If you’re craving a comforting, cheesy, and seriously satisfying dinner, you’ve got to try this Chicken Stuffed Shells with Alfredo Sauce Recipe. It’s one of those dishes that feels like a warm hug on a plate — packed with tender chicken, creamy ricotta and mozzarella, fresh broccoli, and smothered in a velvety homemade Alfredo sauce that I’m obsessed with. Whether you’re cooking for family or friends, this recipe will quickly become your go-to for a special yet easy weeknight meal. Stick around, and I’ll walk you through everything you need to nail it perfectly!

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Why You’ll Love This Recipe

Deliciously Creamy: The Alfredo sauce is rich but balanced, making each bite dreamy without feeling heavy.
Family-Friendly: My kids go crazy for it, and I love that it sneaks in veggies like broccoli easily.
Make-Ahead Friendly: You can prep it ahead and it freezes beautifully, saving you time any night of the week.
Simple Yet Impressive: It looks like something from a fancy restaurant but comes together with everyday ingredients.

The image shows a white oval baking dish filled with a creamy baked dish with a golden-brown top. The dish has one main layer of melted white cheese with browned spots on the surface. Small bits of green herbs sprinkle the cheese top, adding a fresh look. The dish is placed on a metal cooling rack over a white marbled surface. On the side, there is a silver fork and a blue textured cloth. A glass of dark liquid can also be seen in the corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

I love how these ingredients come together with familiar flavors that everyone loves, yet pack a punch of cheesy, garlicky goodness. When shopping, pick a good-quality shredded mozzarella and freshly grated Parmesan for the best melt and flavor.

Jumbo pasta shells: These are the perfect-sized vessels to hold the creamy chicken filling.
Cooked chicken: Leftover rotisserie chicken works perfectly here and saves time.
Ricotta cheese: Adds creaminess and helps bind the filling; low-fat ricotta can be used if you want lighter shells.
Mozzarella cheese: Divided use – one cup mixed into the filling and the rest for topping so it melts beautifully.
Parmesan cheese: Freshly shredded Parmesan adds sharpness and depth.
Large egg: Helps hold the filling together so it doesn’t fall apart.
Cooked broccoli: I like adding this for a pop of color and nutrition; you can steam or sauté it.
Garlic and onion powder: Magic multitaskers that boost flavor in the filling.
Kosher salt and black pepper: Essential seasoning, don’t skip!
Unsalted butter, flour, whole milk, heavy cream, and garlic cloves: For making that dreamy homemade Alfredo sauce.
Additional shredded Parmesan and mozzarella: To finish the sauce and topping with ooey-gooey goodness.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Chicken Stuffed Shells with Alfredo Sauce Recipe is so versatile. You can easily swap ingredients to make it your own or fit dietary needs. Here are a few options I’ve tried or suggest:

Spinach-instead-of-broccoli: I sometimes swap the broccoli with fresh spinach for a different veggie vibe, and it still pleases everyone.
Turkey or sausage: You can replace chicken with cooked ground turkey or Italian sausage for a flavor twist.
Gluten-free pasta shells: I’ve tested gluten-free jumbo shells and it works well – just watch cooking times!
Store-bought Alfredo sauce: For an ultra-quick version, skipping the homemade sauce saves time without sacrificing too much flavor.

How to Make Chicken Stuffed Shells with Alfredo Sauce Recipe

Step 1: Prep the Pasta Shells

Start by bringing a large pot of salted water to a boil—that salt really seasons the shells while they cook! Toss in the jumbo shells and cook according to package instructions until al dente (usually about 10-12 minutes). Don’t overcook or they’ll tear when filling. Drain and rinse them under cold water to stop the cooking and prevent sticking. I always lay them out on a clean kitchen towel to dry for a bit before filling.

Step 2: Make the Filling Mixture

While the shells are cooking, combine the cooked chicken, ricotta, one cup of shredded mozzarella, Parmesan, egg, cooked broccoli, garlic powder, onion powder, salt, and pepper in a large bowl. Mixing this by hand helps you get an even, creamy filling that’s well seasoned. I love tasting it here to tweak the salt and garlic — it makes a big difference!

Step 3: Whip Up the Alfredo Sauce

This step is seriously the heart of the dish. Melt butter in a skillet over medium heat, then whisk in the flour to make a roux. Add cold whole milk gradually—about two tablespoons at a time—to avoid lumps, whisking constantly until smooth. It might look gummy at first, but keep going. Then add the heavy cream and minced garlic, letting it simmer gently for around five minutes, just until you see small bubbles. Stir in freshly grated Parmesan until melted, and don’t forget to taste, adding salt and pepper bit by bit. This homemade sauce gives the recipe a fresh, garlicky richness that’ll win you over.

