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Creamy Chicken Alfredo Stuffed Shells with Rotisserie Chicken Shortcut

Close-up of baked chicken alfredo stuffed shells topped with melted mozzarella and parsley.
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A simple recipe for jumbo pasta shells filled with shredded chicken, ricotta, and creamy Alfredo sauce, baked until bubbly and cheesy.

Ingredients

Scale
  • 1 box (12 oz) jumbo pasta shells
  • 2 cups cooked, shredded chicken (use rotisserie chicken for ease)
  • 1 container (15 oz) ricotta cheese
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1/2 cup heavy cream
  • 1 cup Alfredo sauce (store-bought or homemade)
  • 1/4 cup chopped fresh parsley
  • 1 large egg
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • 1 jar (24 oz) marinara sauce (optional, for layering)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook the jumbo shells according to package directions until al dente. Drain the shells and rinse them with cold water to stop cooking. Set aside.
  3. In a large bowl, combine the ricotta cheese, shredded chicken, 1/2 cup of the mozzarella cheese, 1/2 cup of the Parmesan cheese, heavy cream, egg, garlic powder, salt, and pepper. Mix well until everything is evenly incorporated.
  4. If using marinara sauce, spread a thin layer over the bottom of the prepared baking dish.
  5. Carefully stuff each cooked shell with the chicken and cheese mixture. Arrange the filled shells in a single layer in the baking dish.
  6. Pour the Alfredo sauce evenly over the top of the stuffed shells.
  7. Sprinkle the remaining 1/2 cup mozzarella cheese and extra Parmesan cheese over the Alfredo sauce.
  8. Bake for 20 to 25 minutes, or until the sauce is hot and bubbly and the cheese is melted and lightly golden.
  9. Garnish with fresh parsley before serving.

Notes

  • You can substitute store-bought rotisserie chicken for cooked chicken breast to save preparation time.
  • For a richer flavor, use homemade Alfredo sauce instead of jarred.
  • If you prefer a less creamy texture, you can omit the marinara sauce layer entirely.
  • Prepare the filling ahead of time and store it in the refrigerator for up to 24 hours before stuffing the shells.

Nutrition

Find it online: https://sundayflavor.com/chicken-alfredo-stuffed-shells-recipe/