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Ultimate Creamy Chicken Alfredo Stuffed Shells (Easy Rotisserie Chicken Hack)

Four baked chicken alfredo stuffed shells covered in creamy, browned cheese sauce on a white plate.
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Make this decadent, cheesy Chicken Alfredo Stuffed Shells recipe for a comforting family dinner. Jumbo pasta shells are filled with shredded chicken, ricotta, and mozzarella, then baked in rich Alfredo sauce. This is a simple Italian comfort food classic.

Ingredients

Scale
  • 1 box (12 oz) jumbo pasta shells
  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 container (15 oz) whole milk ricotta cheese
  • 1 cup grated Parmesan cheese, divided
  • 1 cup shredded mozzarella cheese, divided
  • 1 cup prepared Alfredo sauce, plus 1 cup for topping
  • 1/4 cup heavy cream
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon butter

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook the jumbo pasta shells according to package directions until al dente. Drain the shells and rinse with cold water to stop cooking. Set aside.
  3. Prepare the filling: In a large bowl, combine the shredded chicken, ricotta cheese, 1/2 cup of the Parmesan cheese, 1/2 cup of the mozzarella cheese, 1 cup of the Alfredo sauce, heavy cream, minced garlic, salt, and pepper. Mix until all ingredients are evenly combined.
  4. Assemble the shells: Carefully open each cooked shell and spoon the chicken and cheese mixture inside. Arrange the filled shells in a single layer in the prepared baking dish.
  5. Prepare the topping: In a small saucepan, melt the butter over medium heat. Whisk in the remaining 1 cup of Alfredo sauce and cook for 2 minutes until slightly warmed. Pour this sauce evenly over the stuffed shells in the baking dish.
  6. Top the dish with the remaining 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese.
  7. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese topping is melted and lightly golden brown.
  8. Let the dish rest for 5 minutes before serving.

Notes

  • For an added vegetable, stir 1 cup of steamed, chopped broccoli florets into the filling mixture.
  • If you prefer a tangier flavor, substitute half of the ricotta cheese with cream cheese.
  • This dish freezes well; assemble completely, cover tightly, and freeze before baking. Thaw overnight in the refrigerator before baking as directed, adding 10 minutes to the bake time.

Nutrition

Find it online: https://cookincorner.com/chickenalfredostuffedshellsrecipe/