Easy Chicken Alfredo Stuffed Shells
Chicken Alfredo stuffed shells are jumbo pasta shells filled with a ricotta and shredded chicken mixture, covered in Alfredo sauce, and baked until the cheese on top is melted. Using jarred Alfredo sauce keeps the prep to about 15 minutes when cooked chicken is on hand.
Servings: 6 servings
Ingredients
- 12 ounces jumbo shell pasta
- 2 cups cooked chicken shredded or chopped
- 15 ounces part-skim ricotta
- 3/4 cup grated parmesan divided
- 1 large egg
- 2 teaspoons Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups Alfredo sauce
- 1 1/2 cups shredded part-skim mozzarella divided
Instructions
- Preheat the oven to 350°F. Cook the shells according to the package directions, then drain and rinse under cold water until cool enough to handle.
- In a medium bowl, stir the ricotta together with 1/2 cup of the parmesan, the egg, Italian seasoning, salt, pepper, and 1 cup of the mozzarella until evenly combined. Fold in the cooked chicken.
- Coat a 9x13 baking dish with nonstick spray. Spread about 1/2 cup of the Alfredo sauce across the bottom.
- Fill each shell with a heaping spoonful of the chicken and cheese mixture, roughly 24 shells total, and arrange them in the dish.
- Pour the remaining Alfredo sauce evenly over the stuffed shells.
- Scatter the remaining 1/2 cup mozzarella and 1/4 cup parmesan across the top.
- Cover the dish loosely with foil and bake for 20 minutes.
- Remove the foil and bake another 10 minutes, until the cheese has melted and the sauce is bubbling at the edges.
- Let stand 5 to 10 minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat individual portions in the microwave with a splash of milk or broth, which loosens the sauce as it warms. Reheat a full pan covered at 350°F for about 20 minutes.
To freeze, assemble the dish without baking, wrap in plastic wrap and then foil, and freeze up to 2 months.
Serve with a green salad and garlic bread, or roasted broccoli if you want a vegetable on the plate without adding it to the shells.