Chicken Alfredo Stuffed Shells are jumbo pasta shells filled with a creamy, cheesy, chicken filling and topped with a homemade alfredo sauce. Using the homemade alfredo sauce from my Classic Fettuccine Alfredo just made sense for this pasta dish. If you prefer a red sauce with your stuffed shells, be sure to check out my Three Cheese Stuffed Shells.
Chicken Alfredo Stuffed Shells
I absolutely love to go to our local Italian restaurant and order fettuccini alfredo. There is something so special and comforting about that creamy sauce that drenches the fettuccine noodles. Of course, adding the chicken is a must for me to complete the dish. Chicken Alfredo Stuffed Shells has the same comforting taste has that fancy restaurant-style fettucini alfredo has, and I can make it without leaving the comfort of my home! That’s a win-win, for sure!
Chicken Alfredo Stuffed Shells Ingredients
Pasta: I used 1 box (12 ounces) of jumbo pasta shells for this recipe.
Chicken: You can use a store-bought rotisserie chicken for this recipe. Or, if you are feeling ambitious, you can make your own rotisserie chicken!
Cheeses: I used a mixture of ricotta, mozzarella, and parmesan for this recipe. These cheeses all enhance the delicious flavor of the homemade alfredo sauce.
Alternatives to Ricotta Cheese
Sometimes I hear that people just do not like Ricotta Cheese. It seems like it doesn’t taste like a traditional “cheese”. I tend to like it in small doses myself. If you are one of these people, don’t fret…I have you covered. There are a few options for the Ricotta haters out there. Just a note, this recipe does not call for a huge amount of ricotta cheese but feel free to use some of the following substitutions if you like.
Adjust the Ratios: You can reduce the amount of ricotta by half and increase the mozzarella by the same amount. That way you will still get the necessary moisture that makes this dish amazing, but it won’t have the overwhelming flavor and texture of ricotta.
Substitutions: There are several options when it comes to Ricotta substitutions. They will all alter the flavor of the dish slightly but they will probably be better if you are against the aforementioned cheese in the first place.
- Cottage Cheese – It has a mild taste, similar to ricotta but it is less creamy. Cottage cheese is also low in fat and calories, so it is a healthier option too.
- Goat Cheese – Fresh goat cheese (not aged goat cheese) is rich and creamy, with a mild but slightly tart flavor.
- Queso Fresco – This fresh Mexican cheese has a mild, salty, and milky flavor. The main difference is that queso fresco is drier than Ricotta, but it can be grated or crumbled in lieu of Ricotta cheese.
- Cream Cheese – Both have a soft, creamy texture but cream cheese is higher in fat than Ricotta cheese.
How to Freeze
To freeze this dish, prepare the meal following the instructions, but don’t bake it. The only difference is to place the stuffed shells in a 9×13-inch aluminum pan. Cover it with aluminum foil and don’t forget to write the name of the dish and the instructions, along with the date. When you are ready to bake, take it out of the freezer, uncover, and bake. Since you are baking from frozen the cook time will likely be longer. If stored properly, this will last up to 3 months in the freezer.
More Stuffed Shells Recipes
Chicken Alfredo Stuffed Shells
- 12 ounces (340 g) jumbo pasta shells, cooked al dente according to package instructions
- 2 large eggs, room temperature, beaten
- 1 cup (246 g) ricotta cheese
- 1 cup (113 g) mozzarella cheese, shredded and divided
- 1 cup (100 g) parmesan cheese, grated and divided
- 1 tablespoon dried parsley
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 3 cups rotisserie chicken
- 2 tablespoons salted butter
- 1 cup (238 g) heavy cream
- ½ teaspoon kosher salt
- ⅛ teaspoon pepper
- ½ cup (50 g) parmesan cheese, grated
- Preheat oven to 350°F. Spray a 9×13-inch baking dish with cooking spray.
- In a large bowl, mix together the eggs, ricotta cheese, ½ cup of mozzarella, ½ cup of the parmesan, parsley, salt, pepper, and chicken until well combined. Set aside while you prepare the alfredo sauce.
- In a large saucepan, melt butter then add cream, salt, and pepper.
- Bring to a slow rolling boil.
- Reduce heat and allow to simmer for 3-5 minutes or until the mixture begins to thicken.
- Remove from heat and stir in the parmesan cheese.
- Stuff each jumbo shell with the chicken mixture and place in the prepared baking dish.
- Pour the alfredo sauce over the noodles. Top with the remaining mozzarella and parmesan.
- Bake for 20-25 minutes, or until bubbly.
Did you make this recipe?
You can tag me at @iamhomesteader.
If substituting cottage cheese for the Ricotta, do you use the same amount (in this recipe, 1 cup)? I don’t know whether or not I like the taste of Ricotta cheese, but I usually have cottage cheese on hand, and I know we’ll eat any that isn’t used in (a) recipe(s). Thanks.
It would be the same amount, generally speaking. It will change the texture. If you try it please let me know what you think!