Chicken Alfredo Stuffed Shells is a delicious fusion of Italian comfort food and creativity, delivering a dish that’s as indulgent as it is visually stunning. Classic yet modern, it takes the beloved elements of an Alfredo pasta—creamy, cheesy, and richly satisfying—and transforms them into a beautiful baked entrée that’s perfect for a comforting dinner or a special gathering.
The origins of this dish lie in the timeless appeal of Italian cuisine, where pasta reigns supreme. Stuffed shells, or “conchiglioni,” are a traditional Italian pasta shape that lends itself to being filled with a variety of flavorful ingredients. In this recipe, the shells serve as delicate vessels for a sumptuous mixture of shredded chicken, three types of cheeses (ricotta, mozzarella, and Parmesan), and aromatic seasonings like garlic powder and black pepper. This filling is inspired not only by the luxurious Alfredo sauce but also by the tradition of ricotta-stuffed pastas found in Italian kitchens.
The Alfredo sauce itself has a notable history. Believed to have originated from Rome in the early 20th century, Alfredo sauce traditionally consisted of just butter and Parmesan cheese. Over time, its evolution—particularly in American kitchens—saw it become richer and creamier with the addition of heavy cream. In this recipe, the sauce acts as both a base and a topping for the dish, ensuring every bite of pasta is drenched in its velvety richness.
The recipe is not only a showcase of bold, creamy flavors but also an example of textural balance. The al dente pasta offers a tender bite that contrasts with the creamy filling and sauce. Baking the dish also adds a layer of indulgence as the mozzarella cheese on top melts into a bubbly golden crust. This transformation in the oven captures the essence of baked pasta dishes—a hallmark of Italian family meals.
What sets Chicken Alfredo Stuffed Shells apart is its versatility. It strikes a balance between being refined enough for a dinner party and comforting enough for a family meal. The filling can be easily customized, allowing for creative variations like adding spinach, roasted vegetables, or even tweaking the cheeses to suit your preferences. For those looking to make it a bit lighter, low-fat dairy options can be used without sacrificing flavor.
Serving this dish is as much about presentation as it is about taste. The stuffed shells are neatly arranged in a baking dish, coated with the creamy Alfredo sauce, and garnished with freshly chopped parsley, giving it an inviting and vibrant touch. It’s a meal that feels impressive but is surprisingly simple to execute in under an hour, making it accessible for weeknight dinners or a relaxing weekend feast.
Ultimately, Chicken Alfredo Stuffed Shells embodies the spirit of Italian comfort food: hearty, flavorful, and meant to bring people around the table. It’s a dish that celebrates the best of pasta traditions while offering modern home cooks the freedom to experiment and personalize. Whether served alongside a crisp green salad or enjoyed on its own, this recipe is sure to leave everyone asking for seconds.
Chicken Alfredo Stuffed Shells
Ingredients
- 12 pieces jumbo pasta shells Uncooked
- 1 large chicken breast Cooked and shredded
- 2 cups Alfredo sauce Preferably homemade or a high-quality brand
- 1 cup ricotta cheese Fresh
- 1 cup mozzarella cheese Shredded
- ½ cup Parmesan cheese Grated
- 1 teaspoon garlic powder
- ½ teaspoon black pepper Freshly ground
- 1 tablespoon olive oil
- 1 tablespoon fresh parsley Chopped for garnish
Instructions
- Preheat your oven to 180°C (350°F). In a large pot of salted boiling water, cook the jumbo pasta shells until al dente, about 11 minutes. Drain and set aside.
- In a medium-sized bowl, combine the shredded chicken, ricotta cheese, mozzarella cheese, Parmesan cheese, garlic powder, and black pepper. Mix until well combined.
- Carefully stuff each shell with the chicken mixture, being gentle so as not to break the pasta.
- In a baking dish, spread 1 cup of Alfredo sauce on the bottom, then arrange the stuffed shells on top. Drizzle the remaining Alfredo sauce over the shells.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 5 minutes to allow the cheese to brown slightly.
- Remove from the oven and allow the dish to cool slightly. Garnish with freshly chopped parsley before serving.
