Amazing chicken alfredo stuffed shells in 1 hour

Oh, you know those days when you just crave something that feels like a warm hug in a bowl? That’s when I ditch everything else and reach for a truly soulful comfort food, something cheesy, rich, and utterly satisfying. I’m talking about my amazing chicken alfredo stuffed shells. Yes, you read that right! This dish sounds fancy, but honestly, it’s one of my go-to weeknight dinners because we skip the long cook times by using pre-shredded rotisserie chicken.

For me, bringing this kind of hearty Italian comfort food to my table, even on a Tuesday, is an act of love—just like my grandmother taught me. We’re getting that decadent, creamy pasta bake on the table ready in under an hour. Trust me, if you’re looking for that perfect, easy baked pasta dinner that tastes like you spent all afternoon simmering sauce, this is the one. You’ll find a ton of ways to make weeknight dinners easier over in my section on weeknight dinners!

Why This Easy Rotisserie Chicken Alfredo Stuffed Shells Recipe Works (Expert Tips)

When I adapted my grandmother’s techniques for my own hectic schedule, I realized that the best dishes don’t have to take forever. This recipe is my proof! It’s a winner because every step is designed to save time without sacrificing that incredible, cheesy flavor we all crave. When you make these chicken alfredo stuffed shells, you are investing in pure comfort.

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• Pre-cooked protein cuts out 20 minutes of chopping and sautéing right away.
• We use a blend of three cheeses that melt beautifully together.
• The recipe is scaled perfectly for a standard 9×13 dish, minimizing cleanup.

The Shortcut: Using Rotisserie Chicken for Quick Chicken Alfredo Stuffed Shells

Okay, let’s talk about the MVP here: the rotisserie chicken. If I grab one on my way home from the office, I can have this entire cheesy stuffed shells recipe assembled before my kids even finish homework. It’s an absolute game-changer for a quick weeknight stuffed shells recipe. I just tear it up while the water boils for the pasta. If you want more ways I rely on this lifesaver, pop over to my guide on dinner ideas with rotisserie chicken!

Achieving Peak Creaminess in Your Baked Pasta Dinner

The secret to luxurious texture isn’t just the jarred Alfredo sauce—which is fine for a quick flavor boost, by the way! The real body comes from what we mix into the filling. We bring in the ricotta for structure, mozzarella for that incredible stretch, and Parmesan for a sharp, salty punch. They marry perfectly with the chicken and sauce remnants. This trio ensures your baked pasta dinner is never dry or runny, but perfectly rich and creamy every single time. I even have a quick trick for an extra silky sauce base if you check out my quick creamy garlic sauce recipe, though this version stands up perfectly on its own!

Gathering Ingredients for Perfect Chicken Alfredo Stuffed Shells

Now that we know this is going to be super quick, let’s get our ingredients lined up! When I’m aiming for this specific dish—my absolute can’t-fail chicken alfredo stuffed shells—I like to get everything measured out onto the counter first. It makes the assembly process fly by, which is the whole point, right? Don’t worry if you grab a high-quality jarred Alfredo sauce here; we’re making it taste gourmet with fresh additions.

Jumbo Shells Recipe Essentials

You’ll need the big ones for this job—the jumbo pasta shells—so you can really pack in that creamy filling! Make sure you have your shredded chicken ready to go, whether it’s the rotisserie shortcut or leftover baked chicken breast. Remember that mozzarella needs to be divided because some goes into the stuffing, and some is for that gorgeous, bubbly topping!

• 1 box (12 ounces) jumbo pasta shells
• 2 cups cooked, shredded chicken (rotisserie chicken works well)
• 1 jar (15 ounces) store-bought Alfredo sauce
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese, divided
• 1/4 cup milk or heavy cream
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1 cup shredded mozzarella cheese (for topping)

I always send my readers over to my main stuffed shells recipe page if they are looking for general tips on cooking pasta for stuffing, but for this one, just follow the directions for al dente!

Step-by-Step Instructions for Your Chicken Alfredo Stuffed Shells

Okay, let’s get this delicious layered dinner into the oven! Since we are focusing on making this recipe fast, the assembly phase for these chicken alfredo stuffed shells moves incredibly quickly. Just remember: hot oven, cooked shells, creamy filling, lots of cheese! I always have my 9×13 dish ready before I even start draining the pasta. If you’ve ever made a good lasagna, the concept is similar, just much creamier!

Prep Work: Cooking Shells and Mixing the Filling

First things first, we preheat that oven to 375 degrees Fahrenheit and grab that baking dish to grease it up. Cook those jumbo shells according to the package until they are just shy of done—what we call al dente. This is important! Once drained, give them a quick rinse with cool water. Seriously, don’t skip that rinse; it stops them from sticking together into one giant pasta blob. While those cool slightly, combine everything for the filling in a big bowl: the chicken, the jarred Alfredo, the ricotta, half of those cheeses, the milk, and all your seasonings. Mix it gently! We don’t need it whipped, just loving combined.

