Baked Chicken Alfredo Stuffed Shells

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There’s something wildly comforting about a dish that arrives at the table already tucked into perfect little pasta parcels. These Baked Chicken Alfredo Stuffed Shells are everything you love about creamy chicken Alfredo, but wrapped up in tender jumbo shells and baked until bubbly, golden, and absolutely irresistible.

It’s the kind of cozy pasta bake that feels special enough for company but simple enough for a weeknight. Shredded chicken, a rich ricotta and mozzarella filling, and plenty of garlicky Alfredo sauce come together in one pan that will make your kitchen smell like your favorite Italian-American restaurant.

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Why You’ll Love This Baked Chicken Alfredo Stuffed Shells

If you’re a fan of classic chicken Alfredo, this baked version is going to be a new favorite. Stuffing the shells means every bite is already portioned with the perfect balance of chicken, cheese, and sauce. No wrestling long strands of fettuccine at the table—just scoop, serve, and enjoy.

This dish is also wonderfully forgiving. You can use leftover rotisserie chicken, homemade or jarred Alfredo, and even assemble the whole pan ahead of time. It’s creamy, cheesy, and ultra-satisfying without being fussy, which makes it just right for busy nights, Sunday dinners, or when you want to spoil your family a little.

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What Kind of Pasta Shells Work Best for Baked Chicken Alfredo Stuffed Shells?

You’ll want to look for jumbo pasta shells—the big ridged ones often labeled “conchiglioni.” They’re large enough to hold a generous spoonful of filling without splitting and the ridges grab onto the Alfredo sauce so nothing slides off while baking.

Cook them just to al dente so they still have a bit of bite. Slightly firm shells are easier to stuff and hold their shape better in the oven. If you can only find large shells that are a bit smaller, that’s okay too—just tuck in a little less filling and pack them closer together in the baking dish.

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Ingredients for the Baked Chicken Alfredo Stuffed Shells

Before you start stuffing, it helps to understand what each ingredient is bringing to the party. This isn’t just about throwing cheese and chicken into pasta—each element is chosen to make the filling creamy, flavorful, and sturdy enough to bake without drying out.

Jumbo pasta shells

These oversized shells create natural little cups for the filling. Their ridges also catch the Alfredo sauce, giving every bite that creamy coating.

Cooked shredded chicken

Chicken adds hearty protein and makes this pasta feel like a complete meal. Shredding it instead of chopping keeps the filling tender and helps it blend with the cheeses.

Ricotta cheese

Ricotta is the base of the filling. It makes the shells creamy and rich without feeling heavy, and it helps bind the chicken together so the filling doesn’t fall out when you scoop.

Shredded mozzarella cheese

Mozzarella melts into that stretchy, gooey layer everyone expects in a baked pasta. Some goes into the filling for creaminess and some on top for a gorgeous golden crust.

Grated Parmesan cheese

Parmesan brings salty, nutty depth that cuts through all the creaminess. It seasons the filling and boosts the flavor of the Alfredo sauce.

Egg

A single egg helps set the ricotta mixture as it bakes. It keeps the filling cohesive and sliceable, so the shells hold together nicely when served.

Alfredo sauce

This is the silky, garlicky blanket that ties everything together. You can use your favorite jarred sauce or a homemade version—either way, it keeps the shells moist and adds that classic Alfredo flavor.

Garlic

Fresh garlic infuses the filling and sauce with savory warmth. It balances the richness and gives the whole dish that just-made smell you can’t resist.

Italian seasoning

A simple blend of herbs—usually oregano, basil, thyme, and rosemary—adds a gentle, familiar flavor that makes the shells taste like a comforting Italian-inspired bake.

Salt and black pepper

These basics sharpen all the other flavors. A small amount goes a long way in making the cheeses and chicken taste their best.

Fresh parsley

Parsley adds a pop of color and a fresh, slightly peppery note. Sprinkling it over the finished dish makes it look bright and restaurant-ready.

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How To Make Baked Chicken Alfredo Stuffed Shells

Stuffed shells look impressive, but the process is wonderfully simple once you break it into a few steps. You’ll cook the pasta, mix the filling, assemble everything in a saucy baking dish, and let the oven transform it into a bubbling, cheesy pan of comfort.

Step 1: Cook and cool the pasta shells

Bring a large pot of salted water to a boil and cook the jumbo shells just until al dente. They should be tender but still slightly firm so they don’t tear when you fill them. Drain the shells and spread them on a lightly oiled baking sheet to cool in a single layer.

