Chicken Alfredo Stuffed Shells for Family Night

Is there anything more satisfying than a bubbling pasta dish landing on the dinner table to a chorus of happy cheers? I don’t think so. These Chicken Alfredo Stuffed Shells for Family Night are my ultimate answer to the question of what to make when you need something that feels special but doesn’t require a chef’s hat. They’re creamy, hearty, and the perfect hand-held pasta package.

Why You’ll Love This

This dish is the definition of a crowd-pleaser. It takes the cozy, familiar flavors of chicken alfredo and tucks them into tender jumbo shells, making every bite a perfect little bundle of joy. It’s the kind of meal that’s so, so comforting. The best part? You can assemble it ahead of time, pop it in the fridge, and bake it when you’re ready. It’s a lifesaver for busy weeknights, and it’s basically guaranteed to become a regular in your dinner ideas rotation.

Ingredients You’ll Need

• 24 jumbo pasta shells: The sturdy vessel for all that creamy goodness.
• 2 cups cooked chicken, shredded or diced: A fantastic way to use up leftover rotisserie chicken.
• 15 oz. whole milk ricotta cheese: Creates a luscious, creamy filling base.
• 2 cups shredded mozzarella cheese, divided: For that signature stretchy, cheesy pull.
• 1/2 cup grated parmesan cheese: Adds a sharp, salty bite to the filling and topping.
• 1/2 cup cottage cheese: My grandma’s secret for an extra boost of creaminess.
• 1 large egg: Helps bind the filling together so it doesn’t run out.
• 16 oz. jarred alfredo sauce, or 2 cups homemade: The creamy superstar of the show.
• 2 cloves garlic, minced: For a little aromatic punch.
• 1 tsp Italian seasoning: Brings all the classic herbal notes.
• Salt and black pepper to taste: To make all the flavors pop.
• Fresh parsley, chopped (for garnish): A pop of color and freshness at the end.

Let’s Get Cooking Step by Step

1. Preheat your oven to 350°F (175°C) and grab a 9×13 inch baking dish. A little light greasing never hurts.
2. Bring a large pot of generously salted water to a boil. Cook the jumbo shells according to the package directions, but aim for al dente—they’ll continue to cook in the oven. Drain them and give them a gentle rinse with cool water to stop the cooking and make them easier to handle. Lay them out in a single layer on a baking sheet or parchment paper so they don’t stick together.
3. While the pasta cooks, let’s make the filling. In a large bowl, combine the ricotta, 1 cup of the mozzarella, parmesan, cottage cheese, egg, minced garlic, Italian seasoning, and a good pinch of salt and pepper. Mix it all together until it’s well combined. Gently fold in the cooked chicken.
4. Spread about 3/4 cup of the alfredo sauce evenly over the bottom of your prepared baking dish.
5. Now for the fun part: stuffing! Use a spoon (or your clean hands—I won’t tell!) to fill each cooked shell with a heaping tablespoon of the chicken and cheese mixture. Place each stuffed shell seam-side up in the baking dish, snuggling them close together in a single layer.
6. Pour the remaining alfredo sauce over the top of the stuffed shells, making sure to cover them as best you can. Sprinkle the remaining 1 cup of mozzarella cheese over the top.
7. Cover the dish tightly with foil and bake for 25 minutes. Then, remove the foil and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and just starting to get golden spots.
8. Let the dish rest for about 5-10 minutes after pulling it from the oven. This helps everything set up so it’s not a lava-hot mess when you serve it. Garnish with fresh parsley and dig in!

Cooking Tips For Perfect Stuffed Shells

• Don’t overcook your shells initially. Al dente is key because they will soften more as they bake and soak up that sauce.
• Let your filling come to room temperature before mixing. Cold ingredients, especially the egg and cheeses, can make the mixture a bit stiff and harder to work with.
• Use a piping bag for a less messy filling process. No fancy tips needed—just snip the end off a gallon-sized zip-top bag and use it like a pastry bag. So much easier than a spoon!
• Give them space. Don’t overcrowd your baking dish. They need a little room for the heat to circulate and for the sauce to bubble up around them.
• And my most important tip? Don’t skip the rest time. I know it’s hard to wait, but it makes all the difference for a neat and delicious serving.

Variations & Substitutions

This recipe is wonderfully flexible. For a lighter twist, swap the whole milk ricotta for part-skim and use a light alfredo sauce. You can also use grilled or roasted turkey instead of chicken for a different flavor. If you’re feeling a veggie boost, finely chopped steamed spinach or broccoli florets mixed into the filling is absolutely delicious. Honestly, if you hate ricotta, you could try substituting with an equal amount of cream cheese that’s been softened. It’ll be richer, but oh so good.

Serving Ideas & Pairings

These stuffed shells are a complete meal all on their own, but a simple side can really round things out. A crisp, green Italian salad with a tangy vinaigrette is the perfect fresh contrast to the rich pasta. Some warm, crusty garlic bread is practically mandatory for soaking up every last bit of that creamy sauce. For a true family feast, pair it with some simple roasted asparagus or green beans. So good.

Storage & Reheating

Leftovers will keep in an airtight container in the refrigerator for up to 4 days. You can also freeze them for up to 3 months. To freeze, assemble the unbaked dish, wrap it tightly in both foil and plastic wrap, and freeze. Thaw in the refrigerator overnight before baking as directed. To reheat, cover with foil and warm in a 350°F oven until heated through. You can microwave single servings, but the oven will keep the texture much better.

Frequently Asked Questions

Can I make Chicken Alfredo Stuffed Shells ahead of time? Absolutely! This is one of the best easy weeknight dinners because it’s a fantastic make-ahead meal. Assemble the entire dish, cover it, and keep it in the fridge for up to 24 hours before you plan to bake it. You might just need to add a few extra minutes to the baking time if it’s going into the oven cold.

What’s the best way to cook the chicken? Using a store-bought rotisserie chicken is the ultimate shortcut for busy nights and cheap dinners for a family. You can also quickly poach two chicken breasts by simmering them in broth or water for 15-20 minutes, or bake them at 375°F for 25-30 minutes until cooked through.

Can I use a different pasta? Jumbo shells are designed for stuffing, but you can use large manicotti tubes in a pinch. The method is very similar. For an even easier route, turn this into a lazy lasagna-style casserole by layering the filling and sauce with no-boil lasagna noodles.