Assembly and Baking the Cheesy Stuffed Shells

Time to build this beauty! Start by spooning a little bit of the leftover Alfredo sauce onto the bottom of your greased dish—this prevents sticking and keeps the bottom shells happy. Now, carefully stuff each shell until it’s fat and happy, and nestle them into the sauce layer. Pour the rest of that gorgeous Alfredo right over the top, making sure every shell gets a little hug. Then, shower them with all the remaining mozzarella and the rest of that Parmesan cheese. Bake this cozy casserole for just 20 to 25 minutes until that top layer is melted and starting to brown nicely. The most important final step? Let those cheesy stuffed shells rest for a solid 5 minutes before digging in. It lets the sauce settle, trust me.

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If you want more ideas for easy casserole night mains, check out my tips for the perfect skillet lasagna recipe!

Tips for Success with Your Weeknight Stuffed Shells

I always tell folks that the best recipes are the ones that adapt to your life, not the other way around! Since we’re keeping these chicken alfredo stuffed shells super simple, I want to give you a couple of quick pointers sourced right from my own kitchen experiments. These little tweaks make all the difference between a good dinner and a ‘make it again next week, Carla!’ dinner. I try to keep all my favorite simple dinner solutions in that quick and easy category over here, like everything you’ll find in my section on quick easy recipes!

Vegetable Additions for Your Chicken Cheese Shells

If you want to sneak in a little something green without making this feel complicated, it’s super easy to add veggies to that filling! The recipe works perfectly if you stir in about 1 cup of frozen broccoli florets—just make sure you thaw them out first and drain off every drop of extra water. Soggy vegetables will make your creamy chicken cheese shells runny, and we just can’t have that! If you love broccoli mixed into creamy bakes, you absolutely have to try my recipe for chicken broccoli rice casserole next time.

Make Ahead Pasta Bake and Freezer Friendly Chicken Alfredo Stuffed Shells

I know life gets wild, so one of the best perks of this recipe is how wonderfully it handles making ahead! This cheesy stuffed shells recipe is truly perfect for batch cooking. If you assemble this entire chicken alfredo stuffed shells dish—filling the shells, layering the sauce, and topping with cheese—you can cover it tightly and pop it right into the fridge for up to 24 hours. Just remember, when you bake it straight from the cold, you’ll likely need to add about 10 to 15 extra minutes to that baking time. Easy enough!

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But wait, there’s more! This is also a fantastic freezer friendly pasta bake. Assemble it completely, wrap it like a mummy in foil, and freeze it for up to three months. When you pull it out, thaw it overnight in the fridge first, then bake as normal. I keep a stack of these ready for those truly unpredictable days. You can find more fantastic suggestions for a make ahead pasta bake in my dedicated post!

Serving Suggestions for This Italian Comfort Food

When you pull a big, cheesy casserole like this out of the oven, it’s definitely the main event, right? But every star needs a good supporting cast! Because these Alfredo shells are so rich and creamy, I find that the best pairings are things that are light and crisp—something to cut through all that delicious dairy goodness. You don’t want another heavy dish crowding the plate, just something fresh to scoop up every last bit of that sauce.

Pairing with a Simple Green Salad

My favorite partner for any creamy pasta bake is a big, vibrant green salad. I keep the dressing super bright because the acid in a good vinaigrette really balances the heavy Alfredo sauce beautifully. We’re talking simple mixed greens, maybe some cucumber and tomato, and toss it with a sharp lemon and olive oil dressing. It takes two minutes to throw together, and suddenly, your dinner feels complete and balanced. If you are looking for a classic, go-to recipe for a crowd-pleasing salad, I’ve got my simple Caesar salad dressing recipe that works wonders, or if you prefer something with a little more punch, my Greek salad recipe is always welcome at the table!

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And never, ever skip the bread! A crusty loaf of Italian bread or some warm garlic bread is mandatory for dipping. You need something sturdy to make sure not a drop of that creamy sauce goes to waste on the plate.

Storage and Reheating Your Chicken Alfredo Stuffed Shells Leftovers

Even though this chicken alfredo stuffed shells recipe never seems to last long at my house, when we do have leftovers, I treat them like gold! Store any remaining cheesy stuffed shells in an airtight container right in the fridge; they should keep well for about three or four days. That creamy sauce keeps things moist, but always cover them tightly so they don’t dry out.

When it’s time for round two, I prefer the oven method if I’m reheating a whole pan—just cover it loosely with foil and warm at 350 degrees until heated through. For a single serving, the microwave is my friend, but use half-power in short bursts so the cheese melts evenly and doesn’t get bouncy. If you need inspiration for using up other leftovers, take a peek at my great recipe for mashed potato cakes!

