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chicken Alfredo stuffed shells, finished and served.
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4.75 from 12 votes

Chicken Alfredo Stuffed Shells

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!
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: dinner, Main Course, Pasta
Cuisine: Italian
Keyword: chicken alfredo, chicken alfredo stuffed shells, stuffed pasta shells
Servings: 10 servings
Author: Karli Bitner

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 11x13 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.

Nutrition

Calories: 347kcal | Carbohydrates: 5g | Protein: 27g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 134mg | Sodium: 1221mg | Potassium: 167mg | Fiber: 0.01g | Sugar: 3g | Vitamin A: 346IU | Vitamin C: 0.1mg | Calcium: 399mg | Iron: 1mg