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Cheesy Chicken Alfredo Stuffed Pasta Shells

Close-up of baked Cheesy Chicken Alfredo Stuffed Pasta Shells topped with melted, browned cheese and parsley.
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A recipe for jumbo pasta shells filled with a rich, creamy chicken alfredo mixture, topped with sauce and baked until bubbly and golden.

Ingredients

Scale
  • 1 box (12 ounces) jumbo pasta shells
  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts, cooked and shredded or diced
  • 1 cup heavy cream
  • 1 cup whole milk
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup all-purpose flour
  • 1 cup grated Parmesan cheese, divided
  • 1 cup shredded mozzarella cheese, divided
  • 1 cup ricotta cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (15 ounce) jar Alfredo sauce (or use homemade)
  • 1 cup shredded Monterey Jack cheese (for topping)

Instructions

  1. Cook the jumbo pasta shells according to package directions until al dente. Drain them and rinse with cold water to stop cooking. Set aside.
  2. Prepare the alfredo filling base: In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for one minute until fragrant.
  3. Whisk in the flour and cook for one minute, creating a roux. Gradually whisk in the heavy cream and milk until smooth. Bring the mixture to a simmer, stirring constantly until it thickens enough to coat the back of a spoon (about 5-7 minutes). Remove from heat.
  4. Stir in the ricotta cheese, 1/2 cup of the Parmesan cheese, 1/2 cup of the mozzarella cheese, salt, and pepper into the thickened cream sauce. Mix well.
  5. Fold the cooked, shredded chicken into the cheese and cream mixture until fully combined. This is your stuffing.
  6. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Spread about 1 cup of the jarred Alfredo sauce in the bottom of a 9×13 inch baking dish.
  7. Carefully stuff each cooked pasta shell with the chicken alfredo filling mixture. Arrange the filled shells in a single layer in the prepared baking dish.
  8. Pour the remaining jarred Alfredo sauce evenly over the stuffed shells.
  9. Top the shells with the remaining 1/2 cup mozzarella cheese, the remaining 1/2 cup Parmesan cheese, and the 1 cup Monterey Jack cheese.
  10. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese topping is melted and lightly golden brown. Let stand for 5 minutes before serving.

Notes

  • You can substitute rotisserie chicken for the cooked chicken breasts to save time.
  • For a make-ahead option, assemble the entire dish, cover it tightly with foil, and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time if baking directly from the refrigerator.
  • If you prefer a thinner sauce, add a splash more milk when making the homemade sauce base.

Nutrition

Find it online: https://magazinemeal.com/cheesy-chicken-alfredo-stuffed-pasta-shells/