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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.

Chicken Alfredo Stuffed Shells with spinach and white sauce

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!)

Chicken alfredo stuffed shells in a glass baking dish

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:

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
Chicken alfredo stuffed shells with spinach

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:

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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
Cook: 45 minutes
Total: 50 minutes

Ingredients 

  • 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
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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.

Additional Info

Course: Main Course
Cuisine: American
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Recipe adapted from Betty Crocker.

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating




43 Comments

  1. Melanie S Conley says:

    Just FYI. You have garlic salt in the ingredients list but not in the instructions. I, unfortunately, made the filling and prefilled the shells before figuring out that garlic salt was left out of the instructions. I’m sure it will still taste fine, but you may want to edit your instructions 😉

    1. Lil'Luna Team says:

      Thanks so much for the feedback! We’ll get that updated.

  2. Tay says:

    Nevermind. Don’t mind my last comment. Cooking it now lol. 💛💛💛

    1. Lil'Luna Team says:

      Oh haha! Just responded to that last comment. I’m glad you were able to find it! Hope you enjoyed the recipe. 🙂

  3. Tay says:

    There’s no measurements at all for anything. And no list of things needed. Like when did broth even come into play and what type of broth?

    1. Lil'Luna Team says:

      Hi Tay! So the full recipe with ingredients and instructions are at the bottom of the post. There is a button on the top that says “Jump to Recipe”. Click on that and it’ll take you right there. Here’s a quick reference of the ingredients. And then full instructions are on the post. 🙂

      Ingredients:
      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
      2 cups Shredded Italian Cheese Blend

      Homemade Alfredo Sauce:
      1 cup Chicken Broth
      1 cup Half and Half
      1/2 cup Whipping Cream
      1 cup Parmesan Cheese
      1/2 Tsp Garlic
      Salt
      Pepper

  4. Amariah says:

    Hello, I’m a vegetarian and, I was wondering if I could just not add the chicken and replace the broth with water?

    1. Lil'Luna Team says:

      For sure! You can definitely omit the chicken. You could also try using vegetable broth in place of the chicken broth… might provide a little more flavor than just water.

  5. Joanne says:

    I have looked at a couple of your recipes and they look delicious.

    But I have a problem — too much sodium. Can it be reduced in your recipes.

    Joanne

    1. Lil'Luna Team says:

      I have not tried reducing the sodium in any of the recipes, so I’m not sure how they would turn out taste-wise. But you definitely could give it a try. 🙂

  6. Olivia says:

    5 stars
    A different way to serve up pasta. Just as tasty though!

  7. Kristi says:

    5 stars
    Argh if there’s anything green in a dish my younger kids tend to snub it. Thankfully I have a couple teens whose tastes have grown to enjoy this delicious recipe with.

  8. Amy L Huntley says:

    5 stars
    These are so simple to throw together on a busy night. I love that they are alfredo too! Every family member loves these. Adding this recipe into our dinner rotations more often!

    1. Roberta says:

      Could you use hamburger instead of chicken in this recipe?

      1. Lil'Luna Team says:

        Sure! I haven’t tried swapping it for hamburger, but I imagine it’d still taste great!

  9. Natalie says:

    5 stars
    These are so easy to serve & so delicious!! My kids actually eat them, so it’s a win for all!

  10. Joy says:

    5 stars
    Oh, how I love these!! Creamy sauce with pasta is the best & a crowd pleaser for sure! This has lots of flavor!