them in rows in the pan.
4. Finish and Bake!
Once all the shells are stuffed and in the pan, pour the remaining alfredo over them and sprinkle with both the remaining cheeses.
Cover the pan with foil and bake the shells in a 375˚F oven for 25-30 minutes. The cheese should be melty and slightly browned around the edges. Turn on the broiler for 2-3 minutes to get extra browning and crispy edges!
Chef's Secret
Cook AT LEAST 5 extra pasta shells when making stuffed shells. Sometimes they rip during cooking and sometimes you need a snack 😉
👩🏻🍳 How to store, freeze and reheat chicken alfredo stuffed shells
- FREEZER - Stuffed shells are PERFECT for making ahead and freezing. Do yourself a favor and make two or three pans to freeze for later or share with a friend! Wrap the pan of unbaked stuffed shells tightly in plastic wrap and then in foil. Store it in the freezer for 2-3 months and thaw completely in the refrigerator before baking. Cook time will be closer to 45 minutes since they are cold.
- LEFTOVERS - Keep leftovers in an airtight container in the refrigerator for no more than 3-5 days.
- REHEATING - Warm up leftovers in the oven or microwave until heated through completely.
If you ever don't recognize a tool or skill that is mentioned, be sure to look it up in our Glossary of Cooking Terms and Definitions for more information.
💭 Frequently asked questions
You can certainly use a store-bought alfredo instead of making it homemade. You will need about 3 cups of sauce or a 24 ounce jar.
You can rinse the pasta shells lightly in water after they cook and then gently pat them dry. This will make sure they don't stick to each other. To prevent them from sticking in the pan, alway cover the bottom with a thin layer of sauce before placing them in there.
Yep, you certainly can! Fresh spinach can be added at the end of cooking the alfredo sauce. You can also steam broccoli florets and then mix them with the chicken and cheese filling.
After stuffing the shells, place them up in the pan so the stuffing shows. This way, the sauce and cheese will melt into the shells and not out of them.
🍝 More hearty pasta recipes
If you loved these Baked Chicken Alfredo Stuffed Shells, then check out these other hearty pasta recipes that I know you will love too!
Recipe
Cheesy Baked Chicken Alfredo Stuffed Shells
Ingredients
- 20 whole jumbo pasta shells
- 4 Tablespoons unsalted butter
- 1 Tablespoons minced garlic
- ¼ cup all-purpose flour
- 1 pint half and half
- 1 cup grated parmesan, divided use
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- 2 cups shredded rotisserie chicken
- 2 cups shredded mozzarella cheese
Instructions
- Preheat the oven to 375˚F and bring a large pot of water to boil over medium-high heat on the stovetop for the pasta. If you haven't shredded your cheese and chicken, this is a good time to do that.
- Add salt to the boiling water, along with the shells, and cook them 2 minutes less than the package directions. Make sure to add a few more shells than just 20, just in case they rip during cooking.
- While the shells cook, melt the butter in a medium-sized saucepan over medium heat until it stops foaming.
- Add the garlic and saute for 30-60 seconds until it becomes fragrant.
- Sprinkle the flour over the top of the garlic and whisk for 1 minute to allow the flour to cook and absorb the butter.
- Slowly whisk in the half and half until it's completely combined, then let it simmer, for 1-2 minutes, while whisking until it thickens.
- Remove from the heat and stir in ½ cup of the parmesan cheese with the salt, pepper, and nutmeg.
- When the pasta is done, take 1 cup of the cooking water and whisk it into the alfredo sauce. Drain the remaining water from the shells and then rinse them briefly to prevent sticking.
- In a 9x13 or 4-quart casserole dish, add about 1 cup of the alfredo sauce to coat the bottom of the pan. This will prevent the shells from sticking to the pan.
- In a medium bowl, combine the shredded chicken with half of the mozzarella cheese and half of the remaining parmesan cheese.
- Stuff the chicken and cheese mixture into the cooked shells and place in the pan (open side up) on top of the alfredo.
- Once all 20 shells are stuffed and in the pan, pour the remaining alfredo sauce evenly over the top.
- Sprinkle the remaining mozzarella and parmesan cheese over the top and cover the pan tightly with aluminum foil.
- Bake the shells in the preheated oven for 25-30 minutes until the cheese is melted and bubbly. The broiler can be turned on for a few minutes at the end to brown the cheese, if desired.
Notes
- Servings - This recipe will serve 5-7 people, depending on appetites. Plan for 2-3 shells for a smaller portion and 4-5 shells (or more!) for big eaters.
- Sauce - 3 cups of jarred alfredo sauce can be used in place of the homemade sauce. Red sauce can also be substituted for the alfredo or you can mix half and half for a pink sauce version.
- Cheese - Fontina, provolone or ricotta cheeses can be mixed in with the other cheeses.
- Vegetables - A couple handfuls of fresh spinach can be mixed into the alfredo or chopped up broccoli florets can be steamed and mixed into the filling.
- Leftovers - Keep them in an airtight container in the fridge for 3-5 days. Reheat in the oven or microwave until heated through.
- Freezer - Wrap the pan of fully assembled and unbaked stuffed shells tightly in plastic wrap and then in foil. They will keep in the freezer for 2-3 months. Thaw completely in the refrigerator and then bake, covered in foil, at 375˚F for 45 minutes until the cheese is melted and bubbly.
Diana
Absolutely delicious! Made exactly the way the ingredients were listed, huge win for my picky husband!
Thank you for another delicious recipe!
Amanda
I'm so happy you guys enjoyed it! Thank you so much for trying it 🙂