Chicken Alfredo Stuffed Shells

Chicken Alfredo Stuffed Shells are creamy, cheesy, and smothered in a rich homemade Alfredo sauce. They’re so good, even the kids won’t mind the spinach!

Stuffed pasta is a fun way to change up your average pasta dinner. This recipe has all the same flavors of Fettuccini Alfredo, with the addition of some spinach and extra cheese.

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Cheesy Stuffed Shells

Our family eats a lot of pasta for dinner, so I like to find ways to switch things up every now and then. As much as we love Chicken Alfredo (especially the kids), it can get a little redundant.

That’s where these Chicken Alfredo Stuffed Shells come in. They have all the right components: pasta, chicken, cheese, a homemade alfredo sauce, and *even* some sneaky green spinach (the kids hardly notice).

When you stuff pasta with tons of cheese, spinach and chicken, you really can’t go wrong. And you REALLY can’t go wrong when you have Ricotta, Parmesan, AND Italian Cheeses in the recipe (told you they were cheesy!)

How to make alfredo Stuffed Shells

SHELLS. Cook pasta according to package directions. Rinse and drain.

FILLING.  While your pasta is cooking, mix ricotta cheese, egg, parmesan cheese, spinach and chopped chicken in a medium bowl. Set aside.

SAUCE. Prepare Alfredo sauce by adding garlic to a pan and saute for 1 minute. Add broth, let bubble. Then add half&half, whipping cream, salt and pepper and parmesan cheese. Whisk constantly till combined. Allow liquid to heat up and thicken for a few minutes.

ASSEMBLE. Spread 1 cup of Alfredo sauce in the bottom of a 13×9-inch glass baking dish. Arrange shells on top of sauce. Spoon about 2 tablespoons ricotta mixture into each pasta shell until all shells are full.

BAKE. Cover with foil and bake at 350 for 30 minutes. Sprinkle with Italian cheese blend and bake uncovered for an additional 5 to 10 minutes or until cheese is melted.

Serve your chicken stuffed shells with any of the following sides:

• Cheesy Garlic Bread
• Quick Caprese Salad
• Olive Garden Breadsticks
• Roasted Broccoli
• Fried Zucchini

Variations/Additions

• You can use shredded chicken or even leftover rotisserie chicken
• Use premade alfredo sauce for a quicker version
• Sub the Alfredo Sauce with a red marinara sauce
• Top with bacon bits and tomatoes
• Easily double the recipe to feed a larger crowd

Making Ahead & Storing

Make ahead:  You can prep the dish a few hours ahead of time (up to 4). Cover it with plastic wrap and keep in the fridge until you’re ready to bake it. Be sure to add a few extra minutes to the bake time.

You can also FREEZE the dish to be baked later. Once you have covered the shells with the alfredo sauce, wrap the baking pan with plastic wrap and then again with foil. Thaw in the fridge before baking. Make sure that you remove the plastic wrap, and then place the foil back on the dish before baking.

Leftovers: Place leftover shells in an airtight container and keep them in the fridge for up to 3 days. You can reheat them in the oven or microwave.

For more pasta recipes, check out:

• Cheesy Garlic Tortellini Pasta
• Cheesy Ravioli Bake
• Triple Cheddar Chicken Pasta
• Cheesy Spinach Lasagna Rolls
• Taco Pasta Shells
• Lemon and Asparagus Pasta

4.97 from 30 votes

Chicken Alfredo Stuffed Shells Recipe

By: Lil’ Luna

Spinach and Chicken Stuffed Shells are creamy, cheesy, and smothered in a rich homemade Alfredo sauce. They're so good, even the kids won't mind the spinach!

Servings: 6

Prep: 5 minutes mins

Cook: 45 minutes mins

Total: 50 minutes mins

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Ingredients 

1x2x3x

• ▢ 18 Large Pasta Shells from a 16 oz package
• ▢ 15 oz Ricotta Cheese
• ▢ 1 Large Egg slightly beaten
• ▢ 1/4 cup Grated Parmesan Cheese
• ▢ 2 cups Frozen Cut Leaf Spinach, thawed, squeezed to drain
• ▢ 1 cup Chicken cooked and chopped
• ▢ 1 tsp garlic salt (with parsley flakes)
• ▢ 2 cups Shredded Italian Cheese Blend

Homemade Alfredo Sauce

• ▢ 1 cup Chicken Broth
• ▢ 1 cup Half and Half
• ▢ 1/2 cup heavy whipping cream
• ▢ 1 cup Parmesan Cheese
• ▢ 1/2 Tsp minced garlic
• ▢ Salt
• ▢ Pepper

Instructions 

• Cook pasta according to package directions. Rinse and drain.
• While your pasta is cooking, mix ricotta cheese, egg, parmesan cheese, spinach and chicken in a medium bowl. Set aside.
• Prepare Alfredo sauce by adding garlic to a pan and saute for 1 minute. Add broth, let bubble. Then add half&half, whipping cream, salt and pepper and parmesan cheese. Whisk constantly till combined. Allow liquid to heat up and thicken for a few minutes.
• Spread 1 cup of alfredo sauce in the bottom of a 13×9-inch glass baking dish. Arrange shells on top of sauce. Spoon about 2 tablespoons ricotta mixture into each pasta shell until all shells are full.
• Cover with foil and bake at 350 for 30 minutes. Sprinkle with Italian cheese blend and bake uncovered for an additional 5 to 10 minutes or until cheese is melted.

Nutrition

Calories: 393kcal, Carbohydrates: 7g, Protein: 22g, Fat: 30g, Saturated Fat: 17g, Cholesterol: 138mg, Sodium: 970mg, Potassium: 242mg, Vitamin A: 985IU, Vitamin C: 3.4mg, Calcium: 455mg, Iron: 0.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe adapted from Betty Crocker.