Go Back
- 20 jumbo pasta shells - 2 cups cooked chicken, shredded - 1 cup creamy ricotta cheese - 1 cup shredded mozzarella cheese (plus extra for topping) - 1 cup Alfredo sauce (store-bought or homemade) - 1/2 cup grated Parmesan cheese - 1 cup fresh spinach, chopped - 2 cloves garlic, minced - Salt and black pepper to taste - 1 teaspoon Italian seasoning - Fresh parsley, chopped (for garnish) Each ingredient plays a key role in making Loaded Chicken Alfredo Stuffed Shells truly delicious. The jumbo pasta shells serve as the perfect vessel for the creamy filling. I like using cooked chicken for its ease and flavor. Ricotta and mozzarella cheese add creaminess, while Parmesan gives a sharp bite. Alfredo sauce ties everything together with its rich taste. Fresh spinach adds color and a healthy twist. Garlic enhances the flavor, and the seasoning gives it that extra punch. Don't forget salt and pepper for balance. Finally, fresh parsley acts as a bright garnish. This mix of ingredients creates a comforting yet gourmet dish that's sure to impress. It's simple, fun to make, and will make your kitchen smell amazing! 1. Prepping the oven and baking dish Start by setting your oven to 375°F (190°C). This step ensures even cooking. Next, take a 9x13 inch baking dish and lightly grease it. This helps keep the stuffed shells from sticking. 2. Cooking the pasta shells Boil a large pot of water. Add the jumbo pasta shells and cook them until they are al dente. This usually takes about 9-11 minutes. You want them firm so they hold the filling well. Once cooked, drain the shells and let them cool slightly. 1. Combining chicken, cheeses, spinach, and seasoning In a large mixing bowl, combine the shredded chicken, ricotta cheese, and 1 cup of mozzarella cheese. Then, add half of the Alfredo sauce, chopped spinach, minced garlic, Italian seasoning, and a pinch of salt and pepper. Mix everything until well blended. The filling should be creamy and packed with flavor. 1. Filling the pasta shells Take each cooked shell and fill it generously with the chicken and cheese mixture. It’s okay to be a bit generous here! Place the filled shells seam-side up in the greased baking dish. 2. Adding sauce and cheese toppings Pour the remaining Alfredo sauce evenly over the stuffed shells. Make sure each shell gets a good coating. Then, sprinkle additional mozzarella and Parmesan cheese over the top for a cheesy finish. 1. Covering and initial baking Cover the baking dish tightly with aluminum foil. Place it in the preheated oven and bake for 20 minutes. This initial baking helps the flavors blend and keeps the shells moist. 2. Uncovering for finishing bake After 20 minutes, carefully remove the foil. Continue baking for another 10-15 minutes. You want the cheese on top to melt and turn bubbly and golden. This gives the dish a nice color and texture. Once done, let the dish cool for a few minutes. It’s ready to serve and enjoy! - Tips for cooking al dente pasta: Start by boiling water in a large pot. Add salt to the water; it helps flavor the pasta. Cook the jumbo shells until they are firm, not soft. Check the package for the right time. Drain them carefully and let them cool. This way, they won’t stick together. - Best practices for filling shells: Use a spoon or a small spatula to fill each shell. Make sure to pack the filling well but don’t overstuff. Place them seam-side up in the baking dish. This keeps the filling inside while baking. - Additional spices: Add a pinch of red pepper flakes for heat. A dash of smoked paprika adds depth. You can also try a sprinkle of dried oregano for a fresh taste. - Cheese variations: Mix in some goat cheese for a tangy flavor. You can also swap mozzarella for provolone for a richer taste. Experiment with different cheeses to find your favorite blend. - Pairing with sides or salads: These stuffed shells go great with a simple green salad. A Caesar salad adds a nice crunch. Garlic bread is also a perfect side. - Ideal plating techniques: Use a large spoon to serve the shells. Place a few on each plate. Drizzle extra Alfredo sauce over the top. Finish with chopped parsley for a fresh look. {{image_4}} You can make this dish lighter by substituting some ingredients. Use whole wheat pasta shells instead of regular ones. This change adds fiber and nutrients. You can also swap the Alfredo sauce for a light cream sauce or a homemade version with Greek yogurt. This option cuts calories while keeping a creamy texture. For low-calorie options, try using shredded rotisserie chicken. It’s quick and often lower in fat. You can also use low-fat cheese varieties. They melt well and still taste great. Another option is to add more spinach or other leafy greens, boosting vitamins without many calories. To mix up the flavors, try adding different proteins. Cooked shrimp, ground turkey, or even smoked chicken can change the taste. Each protein brings its own unique flavor. Using assorted vegetables can also enhance the dish. Chopped bell peppers, mushrooms, or zucchini work well. These veggies add crunch and freshness. Make sure to sauté them first for better flavor before adding to the filling. For a gluten-free version, choose gluten-free pasta shells. They come in many brands and cook similarly to regular pasta. Just be mindful of the cooking time. If you want a vegetarian version, skip the chicken and add more cheese. You can also include beans or lentils for protein. This keeps the dish hearty and satisfying while sticking to plant-based ingredients. To keep your Loaded Chicken Alfredo Stuffed Shells fresh, store them in an airtight container. Place them in the refrigerator if you plan to eat them within three days. Make sure to cover the dish tightly with foil or plastic wrap. This helps prevent the shells from drying out. For longer storage, freeze the stuffed shells. First, let them cool completely. Then, wrap them in plastic wrap and place them in a freezer-safe bag. They can last up to three months in the freezer. Remember to label the bag with the date to keep track. The best way to reheat your stuffed shells is in the oven. Preheat it to 350°F (175°C). Place the shells in a baking dish and cover them with foil. This keeps moisture in and prevents drying. Bake for about 20 minutes, or until heated through. If you’re in a hurry, you can use the microwave. Place the shells on a microwave-safe plate. Cover them with a damp paper towel. Heat in short bursts, about 1-2 minutes, checking often. This method helps retain moisture and flavor. Enjoy your delicious meal again! Can I use different types of cheese? Yes, you can use different cheeses. Try using cheddar or gouda for a new twist. Mixing cheeses adds flavor and creaminess. Just ensure that the total amount is the same. How can I make this dish ahead of time? You can prep the stuffed shells in advance. Fill the shells and place them in the baking dish. Cover with sauce and cheese, then wrap it tightly. Store it in the fridge for up to 24 hours before baking. What can I serve with Loaded Chicken Alfredo Stuffed Shells? These shells pair well with a side salad. A light Caesar salad or steamed veggies works great too. Garlic bread can add a nice crunch and flavor to the meal. Can I freeze the stuffed shells before baking? Yes, you can freeze the shells. Prepare them as normal, but don’t bake yet. Wrap them tightly and place them in the freezer. They can last for about three months. What is the best way to reheat stuffed shells? The best method is to reheat in the oven. Preheat to 350°F (175°C). Place the shells in a baking dish, cover with foil, and bake for about 20 minutes. This keeps them moist and warm. You now know how to create Loaded Chicken Alfredo Stuffed Shells. We covered the best ingredients, solid preparation steps, and assembly tips. I shared storage methods and welcomed dietary tweaks. You can personalize your dish with flavors or healthier options. Remember to serve it right for a beautiful meal. This recipe is fun to make and sure to impress! Enjoy your cooking and share the joy with others.

