Go Back
Cheesy Baked Chicken Shells served on a plate with herbs and spices.

Chicken Stuffed Shells

A delightful and comforting dish featuring creamy ricotta, tender chicken, savory spinach, and rich Alfredo sauce, all stuffed into hearty pasta shells.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Filling Ingredients
  • 12 ounce jumbo pasta shells Large and sturdy to cradle the fillings
  • 2 cups cooked, shredded chicken Use rotisserie chicken for convenience
  • 10 ounce frozen chopped spinach, thawed and squeezed dry Adds nutrition and earthy flavor
  • 15 ounce ricotta cheese Creamy and binds ingredients together
  • 2 cups shredded mozzarella cheese, divided Adds gooeyness and stretch
  • ¼ cup grated Parmesan cheese Elevates flavor
  • 1 large egg Binding agent
  • 1 tablespoon chopped fresh basil (or 1 teaspoon dried basil) Adds aromatic flavor
  • ½ teaspoon salt Enhances flavors
  • ½ teaspoon garlic powder Adds savory depth
  • pinch nutmeg Adds subtle warmth
Sauce Ingredients
  • 2 cups Alfredo sauce Creamy topping for the shells

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and spray a 9 x 13 inch baking dish with cooking spray. Pour 1 cup of the creamy Alfredo sauce into the bottom of the dish for a flavorful base.
  2. Cook the jumbo pasta shells in a large pot of salted boiling water until al dente according to package instructions. Drain and rinse under cold water.
  3. In a large mixing bowl, combine shredded chicken, thawed spinach, ricotta cheese, 1 ½ cups shredded mozzarella, grated Parmesan, egg, chopped basil, salt, garlic powder, and a pinch of nutmeg. Mix well.
Assembly
  1. Stuff each shell generously with the chicken mixture. You should be able to fill about 20-22 shells.
  2. Arrange stuffed shells in the baking dish with the open side facing up. Pour remaining 1 cup of Alfredo sauce over the top and sprinkle with the rest of the mozzarella.
Baking
  1. Cover with aluminum foil and bake for about 30 minutes, or until heated through. Remove foil during the last 5-10 minutes for a crispy top.

Notes

Consider adding favorite herbs like thyme or oregano for more flavor. Substitute cheeses as desired. Store leftovers in an airtight container for 3-4 days, or freeze before baking.