Chicken Alfredo Stuffed Shells is a fun mash-up of two classic Italian favorites. This budget-friendly pasta dish is a creamy, hearty meal for the whole family!
Let’s play a game – how about two truths and a lie? Here are a few facts about me: (1) my favorite food is pasta of any shape and size (2) my favorite ingredient is cheese… of any shape and size (3) I don’t eat carbs.
….Is it that obvious?
I came up with the idea for Chicken Alfredo Stuffed Shells because I have always loved classic stuffed shells but Austin really loves chicken Alfredo. I mean he like REALLY loves it. Some people treat themselves with a massage, some with chocolate, and others with shopping. We treat ourselves with a little white delicacy I call Alfredo Sauce.
I think people are intimidated by homemade Alfredo sauce like it takes some kind of culinary wiz-kid to figure it out. While you can use a jar of store bought sauce for this recipe, I encourage you to make your own. It’s just so much better. Plus, I have perfected a BOMB DIGITY homemade Alfredo sauce recipe and it’s so easy you’ll probably never buy the jar again… probably.
Side note: did I just say “bomb digity”? Anywho…
What you need for the Perfect Alfredo Sauce:
- Butter
- Cream cheese
- Heavy Cream
- Grated Parmesan
- Garlic Powder
- Black Pepper
Start by melting the butter and cream cheese over medium heat. Add heavy cream and bring to a boil. Make sure you are stirring frequently so you don’t burn the cream. Once the cream is boiling it will start to thicken, remove it from the heat and stir in parmesan cheese, garlic powder and pepper. Note that you do not need any added salt – the parmesan brings enough salt to the party. Once the cheese has melted and the sauce comes together in all its creamy, cheesy glory, you’re ready to pour it over the top of the pasta.
At this point, I have to practice serious self-control and resist the urge to lick the pot clean. When these stuffed shells come out of the oven all hot and bubbly in your homemade Alfredo hot tub, you’re going to be so glad you put in the extra effort.
Check out the full recipe below and for more pasta recipes, check out my recipe for One Pot Cheesy Taco Pasta or Shrimp Pasta Primavera.
Kelsey Renee
Chicken Alfredo Stuffed Shells
Ingredients
For shredded chicken
- 2 chicken breasts
- 1/2 cup chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For filling
- 1 box large pasta shells
- 1 egg
- 2 cups ricotta cheese
- Shredded chicken
- 1 teaspoon Italian seasoning
For Alfredo Sauce
- 1/2 cup butter
- 4 ounces cream cheese
- 2 cups heavy cream
- 2 cups grated Parmesan Cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
Instructions
- 1. Preheat oven to 350 degrees.
- 2. In a covered dish, add chicken breasts, broth, salt and pepper. Cover and bake for 1 hour.
- 3. Let chicken rest for 15 minutes before transferring to a large bowl and shredding with 2 forks. Set aside.
- 4. Meanwhile, boil pasta according to package directions. Cook to al dente. Drain and set on a cookie sheet to cool completely.
- 5. Grease a 9x13 casserole dish.
- 6. To prepare pasta filling, add egg, ricotta cheese and Italian seasoning to shredded chicken.
- 7. Once filling is combined, use a medium scoop to fill each shell. Line shells in casserole dish open side facing up.
- 8. To make the Alfredo sauce, melt butter in a medium sauce pan. Add cream cheese and stir until softened and combined. Add cream and bring to a boil. Remove from heat. Stir in Parmesan, garlic powder and pepper.
- 9. Pour Alfredo sauce over the top of the pasta.
- 10. Bake uncovered at 350 for 25 minutes.
- 11. Garnish with chopped parsley and enjoy!
Pin this recipe for Chicken Alfredo Stuffed Shells for later