Loaded Chicken Alfredo Stuffed Shells

Indulge in the creamy goodness of Loaded Chicken Alfredo Stuffed Shells, a delicious and easy-to-make dish perfect for any night! Filled with shredded chicken, creamy ricotta, and fresh spinach, these cheesy jumbo pasta shells are smothered in rich Alfredo sauce and topped with gooey mozzarella. Ready in just 50 minutes, this recipe is sure to impress. Click through to discover the full recipe and elevate your dinner game!
Print Recipe Pin Recipe

Ingredients
  

20 jumbo pasta shells

2 cups cooked chicken, shredded

1 cup creamy ricotta cheese

1 cup shredded mozzarella cheese (plus extra for topping)

1 cup Alfredo sauce (store-bought or homemade)

1/2 cup grated Parmesan cheese

1 cup fresh spinach, chopped

2 cloves garlic, minced

Salt and black pepper to taste

1 teaspoon Italian seasoning

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.

    Cook the jumbo pasta shells according to the package instructions until they are al dente; drain and set them aside to cool slightly.

      In a large mixing bowl, combine the shredded cooked chicken, ricotta cheese, 1 cup of mozzarella cheese, half of the Alfredo sauce, chopped spinach, minced garlic, Italian seasoning, and a pinch of salt and pepper. Stir until all ingredients are well blended.

        Carefully take each cooked shell and generously fill it with the chicken and cheese mixture. Arrange the stuffed shells seam-side up in the greased baking dish.

          Evenly pour the remaining Alfredo sauce over the filled shells, ensuring they are well coated. Then, sprinkle additional mozzarella and Parmesan cheese generously over the top.

            Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 20 minutes, allowing the flavors to meld.

              After 20 minutes, carefully remove the foil and continue baking for an additional 10-15 minutes, or until the cheese on top is melted, bubbly, and lightly golden.

                Once out of the oven, let the dish cool for a few minutes. Before serving, garnish with a sprinkle of fresh chopped parsley for a pop of color and freshness.

                  Prep Time, Total Time, Servings: 20 mins | 50 mins | Serves 4-6