Step 4: Assemble and Bake

Spoon just enough Alfredo sauce to coat the bottom of your sprayed baking dish. Fill each shell generously with the chicken filling and place them seam-side up in the dish. Pour the remaining Alfredo sauce over the shells and sprinkle the last cup of shredded mozzarella cheese on top. Cover with foil and bake at 375°F for 20 minutes. Then, remove the foil and bake for another 5-10 minutes until the cheese melts beautifully. If you want that golden top, pop it under the broiler for 2-3 minutes – but watch them closely so they don’t burn!

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Pro Tips for Making Chicken Stuffed Shells with Alfredo Sauce Recipe

Don’t Overcook Your Shells: Cooking pasta just until al dente keeps the shells sturdy enough to hold the filling without falling apart.
Taste Season As You Go: Alfredo sauce needs careful seasoning — salt and pepper can make or break the flavor, so add gradually and taste often.
Cool Filling Slightly: If your chicken filling is warm, let it cool a bit before stuffing the shells to avoid tearing the pasta when filling.
Watch the Broiler Closely: The cheese can brown quickly; keep the oven door ajar slightly and watch for a perfect golden finish.

How to Serve Chicken Stuffed Shells with Alfredo Sauce Recipe

The image shows large pasta shells filled with a creamy white cheese mixture, covered in a smooth white sauce with light golden brown spots on top from baking. There are small green herbs sprinkled over the dish adding a fresh touch. The shells are placed closely together inside a white bowl with a dark blue rim. A silver fork rests partially in the bowl on the right side. The background surface is white marble. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to sprinkle freshly chopped parsley or basil over the top — it adds a fresh pop of color and a slight herbaceous note that balances the cheese beautifully. A little cracked black pepper on top right before serving also makes it look and taste more inviting.

Side Dishes

Steamed green beans, a crisp Caesar salad, or even roasted garlic bread make perfect companions to this dish. I often keep it simple with a bright salad because the shells are pretty rich on their own.

Creative Ways to Present

For special occasions, I love serving these stuffed shells in individual ramekins or shallow bowls for a fancy restaurant feel. You can even prepare them in single portions ahead of time, then warm them up for guests. A drizzle of extra Alfredo sauce on the side or a sprinkle of toasted pine nuts on top makes them look and taste extra special.

Make Ahead and Storage

Storing Leftovers

I like to store leftover stuffed shells in an airtight container in the fridge for up to 3 days. To prevent them from drying out, I spoon a little extra Alfredo sauce over the top before sealing. When you’re ready, they still taste creamy and fresh.

Freezing

This recipe freezes like a dream. After assembling the stuffed shells but before baking, cover tightly with foil and freeze. You can store them for up to 2 months. When ready to eat, thaw overnight in the fridge and bake as directed, just adding a few extra minutes to cooking time.

Reheating

Reheat leftovers covered in the oven at 350°F for about 15-20 minutes until heated through. Adding a splash of milk or Alfredo sauce helps keep everything moist. Avoid microwaving if possible, as the texture of the sauce and noodles is best preserved in the oven.

FAQs

Can I make this Chicken Stuffed Shells with Alfredo Sauce Recipe dairy-free?

Absolutely! You can substitute the ricotta, mozzarella, and Parmesan with dairy-free cheese alternatives or omit them altogether and add extra cooked chicken and veggies for bulk. For the Alfredo sauce, try using dairy-free milk (like oat or almond milk) and a plant-based butter alternative. The texture and richness will be different but still tasty with some seasoning adjustments.
How do I know when the stuffed shells are fully cooked?

Since the shells are pre-cooked and the filling uses cooked ingredients, baking mainly warms through and melts the cheese thoroughly. After baking and broiling, the shells should be heated through, bubbly, and the cheese on top golden. If you’re unsure, insert a knife into a shell to check that the filling is hot inside.
Can I prepare this recipe ahead of time?

Yes! You can assemble the stuffed shells a day in advance, cover them tightly, and refrigerate until ready to bake. This makes weeknight dinners super easy. Just add a few extra minutes to baking time if they come straight from the fridge.
What can I use if I don’t have jumbo shells?

If jumbo shells aren’t available, large manicotti pasta tubes are a good substitute. Just cook them according to package directions and stuff similarly. You could also try large pasta lasagna sheets cut into smaller rectangles and rolled up.

Final Thoughts

I absolutely love how this Chicken Stuffed Shells with Alfredo Sauce Recipe turns out every time — it’s the perfect balance of creamy, cheesy, and packed with comforting flavors that warm you up from the inside out. When I first tried this recipe, I was blown away by how impressive it looked but how easy it was to make. Now it’s a staple in my home, especially when I want to wow guests without spending hours in the kitchen. I can’t wait for you to try it and make it your own. Trust me, once you taste those tender shells filled with cheesy chicken and smothered in garlicky Alfredo – you’ll be hooked!