Spinach and Chicken Stuffed Shells

Delicious Pasta Shells stuffed with Chicken & Spinach with an amazing homemade Alfredo sauce to go with it and topped with cheese. It’s perfect for your next dinner!

Chicken Stuffed Shells

Stuffed Pasta Shells

Hi Lil’ Luna readers! I think you know by now just how much we enjoy trying out new recipes. They bring us happiness and keep us full, so we are excited to share another yummy dish today – Spinach and Chicken Stuffed Shells. If you’ve had stuffed shells before you know they are usually so cheesy and so delicious. This recipe is no different.

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!) We made a homemade Alfredo sauce to go over this recipe, and you can do the same or buy your favorite sauce from the store.

Stuffed Shells

Shells stuffed with so much goodness!

Stuffed Pasta Shells

How to make Stuffed Shells:

  1. Cook pasta according to package directions. Rinse and drain.
  2. While your pasta is cooking, mix ricotta cheese, egg, parmesan cheese, spinach and chopped chicken in a medium bowl. Set aside.
  3. 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.
  4. 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.
  5. 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.

We have always loved white sauce pasta recipes and loved how these shells turned out. We may try it with tomato sauce next time just to change things up, but love it as is. We may also try changing out the meat for sausage as well. There really are just so many options and ways to customize this recipe to how you like it!

This recipe is perfectly paired with these other Lil’ Luna recipes:

For more pasta recipes, check out:

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Chicken and Spinach Stuffed Shells

4.5 from 2 votes
Delicious Pasta Shells stuffed with Chicken & Spinach with an amazing homemade Alfredo sauce to go with it!
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Servings 6
Calories 393 kcal
Author Lil' Luna

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

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 13x9-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.

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Recipe adapted from Betty Crocker.

Be sure to check out this other favorite pasta dish:

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ENJOY!

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About the Author

Kristyn Merkley

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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Comments:

  1. Gaaaaahhhhhh – I have been dreaming of making this recipe for so long. Like – I think I have been mentioning it to my hubs for at least a couple months now. The craving just went into overdrive. Love this!!!

  2. Oh my, this looks absolutely delicious!!! Anything with that much cheese has got to be delicious!! Can’t wait to make it 🙂

  3. AM REALLY ENJOYING YOUR RECIPES. I HAVE TONS OF RECIPES BUT IT IS SO FUN TO TRY SOME NEW IDEAS. I ESPECIALLY LOVE YOUR CHICKEN AND FRUIT TYPE RECIPES THANK YOU HELEN

    P.S. HAVE NOT TRIED THIS RECIPE BUT WILL THIS WEEKEND

  4. if u only use one cup of alfredo sauce in the stuffed chicken and spinach shell recipe what do u do with the rest of the alfredo sauce

  5. 5 stars
    This was amazing!!! Def make again… i didnt have shells so i was flat pasta sheets and cut in half and read the chicken mixture in and rolled it . also i doubled the sauce put half in bottom of pan put rolled noodles on top then put sauce on top of noodles and baked 45 mins, took out and put cheese and parsley and baked another 20, only thing i would of put chopped mushrooms on top with cheese, but def going to make again !!! my family loved… thank you!!

    1. I would stop at step 5, after covering with foil. I would stick in the freezer at that point & when ready to bake, thaw & continue with recipe. Enjoy!!