If you’re looking for a cozy, comforting dish that’s just bursting with flavor, you’re going to fall head over heels for my Chicken Stuffed Shells with Alfredo Sauce Recipe. It’s the kind of meal that turns any weeknight into a special occasion and guarantees happy faces around your table. Creamy Alfredo sauce, tender chicken, cheesy goodness, and veggies all wrapped in giant pasta shells — need I say more? I can’t wait to share all my tips so you get this perfect every single time.

💚

Why You’ll Love This Recipe

Rich, Creamy Flavor: The homemade Alfredo sauce is velvety smooth and perfectly seasoned for that comforting creamy bite.
Loaded with Protein and Veggies: Chicken and broccoli blend beautifully with cheeses to create a filling, well-rounded meal.
Great Make-Ahead Option: You can prep it in advance, which is a total lifesaver for busy days.
Family Friendly: It’s a dish my entire family goes crazy for, and I’m betting your crew will too.

The image shows a white oval baking dish filled with a creamy baked dish with a golden-brown top. The dish has one main layer of melted white cheese with browned spots on the surface. Small bits of green herbs sprinkle the cheese top, adding a fresh look. The dish is placed on a metal cooling rack over a white marbled surface. On the side, there is a silver fork and a blue textured cloth. A glass of dark liquid can also be seen in the corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic happens when simple, wholesome ingredients come together. You don’t need anything unusual and most are pantry and fridge staples. The blend of cheeses and fresh broccoli adds great texture and flavor contrast.

Jumbo pasta shells: These are perfect for stuffing; be sure to get the large ones for easy filling.
Cooked chicken: Leftover rotisserie chicken works wonderfully here, or you can cook your own for extra flavor control.
Ricotta cheese: Adds creaminess and helps bind the filling ingredients together.
Mozzarella cheese: Use part for the filling and save some for topping – it melts beautifully to golden perfection.
Parmesan cheese: Both in the filling and Alfredo sauce, it brings nutty, savory depth.
Egg: Acts as a gentle binder so nothing falls apart when you serve it.
Broccoli: I love using steamed or sautéed broccoli—it adds freshness and a pop of color.
Garlic powder and onion powder: These pantry staples give the filling that extra punch of flavor.
Kosher salt and black pepper: Season carefully; these subtle additions bring out the best in every component.
Butter and all-purpose flour: For that silky homemade Alfredo base — it’s easier than you think!
Whole milk and heavy cream: Use cold for a smooth sauce and rich creaminess.
Fresh garlic: Minced and cooked into the Alfredo sauce for a lovely garlicky aroma.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of my favorite things about this Chicken Stuffed Shells with Alfredo Sauce Recipe is how versatile it is. You can easily customize it to your taste or dietary needs — and it still comes out delish every time.

Vegetable swaps: I’ve swapped broccoli for spinach or mushrooms when I wanted something different or had limited ingredients on hand, and it works great.
Cheese variations: Using part-skim ricotta keeps things lighter, or try adding a bit of provolone or fontina for a deeper cheese flavor.
Make it gluten-free: Just grab gluten-free jumbo shells and use a gluten-free flour blend for the Alfredo — easy as pie.
Add heat: If you love a bit of spice, sprinkle red pepper flakes into the filling or Alfredo sauce. Your taste buds will thank you.

How to Make Chicken Stuffed Shells with Alfredo Sauce Recipe

Step 1: Prepare the Pasta Shells Perfectly

Start by preheating your oven to 375°F and greasing your baking dish—trust me, this keeps everything from sticking later. Bring a large pot of salted water to a boil, then add your jumbo shells. Cook according to the package directions until al dente, which means firm but tender. Rinsing the shells with cold water afterward stops the cooking and makes them easier to handle without breaking. I’ve learned that overcooked shells can get mushy and fall apart during filling, so keep a close eye on the timing here!

Step 2: Whip Up the Cheesy Chicken Filling

While your shells are cooking, toss cooked chicken, ricotta, 1 cup of mozzarella, Parmesan, egg, broccoli, and seasonings like garlic powder, onion powder, salt, and pepper into a big bowl. Mix it gently but thoroughly—this mix is the heart of the recipe, so you want it well combined but not overly worked. I remember the first time I made this, I was worried about the balance of cheese to chicken, but this combo feels just right—creamy, cheesy, and loaded with texture.

Step 3: Make Your Own Alfredo Sauce (Or Shortcut!)

Next up, the Alfredo sauce! Melt butter over medium heat, then whisk in flour to form a roux. Slowly add cold whole milk, stirring well to avoid lumps — I start with a little at a time until it blends smoothly, then add the rest more confidently. Once your mixture bubbles gently, stir in heavy cream, minced garlic, and freshly grated Parmesan. Season with salt and pepper, tasting often — it really makes or breaks your sauce! If you’re short on time, feel free to use store-bought Alfredo, but homemade is a game-changer in flavor and texture in this recipe.