Frequently Asked Questions About Easy Alfredo Shells

I always love hearing from you all! If you’re standing in the kitchen wondering about a substitution or just trying to figure out how to lighten up this ridiculously creamy comfort food, you are not alone. I cover a lot of ground in my kitchen, and I’ve answered a few common hurdles people run into when making these easy alfredo shells. If you have a question that isn’t covered here, please click over and send me a note on my contact page!

Can I substitute the ricotta cheese in this stuffed shells recipe?

You definitely can fiddle with the dairy a bit! Ricotta is chosen because it’s light and gives that slightly grainy, fluffy texture when baked. If you don’t have it, cottage cheese is the closest swap in terms of texture, though it sometimes releases a little more liquid, so maybe drain it briefly first. If you use cream cheese instead, the filling will become much denser and richer, almost like a savory cheesecake layer, which is tasty, but definitely changes the end result of your stuffed shells recipe.

What if I don’t have jumbo shells? Can I use a different pasta shape for this creamy chicken pasta?

Oh, that’s a great question about the pasta shape! Jumbo shells are the traditional choice because they hold so much filling, but you can absolutely use manicotti shells if you prefer. Manicotti is usually tube-shaped, so you’ll need a piping bag (or a sturdy Ziploc with the corner snipped off) to push that creamy chicken pasta filling in there, which takes a tiny bit more patience. Large, scooped pasta like conchiglioni works too. Just keep in mind that very small pastas won’t hold up well for stuffing! If you want another truly rich and creamy pasta dish that’s simpler than stuffing, check out my creamy one-pot ground beef pasta.

Recipe Nutrition Estimates for Chicken Alfredo Stuffed Shells

As a home cook who loves cooking delicious food but knows we all need transparency about what’s on our plates, I always include an estimated nutritional breakdown. Now, remember, this is just my best guess based on the ingredients I listed, since we used a store-bought Alfredo sauce and rotisserie chicken! If you use all fresh ingredients or swap out heavy cream for milk, these numbers will change. This is just a guide for my wonderful readers!

• Serving Size: 4 shells
• Calories: 650
• Fat: 35g
• Saturated Fat: 18g
• Carbohydrates: 45g
• Protein: 38g
• Sodium: 850mg
• Sugar: 5g

It is a very satisfying meal, that’s for sure! We balance out that fat and richness with a good boost of protein, thanks to all that cheese and chicken. I hope this helps you fit this amazing Italian comfort food into your planning!

Easy Rotisserie Chicken Alfredo Stuffed Shells (Under 1 Hour)

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Make this creamy, cheesy Chicken Alfredo Stuffed Shells recipe for a comforting family dinner. Using rotisserie chicken makes this baked pasta bake quick enough for a weeknight.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 25 min
• Total Time: 40 min
• Yield: 4 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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• 1 box (12 ounces) jumbo pasta shells
• 2 cups cooked, shredded chicken (rotisserie chicken works well)
• 1 jar (15 ounces) store-bought Alfredo sauce
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese, divided
• 1/4 cup milk or heavy cream
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1 cup shredded mozzarella cheese (for topping)

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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 large bowl, combine the shredded chicken, Alfredo sauce, ricotta cheese, 1/2 cup of the mozzarella cheese, 1/4 cup of the Parmesan cheese, milk, garlic powder, pepper, and salt. Mix this filling gently until everything is just combined.
4. Pour about 1/2 cup of the remaining Alfredo sauce into the bottom of the prepared baking dish and spread it evenly.
5. Carefully stuff each cooked pasta shell with the chicken and cheese mixture. Arrange the filled shells in a single layer in the prepared baking dish.
6. Pour the remaining Alfredo sauce evenly over the stuffed shells.
7. Sprinkle the remaining 1 cup of mozzarella cheese and 1/4 cup of Parmesan cheese over the top layer of sauce.
8. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese on top is melted and lightly golden brown.
9. Let the cheesy stuffed shells rest for 5 minutes before serving.

Notes

• If you want to add vegetables, stir 1 cup of frozen, thawed, and drained chopped broccoli into the filling mixture.
• You can prepare this entire dish, cover it, and refrigerate it up to 24 hours before baking. Add 10 to 15 minutes to the baking time if baking directly from the refrigerator.
• This recipe freezes well. Assemble the dish completely, cover tightly with foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.

Nutrition

• Serving Size: 4 shells
• Calories: 650
• Sugar: 5
• Sodium: 850
• Fat: 35
• Saturated Fat: 18
• Unsaturated Fat: 10
• Trans Fat: 1
• Carbohydrates: 45
• Fiber: 2
• Protein: 38
• Cholesterol: 110