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Million Dollar Chicken Alfredo Stuffed Shells

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Million Dollar Chicken Alfredo Stuffed Shells

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If you love comforting pasta dishes loaded with creamy sauces and rich flavors, these Million Dollar Chicken Alfredo Stuffed Shells will become an instant favorite. This recipe combines tender jumbo pasta shells, a luxurious three-cheese chicken filling, and a velvety homemade Alfredo sauce that elevates every bite. It delivers restaurant-quality flavor with simple, accessible ingredients, making it ideal for weeknight dinners, potlucks, holidays, or meal prepping.

Rich, indulgent, and incredibly satisfying, this dish is designed to impress. Whether you’re feeding a big family, preparing a romantic dinner at home, or serving guests, this recipe offers everything you love about comfort food with the added sophistication of a creamy Alfredo finish.

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Why You’ll Love This Recipe

  • No complicated cooking techniques
  • Uses classic high-quality ingredients like Parmesan, ricotta, and heavy cream
  • Perfect blend of protein, pasta, and cheese
  • Customizable with herbs, vegetables, or different proteins
  • Great for freezing, reheating, and serving large crowds
  • Crowd-pleasing flavors that appeal to both kids and adults

Ingredients Breakdown

Pasta and Filling

  • Jumbo pasta shells: Large enough to hold a generous amount of chicken and cheese filling.
  • Cooked shredded chicken: Rotisserie chicken is perfect for convenience and flavor.
  • Ricotta cheese: Adds creaminess and helps bind the filling.
  • Mozzarella cheese: Melts beautifully for a rich, stretchy texture.
  • Parmesan cheese: Adds a salty, nutty flavor that deepens the richness of the filling.
  • Spinach (optional): Adds color, nutrients, and texture without overpowering the recipe.
  • Garlic and Italian seasoning: Provide aromatic flavor and depth.
  • Salt and pepper: Essential to balance and enhance the ingredients.

Alfredo Sauce

  • Heavy cream: Creates the signature creamy, silky Alfredo base.
  • Unsalted butter: Enriches the sauce without oversalting.
  • Garlic: A foundational flavor in classic Alfredo sauce.
  • Parmesan cheese: Thickens the sauce and adds savory richness.
  • Salt, pepper, nutmeg: Elevate the sauce with warmth and balance.

Topping

  • Mozzarella cheese: Creates the gooey, melted top layer.
  • Parmesan cheese: Adds a golden, crispy finish when baked.
  • Fresh parsley: Offers freshness, color, and a clean finish to each serving.

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Tips and Tricks

  • Cook pasta shells until al dente to prevent tearing when stuffing them.
  • Rinse cooked shells under cool water to stop the cooking and make handling easier.
  • For a thicker Alfredo sauce, simmer a few extra minutes until it reduces slightly.
  • Use freshly grated Parmesan cheese; pre-shredded versions don’t melt as smoothly.
  • Allow stuffed shells to settle for 5 minutes before serving to help the layers firm.
  • Prepare the dish a day ahead and bake just before serving for busy weeknights.

Variations and Customizations

  • Replace chicken with ground turkey, Italian sausage, or shrimp.
  • Add vegetables such as mushrooms, broccoli, roasted red peppers, or peas.
  • Spice it up with red pepper flakes for a mild kick.
  • Substitute ricotta with cottage cheese for a lighter option.
  • Make it extra decadent by adding cream cheese to the filling.

Pairing Suggestions

  • Garlic bread or garlic knots
  • Caesar salad or fresh green salad
  • Roasted vegetables such as asparagus or zucchini
  • A light white wine like Sauvignon Blanc or Pinot Grigio

Storage Instructions

  • Refrigerator: Store covered for up to 3 days.
  • Freezer (uncooked): Freeze stuffed shells and sauce separately or assembled for up to 2 months.
  • Freezer (cooked): Freeze fully baked shells for up to 1 month.
  • Reheating: Warm in the oven at 325°F until heated through. Add a splash of cream if the sauce thickens during storage.

Popular Questions

Can I make this recipe ahead of time?
Yes. Assemble the stuffed shells and refrigerate for up to 24 hours before baking.

Can I use store-bought Alfredo sauce?
You can, but homemade Alfredo offers superior flavor and texture.

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Can I double the recipe for parties?
Absolutely. It scales perfectly and fits well in two large casserole dishes.

What if I don’t like ricotta?
Cottage cheese or a mix of cream cheese and mozzarella makes an excellent substitute.

Million Dollar Chicken Alfredo Stuffed Shells
Caroline

Million Dollar Chicken Alfredo Stuffed Shells

Jumbo pasta shells stuffed with a rich chicken-ricotta filling and topped with creamy homemade Alfredo sauce. A decadent, restaurant-style comfort dinner perfect for family nights or entertaining.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Dish
Cuisine: Italian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 20 jumbo pasta shells
  • 2 cups cooked chicken, shredded
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup Parmesian cheese, grated
  • 2 cups fresh spinach, chopped (optional)
  • 1 tsp minced garlic
  • 1 tsp Italian seasoning
  • salt and pepper, to taste
  • 1 cup heavy cream
  • 1/2 cup unsalted butter
  • 2 cloves garlic, minced
  • 1 cup Parmesan cheese, grated
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp ground nutmeg
  • 1 cup mozzarella cheese, shredded (for topping)
  • 1/4 cup Parmesan cheese, grated (for topping)
  • 2 tbsp fresh parsley, chopped

Equipment

  • large pot
  • mixing bowls
  • Medium saucepan
  • 9×13-inch baking dish
  • Spatula or large spoon
  • aluminum foil

Method
 

  1. Bring a large pot of salted water to a boil. Cook jumbo pasta shells for 8–10 minutes until al dente. Drain and rinse with cool water.
  2. In a bowl, mix shredded chicken, ricotta, mozzarella, Parmesan, and chopped spinach if using.
  3. Add minced garlic, Italian seasoning, salt, and pepper. Adjust seasonings to taste.
  4. Melt butter in a saucepan over medium heat. Add heavy cream and whisk as it simmers.
  5. Add grated Parmesan, salt, pepper, and nutmeg. Stir until smooth and creamy.
  6. Spread a thin layer of Alfredo sauce in a 9×13 dish. Stuff each pasta shell with the chicken mixture and place seam-side up.
  7. Pour remaining Alfredo sauce over the shells. Sprinkle mozzarella and Parmesan cheese on top.
  8. Cover with foil and bake at 350°F (175°C) for 20 minutes. Remove foil and bake 10 more minutes until golden and bubbly.

Notes

Use half-and-half instead of heavy cream for a lighter sauce. Freeze leftovers for easy meals. Swap for gluten-free jumbo shells if needed.

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