Oh man, if you’re looking for that perfect weeknight dinner that feels like a special occasion, you’ve GOT to try my Irresistible Chicken Alfredo Stuffed Shells. Seriously, the smell alone as these bake is enough to make your whole house feel cozy! It’s got that super creamy, cheesy goodness that everyone loves, with tender chicken tucked inside perfectly cooked jumbo shells and then baked in a bubbly Alfredo sauce. I remember my little one asking for weeks, “When are we having those stuffed shells again, Mom?” It’s become my go-to when I need a meal that’s both comforting and incredibly satisfying, and trust me, it’s way easier than it looks!

Why You’ll Love These Irresistible Chicken Alfredo Stuffed Shells

Seriously, these Irresistible Chicken Alfredo Stuffed Shells are a game-changer! They’re ridiculously creamy and cheesy, thanks to that luscious Alfredo sauce and a perfect blend of mozzarella and Parmesan. Plus, they’re way easier to make than they look, which is always a win in my book! They’ve become a total hit with my family, and I bet they will be with yours too. They’re the definition of comfort food and are fantastic for meal prepping since you can assemble them ahead of time.

Gather Your Ingredients for Irresistible Chicken Alfredo Stuffed Shells

Alright, let’s get our game faces on for these amazing Irresistible Chicken Alfredo Stuffed Shells! You’ll need a box of those jumbo pasta shells – the big ones that hold all that glorious filling. For the chicken, grab about a pound of boneless, skinless breasts, and cut them up into little bite-sized pieces. Don’t forget two cloves of garlic; we’ll mince those up nice and fine. The star of the show, Alfredo sauce, needs to be a 16-ounce jar, but hey, if you’re feeling fancy, you could totally whip up your own! We’ll also need about a cup of shredded mozzarella and half a cup of grated Parmesan cheese to get that perfect cheesy pull. A little sprinkle of fresh parsley, salt, and pepper finishes it off. Easy peasy, right?

Ingredient Notes and Substitutions

Okay, so about the ingredients! If you can’t find jumbo shells, no sweat! Regular shells will work, you’ll just need to be a bit more delicate stuffing them. For the Alfredo sauce, a good quality jar is totally fine, but if you want to go all out, I’ve got a super simple homemade Alfredo sauce recipe that is out of this world! Fresh parsley gives the best bright flavor, but if it’s not in season or you can’t find it, using about a tablespoon of dried parsley works in a pinch. Just give it a good crush between your fingers before adding it.

Step-by-Step Guide to Making Irresistible Chicken Alfredo Stuffed Shells

Alright, let’s get down to business and make these Irresistible Chicken Alfredo Stuffed Shells! It’s really not complicated, just a few straightforward steps that lead to pure cheesy pasta magic. If you’re feeling ambitious and want to try your hand at homemade sauce, my creamy Alfredo recipe is a fantastic option!

Prepping the Pasta and Chicken

First things first, let’s get that oven preheated to 375°F (190°C). While it’s warming up, get a big pot of water boiling for your jumbo shells. Cook ’em according to the package directions, but be careful not to overcook them – you want them al dente, or just tender enough to hold their shape. Drain them really well and, trust me on this one, give them a little rinse with cool water or toss them with a tiny bit of olive oil so they don’t stick together while you work. Now, for the chicken, heat up a tablespoon of olive oil in a skillet over medium heat. Toss in your cut-up chicken pieces and cook until they’re nicely browned and cooked all the way through. Add your minced garlic and give it a quick stir for about a minute until you can smell that amazing garlicky aroma. Careful not to burn it!

