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Chicken Alfredo Stuffed Shells

Close-up of creamy chicken alfredo stuffed shells, baked with melted cheese and parsley.
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A creamy baked pasta dish with rotisserie chicken and Alfredo sauce, perfect for a family dinner.

Ingredients

Scale
  • 12 oz jumbo pasta shells
  • 2 cups cooked rotisserie chicken, shredded
  • 1 1/2 cups ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 1/2 cups Alfredo sauce (jarred or homemade)
  • 1 cup steamed broccoli florets (optional)
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Cook pasta shells according to package instructions, then drain and set aside.
  3. In a bowl, mix shredded chicken, ricotta, mozzarella, Parmesan, garlic powder, salt, and pepper. Add broccoli if using.
  4. Spread 1/2 cup Alfredo sauce in a baking dish.
  5. Fill each shell with the chicken-cheese mixture and place in the dish.
  6. Pour remaining Alfredo sauce over the shells and sprinkle extra mozzarella on top.
  7. Bake for 25 minutes or until bubbly and golden.
  8. Let cool for 5 minutes before serving.

Notes

  • Use rotisserie chicken for a quick shortcut.
  • Freeze unbaked shells for up to 3 months—thaw before baking.
  • Serve with garlic bread or a side salad.

Nutrition

Find it online: https://kitchenuser.net/chicken-alfredo-stuffed-shells-recipe/