Coming from an Italian background, I am no stranger to stuffed shells. The kind that graced my table as a kid were stuffed with ricotta and covered with a robust marinara sauce. I decided to switch things up a little and replace the tomato sauce with a white alfredo sauce and the results were spectacular. Try this Chicken Alfredo Stuffed Shells recipe and see if your family loves it as much as mine did. Family friendly recipes like this one are great to take a new mom or a sick friend. Good old fashioned comfort food at its best! For more Italian recipes check out our Toasted Italian Sandwich and Tortellini Salad Skewers.
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Chicken Alfredo Stuffed Shells
Start off by mixing your cooked, chopped chicken with the ricotta in a large bowl.
I used a 9×13 casserole dish for this chicken alfredo stuffed shells recipe.
I never use all the shells that I boil because a few always end up falling apart in the pot or tearing as I am filling them. Even so, I always have enough left intact to fill up a casserole dish. Just make sure to boil a few more shells than you think you will need.
You can make your own alfredo sauce if you wish, but a jarred alfredo sauce is a good shortcut that still tastes yummy.
To lighten up this chicken alfredo stuffed shells recipe a bit, I used a light ricotta, light alfredo sauce and part skim mozzarella cheese. You can make these small changes without sacrificing taste.
These Chicken Alfredo Stuffed Shells make a great main course or side dish. They are really filling too!
We had leftovers of these delicious stuffed shells and they heat up easily in the microwave. These can be refrigerated for a few days.
Chicken Alfredo Stuffed Shells
Author: Vicky
Recipe type: Dinner
Prep time:
Cook time:
Total time:
These cheesy shells are great to serve to company or a hungry family!
Ingredients
- 8 oz of uncooked large shells
- 1 teaspoon of olive oil
- ½ lb uncooked chopped chicken
- 1 cup of alfredo sauce
- 1¾ cup of ricotta cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
Instructions
- Preheat oven to 350 degrees.
- Boil water and cook shells according to package directions. Drain and set aside.
- Cut the chicken breasts into chunks and cook on medium heat in olive oil.
- When the chicken is cooked, chop into smaller pieces.
- In a medium bowl, mix ricotta and chicken.
- Fill each shell with a rounded tablespoon of the ricotta/chicken mixture.
- Pour ¼ cup of alfredo sauce into a 9x13 casserole dish and spread to cover the bottom. Fill the casserole dish with the stuffed shells.
- Pour ¾ cup of alfredo sauce over the stuffed shells. Cover with foil and bake in a 350 degree oven for 30 minutes.
- Remove from oven and add 1 cup of shredded mozzarella on top. Bake for 15 minutes uncovered.
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For more chicken casserole recipes check out:
Want more Mess?
Aww! My mouth is watering! I will have to try these after my mouth heals. Just had my wisdom teeth done. About how many will 8 shells feed as a main course?
Just made this. Love this. So many props to you for thinking of this.
This sounds so delicious definitely going to try was wondering if you can freeze them?
I haven’t tried that and am not sure about how the ricotta would freeze.
These have next to no flavor. Next time I’ll add seasoning to the chicken/ricotta mix. This was bland at best. The salt and pepper added before serving isn’t nearly enough seasoning to give these much taste.
Thanks for the feedback Rachel. I found them well seasoned but everyone’s palette is different. What kind of seasoning were you thinking of adding? I’d love to give it a try.
Can you used canned chicken?
Hi Christy, I have never tried it with canned chicken. But if you drain it, I don’t see why it wouldn’t work.