Cheesy Chicken Alfredo Stuffed Pasta Shells
A recipe for jumbo pasta shells filled with shredded chicken and creamy Alfredo sauce, topped with cheese, and baked until bubbly.
- Prep Time: 20 min
- Cook Time: 25 min
- Total Time: 45 min
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
Scale
- 12 jumbo pasta shells
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breast, cooked and shredded
- 1 cup prepared Alfredo sauce (store-bought or homemade)
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese, plus more for topping
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 cups shredded mozzarella cheese, divided
- 24 ounces marinara sauce (for the bottom layer)
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
- Cook the jumbo pasta shells according to package directions until al dente. Drain the shells and rinse them with cold water to stop cooking. Set aside.
- In a large bowl, combine the shredded chicken, Alfredo sauce, ricotta cheese, 1/2 cup Parmesan cheese, garlic powder, and black pepper. Mix well until everything is evenly coated.
- Stir 1 cup of the mozzarella cheese into the chicken mixture. This is your stuffing.
- Spread the 24 ounces of marinara sauce evenly over the bottom of the prepared baking dish.
- Carefully open each cooked pasta shell and fill it generously with the chicken Alfredo mixture. You should get about 12 filled shells.
- Arrange the stuffed shells in a single layer over the marinara sauce in the baking dish.
- Sprinkle the remaining 1 cup of mozzarella cheese and a little extra Parmesan cheese over the top of the shells.
- Bake for 20 to 25 minutes, or until the sauce is hot and the cheese topping is melted and lightly golden brown.
- Let the dish rest for 5 minutes before serving.
Notes
- For faster preparation, use pre-cooked rotisserie chicken for the shredded chicken requirement.
- If you prefer a creamier base layer, substitute the marinara sauce with an additional cup of Alfredo sauce spread on the bottom of the dish.
- You can prepare the shells and filling up to one day ahead; cover and refrigerate, then add topping cheese and bake when ready.
Nutrition
- Serving Size: 3 shells
- Calories: 580
- Sugar: 6
- Sodium: 950
- Fat: 32
- Saturated Fat: 16
- Unsaturated Fat: 10
- Trans Fat: 1
- Carbohydrates: 40
- Fiber: 3
- Protein: 35
- Cholesterol: 110