Chicken Alfredo Stuffed Shells Recipe

Chicken stuffed shells in a baking dish.

5 from 2 votes

Chicken Alfredo Stuffed Shells Recipe

This Chicken Alfredo Stuffed Shells recipe is a family favorite made with yummy jumbo pasta shells stuffed with creamy ricotta, parmesan, mozzarella, and rotisserie chicken filling. Then it's topped with a perfectly flavored homemade sauce for an easy 30 minute weeknight dinner!

Prep Time15

Cook Time20

Total Time35

Course: Dinner

Cuisine: American, Italian

Servings: servings

Calories: 991kcal

Author: Amy Nash

Ingredients

8 ounces jumbo pasta shells

Filling

1½ cups rotisserie chicken, shredded
1 cup full fat ricotta cheese
⅓ cup freshly grated parmesan cheese
⅓ cup freshly grated mozzarella cheese
⅓ cup sour cream
1 teaspoon dried Italian seasoning
½ teaspoon black pepper
½ teaspoon kosher salt

Sauce

2 Tablespoons salted butter
2 cloves garlic, minced
1½ cups heavy cream
½ cup freshly grated parmesan cheese
½ teaspoon dried Italian seasoning
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon crushed red pepper flakes (optional)

Instructions

Preheat the oven to 350°F.
Bring a large pot of water (about 4 quarts) to a rolling boil. Add 1 tablespoon of table salt to season the water for the pasta.
Carefully add the pastato the boiling water, stirring gently to prevent sticking. Follow the cookingtime specified on the pasta package (usually around 9 minutes).
Using a colander orstrainer, drain the pasta to remove all the water. Set the drained jumbo pastashells aside.
Meanwhile, prepare thechicken filling by combining the ingredients: chicken, ricotta cheese, parmesancheese, mozzarella cheese, sour cream, Italian seasonings, black pepper, andsalt. Mix until well combined.
Stuff the shells withthe prepared chicken mixture and set them aside.
Heat a skillet overmedium heat, melt the butter, and add minced garlic. Cook for a minute.
Stir in the heavy creamand cook for 2 minutes.
Add the parmesan cheese,Italian seasonings, salt, pepper, and crushed red pepper flakes. Let it simmerfor 4-5 minutes until the sauce slightly thickens.
Pour the sauce over thebaking dish, arrange the stuffed pasta shells, and sprinkle mozzarella cheeseon top.
Bake the stuffed shellsfor 18-20 minutes until the cheese has melted.
Garnish the pasta withparsley and red pepper flakes before serving.

Notes

Storage

Store: Store your stuffed shells once they have completely cooled to room temperature in an airtight container, or covered tightly in plastic wrap, in the refrigerator for 4-5 days. Reheat the shells for 1-2 minutes in the microwave before serving them again. You may want to add a dash of water or chicken broth to the dish to keep it from drying out.
Freezing: Follow the directions up to step 7, then place the stuffed shells in a Ziploc bag or a freezer container and freeze them for up to 1-2 months. Defrost them thoroughly before reheating them and continuing with the recipe.

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