Chicken Alfredo Stuffed Shells

chicken alfredo stuffed shells

The Spruce / Pete Scherer

Prep: 15 mins
Cook: 29 mins
Total: 44 mins
Servings: 6 servings
Yield: 1 pan

Fast, easy-to-cook meals are the saving grace of weeknights and essential for busy households with hectic schedules. Cheesy chicken-stuffed shells drenched in creamy alfredo sauce make a quick and hearty weeknight family dinner. They’re a solid crowd-pleaser that you can pull off in a pinch.

Stuffed shells look pretty impressive, but they’re actually incredibly simple. With prepared alfredo sauce and rotisserie chicken from the supermarket, most of the work has already been done. All you have to do is pull and chop the chicken, mix up the filling, stuff the shells, cover with sauce and cheese, and bake.

If you want to get a little more chef-y, it’s absolutely fine to start with raw chicken. Boneless, skinless chicken thighs work very well in this recipe, and you can cook them in nearly the amount of time it takes to pull the meat off the rotisserie. Homemade alfredo sauce would make this dish extra luxurious.

If you are cooking for a larger group, this recipe scales up easily. For a big crowd, double the recipe and cook in two 9 by 13-inch pans.


  • 1/4 cup kosher salt
  • 12 ounces jumbo pasta shells
  • 2 cups pulled rotisserie chicken (roughly chopped)
  • 1 1/2 cups whole milk ricotta cheese
  • 2 cups Italian blend shredded cheese (divided)
  • 1 large egg
  • Salt and pepper
  • 1 (15-ounce) jar alfredo sauce
  • Garnish: chopped fresh parsley

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 350 F.

  2. In a large pot, bring four quarts of water to a boil. Add the salt and jumbo shells. Stir periodically to keep the shells from sticking to the bottom of the pot. Cook for 9 minutes or until al dente, then drain and set aside to cool.

  3. In a large mixing bowl, combine the chicken, ricotta, 1 cup of the shredded cheese blend, and egg. Stir to incorporate. Season with salt and pepper.

  4. Pour half the jar of Alfredo sauce into a 9 by 13-inch baking pan.

  5. Stuff the cooked pasta shells with the chicken mixture and set them open-side down into the prepared baking pan. Pour the remaining alfredo sauce over the shells, then top with the remaining 1 cup of shredded cheese. Season with salt and pepper.

  6. Bake for 20 minutes, or until cheese begins to slightly brown at the edges. Remove from the oven and sprinkle with chopped fresh parsley. Serve immediately.


  • When you prep the rotisserie chicken, it's easiest to pull the meat off by hand. A pair of disposable gloves comes in handy to keep things quick and tidy. Keep an eye out for the wishbone. In smaller chickens, the wishbone breaks easily and can stow away in the breast meat. Make sure your chicken is free of bones before chopping.