Step 2: Mix the creamy chicken filling

In a mixing bowl, combine the ricotta, shredded mozzarella, grated Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Stir in the shredded chicken until everything is evenly coated in the cheesy mixture. You want a filling that’s thick, scoopable, and well-seasoned.

Step 3: Prep the baking dish with Alfredo sauce

Spoon a generous layer of Alfredo sauce into the bottom of a 9×13-inch baking dish, just enough to coat it. This prevents the shells from sticking and ensures the bottom of each shell stays tender and saucy.

Step 4: Stuff the shells generously

Using a spoon, fill each cooled shell with the chicken and cheese mixture, packing it in without over-stuffing. Arrange the filled shells snugly in the prepared baking dish in rows so they support each other as they bake.

Step 5: Cover with more Alfredo and cheese

Pour the remaining Alfredo sauce evenly over the stuffed shells, making sure every shell gets some love. Sprinkle the top with extra mozzarella and Parmesan to create a bubbly, golden crust in the oven.

Step 6: Bake until bubbly and golden

Cover the dish loosely with foil and bake until the shells are heated through and the sauce is bubbling at the edges. Remove the foil for the last few minutes so the cheese on top can brown. Let the shells rest for a few minutes, then shower with fresh parsley before serving.

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Serving and Storing Baked Chicken Alfredo Stuffed Shells

These stuffed shells are rich and filling, so a little goes a long way. The pan typically feeds about 6 hungry people, especially when you round out the plate with salad or bread. Serve a scoop of shells with plenty of Alfredo from the bottom of the dish spooned over the top.

Leftovers keep beautifully. Once cooled, cover the baking dish tightly or transfer the shells to airtight containers and refrigerate for up to 3 days. Reheat individual portions in the microwave with a splash of milk or extra Alfredo to keep them creamy, or warm a covered baking dish in the oven until hot.

For longer storage, you can freeze the baked shells in a freezer-safe container for up to 2 months. Thaw overnight in the fridge, then reheat gently so the sauce doesn’t separate.

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What to Serve With Baked Chicken Alfredo Stuffed Shells?

Garlic bread or breadsticks

A warm, buttery slice of garlic bread is perfect for scooping up any extra Alfredo sauce and adds a satisfying crunch alongside the creamy pasta.

Simple green salad

A crisp salad with mixed greens, cherry tomatoes, and a light vinaigrette brings freshness and acidity that balance the richness of the shells.

Roasted vegetables

Oven-roasted broccoli, asparagus, or green beans are easy to toss onto a second tray while the shells bake and add color and texture to the plate.

Steamed or sautéed spinach

Spinach wilts down quickly and offers a mild, earthy flavor that pairs nicely with the garlicky Alfredo and chicken.

Caesar salad

If you want to lean fully into the Italian-American vibe, a classic Caesar salad with crunchy croutons and Parmesan is a natural match.

Caprese salad

Slices of tomato, fresh mozzarella, and basil drizzled with balsamic glaze make a bright, cool contrast to the hot, creamy shells.

Roasted carrots

Slightly sweet roasted carrots with a bit of char on the edges add a lovely hint of sweetness and a pop of color to your pasta dinner.

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Want More Cheesy Pasta Bake Ideas?

If these Baked Chicken Alfredo Stuffed Shells disappear quickly at your table, you’ll love exploring more cozy pasta and casserole dishes. Try these next when you’re craving the same cheesy comfort with a little twist:

• Cheesy Spinach Stuffed Shells for a vegetable-forward take that’s every bit as creamy and satisfying.
• Creamy Beef and Shells when you’re in the mood for a one-pan ground beef dinner that still feels special.
• Crazy Good Chicken Pasta Casserole for a crowd-pleasing bake packed with chicken, cheese, and tender pasta.
• Garlic Butter Chicken with Rigatoni and Parmesan when you’re craving bold garlic flavor and a skillet-style pasta dish.

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Save This Pin For Later

📌 Save these Baked Chicken Alfredo Stuffed Shells to your Pinterest dinner board so you can come back to them any time you’re craving a cozy, cheesy pasta bake.

When you make them, come back and tell me how it went—did you use rotisserie chicken, homemade Alfredo, or your favorite jarred brand? Did you sneak in extra veggies like spinach or broccoli?

I love hearing how you make these dishes your own. Questions are always welcome too; we’re all here to help each other cook smarter and eat well.

For even more comforting dinners, desserts, and everyday meal ideas, come hang out with me on Nora Nosh Recipes where I share new recipes and inspiration all week long.

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