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Chicken Alfredo Stuffed Shells

 Chicken Alfredo Stuffed Shells
These pasta shells, filled with warm, gooey cheese, are always popular. The tender chicken and rich sauce make the dish so satisfying, I simply serve salad on the side.—Michele Sheppard, Masontown, PA
10 ServingsPrep: 45 min. Bake: 40 min.


  • 1 package (12 ounces) jumbo pasta shells
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
  • 2 tablespoons olive oil, divided
  • 1/2 pound sliced baby portobello mushrooms
  • 1 egg, lightly beaten
  • 1 carton (15 ounces) ricotta cheese
  • 3-1/4 cups grated Parmesan cheese, divided
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1 teaspoon dried parsley flakes
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup butter, cubed
  • 2 garlic cloves, minced
  • 2 cups heavy whipping cream


  • Cook pasta according to package directions.
  • Meanwhile, in a large skillet, brown chicken in 1 tablespoon oil.
  • Remove and set aside. In the same pan, saute mushrooms in remaining
  • oil until tender; set aside. In a small bowl, combine the egg,
  • ricotta, 1-1/2 cups Parmesan, mozzarella and seasonings.
  • Drain and rinse pasta with cold water; stuff each shell with about 1
  • tablespoon of cheese mixture. Place in a greased 13-in. x 9-in.

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Chicken Alfredo Stuffed Shells (continued)

Directions (continued)

  • baking dish. Top with chicken and mushrooms.
  • In a large saucepan over medium heat, melt butter. Add garlic; cook
  • and stir for 1 minute. Add cream; cook 5 minutes longer. Add 1-1/2
  • cups Parmesan cheese; cook and stir until thickened.
  • Pour sauce over the casserole. Sprinkle with remaining Parmesan
  • cheese. Cover and bake at 350° for 30 minutes. Uncover; bake
  • 10-15 minutes longer or until bubbly.
  • If desired, cover and freeze unbaked shells for up to 1 month.
  • To use frozen shells: Thaw in the refrigerator. Let stand at room
  • temperature for 30 minutes. Bake as directed. Yield: 10 servings.
Nutritional Facts: 1 cup equals 684 calories, 45 g fat (26 g saturated fat), 195 mg cholesterol, 805 mg sodium, 32 g carbohydrate, 2 g fiber, 38 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.