Description
This Creamy Chicken Stuffed Pasta Shells recipe features jumbo pasta shells filled with a flavorful mixture of shredded chicken, spinach, ricotta, and cheese, all baked in a rich Alfredo sauce. Perfect for a comforting family dinner, it combines creamy textures and savory herbs for a delicious Italian-inspired meal.
Ingredients
Scale
Pasta
- 1 (12 ounce) package jumbo pasta shells
Filling
- 2 cups cooked, shredded chicken (such as from a rotisserie chicken)
- 1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry
- 1 (15 ounce) container ricotta cheese (about 1 ¾ cups)
- 1 ½ cups (6 ounces) shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 egg
- 1 tablespoon chopped fresh basil (or 1 teaspoon dried basil)
- ½ teaspoon salt
- ½ teaspoon garlic powder
- Pinch of nutmeg
Sauce and Topping
- 2 cups Alfredo sauce (about one 15-ounce jar plus part of a second jar)
- ½ cup (2 ounces) shredded mozzarella cheese for topping
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Spray a 9 x 13-inch baking dish with cooking spray and pour 1 cup of the Alfredo sauce into the bottom of the dish to coat it evenly.
- Cook Pasta Shells: Boil a large pot of salted water and cook the jumbo pasta shells according to the package instructions until al dente. Drain the shells and rinse them under cold water to stop the cooking process and prevent sticking.
- Make Filling: In a large mixing bowl, combine the shredded chicken, thawed and drained spinach, ricotta cheese, 1 ½ cups of mozzarella cheese, grated Parmesan, egg, fresh or dried basil, salt, garlic powder, and a pinch of nutmeg. Mix well until all ingredients are thoroughly incorporated.
- Stuff the Shells: Carefully fill each pasta shell with the chicken and cheese mixture. You should fill about 20 to 22 shells depending on how generously you stuff them. Save any extra shells or filling for another meal or bake separately.
- Assemble the Dish: Arrange the stuffed shells in the prepared baking dish with the open side facing up. Pour the remaining 1 cup of Alfredo sauce evenly over the top. Sprinkle the remaining ½ cup of mozzarella cheese over the shells.
- Bake: Cover the dish with aluminum foil and bake in the preheated oven for about 30 minutes until heated through. Remove the foil during the last 5 to 10 minutes of baking to allow the cheese on top to become bubbly and slightly crisp.
Notes
- Ensure the spinach is well squeezed to avoid excess moisture in the filling.
- Use rotisserie chicken to save time and add extra flavor.
- Rinsing pasta after cooking stops the cooking process and makes stuffing easier.
- Cover the dish tightly while baking to keep the shells moist.
- Leftover stuffed shells can be refrigerated for up to 3 days or frozen for longer storage.