Creating the Creamy Chicken Alfredo Filling

Okay, now that your chicken and garlic are all set in the skillet, it’s time to add that luscious Alfredo sauce. Stir it all together and let it simmer for just a minute or two. Then, take it off the heat because we’re about to mix in the good stuff! In a separate bowl, combine about half a cup of your mozzarella cheese, a quarter cup of the Parmesan, and all that chopped fresh parsley. Now, scoop in that chicken and Alfredo mixture. Give it a good stir until everything is coated and melded together. Don’t forget to season it with salt and pepper! Taste a little bit (carefully, it’s hot!) and adjust if needed. You want this filling to be rich and flavorful.

Stuffing and Assembling the Shells

This is where it starts to look like a real dish! Grab those cooked and drained jumbo shells. The easiest way to stuff them is to use a small spoon or even your fingers – just be gentle! Fill each shell with a generous spoonful of that chicken Alfredo mixture. Don’t be shy, pack ’em full! Arrange all your stuffed shells snugly in a 9×13 inch baking dish. Try to get them in a single layer so they bake evenly. Whatever extra Alfredo sauce you have left in the jar or skillet? Just pour it right over the top of the shells. It’ll help keep them moist and add extra flavor. Then, sprinkle the rest of your mozzarella and Parmesan cheese all over everything. Get it nice and cheesy!

Baking and Garnishing Your Irresistible Chicken Alfredo Stuffed Shells

Pop that beautiful pan into your preheated oven and let it bake for about 20 to 25 minutes. You’re looking for that cheese to be all melted, bubbly, and maybe a little golden brown around the edges. The shells should be heated all the way through. Once it’s out of the oven, let it rest for just a few minutes. Then, sprinkle on a little more fresh parsley for a pop of color and freshness. It’s that simple! Your Irresistible Chicken Alfredo Stuffed Shells are ready to be gobbled up! These are *amazing* served alongside some honey butter cornbread.

Tips for Success with Your Irresistible Chicken Alfredo Stuffed Shells

Okay, so you’ve got your heart set on making these Irresistible Chicken Alfredo Stuffed Shells, and I’m here to tell you how to make ‘em absolutely perfect every single time! First off, that pasta – don’t overcook it! Aim for *just* al dente. If they’re too soft, they’ll fall apart when you’re stuffing them. Seriously, a few minutes less than the package says is usually the sweet spot. When you’re mixing that chicken and Alfredo filling, make sure it’s not too soupy. You want it thick enough to hold its shape in the shells. If it seems a little thin, just stir in another tablespoon or two of Parmesan cheese; it’ll thicken right up!

For that gorgeous, bubbly cheese topping, keep an eye on the oven. If your cheese starts browning too quickly before the shells are heated through, just pop a piece of foil loosely over the top. It’s like a little cheese blanket! And a little pro-tip: give your stuffed shells about five minutes to rest after they come out of the oven. That lets everything settle, and it’s way less likely to burn your mouth. These are just divine served with some garlicky breadsticks, or even a lighter dish like this delicious creamy chicken pasta if you want to play up the comfort food theme!

Serving Suggestions

These Irresistible Chicken Alfredo Stuffed Shells are so rich and satisfying, they don’t need much to complete the meal! I love to serve them with a big, crisp salad to cut through all that creaminess. And of course, you can never go wrong with some warm, garlicky breadsticks for dipping up any extra sauce. A simple steamed broccoli or green beans is also a nice, light addition!

Storage and Reheating Instructions

Leftover Irresistible Chicken Alfredo Stuffed Shells are a total dream the next day! Let them cool down a bit first, then pop them into an airtight container. They should keep nicely in the fridge for up to 3 days. When you’re ready to reheat, the best way is to pop them back in a baking dish (you can add a tiny splash of milk or water if they look dry) and warm them up in a 350°F (175°C) oven until they’re heated through. This way, you keep that creamy texture and all that cheesy goodness!

Frequently Asked Questions about Irresistible Chicken Alfredo Stuffed Shells

Got questions about these cheesy wonders? I’m here to help make your Irresistible Chicken Alfredo Stuffed Shells journey smooth sailing! They’re a total crowd-pleaser, but sometimes a little extra info goes a long way.

