Creamy Chicken Alfredo Stuffed Shells for Cozy Nights
Creamy Chicken Alfredo Stuffed Shells combine tender, shredded chicken with rich ricotta, mozzarella, and Parmesan cheeses, all enveloped in jumbo pasta shells and baked in a luscious homemade Alfredo sauce. This comforting Italian-American dish is perfect for cozy family dinners and can be prepared ahead of time for convenience.
- Prep Time: 25 mins
- Cook Time: 25 mins
- Total Time: 50 mins
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Ingredients
Scale
Shells and Chicken
- 20 whole jumbo pasta shells, cooked and drained
- 2 whole boneless, skinless chicken breasts
- Salt and pepper, to taste
- Olive oil, for grilling and frying
Cheese Filling
- 3/4 cup ricotta cheese
- 3/4 cup cottage cheese
- 3/4 cup grated mozzarella cheese, plus more for topping
- 2 cups grated Parmesan cheese, plus more for topping
- 2 whole eggs
- 1/4 cup minced fresh parsley
- 2 Tbsp. minced fresh basil
- 2 Tbsp. heavy cream (plus more as needed)
Alfredo Sauce
- 4 Tbsp. butter
- 2 Tbsp. flour
- 2 cups whole milk
- 1 cup heavy cream
- 3 cloves garlic, minced
- Salt and pepper, to taste
- 1 Tbsp. minced fresh parsley (additional)
- 1 Tbsp. minced fresh basil (additional)
Instructions
- Preheat and Cook Chicken: Preheat the oven to 375°F (190°C). Season the chicken breasts on both sides with salt and pepper. Heat a grill pan or iron skillet over medium heat, drizzle with olive oil, and cook the chicken until fully cooked through, about 6-8 minutes per side depending on thickness. Remove from heat, shred the chicken with two forks, and let it cool.
- Prepare Cheese Filling: In a medium bowl, combine ricotta cheese, cottage cheese, shredded chicken, mozzarella, 1 cup Parmesan, eggs, 2 tablespoons minced fresh parsley, salt, and pepper. Mix well, adding 2 tablespoons of heavy cream if the mixture seems too thick to stir easily. Set aside.
- Make Alfredo Sauce: In a large skillet over medium heat, melt the butter. Sprinkle the flour over the melted butter and whisk continuously, cooking until the roux turns golden brown, about 2 minutes. Gradually pour in the whole milk and heavy cream while whisking constantly to prevent lumps. Continue cooking for several minutes until the sauce thickens. Stir in the minced garlic, additional 1 cup Parmesan, salt, pepper, 1 tablespoon parsley, and 1 tablespoon basil. Taste and adjust seasoning as needed. Remove from heat and set aside.
- Assemble the Dish: Spread 1 cup of Alfredo sauce evenly on the bottom of a 9×13-inch baking dish. Using a spoon, fill each cooked jumbo pasta shell generously with the chicken and cheese mixture. Arrange the stuffed shells face down in the baking dish. Pour the remaining Alfredo sauce evenly over the shells, then sprinkle extra mozzarella and Parmesan cheese over the top.
- Bake: Bake in the preheated oven for 25 minutes or until bubbly and golden on top. Remove from oven and let it rest for a few minutes before serving.
- Serve: Serve the creamy chicken Alfredo stuffed shells hot, ideally with a fresh salad or steamed vegetables for a complete cozy meal.
Notes
- You can prepare the stuffed shells ahead of time and refrigerate them before baking; bake directly from the fridge and add a few minutes to the cooking time.
- If your sauce thickens too much, thin it with a splash of additional heavy cream or milk before pouring over the shells.
- For a lighter version, substitute part of the heavy cream with whole milk, or use low-fat cheeses.
- Fresh herbs greatly enhance flavor, but dried basil and parsley can be used in a pinch (use about 1 teaspoon each dried).
- To avoid shells sticking, toss cooked pasta shells with a little olive oil after draining.