If you’re looking for a cozy, crowd-pleasing dinner that’s creamy, cheesy, and packed with comforting flavors, then you’re in for a treat with this Creamy Chicken Stuffed Shells Recipe. I absolutely love how this dish combines tender jumbo pasta shells stuffed with a savory mix of shredded chicken, spinach, ricotta, and cheeses, all smothered in rich Alfredo sauce. It’s one of those meals that feels like a warm hug on a plate, perfect for family dinners or when you want to impress guests without fussing too much in the kitchen. Trust me, once you try this recipe, you’ll find it hard to stop at just one serving!
Why You’ll Love This Recipe
- Comfort Food Classic: Creamy, cheesy, and packed with chicken, it’s the ultimate cozy meal.
- Make-Ahead Friendly: You can prep everything ahead and bake when ready, saving you stress on busy nights.
- Family Approved: My family goes crazy for this recipe and it’s a reliable weeknight winner.
- Flexible and Versatile: Easy to tweak with different cheeses, herbs, or add-ins to suit your taste.
Ingredients You’ll Need
The magic of this Creamy Chicken Stuffed Shells Recipe comes from simple, wholesome ingredients that blend perfectly. I always make sure to get good quality fresh basil if I can, and using a rotisserie chicken makes this so easy without compromising flavor.
- Jumbo pasta shells: These are perfect for stuffing—don’t substitute with smaller pasta!
- Cooked, shredded chicken: Rotisserie works like a charm and saves time.
- Frozen chopped spinach: Thaw and squeeze dry for the best texture and moisture control.
- Ricotta cheese: Adds creaminess and binds the filling.
- Mozzarella cheese: Provides that gooey, melty texture everyone loves.
- Parmesan cheese: Just a touch gives a nice nutty depth.
- Egg: Helps hold everything together inside the shells.
- Fresh basil: Or dried – adds herby brightness to cut through the richness.
- Salt, garlic powder, and nutmeg: These seasonings round out the flavors beautifully.
- Alfredo sauce: I use store-bought for convenience, but homemade works beautifully too!
Variations
I love to make this Creamy Chicken Stuffed Shells Recipe my own by playing with mix-ins or even swapping some cheeses for different textures and flavors. This really lets you tailor it to what you have on hand or what your family prefers.
- Vegetarian version: Skip the chicken and add sautéed mushrooms or roasted veggies; my kids never even notice!
- Spicy twist: Add red pepper flakes or a dash of hot sauce to the filling for a little kick that wakes things up.
- Cheese swaps: I’ve tried swapping out mozzarella for fontina or provolone with great results—you get a different gooey melt.
- Homemade sauce: If you have extra time, making the Alfredo from scratch elevates it even more, but store-bought works wonderfully in a pinch.
How to Make Creamy Chicken Stuffed Shells Recipe
Step 1: Prep Your Baking Dish and Cook Shells
First things first, preheat your oven to 350°F. I like to spray a 9×13-inch baking dish with cooking spray to avoid any sticking—trust me, it makes cleanup much easier! Pour about one cup of your Alfredo sauce evenly into the bottom of the dish; this will keep the shells nice and moist while baking. Next, cook the jumbo pasta shells in salted boiling water based on the package instructions—usually around 10-12 minutes until al dente. Drain and then rinse them quickly with cold water to stop the cooking process and make them easier to handle. I used to skip the rinsing step and ended up with mushy shells that stuck together, so don’t miss this part!
Step 2: Make the Creamy Chicken Filling
In a large bowl, combine your shredded chicken, thawed and well-squeezed spinach, ricotta cheese, 1½ cups of mozzarella, Parmesan, egg, basil, salt, garlic powder, and just a pinch of nutmeg. Mixing it all together creates this irresistible, creamy filling that’s bursting with flavor. I’ve found that the egg keeps the filling nice and cohesive, so don’t leave it out — otherwise, you might end up with a filling that falls apart when baked.