Can I make this dish ahead of time?

Oh, absolutely! These are fantastic for making ahead. You can stuff and assemble the shells in your baking dish, cover them tightly with plastic wrap, and keep them in the fridge for up to 24 hours before baking. You might need an extra 5-10 minutes in the oven if they’re going in cold from the fridge, but the flavor is even better the next day! It’s a lifesaver for busy families, just like my cheesy chicken casserole is.

Can I use a different type of pasta?

While jumbo shells are ideal because they cradle all that yummy filling perfectly, you could technically use manicotti shells if you have them. Regular pasta shells, you know, the medium or large ones, would be really tricky to stuff without them falling apart. If you’re really not into stuffing them, you could totally just mix all the filling ingredients into your cooked pasta and bake that in a dish like a baked ziti – still super tasty and way quicker!

Can I make these vegetarian?

You sure can! To make these vegetarian versions of my Irresistible Chicken Alfredo Stuffed Shells, just skip adding the chicken. You could swap it out for some sautéed mushrooms and spinach, or maybe some roasted zucchini and bell peppers. Just mix those veggies into the Alfredo sauce filling, and you’ll have a creamy, cheesy, meat-free delight!

What if I don’t have fresh parsley?

No worries at all! If fresh parsley isn’t your thing or you just can’t find it, about 1 tablespoon of dried parsley will do the trick just fine. I like to give it a little rub between my fingers before I toss it in with the filling; it really helps wake up its flavor!

Nutritional Information

Just a little heads-up, the nutrition info for these Irresistible Chicken Alfredo Stuffed Shells is an estimate, you know, since we all use slightly different ingredients! This is based on about 3 shells per serving. Expect around 550 calories, with about 30g of fat (half of that being saturated, thanks cheese!) and a solid 30g of protein to keep you full. It’s a hearty dish, for sure!

Irresistible Chicken Alfredo Stuffed Shells

Author: jekof.com
Total Time: 50 min
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A creamy and cheesy baked pasta dish featuring jumbo shells filled with chicken and Alfredo sauce.

Ingredients

Scale

1 box (12 oz) jumbo pasta shells
1 tbsp olive oil
1 lb boneless, skinless chicken breasts, cut into small pieces
2 cloves garlic, minced
1 jar (16 oz) Alfredo sauce
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
Salt and black pepper to taste

Instructions

Preheat your oven to 375°F (190°C). Cook pasta shells according to package directions until al dente. Drain and set aside.
While pasta cooks, heat olive oil in a skillet over medium heat. Add chicken pieces and cook until browned and cooked through. Add minced garlic and cook for 1 minute more until fragrant.
Stir in the Alfredo sauce and bring to a simmer. Remove from heat.
In a bowl, combine the cooked chicken and Alfredo sauce mixture with 1/2 cup mozzarella cheese, 1/4 cup Parmesan cheese, and chopped parsley. Season with salt and pepper.
Stuff each cooked pasta shell with the chicken Alfredo mixture.
Arrange the stuffed shells in a 9×13 inch baking dish.
Pour any remaining Alfredo sauce over the shells. Sprinkle with the remaining mozzarella and Parmesan cheeses.
Bake for 20-25 minutes, or until the cheese is melted and bubbly and the shells are heated through.
Garnish with fresh parsley before serving.

Notes

For a richer flavor, you can add a pinch of nutmeg to the Alfredo sauce.
If you don’t have fresh parsley, you can use 1 tablespoon of dried parsley.

Prep Time: 20 min
Cook Time: 30 min
Category: Dinner
Method: Baking
Cuisine: Italian-American

Nutrition

Serving Size: 3 shells
Calories: 550
Sugar: 5g
Sodium: 800mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 30g
Cholesterol: 100mg

Keywords: chicken alfredo stuffed shells, baked pasta, creamy pasta, comfort food, italian recipe, chicken pasta bake