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Chicken Stuffed Shells are jumbo pasta shells filled with chicken, ricotta, mozzarella, and spinach, then baked in a creamy homemade alfredo sauce. Freezer-friendly!
These Chicken Stuffed Shells are the kind of dinner that makes everyone show up to the table on time. Jumbo pasta shells get stuffed with tender shredded chicken, creamy ricotta, mozzarella, Parmesan, and spinach, then baked in a rich homemade alfredo sauce until everything is hot, bubbly, and golden on top. It’s like chicken alfredo and classic stuffed shells rolled into one cozy casserole.
Chicken Spinach Alfredo is one of my go-to weeknight meals when I don’t have much planned, but I wanted a stuffed shells version I could serve when we have people over, or tuck into the freezer for a crazy week. This is it! Leftover or rotisserie chicken keeps the prep easy, the sauce comes together while the pasta cooks, and you can assemble the whole pan a day ahead or freeze it for later.
Erin’s Notes
- Uses up cooked chicken. Rotisserie chicken, leftovers, or deli chicken all work, so there’s no extra cooking.
- Creamy homemade alfredo. The sauce is made from scratch in about 10 minutes while the shells boil, with a jarred shortcut if you need it.
- Make-ahead and freezer friendly. Assemble it up to a day ahead, or freeze it before or after baking.
- Feeds a crowd. One 13×9 pan serves six, so it’s great for Sunday dinner, potlucks, or bringing a meal to a friend.
- Easy to customize. Swap the spinach, the sauce, or the cheese and it still works.
Ingredient Notes
For the Shells and Filling
- Jumbo Pasta Shells – One 12 oz box. Cook them 2 minutes less than the package says so they don’t get mushy in the oven.
- Ricotta Cheese – Whole milk ricotta makes the creamiest filling. Cottage cheese also works (see Variations).
- Cooked Chicken – You need about 2 cups shredded, which is a little under a pound. Rotisserie chicken is my favorite shortcut.
- Frozen Spinach – Thaw it and squeeze out as much liquid as you can. This is the most important step for avoiding watery shells.
- Mozzarella Cheese – Divided: 1 cup goes in the filling and 1/2 cup goes on top.
- Parmesan Cheese – Adds a salty, nutty flavor to the filling.
- Italian Seasoning – Store-bought is fine, or use my Homemade Italian Seasoning Blend.
- Salt and Pepper – To season the filling.
For the Alfredo Sauce
- Butter and Garlic – The flavor base for the sauce.
- All-Purpose Flour – Thickens the sauce so it clings to the shells instead of pooling in the pan.
- Heavy Cream and Milk – Using both keeps the sauce rich but not too heavy.
- Parmesan Cheese – Stirred in at the end for that classic alfredo flavor.
- Salt and Pepper – Season to taste.
Chicken Stuffed Shells
Ingredients
- 12 oz box Jumbo Pasta Shells
- 15 oz container Ricotta cheese
- 2 cups cooked and shredded chicken
- 5 oz frozen spinach, thawed and drained
- 1 1/2 cup shredded Mozzarella cheese, divided
- 1/4 cup grated Parmesan Cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Alfredo Sauce
- 2 Tablespoons butter
- 2 cloves garlic, minced
- 2 Tablespoons all-purpose flour
- 1 1/2 cups heavy cream
- 1 1/2 cups milk
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 350º F.
- Bring a large pot of water to boil and cook jumbo shells according to the package directions, minus 2 minutes. You want them slightly under done as they will continue to cook in the oven. Drain and rinse with cold water.12 oz box Jumbo Pasta Shells
- Meanwhile in a mixing bowl mix together the ricotta cheese, shredded chicken, 1 cup mozzarella cheese, Italian seasoning, spinach, Parmesan cheese, salt and pepper. Once blended, set aside.15 oz container Ricotta cheese, 2 cups cooked and shredded chicken, 5 oz frozen spinach, 1 1/2 cup shredded Mozzarella cheese, 1/4 cup grated Parmesan Cheese, 1 teaspoon Italian seasoning, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- In a saucepan melt the butter over medium-high heat and sauté garlic for 1-2 minutes, until you can start to smell it.2 Tablespoons butter, 2 cloves garlic
- Add in flour, stir and cook for a couple minutes until no white streaks remain.2 Tablespoons all-purpose flour
- Slowly whisk in heavy cream and milk and bring the mixture to a simmer. Cook for 5-6 minutes until it starts to thicken.1 1/2 cups heavy cream, 1 1/2 cups milk
- Stir in Parmesan cheese and season with salt and pepper.1/2 cup grated Parmesan cheese, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Keep on low heat while you stuff the shells.
- Once the shells are cool enough to handle, use a spoon to fill each shell with the chicken mixture.
- Spread 1/2 cup of the sauce into the bottom of a 13×9 in baking dish. Arrange the shells over the sauce as you fill them.
- Pour remaining sauce over the shells and sprinkle with 1/2 cup of cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until hot and the cheese is melted.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Chicken Stuffed Shells
- Preheat the oven. Heat your oven to 350°F.
