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Easy Rotisserie Chicken Alfredo Stuffed Shells (Under 1 Hour)

Three baked chicken alfredo stuffed shells covered in melted, browned cheese and fresh parsley on a white plate.
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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.

Ingredients

Scale
  • 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)

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

Find it online: https://carlacooking.com/chickenalfredostuffedshells/