Creamy, cheesy and absolutely delicious, you’re going to love this spin on a classic pasta dish. Chicken alfredo stuffed shells are easily the best thing you’ll eat all week!
Chicken Alfredo Stuffed Shells
I don’t know about you, but I always feel lame when I serve plain noodles and sauce to my family. I know that getting dinner on the table is the most important part, but man does that dish get boring haha. Introducing a fun, fresh spin on your classic pasta night: chicken alfredo stuffed shells. This cheesy stuffed pasta shell recipe is BOMB. Bursting with cheesy, creamy flavor, alfredo shells are anything but boring!
Made with rotisserie chicken to make these uber easy and quick, you and your family are going to be obsessed. Opt for homemade alfredo or use a jarred sauce from the store – you literally cannot go wrong! I guarantee these chicken stuffed shells are going to become a staple in your house – see ya, boring pasta nights!
Ingredients In Chicken Alfredo Shells
- Pasta shells – Make sure to get the JUMBO ones so they’re big enough to stuff.
- Cottage cheese – You can sub in ricotta cheese instead, if that’s your thing! I prefer cottage cheese in this dish.
- Parmesan cheese, divided – Make sure to use real parmesan cheese – the powdered stuff in a jar will not cut it here!
- Shredded chicken – I ALWAYS use rotisserie chicken here because it makes it SO easy. You can sub for other cooked shredded chicken if you’d prefer.
- Dried parsley
- Eggs – This will act as a binder for the cheese.
- Salt & pepper, to taste
- Alfredo sauce – I prefer using homemade alfredo sauce for this recipe, but you can use store bought as well!
How to make Chicken Alfredo Stuffed Shells
- Fill a large pot with water and bring to a boil on the stove. Once water is boiling, pre-cook your pasta shells until al dente. Once cooked, rinse your shells under cold water.
- While the pasta shells are cooking, make the cheese filling.
- In a medium sized bowl, combine the cottage cheese, 2 cups of the parmesan cheese, cooked shredded chicken, parsley, salt, pepper and the eggs. Stir until thoroughly mixed.
- Preheat your oven to 350° and spray an 11×13 pan with a nonstick spray.
- In your prepared pan, pour 1 cup of your alfredo sauce to cover the bottom.
- Next, spoon the mixed cheese/chicken filling into each cooked shell, one at a time, arranging the shells in the pan as you go.
- Pour your remaining Alfredo sauce on top of the stuffed shells in the pan.
- Next, top your shells with the remaining parmesan cheese.
- Place your pan in the oven, uncovered, and bake at 350° for 30 minutes. The cheese will be melted and the sauce will be slightly bubbly.
- Enjoy!
How to store leftover chicken alfredo stuffed shells?
Store in an airtight container in the fridge for up to 3 days!
What should I serve with chicken alfredo shells?
We typically eat these Chicken Alfredo Stuffed Shells alongside some oven roasted broccoli, fresh fruit, Italian-style green salad (think Olive Garden) and some garlic bread.
How do I reheat leftovers?
You can heat up a single serving quickly in the microwave. But if you want to warm all your leftovers up at once, cover them with foil and toss them in the oven at 350 for 30-40 minutes or until they are warmed through.
Chicken Alfredo Stuffed Shells
Ingredients
- 20 jumbo pasta shells, cooked al dente
- 2 cups cottage cheese
- 3 cups parmesan cheese divided
- 2 cups shredded rotisserie chicken
- 4 tsp dried parsley
- 2 eggs
- salt and pepper to taste
- 3 cups alfredo sauce jarred or homemade, using the measurements below
Alfredo Sauce
- 2 tbsp salte butter
- 2 tsp minced garlic
- 3 cup heavy whipping cream
- 2 cups parmesan cheese shredded
- salt and pepper to taste
Instructions
- Fill a large pot with water and bring to a boil on the stove. Once water is boiling, pre-cook your pasta shells until al dente. Once cooked, rinse your shells under cold water.
- While the pasta shells are cooking, make the cheese filling.
- In a medium sized bowl, combine the cottage cheese, 2 cups of the parmesan cheese, cooked shredded chicken, parsley, salt, pepper and the eggs. Stir until thoroughly mixed.
- Preheat your oven to 350° and spray an 11×13 pan with a nonstick spray.
- In your prepared pan, pour 1 cup of your alfredo sauce to cover the bottom.
- Next, spoon the mixed cheese/chicken filling into each cooked shell, one at a time, arranging the shells in the pan as you go.
- Pour your remaining Alfredo sauce on top of the stuffed shells in the pan.
- Next, top your shells with the remaining parmesan cheese.
- Place your pan in the oven, uncovered, and bake at 350° for 30 minutes. The cheese will be melted and the sauce will be slightly bubbly.
- Enjoy!
To make Homemade Alfredo Sauce
- Melt the butter in a sauce pan.
- Add the garlic and saute for 1 minute
- Add the heavy cream. Bring to a boil.
- SLOWLY add in the parmesan cheese, whisking until completely melted. Salt and pepper to taste. The sauce will thicken as it cools.
- Serve over pasta, or in this case, use in my Chicken Alfredo Stuffed Shells Recipe.
Becky says
So yummy! There were no leftovers wth this one.
karlibitner says
So happy to hear that, Becky!! Glad you and your fam enjoyed it!
Kaitlyn says
Hi Karli, Do you think these could be made ahead of time and then put in the freezer until ready to bake? We like to make freezer meals when we go to the beach so its less prepping when we get there!
Karli Bitner says
Hi Kaitlyn! I haven’t tried freezing this dish. I worry that the Alfredo Sauce will break when it is reheated. If you do give it a try, let me know how it goes!
Tammy Mendell says
Wow, wow, WOW!!!!! This recipe and your Alfredo sauce recipe were absolutely AMAZING! I finished eating ten minutes ago and can’t shut up about how much I loved everything about it. It will be made at least once a month now. Thank you so much for sharing!
Lisa says
I have to say I have yet to try any of your recipes that I didn’t love! My son-in-law was recently diagnosed with type 2 diabetes. Would you happen to have the nutritional breakdown for this recipe? I think we stand a better chance of him computing to his diet if we can incorporate small portions of things like this from time to time. Thanks for all you do!
Cooking with Karli says
Thank you for the comment. I have just updated the post to include the nutritional breakdown. I hope you have a wonderful day.
Erlene Johnson says
What type of Parmesan cheese? In canister or fresh grated?
Karli says
Use freshly grated or shredded parmesean cheese!