Chicken Alfredo Stuffed Shells Recipe
Chicken Alfredo Stuffed Shells Recipe photo by Taste of Home

Chicken Alfredo Stuffed Shells Recipe

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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
TOTAL TIME: Prep: 45 min. Bake: 40 min.
MAKES:10 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 45 min. Bake: 40 min.
MAKES: 10 servings


  • 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 large 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

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.


  1. Cook pasta according to package directions.
  2. 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.
  3. Drain and rinse pasta with cold water; stuff each shell with about 1 tablespoon of cheese mixture. Place in a greased 13x9-in. baking dish. Top with chicken and mushrooms.
  4. 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.
  5. 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.
  6. If desired, cover and freeze unbaked shells for up to 1 month.
  7. To use frozen shells: Thaw in the refrigerator. Let stand at room temperature for 30 minutes. Bake as directed. Yield: 10 servings.
Originally published as Chicken Alfredo Stuffed Shells in Country Woman February/March 2010, p29

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Mar. 4, 2016

"My son loved this, but I wasn't a big fan. If you love alfredo sauce, then you will like this recipe."

Reviewed Nov. 22, 2015

"I love this!! It was sooo good!! :) The only thing I changed was I didn't add the mushrooms because we don't like mushrooms but the dish came out amazing! Definitely a keeper!! :)"

Reviewed Feb. 8, 2015

"Soooo good!"

Reviewed Feb. 4, 2015

"Mediocre on day 1 (too dry, too rich), so on day 2 with leftovers,...after placing a portion of the shells in a serving bowl, I added a good amount of chicken broth and reheated. Then, I topped the meal with "coconut oil sauteed spinach with a lot of feta" melted in. All together it was Heavenly! OMGosh! 5-STARS on day 2.

**I also cut the Parm cheese when making the shells by at least half."

Reviewed Jan. 26, 2015

"These were amazing! I thought they were a bit time consuming, but worth making again. I followed other people's advice and cut back on the Parmesan to about two and a half cups. I didn't have parsley flakes. I used precooked Perdue chicken strips( my store was out of boneless chicken breasts). They were very good! My picky husband even said they were good enough to make again and then he went back for seconds. Big compliment! Thanks for the recipe!!!!"

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