Description
Delicious Chicken Alfredo Stuffed Shells combine jumbo pasta shells filled with a creamy mixture of ricotta, mozzarella, parmesan, sour cream, and tender shredded chicken, all baked in a rich Alfredo sauce until bubbly and golden. This hearty Italian-American casserole is perfect for a family dinner or gathering, offering a comforting and flavorful meal that’s easy to prepare.
Ingredients
Scale
Pasta Shells
- 12 ounces jumbo pasta shells (1 standard package)
Cheese and Dairy Mixture
- 1 egg (lightly beaten)
- 15 ounces ricotta cheese
- 1 ½ cups shredded mozzarella cheese (divided)
- ¾ cup shredded parmesan cheese (divided)
- â…“ cup sour cream
Seasonings and Extras
- 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
- Preheat Oven: Preheat your oven to 375°F (190°C). Lightly spray a 9×13-inch baking dish with nonstick spray and set it aside to prepare for assembling the stuffed shells.
- Cook Pasta Shells: Bring a large pot of salted water to a boil over the stovetop. Add the jumbo pasta shells and cook until al dente, following package instructions (usually about 9-12 minutes). Drain well, then arrange the shells upside down on a baking sheet to dry and cool slightly.
- Prepare Filling: In a large mixing bowl, combine the lightly beaten egg, ricotta cheese, 1 cup of shredded mozzarella, ¼ cup Parmesan cheese, sour cream, Italian seasoning, salt, and black pepper. Mix thoroughly until smooth and well combined. Gently fold in the shredded cooked chicken to evenly distribute it in the mixture.
- Stuff Shells: Carefully fill each cooked pasta shell with the prepared cheese and chicken filling. Place the stuffed shells side by side with the open end facing up in the prepared 9×13-inch baking dish.
- Assemble Casserole: Pour and spread the Alfredo sauce evenly over the stuffed shells. Sprinkle the remaining ½ cup of mozzarella cheese and ½ cup of Parmesan cheese on top to create a cheesy crust.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and continue baking for an additional 10 minutes until the sauce is bubbly and the cheese is melted and golden. For a beautifully browned top, broil for 1 to 3 minutes watching carefully to prevent burning.
- Garnish and Serve: Remove the dish from the oven and garnish with freshly chopped parsley for color and added flavor. Serve warm and enjoy this comforting and cheesy Chicken Alfredo Stuffed Shells meal.
Notes
- For extra flavor, add minced garlic or onion powder to the cheese filling.
- Use rotisserie chicken to save time and add depth of flavor.
- If you don’t have sour cream, Greek yogurt can be substituted for a tangy twist.
- Make sure not to overcook pasta shells to avoid them breaking when stuffed.
- This dish can be prepared ahead by assembling it and refrigerating for up to 24 hours before baking.
- Use gluten-free pasta shells to make this recipe gluten-free.
