Chicken Stuffed Shells with Alfredo
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If your family loves cheesy, creamy pasta dishes, these chicken Alfredo stuffed shells are sure to be a hit. Loaded with juicy chicken, melty cheese, and a rich garlic Alfredo-style sauce, they’re everything you want in a cozy, family-approved dinner.
These baked shells are comforting, satisfying, and guaranteed to disappear fast. Plus, you can dial the heat up or down depending on who’s eating, and the leftovers reheat surprisingly well.
Ingredients You’ll Need
To make these chicken stuffed shells with alfredo sauce, you’ll need a few pantry spices including paprika, cayenne (use more or less depending on your heat preference), onion powder, garlic powder, dried oregano, salt, and black pepper.
The filling and sauce are combined with cubed chicken breast, olive oil, butter, minced garlic, chicken broth, half-and-half, Parmesan, and shredded cheese, such as mozzarella, Colby, or Monterey Jack.
You’ll also need cooked jumbo pasta shells to stuff, plus extra cheese, red pepper flakes for a little heat if desired, and fresh parsley for garnish.
- SHOPPING NOTE: I used a 10-ounce bag of shells and ended up with a few extras, so expect this recipe to fill most of them
How to Make Cheesy Chicken Alfredo Stuffed Shells
Mix together the paprika, cayenne pepper, onion powder, garlic powder, oregano, salt, and black pepper in a small bowl. Set aside 1 teaspoon of the mix for later.
Add the diced chicken and olive oil to a large skillet. Sprinkle with the seasoning (except the reserved teaspoon). Cook over medium-high heat until the chicken is cooked through and no longer pink. Transfer the chicken to a bowl.
In the same pan, melt 2 tablespoons butter. Add garlic and sauté for 2 minutes. Add chicken broth, remaining butter, half and half, and Parmesan cheese. Whisk well and cook until slightly reduced. Remove from heat.
Pour a small amount of the sauce into the bottom of a 9×13-inch baking dish to prevent sticking.
Add 1½ cups of shredded cheese to the cooked chicken and mix well. Spoon the filling into each shell and place into the baking dish, open side up.
Pour the rest of the sauce over the filled shells and top with the remaining shredded cheese.
Bake in a preheated 375°F oven for 15 to 20 minutes or until the cheese is melted and the edges are bubbly.
Sprinkle with parsley and a pinch of red pepper flakes if you want extra heat, then serve while everything’s hot and melty. YUM!!!
Tips and Variations
Want it spicier? Add more cayenne or crank up the red pepper flakes, totally your call. For even more richness, stir a little cream cheese or roasted garlic into the Alfredo sauce.
If you have leftover shells, just toss them in a bit of olive oil and store them in the fridge for another meal, no waste. They’re ready to be repurposed for these giant stuffed shells with ground beef or buffalo chicken stuffed shells.
What to Serve With Stuffed Shells
Since pasta can be on the heavier side, I like to serve these shells with something lighter like a simple green salad or roasted veggies.
If you are a glutton for punishment and subscribe to a full on comfort meal, you could also serve with garlic knots or these garlic cream cheese disks recipe that I just published.
Chicken Alfredo Stuffed Shells
Ingredients
Seasoning Mix
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper adjust to taste
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Main Ingredients
- 10 oz jumbo pasta shells cooked and drained
- 1½ lbs chicken breast cut into small cubes
- 2 tablespoons olive oil
- 6 tablespoons butter divided
- 2 tablespoons minced garlic
- 1 cup chicken broth
- ⅔ cup half and half
- ⅓ cup grated Parmesan cheese
- 3 cups shredded cheese divided (mozzarella, Colby, or Monterey Jack all work great)
- Red pepper flakes optional
- Fresh chopped parsley for garnish
Instructions
- Preheat Oven to 375°F.
- In a small bowl, stir together paprika, cayenne, onion powder, garlic powder, oregano, salt, and pepper. Set aside 1 teaspoon for the sauce later.
- In a large skillet over medium-high heat, heat olive oil. Add cubed chicken and sprinkle with the seasoning mix (except the reserved teaspoon). Cook until the chicken is no longer pink and fully cooked through, about 6–8 minutes. Transfer to a bowl and set aside.
- In the same skillet, melt 2 tablespoons of butter. Add minced garlic and sauté for 1–2 minutes until fragrant. Pour in chicken broth, remaining 4 tablespoons of butter, half and half, Parmesan cheese, and the reserved teaspoon of seasoning. Whisk well and let the sauce simmer for 4–5 minutes until slightly thickened. Remove from heat.
- Spoon a thin layer of sauce into the bottom of a 9×13-inch baking dish to prevent sticking.
- Add 1½ cups of shredded cheese to the cooked chicken and stir to combine. Spoon the chicken mixture into the cooked pasta shells and place them open-side-up in the prepared baking dish.
- Pour the remaining Alfredo sauce over the shells and top with the rest of the shredded cheese. Bake for 15–20 minutes, or until the cheese is melted and bubbling at the edges.
- Sprinkle with fresh parsley and red pepper flakes (if desired). Serve hot.
Notes
- Spice Level: Use more or less cayenne depending on your family’s heat tolerance. Red pepper flakes on top are totally optional.
- Extra Shells: A 10 oz box may leave you with a few extra shells, just oil them lightly and save for another meal.
- Make It Creamier: For an even richer filling, stir in 2 ounces of softened cream cheese into the chicken mixture before stuffing.
- Serving Idea: Serve with a green salad or roasted vegetables like broccoli or zucchini.
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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