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Creamy Rotisserie Chicken Alfredo Stuffed Shells with Spinach and Three Cheeses

Three baked jumbo pasta shells filled with creamy chicken alfredo stuffing and topped with melted, browned cheese.
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Make this comforting Chicken Alfredo Stuffed Shells recipe for an easy, impressive family dinner. Jumbo pasta shells hold a creamy filling of shredded chicken, spinach, and three cheeses, all baked under rich Alfredo sauce.

Ingredients

Scale
  • 1 box (12 ounces) jumbo pasta shells
  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 cup ricotta cheese
  • 1 cup frozen chopped spinach, thawed and squeezed dry
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese, divided
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 jar (15 ounces) quality Alfredo sauce
  • 1/2 cup heavy cream (optional, for extra creaminess)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook the jumbo pasta shells according to package directions until al dente. Drain the shells and rinse them briefly with cool water to stop the cooking process. Set aside.
  3. In a medium bowl, combine the shredded chicken, ricotta cheese, dried spinach, 1/2 cup of the mozzarella cheese, 1/4 cup of the Parmesan cheese, garlic powder, and black pepper. Mix until everything is evenly combined.
  4. In a separate small bowl, whisk together the Alfredo sauce and the heavy cream, if using.
  5. Spread about one cup of the Alfredo sauce mixture evenly over the bottom of the prepared baking dish.
  6. Carefully stuff each cooked pasta shell with a spoonful of the chicken and cheese filling. Arrange the filled shells in a single layer in the baking dish over the sauce.
  7. Pour the remaining Alfredo sauce mixture evenly over the top of the stuffed shells.
  8. Sprinkle the remaining 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese over the top layer of sauce.
  9. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese on top is melted and lightly golden brown.
  10. Let the dish rest for 5 minutes before serving.

Notes

  • For a make ahead freezer pasta option, assemble the entire dish without baking, cover tightly with foil, and freeze. When ready to bake, thaw overnight in the refrigerator and bake as directed, adding 10-15 minutes to the baking time.
  • If you prefer a stronger garlic flavor, you can substitute 1/4 teaspoon of garlic powder with 1 clove of minced fresh garlic in the filling mixture.
  • This dish pairs well with a simple green salad and crusty bread for soaking up extra sauce.

Nutrition

Find it online: https://www.unfoldrecipes.com/chicken-alfredo-stuffed-shells-recipe/