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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.
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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
  • 9x13-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.