Description
An elegant baked pasta dish with tender jumbo shells stuffed with seasoned chicken and rich Alfredo sauce, topped with mozzarella and Parmesan for a golden, creamy finish. This hassle-free recipe delivers restaurant-quality flavor in under 45 minutes, perfect for families or guests.
Ingredients
Jumbo pasta shells, 1 pound
Cooked chicken breast, 3 cups diced
Alfredo sauce, 3 cups
Mozzarella cheese, shredded, 2 cups
Parmesan cheese, grated, 1 cup
Instructions
Bring a large pot of salted water to a boil. Cook jumbo pasta shells 1-2 minutes less than package instructions; drained and set aside.
In a large bowl, combine cooked chicken and Alfredo sauce.
Using a spoon, fill each pasta shell with the chicken-Alfredo mixture and place in a 9×13-inch baking dish.
Sprinkle shredded mozzarella and grated Parmesan evenly over the filled shells.
Cover with aluminum foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake 5 more minutes until golden and bubbly.
Let rest 5-10 minutes before serving.
Notes
Rotisserie chicken works best for quick assembly.
Prepare filled shells up to 12 hours in advance for easy baking.
To reduce cost, sub shredded mozzarella with ricotta and cottage cheese mix (1 cup ricotta + 1 cup drained cottage cheese mixed with egg and spices).
Alfredo sauce should be thick enough to cling to the pasta filling.
Drizzle olive oil on top before baking for extra richness.
Store leftovers in the fridge for 3 days.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 stuffed shell serving
- Calories: 420
- Sugar: 3g
- Sodium: 780mg
- Fat: 23g
- Saturated Fat: 13g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg