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Chicken Alfredo Stuffed Shells in a baking dish ready for the oven

Chicken Alfredo Stuffed Shells

Baked jumbo shells filled with creamy chicken, spinach, and cheeses in a rich Alfredo sauce.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

  • 20 jumbo pasta shells
  • 2 cups cooked chicken breast shredded
  • 2 cups fresh spinach chopped
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese plus 1/2 cup for topping
  • 1/2 cup grated Parmesan cheese plus 1 cup for sauce and 2 tablespoons for topping
  • 1 large egg
  • 2 cloves garlic minced, plus 2 cloves for sauce
  • 1/2 teaspoon dried Italian herbs
  • 1/2 teaspoon salt plus 1/2 teaspoon for sauce
  • 1/4 teaspoon ground black pepper plus 1/4 teaspoon for sauce
  • 2 tablespoons unsalted butter
  • 2 cups heavy cream
  • 1 pinch nutmeg optional
  • Fresh parsley chopped, for garnish

Equipment

  • 9x13-inch baking dish
  • Large pot
  • Saucepan

Method
 

  1. Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
  2. Boil jumbo pasta shells in salted water until al dente according to package directions. Drain and set aside.
  3. Combine shredded chicken, chopped spinach, ricotta, 1 cup mozzarella, 1/2 cup Parmesan, egg, 2 cloves minced garlic, Italian herbs, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl. Mix thoroughly.
  4. Melt butter in a saucepan over medium heat. Add 2 cloves minced garlic and sauté for 1 minute until fragrant. Stir in heavy cream and bring to a gentle simmer.
  5. Whisk in 1 cup Parmesan cheese, 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg if using. Cook while stirring until slightly thickened, about 3 to 4 minutes. Remove from heat.
  6. Spread 1 cup of Alfredo sauce evenly on the bottom of the prepared dish. Fill each cooked shell with the chicken mixture and arrange in the dish.
  7. Pour remaining Alfredo sauce over filled shells. Sprinkle remaining 1/2 cup mozzarella and 2 tablespoons Parmesan evenly over them.
  8. Cover dish with foil and bake for 20 minutes. Remove foil and bake an additional 10 to 15 minutes until sauce bubbles and cheese is golden.
  9. Allow to rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired.

Notes

You can assemble the shells ahead of time and refrigerate before baking. Add about 10 minutes to the covered baking time if baking cold from the refrigerator.