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At the heart of this recipe are the jumbo pasta shells, each one a vessel ready to be filled with deliciousness. These large, conch-shaped shells are perfect for stuffing, as their size allows for ample filling while still maintaining a pleasing texture when cooked. The ability to hold the filling well ensures that every bite is a harmonious mix of flavors. When selecting your shells, look for high-quality pasta that can withstand boiling without breaking apart. This will ensure that your stuffed shells hold their shape throughout the cooking process, leading to a beautifully presented dish.

Chicken Alfredo Stuffed Shells

Indulge in the ultimate comfort food with Creamy Chicken Alfredo Stuffed Pasta Shells. This delightful dish combines tender jumbo pasta shells stuffed with a rich blend of shredded chicken, creamy ricotta, mozzarella, and Parmesan cheeses, all enveloped in a velvety Alfredo sauce. Perfect for family dinners or special occasions, it offers a satisfying balance of flavors and textures. Follow our step-by-step guide to create a delicious meal that’s both approachable and impressive!
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Ingredients
  

20 jumbo pasta shells

2 cups cooked chicken, shredded

1 cup ricotta cheese

1 cup shredded mozzarella cheese (plus extra for topping)

½ cup grated Parmesan cheese (plus extra for topping)

2 cups Alfredo sauce (store-bought or homemade)

2 cloves garlic, minced

1 teaspoon dried Italian herbs (a blend of oregano, basil, and thyme)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C).

    Cook the Pasta: In a large pot, bring salted water to a rolling boil. Once boiling, gently add the jumbo shells and cook them according to the package instructions until they are al dente. Once cooked, drain the shells and set them aside to cool slightly.

      Prepare the Filling: In a mixing bowl, combine the shredded chicken, ricotta cheese, half of the mozzarella cheese, half of the Parmesan cheese, minced garlic, dried Italian herbs, salt, and pepper. Mix all ingredients thoroughly until well blended.

        Stuff the Shells: Using a spoon, carefully stuff each cooked pasta shell with approximately 2 tablespoons of the chicken and cheese mixture. Ensure they're generously filled for maximum flavor.

          Prepare the Baking Dish: Take a 9x13-inch baking dish and spread 1 cup of Alfredo sauce evenly over the bottom to prevent sticking and add flavor.

            Arrange the Stuffed Shells: Place the stuffed shells in the baking dish, positioning them seam side up. Once arranged, pour the remaining Alfredo sauce over the shells, making sure each one is completely coated for a creamy finish.

              Add the Cheese Toppings: Generously sprinkle the remaining mozzarella and Parmesan cheese over the top of the Alfredo sauce, ensuring a delicious cheesy crust when baked.

                Bake: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 20 minutes. After this time, carefully remove the foil and continue baking for an additional 10 minutes, or until the cheese is bubbly and golden brown.

                  Garnish and Serve: Once baked, remove the dish from the oven and let it cool for a few minutes before serving. Garnish with freshly chopped parsley for a touch of freshness and color.

                    Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 4-6 servings