Chicken Alfredo Stuffed Shells Recipe

Make Chicken Alfredo Stuffed Shells Recipe for a creamy, cheesy weeknight bake the family will devour.

Ingredients

• 12 ounces jumbo pasta shells (1 standard package)
• 1 egg (lightly beaten)
• 15 ounces ricotta cheese
• 1 ½ cups shredded mozzarella cheese (divided)
• ¾ cup shredded parmesan cheese (divided)
• ⅓ cup sour cream
• 2 teaspoons Italian seasoning
• ½ teaspoon kosher salt
• ½ teaspoon black ground pepper
• 2 cups cooked chicken (shredded)
• 15 ounces Alfredo sauce (1 standard jar)
• Chopped fresh parsley (for garnish)

Instructions

Step 1: Preheat and prepare the baking dish

Preheat the oven to 375°F and lightly spray a 9x13-inch white ceramic baking dish with nonstick spray so the shells won’t stick after baking. Set the dish on the painted pine wood surface (soft white) and keep a clean wooden spoon or small offset spatula nearby; this is the staging area where everything will come together.

Step 2: Cook and dry the jumbo shells

Bring a large pot of salted water to a boil and cook the jumbo pasta shells until just al dente so they hold their shape for stuffing. Drain the shells and spread them open-side-up on a baking sheet to cool and dry briefly; the ridged textures should look slightly firm but pliable, ready to cradle the filling.

Step 3: Make the creamy chicken-ricotta filling

In a large mixing bowl combine the lightly beaten egg, ricotta, 1 cup shredded mozzarella, 1/4 cup grated parmesan, sour cream, Italian seasoning, kosher salt and black pepper. Stir until the mixture is smooth, creamy, and slightly glossy; fold in the shredded cooked chicken until evenly distributed so you have a cohesive, scoopable filling with visible threads of chicken and flecks of seasoning.

Step 4: Stuff the shells and arrange in the baking dish

Using a spoon, fill each cooled shell generously with the ricotta-chicken mixture and place them open-side-up, snug and side-by-side, in the prepared white rectangular baking dish so the creamy filling mounds neatly in each shell and the ridged pasta edges form a textured grid.

Step 5: Top with Alfredo sauce and cheeses

Evenly ladle jarred Alfredo sauce over the rows of stuffed shells so each pocket gets a glossy coating of sauce, then sprinkle the remaining 1/2 cup mozzarella and 1/2 cup parmesan across the surface for an even, melting blanket of cheese that will brown and bubble in the oven.

Step 6: Bake until bubbly and golden

Cover the dish with foil and bake on the countertop staging area (the photo shows the pre-bake assembled dish) for 25 minutes, remove foil and continue for 10 minutes until the sauce is bubbling; for deep golden spots, briefly broil 1–3 minutes (visualize the melty, blistered cheese) — the goal is molten cheese pooling at the crevices and slightly crisped pasta edges.

Step 7: Garnish and serve

Let the baked shells rest a few minutes, then scatter chopped fresh parsley across the top for a bright green contrast; present the white ceramic baking dish on the painted pine wood surface with a wooden serving spoon nearby, ready to scoop out portions of creamy, cheesy Chicken Alfredo Stuffed Shells.

Notes

• Use rotisserie chicken to save time and add flavor.
• Grate the cheeses fresh for best melt and flavor.
• Let the dish rest 5 minutes before serving so portions hold together.