Chicken Alfredo Stuffed Shells


These chicken Alfredo stuffed shells are served in a rich and decadent Alfredo sauce that is creamy and cheesy. The cheese pull when serving is amazing.

high angle, looking at a plate of chicken alfredo stuffed shells
Prep Time:
20 mins
Cook Time:
1 hrs 5 mins
Total Time:
1 hrs 25 mins


  • 30 jumbo pasta shells

  • 1 pound skinless, boneless chicken breast halves

  • 1 ½ teaspoons kosher salt, divided

  • 1 ¼ teaspoons ground black pepper, divided

  • 1 tablespoon olive oil

  • ¾ cup ricotta cheese

  • 2 cups shredded Italian cheese blend, divided

  • 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish

  • 2 tablespoons heavy whipping cream

  • 2 cups heavy whipping cream

  • ½ cup unsalted butter

  • 2 cloves garlic, finely chopped

  • 1 teaspoon Italian seasoning

  • 2 ½ cups freshly grated Parmesan cheese, divided


  1. Preheat the oven to 375 degrees F (190 degrees C).

  2. Bring a large pot of salted water to a boil over medium-high heat; cook the pasta shells according to package directions for al dente, 9 to 11 minutes. Drain and run under cold water until cool enough to touch. Set aside.

  3. Season chicken breasts on both sides with 1/2 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a large skillet over medium heat. Add chicken; cook until browned and a thermometer inserted into the thickest portion of the chicken breast registers 165 degrees F (74 degrees C), about 18 minutes, turning halfway through. Remove from heat and transfer chicken from skillet to a cutting board. Shred chicken using 2 forks and set aside.

  4. Stir together ricotta, 1 1/2 cup Italian blend cheese, parsley, 1/2 teaspoon salt, 1/4 teaspoon pepper, chicken, and 2 tablespoons cream in a medium bowl. Set aside.

  5. Combine 2 cups cream and butter in a deep, large skillet. Bring to a simmer over medium heat and cook for 2 minutes, stirring occasionally. Whisk in garlic, Italian seasoning, and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper and cook for 1 more minute. Add 2 cups Parmesan cheese and whisk until melted. Set sauce aside.

  6. Add 1 cup sauce to the bottom of a 9x13-inch baking dish. Using a spoon, fill each of the jumbo shells generously with the chicken-ricotta mixture. Lay them seam side up in the baking dish, then pour the remaining sauce all over the top. Sprinkle with remaining 1/2 cup Italian blend cheese and 1/2 cup Parmesan cheese.

  7. Bake in the preheated oven until bubbly and golden, 20 to 25 minutes. Garnish with more parsley if desired and serve.

Nutrition Facts (per serving)

769 Calories
55g Fat
32g Carbs
38g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 769
% Daily Value *
Total Fat 55g 70%
Saturated Fat 33g 164%
Cholesterol 201mg 67%
Sodium 1079mg 47%
Total Carbohydrate 32g 12%
Dietary Fiber 1g 5%
Protein 38g
Potassium 370mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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