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Easy Creamy Chicken Alfredo Stuffed Shells (Make-Ahead Friendly)

Close-up of baked chicken alfredo stuffed shells covered in melted, browned cheese and parsley.
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You will make creamy, cheesy jumbo shells stuffed with shredded chicken and rich Alfredo sauce, perfect for a satisfying family dinner or make-ahead meal.

Ingredients

Scale
  • 1 box (12 oz) jumbo pasta shells
  • 2 cups cooked, shredded chicken
  • 1 (15 oz) container ricotta cheese
  • 1 cup grated Parmesan cheese, divided
  • 1 cup shredded mozzarella cheese, divided
  • 1 cup prepared Alfredo sauce
  • 1 large egg, lightly beaten
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 2 cups marinara sauce (for the bottom of the dish)
  • 1 cup shredded mozzarella cheese (for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook the jumbo shells according to package directions until al dente. Drain them and rinse with cold water to stop cooking. Set aside.
  3. In a large bowl, combine the ricotta cheese, 1/2 cup of the Parmesan cheese, 1/2 cup of the mozzarella cheese, shredded chicken, Alfredo sauce, beaten egg, garlic powder, and black pepper. Mix until everything is well combined.
  4. Spread the 2 cups of marinara sauce evenly over the bottom of the prepared baking dish.
  5. Carefully stuff each cooked shell with the chicken and cheese mixture. Arrange the stuffed shells in a single layer over the marinara sauce in the baking dish.
  6. In a small bowl, mix the remaining 1/2 cup Parmesan cheese and the remaining 1/2 cup mozzarella cheese. Sprinkle this mixture evenly over the top of the stuffed shells.
  7. Cover the baking dish tightly with aluminum foil.
  8. Bake for 25 minutes. Remove the foil and bake for an additional 5 to 10 minutes, or until the cheese is melted and lightly golden brown.
  9. Let the shells rest for 5 minutes before serving.

Notes

  • For a make-ahead option, assemble the entire dish (steps 1 through 6), cover tightly, and refrigerate for up to 24 hours before baking. Add 10 minutes to the covered baking time if baking directly from the refrigerator.
  • You can substitute store-bought rotisserie chicken for the cooked, shredded chicken to save time.
  • If you prefer a richer sauce, warm the Alfredo sauce slightly before mixing it into the filling.

Nutrition

Find it online: https://afripaket.com/chicken-alfredo-stuffed-shells-recipe/