Description
Golden-baked Chicken Alfredo Stuffed Shells combine tender jumbo pasta shells filled with a creamy, savory chicken and alfredo mix, perfect for a comforting family dinner with restaurant-quality flavor.
Ingredients
12 jumbo pasta shells
2 boneless, skinless chicken breasts (300g), cooked and shredded
2 cups fettuccine alfredo (store-bought or homemade)
1 cup shredded mozzarella (for filling)
1/4 cup chopped fresh Parmesan (for topping)
1 tbsp butter (for garlic butter base)
2 cloves garlic, minced
1/4 tsp black pepper
Instructions
Boil 4-quart pot with 2 tbsp salt. Add shells, cook 2-3 mins until pliable
Drain shells completely with pasta tongs
Pour into ice water to stop cooking
Combine chicken, alfredo sauce, 3/4 cup mozzarella in bowl
Season with pepper and stir until fully incorporated
Fill each shell using 1/2 tbsp for small shells
Preheat oven to 375°F (190°C). Grease 9×13-inch baking dish
Place shells in dish with seam sides together
Spread remaining alfredo sauce over shells
Top with remaining mozzarella (1/4 cup) and Parmesan
Bake uncovered 25-30 mins until golden and bubbly
Notes
Use jumbo shells – smaller shells risk tearing during filling
Freeze cooked unfilled shells horizontally on baking sheet first
Let sauce cool completely before mixing with chicken to prevent separation
Broil last 2 mins for extra golden top if desired
Avoid overcooking shells before filling to prevent gelatinization
Use high-fat alfredo for sauce cohesion
Do not skip the garlic butter as it enhances the sauce fragrance
- Prep Time: 30
- Cook Time: 35
- Category: Baking
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (1/4 of full recipe)
- Calories: 420
- Sugar: 2g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 14g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 90mg