Step 4: Stuff, Assemble, and Bake to Perfection

Spoon a bit of Alfredo sauce on the bottom of your baking dish to prevent sticking. Then fill each cooked shell generously with the chicken mixture, placing them seam side up in the dish. Pour the remaining Alfredo sauce evenly over the shells and sprinkle the last cup of mozzarella on top for that irresistible golden crust. Cover and bake for 20 minutes, then uncover to bake another 5-10 minutes until the cheese melts beautifully. For an extra bubbly, browned top, switch on the broiler for just 2-3 minutes — watch closely here, I’ve caught mine burning a few times, so don’t walk away!

👨‍🍳

Pro Tips for Making Chicken Stuffed Shells with Alfredo Sauce Recipe

Don’t Overcook the Pasta: I once ruined a batch by letting the shells go mushy, so set a timer and drain right when done.
Taste Your Alfredo Sauce: Adjust salt and pepper after adding Parmesan; seasoning really elevates it.
Fill Generously but Carefully: I use a small spoon or piping bag to get filling into each shell neatly, avoiding spills.
Watch the Broil Step Closely: Broiling finishes with crispy cheese but can burn quickly—stay nearby!

How to Serve Chicken Stuffed Shells with Alfredo Sauce Recipe

The image shows large pasta shells filled with a creamy white cheese mixture, covered in a smooth white sauce with light golden brown spots on top from baking. There are small green herbs sprinkled over the dish adding a fresh touch. The shells are placed closely together inside a white bowl with a dark blue rim. A silver fork rests partially in the bowl on the right side. The background surface is white marble. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping these shells with freshly chopped parsley or basil — the green herbs add a fresh pop and lovely aroma. A light sprinkle of extra Parmesan at the table never hurts, either. You can even add a pinch of crushed red pepper flakes if your crowd likes a little kick.

Side Dishes

Some crisp Caesar salad or garlic-roasted asparagus pairs beautifully, balancing the richness of the Alfredo sauce. I also like serving crusty garlic bread on the side for soaking up every last bit of sauce — it’s finger-licking good!

Creative Ways to Present

For special occasions, I arrange the shells neatly in a baking dish and drizzle a little herb oil or balsamic glaze on top after baking. Serving individual portions in small ramekins makes for a charming presentation that wows your guests.

Make Ahead and Storage

Storing Leftovers

Leftover stuffed shells store beautifully in an airtight container in the fridge for up to 3 days. I wait for them to cool completely before sealing — that helps keep the shells intact and the sauce rich and creamy.

Freezing

I’ve frozen fully assembled but unbaked stuffed shells by wrapping them tightly with plastic wrap and foil. When you’re ready, thaw overnight in the fridge and bake as usual, adding a few extra minutes if needed. It’s a wonderful way to have a comforting meal ready to go on busy nights.

Reheating

To reheat, I cover the shells with foil and warm in the oven at 350°F until hot through, usually 20 minutes or so. This keeps the cheese gooey and avoids drying out. Microwaving works too but can sometimes make the sauce separate, so oven reheating is my favorite method.

FAQs

Can I use frozen jumbo shells for this recipe?

Yes! Just make sure to thaw them completely before boiling and filling. Follow the package directions for best results to avoid overcooking or tearing.
Is there a way to make this recipe dairy-free?

You can substitute dairy-free ricotta and mozzarella alternatives and use a dairy-free milk and butter substitute for the Alfredo sauce. The texture may differ slightly but the flavors will still shine.
Can I prepare the filling ahead of time?

Absolutely! You can mix the filling a day ahead and keep it covered in the fridge until you’re ready to assemble and bake.
What can I serve besides broccoli in the filling?

Spinach, sautéed mushrooms, or even roasted red peppers work wonderfully as substitutions for broccoli, adding different textures and flavors.
Can I make this recipe gluten-free?

Yes! Just use gluten-free jumbo shells and a gluten-free flour blend when making the Alfredo sauce to ensure the dish stays safe for gluten-sensitive eaters.

Final Thoughts

This Chicken Stuffed Shells with Alfredo Sauce Recipe has become a go-to comfort meal for me and my family, especially on chilly evenings when I want something warm and satisfying but not complicated. It hits all the right notes—creamy, cheesy, savory, and just a little fancy without any fuss. I truly hope you give it a try soon, and when you do, please savor every cheesy, garlicky bite! It’s one of those dishes that keeps everyone coming back for seconds, and I think you’re going to love it just as much as we do.