These Chicken Alfredo Stuffed Shells are packed with tender chicken, a rich four-cheese filling, and topped with a creamy homemade alfredo sauce. They are easy to make, completely make-ahead friendly, and the ultimate comfort food for a quick weeknight dinner!
If you are a fan of classic chicken alfredo, you are going to love this twist on traditional pasta night. The blend of seasoned chicken and cheeses is delicious on its own, but smothering the shells in warm alfredo sauce takes the whole meal to another level. If your family loves pasta as much as mine does, be sure to check out my classic Stuffed Shells recipe, too!
Table of contents
Key Ingredients & Substitutions
- Chicken Breasts: Boneless, skinless chicken breasts seasoned and sautéed right in the pan. Store-bought rotisserie chicken or leftover cooked chicken works great here!
- Four-Cheese Blend: A delicious combination of ricotta, mozzarella, parmesan, and sharp asiago cheese creates a rich, creamy filling. (Pecorino Romano makes a great substitute for Asiago if needed).
- Jumbo Pasta Shells: Boil until just al dente so they stay firm enough to stuff and bake without tearing.
- Homemade Alfredo Sauce: Made with butter, fresh garlic, a simple flour roux, heavy cream, milk, and freshly grated parmesan cheese. You can substitute your favorite jarred alfredo sauce if you are short on time.
- Fresh Garlic & Herbs: Freshly minced garlic, parsley, oregano, salt, and pepper bring out those classic Italian-inspired flavors.
See the recipe card below for the full list of ingredients and exact measurements.
How To Make Chicken Alfredo Stuffed Shells
- Cook & Shred Chicken: Season chicken breasts with salt, pepper, oregano, and garlic powder. Sauté in olive oil over medium-high heat until the internal temperature reaches 165°F. Cool, then chop or shred.
- Make the Cheese Filling: In a large bowl, combine sautéed garlic, asiago, parmesan, ricotta, and 1 cup of mozzarella. Stir in the egg, heavy cream, and fresh parsley until fully blended, then fold in the shredded chicken.
- Prepare Alfredo Sauce: Melt butter in a saucepan and sauté minced garlic for 30 seconds. Whisk in flour to form a quick roux, then gradually pour in milk and heavy cream, whisking continuously until thickened slightly. Stir in parmesan cheese, salt, and pepper until smooth, then finish with fresh parsley.
- Stuff & Bake: Spread 1 cup of alfredo sauce on the bottom of a 9x13-inch baking dish. Stuff each shell with 2 tablespoons of the chicken-cheese mixture and arrange in the dish. Top with remaining alfredo sauce and sprinkle with mozzarella cheese. Bake at 375°F for 25 minutes until bubbly and golden.
👉 Sky's Tips
- Boil Extra Shells: Always cook 3 to 4 extra jumbo shells in case a few split or tear during boiling.
- Make-Ahead Friendly: Assemble the entire dish (without baking), cover tightly with foil, and refrigerate for up to 24 hours. Add 5 to 10 extra minutes to the bake time when baking straight from the fridge.
- Grate Cheese Fresh: Pre-shredded bag cheese contains anti-caking agents that hinder smooth melting. Grating your parmesan and mozzarella fresh makes a huge difference in your alfredo sauce consistency!
What To Serve With Stuffed Shells
Serve these creamy stuffed shells alongside homemade garlic bread and a simple Caesar Salad. Sautéed green beans or roasted broccoli also pair wonderfully to balance out the rich, cheesy flavors.
I hope you get a chance to make this soon!
-Sky🩷
If you tried this Chicken Alfredo Stuffed Shells recipe or any other recipe on my blog, please leave a 🌟star rating and let me know how it went in the comments below!
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📖 Recipe
Chicken Alfredo Stuffed Shells
These Chicken Alfredo Stuffed Shells are packed with tender chicken, a rich four-cheese filling, and topped with a creamy homemade alfredo sauce. Easy to make and completely make-ahead friendly!
Ingredients
- 20 jumbo pasta shells cooked to al dente
- 1 cup mozzarella cheese shredded
For the Chicken
- 2 large chicken breasts boneless, skinless
- 2 tablespoons olive oil or any neutral tasting oil
- ¾ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
Four Cheese Filling
- 1 cup asiago cheese shredded
- ½ cup parmesan cheese shredded
- 1 cup mozzarella cheese shredded
- ¾ cup ricotta cheese
- 2 tablespoons heavy cream
- ½ teaspoon pepper
- 2 tablespoons fresh parsley minced
- 1 large egg
- 1 tablespoon olive oil or any neutral tasting oil
- 2 cloves garlic minced
Alfredo Sauce
- 3 tablespoons unsalted butter
- 3 cloves garlic minced
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- ¾ cup parmesan cheese shredded
- as needed salt
- 1 pinch pepper
- 1 teaspoon parsley minced
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- For the Chicken: Pat the chicken dry and season all over with the salt, pepper, dried oregano and garlic powder. Then, heat a skillet on medium-high and cook the chicken until it reaches an internal temperature of 165°F.
- Chop or shred the chicken, then set it aside until needed.
- Four Cheese Filling: In the same saucepan you plan to use for preparing the alfredo sauce, heat 1 tablespoon of olive oil over medium-low heat. Once it's hot, add the minced garlic and sauté for 30 seconds. Then immediately remove it from the heat and transfer to a large bowl.
- Add the Asiago, Parmesan, Mozzarella and Ricotta cheese to the bowl with the garlic. Stir in the egg, heavy cream and parsley. Mix until fully combined.
- Now add the chicken to the cheese mixture and stir to combine.
- Preheat an oven to 375°F.
- Alfredo Sauce: Using the same saucepan over medium heat, add the butter and melt it, then add the minced garlic and sauté for 30 seconds. Whisk in the flour to create the roux.
- Gradually add the milk and heavy cream, stirring until the mixture thickens slightly. Add the Parmesan cheese, salt, and pepper, continuing to stir until the cheese has melted and the sauce has thickened. Remove from the heat and stir in the parsley.
- Assembling and Cooking the Stuffed Shells: Spread 1 cup of Alfredo sauce on the bottom of a 9x13 baking dish. Stuff each shell with about 2 tablespoons of the chicken and cheese mixture, then arrange in the dish. Top with the remaining Alfredo sauce, sprinkle with the remaining mozzarella cheese, and bake for 25 minutes. Enjoy!
Nutrition
Calories: 567kcalCarbohydrates: 11gProtein: 35gFat: 42gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 0.2gCholesterol: 169mgSodium: 972mgPotassium: 441mgFiber: 0.3gSugar: 5gVitamin A: 1372IUVitamin C: 3mgCalcium: 634mgIron: 1mg
Tried this recipe?Let us know how it was!
Smiley says
I have made this dish a couple of times for my granddaughter and every single time she tells me that this is the best dish ever and she wishes that she could have it every night. It really is a great recipe and easy to enough to make. Thank you for sharing!
Sky Pilgreen says
I love hearing that your granddaughter enjoys this recipe! This is one of my family's favorites! Thank you for commenting!