Save My neighbor knocked on my door one Tuesday holding a casserole dish covered in foil, apologizing because she'd made way too much for book club. Inside were these gorgeous shells stuffed with chicken and cheese, swimming in Alfredo sauce that had gone all golden at the edges. I ate three standing at the counter before I even thought to grab a plate. The next weekend I called her for the recipe, and it's been my go-to comfort dinner ever since.
I made this for my son's birthday dinner last spring because he asked for something cheesy and filling. He invited two friends over, and I watched those three teenagers inhale an entire pan in about twelve minutes flat. One of them asked if I could teach his mom how to make it. That's when I knew this recipe was a keeper, not just for me, but for anyone who tastes it.
Ingredients
- Jumbo pasta shells: Look for shells labeled jumbo or extra large, they hold so much more filling and don't split as easily when you handle them after cooking.
- Cooked chicken breast: Rotisserie chicken is your best friend here, it's already seasoned and moist, just shred it with two forks and you're halfway done.
- Whole milk ricotta cheese: Don't go low fat, the richness is what makes the filling creamy and luscious instead of dry and crumbly.
- Shredded mozzarella cheese: This melts beautifully and gives you those gorgeous cheese pulls when you serve it.
- Grated Parmesan cheese: Use the real stuff, not the dusty kind in a shaker, it makes the Alfredo sauce silky and adds that nutty depth.
- Fresh parsley: A little green freshness cuts through all that richness and makes every bite feel balanced.
- Large egg: This binds the filling together so it doesn't fall apart when you stuff the shells.
- Garlic powder: Just enough to give the filling a savory backbone without overpowering the cheese.
- Unsalted butter: The base of your Alfredo sauce, let it melt slowly so the garlic doesn't burn.
- Fresh garlic cloves: Minced fine and sauteed just until fragrant, this is where the magic starts.
- Heavy cream: The heart of Alfredo sauce, it thickens up beautifully and coats every shell like a dream.
- Nutmeg: Optional but magical, just a tiny pinch wakes up the cream and makes people wonder what your secret is.
Instructions
- Prep Your Oven and Dish:
- Preheat your oven to 375°F and give a 9x13 inch baking dish a light coating of butter or cooking spray. This keeps the shells from sticking and makes cleanup so much easier later.
- Cook the Shells:
- Boil the jumbo shells until they're just al dente, a little firm still because they'll keep cooking in the oven. Drain them gently and spread them out on a sheet so they don't stick together while you make the filling.
- Make the Chicken Filling:
- In a big bowl, mix your shredded chicken with ricotta, mozzarella, Parmesan, parsley, egg, garlic powder, salt, and pepper. Stir it all together until it's creamy and everything is evenly distributed.
- Prepare the Alfredo Sauce:
- Melt butter in a saucepan over medium heat, toss in the minced garlic and let it sizzle for about a minute until your kitchen smells incredible. Pour in the heavy cream, let it bubble gently, then whisk in the Parmesan until the sauce is thick and smooth, seasoning with nutmeg, salt, and pepper.
- Assemble the Dish:
- Spread half a cup of that warm Alfredo sauce across the bottom of your baking dish. Spoon about two tablespoons of chicken filling into each shell and nestle them snugly in the dish, open side up.
- Sauce and Top:
- Pour the rest of the Alfredo sauce over the stuffed shells, letting it pool around the edges. Sprinkle the top with mozzarella and Parmesan so it gets all golden and bubbly.
- Bake:
- Cover the dish with foil and bake for 20 minutes, then pull off the foil and bake another 10 minutes until the cheese on top is browned and the sauce is bubbling at the edges. Let it sit for five minutes before you dig in, it helps everything set up just right.
Save One winter evening I doubled this recipe and brought a pan to a friend who'd just had surgery. She texted me later that night saying her husband asked if I could come live with them. I laughed, but I also felt that warm glow you get when food does more than fill a stomach. It reminded her she was cared for, and that's what a good meal should do.
Shortcuts and Swaps
If you're short on time or energy, grab a jar of good quality Alfredo sauce from the store and doctor it up with a little extra Parmesan and garlic. You can also swap in cooked turkey, even leftover Thanksgiving turkey works beautifully here. I've tucked sauteed spinach and mushrooms into the filling before, and it adds a nice earthy note without making the dish feel heavy.
Storing and Reheating
These shells keep in the fridge for up to three days in an airtight container. Reheat individual portions in the microwave with a damp paper towel over the top to keep them from drying out, or warm the whole dish covered in foil at 350°F for about 20 minutes. You can also freeze assembled unbaked shells, just thaw overnight in the fridge before baking as directed.
Serving Suggestions
I like to serve these shells with a big crisp green salad dressed simply with lemon and olive oil, it cuts through the richness perfectly. Garlic bread is never a bad idea, and a glass of something light and white helps balance all that cream and cheese.
- Top with extra fresh parsley or a few red pepper flakes for a pop of color and heat.
- Pair with roasted broccoli or green beans for a veggie that holds its own.
- Make it a full Italian feast with a caprese salad on the side.
Save This dish has become one of those recipes I turn to when I want to feel like I'm taking care of someone, even if that someone is just me after a long week. It's warm, indulgent, and fills the house with the kind of smell that makes everyone wander into the kitchen asking when dinner will be ready.
Recipe Help
- → Can I prepare this dish ahead of time?
Yes, assemble the shells in the baking dish, cover with plastic wrap, and refrigerate up to 24 hours. Add 5-10 extra minutes to the baking time if cooking from cold.
- → What pasta shapes work best as alternatives?
Large rigatoni, manicotti, or conchiglioni tubes work wonderfully. Avoid small shells as they won't hold enough filling.
- → How do I prevent the Alfredo sauce from becoming too thick?
Cook the cream sauce over medium heat and whisk the Parmesan in gradually. The sauce will thicken slightly more during baking, so it should be pourable but creamy when you pour it over the shells.
- → Can I use rotisserie chicken instead of cooking my own?
Absolutely. Store-bought rotisserie chicken saves time and delivers excellent flavor. You'll need about 3 cups shredded to yield the required 2 cups after any trimming.
- → What vegetables pair well with this dish?
Sautéed spinach, mushrooms, sun-dried tomatoes, or roasted broccoli complement the creamy filling beautifully. Add about 1 cup sautéed vegetables to the chicken mixture.
- → How should I store and reheat leftovers?
Cover and refrigerate for up to 3 days. Reheat covered at 350°F for 15-20 minutes until warmed through. You can also freeze for up to 2 months—thaw overnight before reheating.