Step 3: Stuff, Arrange, and Top
Carefully stuff each cooked shell with the chicken mixture. Be generous but gentle—overstuffing can cause the shells to break. Usually, I get about 20 to 22 stuffed shells fitting perfectly in my pan, but if you have extra filling or shells, you can bake them in a smaller dish separately (or save for another meal, which is always a win!). Arrange the shells open-side up in the baking dish over the sauce you added earlier. Pour the remaining cup of Alfredo sauce evenly over the shells, then sprinkle the last ½ cup of mozzarella cheese on top for that golden melty finish.
Step 4: Bake to Perfection
Cover the dish tightly with foil and bake for about 30 minutes or until everything is bubbly and heated through. In the last 5 to 10 minutes of baking, remove the foil so the cheese on top can get beautifully golden and slightly crisp. I discovered this trick after my first attempt where the cheese stayed pale and kind of rubbery—little changes like this make all the difference!
Pro Tips for Making Creamy Chicken Stuffed Shells Recipe
- Dry Your Spinach Well: Squeezing out as much water as possible prevents a watery filling and soggy shells.
- Don’t Overfill the Shells: Stuffing them just right keeps them intact and easy to serve.
- Use a Spoon or Piping Bag: For less mess and more even filling, I like using a piping bag or a resealable bag with a corner snipped off.
- Remove Foil at End: Letting the cheese brown in the last few minutes adds the perfect golden finish and extra flavor.
How to Serve Creamy Chicken Stuffed Shells Recipe
Garnishes
I love sprinkling a little extra fresh basil or chopped parsley on top before serving—it adds a pop of color and fresh herbaceous flavor that brightens up the dish. A light drizzle of extra virgin olive oil or a cracked black pepper finish also elevates each bite.
Side Dishes
This Creamy Chicken Stuffed Shells meal pairs wonderfully with a simple green salad tossed in a lemon vinaigrette or steamed veggies like roasted broccoli or asparagus to keep things fresh and balanced. Garlic bread is another favorite of mine and my family’s—because, really, who can resist soaking up all that delicious sauce?
Creative Ways to Present
For special occasions, I like to bake individual servings in small ramekins or even try layering the shells and sauce vertically in a deep dish for a more dramatic presentation. Garnishing with edible flowers or colorful roasted cherry tomatoes makes this dish festive and unique without extra fuss.
Make Ahead and Storage
Storing Leftovers
Leftovers keep well in an airtight container in the fridge for 3-4 days. I find that putting a little extra sauce on top before storing helps prevent drying out. When I make this recipe, I often save a portion for lunch the next day because it reheats beautifully!
Freezing
This recipe freezes wonderfully! Assemble the stuffed shells in a freezer-safe dish, cover tightly with foil and plastic wrap, and freeze before baking. When you’re ready to enjoy, just bake from frozen—add extra baking time and keep it covered with foil until warm through.
Reheating
To reheat, cover your portion with foil and warm in a 350°F oven for about 20 minutes or until heated through. If you’re in a hurry, the microwave works too—just cover loosely and heat in short intervals to avoid drying out the sauce.
FAQs
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Can I use fresh spinach instead of frozen in this Creamy Chicken Stuffed Shells Recipe?
Yes! If you prefer fresh spinach, simply sauté it until wilted and then let it cool before mixing into the filling. Make sure to squeeze out as much excess moisture as possible to avoid a watery filling.
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What can I substitute for Alfredo sauce if I want to make it from scratch?
A simple homemade Alfredo sauce can be made with butter, heavy cream, garlic, and Parmesan cheese. Gently simmer these ingredients until thickened, then use it in place of store-bought sauce for a richer flavor.
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How do I prevent the pasta shells from sticking together?
After boiling, rinse the shells well under cold water and toss gently with a little olive oil to keep them separate. This step keeps them from clumping and makes stuffing easier.
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Can this Creamy Chicken Stuffed Shells Recipe be made gluten-free?