- Cook the shells. Bring a large pot of water to a boil and cook the jumbo shells according to the package directions, minus 2 minutes. You want them slightly underdone since they’ll keep cooking in the oven. Drain and rinse with cold water.
- Make the filling. While the pasta cooks, mix the ricotta, shredded chicken, 1 cup of the mozzarella, Italian seasoning, spinach, Parmesan, salt, and pepper in a mixing bowl until blended. Set aside.
- Start the sauce. Melt the butter in a saucepan over medium-high heat and sauté the garlic for 1-2 minutes, just until fragrant.
- Cook the flour. Add the flour, stir, and cook for a couple of minutes until no white streaks remain.
- Thicken the sauce. Slowly whisk in the heavy cream and milk and bring to a simmer. Cook for 5-6 minutes, until it starts to thicken.
- Finish the sauce. Stir in the Parmesan and season with salt and pepper. Keep it on low heat while you stuff the shells.
- Stuff the shells. Once the shells are cool enough to handle, use a spoon to fill each one with the chicken mixture.
- Assemble. Spread 1/2 cup of the sauce in the bottom of a 13×9-inch baking dish and arrange the stuffed shells over the sauce as you fill them.
- Top. Pour the remaining sauce over the shells and sprinkle with the remaining 1/2 cup mozzarella.
- Bake. Cover with foil and bake for 25 minutes. Remove the foil and bake another 10-15 minutes, until hot and the cheese is melted.
Recipe Tips
- Really squeeze the spinach. Frozen spinach holds a lot of water. I thaw it on a clean dish towel, then wring the towel out over the sink until the spinach is nice and dry.
- Undercook the pasta. Pulling the shells 2 minutes early keeps them from turning mushy or splitting in the oven.
- Rinse and separate. Rinsing the shells with cold water stops the cooking and keeps them from sticking together. Spread them out in a single layer if you aren’t stuffing them right away.
- Cook a few extra shells. A couple almost always tear in the box or the pot, so it’s nice to have backups.
- Keep the sauce warm. Holding the alfredo on low while you stuff the shells keeps it pourable so it spreads evenly over the top.
- Cover, then uncover. Baking covered first heats the filling through without drying out the sauce; the last 10-15 minutes uncovered melts the cheese on top.
Recipe Variations
- Use jarred alfredo. Short on time? Use 2 jars of store-bought alfredo sauce instead of making your own.
- Swap in marinara. Not an alfredo family? Use your favorite marinara sauce instead for a more classic stuffed shells flavor.
- Cottage cheese for ricotta. Cottage cheese works in place of the ricotta for a slightly lighter filling.
- Swap the veggie. Finely chopped broccoli is a great stand-in for the spinach, or you can leave the veggies out completely.
- Add bacon. Stir crumbled cooked bacon into the filling for a smoky, chicken-bacon-alfredo twist.
- Make it spicy. Add a pinch of red pepper flakes to the filling or the sauce for a little heat.
- Any cooked chicken works. Rotisserie chicken, leftover grilled or baked chicken, or pre-cooked chicken from the deli are all great options.
Make Ahead Instructions
This is a great make-ahead dinner. Assemble the shells completely (sauce, cheese, and all), cover tightly, and refrigerate for up to 24 hours before baking. When you’re ready, bake as directed, adding a few extra minutes to the covered baking time since the dish will be going into the oven cold.
Storage & Freezing
Storing Leftovers
Store leftover Chicken Stuffed Shells covered or in an airtight container in the refrigerator for 3-4 days. Reheat individual portions in the microwave, or reheat the whole dish covered with foil in a 350°F oven until warmed through.
Freezing Stuffed Shells
These stuffed shells freeze really well, either before or after baking. My favorite way is to freeze the pan before baking: pour over the sauce, sprinkle with cheese, then wrap well with plastic wrap and foil. Freeze for up to 3 months.
To bake from frozen, let the dish thaw in the fridge overnight. Remove the plastic wrap, cover with foil, and bake according to the recipe. If it’s still partially frozen or very cold, add a few extra minutes of baking time.
You can also freeze leftover baked shells in an airtight container. Thaw overnight in the fridge and reheat in the oven or microwave until hot.
What To Serve With Stuffed Shells
Yes. This recipe uses regular jumbo shells, which need to be boiled first. Cook them 2 minutes less than the package directions so they finish cooking in the oven without getting mushy.
The most common culprit is spinach that wasn’t squeezed dry. Wring it out in a towel until no more liquid comes out. Draining the shells well before stuffing helps too.
Absolutely. Swap the alfredo for your favorite marinara for a more traditional red-sauce version.
This looks so delicious. I love the addition of the chicken for an extra blast of protein, too.
I honestly haven’t tried anything like this before and I am so excited!
This is really yummy and very easy to make! My kids new favorite!
This is a must make recipe! My family will be impressed! Perfect for Sunday dinner!
So flavorful an absolutely delicious! The sauce was so good! Thank you!
We love stuffed shells at our house! This is a new recipe we can try, can’t wait!!!