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Easy Chicken Alfredo Stuffed Shells Casserole

Chicken alfredo stuffed shells casserole brings shredded chicken and creamy ricotta together inside jumbo pasta shells, baked under Alfredo sauce until bubbling. Mozzarella and Parmesan form a golden, cheesy topping for an easy family-style dinner.
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Prep Time 20 minutes
Cook Time 40 minutes
resting 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Italian
Calories: 670
Ingredients Equipment Method Notes

Ingredients
  

For the shells
  • 4 qt water
  • 1 tbsp kosher salt
  • 1 box (12 oz) jumbo pasta shells
For the filling
  • 3 cup chicken cooked, shredded
  • 1 container (15 oz) whole-milk ricotta cheese
  • 1 egg large
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 0.5 tsp black pepper
For the sauce
  • 2 jars (15 oz) Alfredo sauce
For the topping
  • 2 cup mozzarella cheese shredded
  • 0.5 cup Parmesan cheese grated

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Preheat the oven to 375°F and grease a 9x13-inch baking dish.
  2. Bring the water to a boil in a large pot, add the kosher salt and jumbo pasta shells, and cook according to the package directions until al dente. Drain the shells.
  3. In a large bowl, mix the cooked shredded chicken, whole-milk ricotta cheese, egg, garlic powder, Italian seasoning, and black pepper.
  4. Spread 1 cup Alfredo sauce in the baking dish.
  5. Fill about 24 shells with the chicken mixture and arrange them in the dish.
  6. Pour the remaining Alfredo sauce over the shells.
  7. Cover the dish tightly with foil and bake for 25 minutes.
  8. Uncover the dish and sprinkle with the mozzarella and Parmesan.
  9. Bake for 10-15 minutes, until the sauce is bubbling and the center reaches 165°F.
  10. Rest the casserole for 10 minutes before serving.

Notes

For easier filling, arrange the shells in the baking dish before stuffing them. Refrigerate leftovers for 3-4 days; freeze for up to 2 months. Gluten-free jumbo shells can be used as a dietary swap.