Absolutely! Swap the jumbo pasta shells for gluten-free pasta shells, which you can find at most grocery stores, and double-check your Alfredo sauce ingredients to ensure they’re gluten-free.
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How do I store and reheat leftovers without drying them out?
Store leftovers in an airtight container with some extra Alfredo sauce spooned on top to keep moist. When reheating, cover with foil in the oven or cover loosely in the microwave, warming in short bursts to retain creaminess.
Final Thoughts
This Creamy Chicken Stuffed Shells Recipe has become one of my go-to comfort dishes that’s both indulgent and surprisingly easy to pull together. Whether you’re making it for your family, meal prepping for busy weeks, or entertaining friends, it hits all the right notes with creamy sauce, cheesy goodness, and savory chicken. I’m genuinely excited for you to try it because I think you’ll love how effortlessly it comes together and the warm hugs of flavor you get in every bite. So next time you want a soul-satisfying meal that feels special but isn’t complicated, grab those jumbo shells—you’re going to thank me for this one!
Print
Creamy Chicken Stuffed Shells Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Description
Delicious and creamy Chicken Stuffed Shells filled with tender shredded chicken, spinach, ricotta, and mozzarella, baked in a rich Alfredo sauce. This comforting and easy-to-make baked pasta dish is perfect for family dinners and can be prepared ahead for busy days.
Ingredients
Pasta
- 1 (12 ounce) package jumbo pasta shells
Filling
- 2 cups cooked, shredded chicken (such as from a rotisserie chicken)
- 1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry
- 1 (15 ounce) container ricotta cheese (about 1 ¾ cups)
- 2 cups (8 ounces) shredded mozzarella cheese, divided
- ¼ cup grated Parmesan cheese
- 1 egg
- 1 tablespoon chopped fresh basil (or 1 teaspoon dried basil)
- ½ teaspoon salt
- ½ teaspoon garlic powder
- Pinch of nutmeg
Sauce
- 2 cups Alfredo sauce (I used one 15-ounce jar plus part of a second jar)
Instructions
- Preheat and Prepare Dish: Preheat oven to 350°F. Spray a 9 x 13-inch baking dish with cooking spray. Pour 1 cup of the Alfredo sauce into the bottom of the dish and set aside the remaining sauce for later use.
- Cook the Pasta Shells: Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to package instructions until al dente. Drain and rinse shells under cold water to stop the cooking process and prevent sticking.
- Make the Filling: In a large bowl, combine cooked shredded chicken, thawed and squeezed dry chopped spinach, ricotta cheese, 1 ½ cups of shredded mozzarella, grated Parmesan, egg, chopped basil, salt, garlic powder, and a pinch of nutmeg. Mix thoroughly to create a flavorful filling.
- Stuff the Shells: Carefully fill each cooked pasta shell with the chicken and cheese mixture. Depending on the amount of filling used per shell, you may fill around 20-22 shells, fitting them snugly into the prepared baking dish. Extra shells and filling can be saved for another meal.
- Assemble the Dish: Arrange the stuffed shells in the dish open side up. Pour the remaining 1 cup of Alfredo sauce evenly over the shells, then sprinkle the top with the remaining ½ cup of shredded mozzarella cheese.
- Bake: Cover the baking dish tightly with aluminum foil and bake for 30 minutes, or until the dish is heated through and bubbly. During the last 5-10 minutes, remove the foil to allow the top to brown slightly and develop a crisp, golden cheese crust.
Notes
- These Chicken Stuffed Shells can be assembled ahead of time and refrigerated until ready to bake, making them perfect for busy schedules.
- Use cooked rotisserie chicken to save time, or cook your own shredded chicken if preferred.
- The pinch of nutmeg adds a subtle warmth that complements the creamy Alfredo sauce and cheese perfectly.
- If you prefer a spicier dish, consider adding red pepper flakes to the filling or sauce.
- Leftover stuffed shells can be reheated in the oven or microwave for a quick and satisfying meal.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 444 kcal
- Sugar: 2 g
- Sodium: 889 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 139 mg
