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
Scale
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
