Stuffed shells are already great. Add chicken Alfredo sauce? Next level. Jumbo shells packed with creamy ricotta and chicken, smothered in garlicky Parmesan cream sauce. Baked until bubbly. Company-worthy. Surprisingly easy.
Serves 6-8.
Cook Shells
Preheat oven to 375°F (190°C). Cook shells al dente according to package directions. Drain, rinse with cold water. Set aside.
Make Filling
Mix ricotta, ½ cup mozzarella, ¼ cup Parmesan, egg, garlic, Italian seasoning, salt, pepper, and shredded chicken.
Make Alfredo Sauce
In a saucepan, melt butter over medium heat. Add garlic, cook 1 minute. Add cream, bring to simmer. Stir in Parmesan, nutmeg, salt, and pepper. Cook 3-5 minutes until thickened.
Assemble
Spread 1 cup Alfredo sauce on the bottom of a 9×13 baking dish.
Stuff each shell with filling. Place seam-side up in the dish.
Pour remaining Alfredo sauce over shells. Sprinkle with remaining mozzarella and Parmesan.
Bake
Cover with foil. Bake 20 minutes. Uncover and bake 10-15 minutes until bubbly and golden.
Serve
Garnish with parsley. Let rest 5 minutes. Serve hot. Watch them disappear.
Summary
Prep Time: 20 min | Bake Time: 35 min | Total: 55 min
Yield: 6-8 servings | Difficulty: Medium
Storage Notes
- Fridge: 5 days.
- Freezer: 3 months (assemble unbaked). Bake from frozen (add 15-20 minutes).
- Reheat leftovers in oven — microwave can make sauce separate.
- Great for meal prep. Make a double batch.
