Stuffed Chicken Alfredo Shells

Make Stuffed Chicken Alfredo Shells with leftover or rotisserie chicken. Bake in a cast iron skillet for crispy edges, and add a touch of lemon zest to brighten everything up.

Chicken Alfredo Stuffed Shells

Chances are, if people were polled and asked for words and phrases synomous with “comfort food,” that both stuffed shells and alfredo would be high up on the list of results.

I saw no reason not to combine these ideas to make the ultimate comfort food dish, so here we are.

This recipe for chicken alfredo stuffed shells is the best one out there, in my opinion. The alfredo sauce has a hint of lemon zest to brighten it up, and the shells are baked in a cast iron skillet so they get some yummy crusty edges.

Stuffed Chicken Alfredo Shells Ingredients

• chicken – you will need 3 cups of chopped, cooked chicken for this recipe. You can use grilled, roasted, poached or sauteed chicken, or you can start with a rotisserie chicken.
• white Cheddar cheese – adds creaminess and a mild tang to the chicken filling.
• celery – adds a subtle earthy flavor to the chicken filling.
• onion – provides an aromatic depth of flavor to the filling.
• parsley – adds a vibrant touch of freshness to the filling, and can be used for a pretty garnish, too.
• eggs – these will bind the filling together, helping it stay inside the shells.
• heavy cream – a bit of cream goes into the filling, but most of it is reserved for making the alfredo sauce.
• butter – the base of the roux for the alfredo sauce.
• flour – this is used to make the roux which will thicken the milk and cream into alfredo sauce.
• milk – will form the alfredo sauce when combined with the roux.
• garlic – turns the alfredo sauce super savory and delicious.
• lemon zest – just a touch of lemon in the alfredo sauce adds a bright note that balances the richness.
• salt and pepper – enhances the flavors of all of the other ingredients!
• jumbo pasta shells – you will need 20 shells, which is about half of a 12-ounce box of jumbo shells.

Alfredo Stuffed Shells variations

• MEAT – This recipe is also great with cooked chopped turkey (hello Thanksgiving leftovers), or even cooked ground chicken or turkey.
• CHEESE – no white Cheddar? No problem. Use regular cheddar, Monterey Jack or even mozzarella.

How to make Chicken Alfredo Stuffed Shells

1. Make the filling that you’ll be using to stuff the shells by mixing together the eggs, celery, onion, chicken, cheese, parsley and a bit of cream.
2. Preheat your oven and get the water boiling to cook the pasta shells, then drop the shells into the boiling water and cook them.
3. Make the alfredo sauce by sauteeing the garlic in the butter, and then adding the flour to form a roux. Mix in the milk and cream and cook until the sauce thickens.
4. Remove the sauce from the heat and then add in the lemon zest and salt and pepper.
5. Spread the bottom of a cast iron skillet or baking dish with a thin layer of sauce. Then, fill all the pasta shells with the chicken mixture and place each shell in the skillet.
6. Spoon the remaining alfredo sauce evenly over the shells.
7. Bake for about 25 minutes or until the edges are bubbly. Let stand 5 minutes and then sprinkle with parsley and serve.

How to serve Stuffed Alfredo Shells

Nothing pairs with a rich, creamy pasta like a salad with a bright, acidic dressing.

Some of my favorites are green salad with miso dressing or citrus vinaigrette, or my best Thanksgiving salad (which is great any time of year).

Parmesan broccoli is another one of my favorite side dishes to serve with this chicken alfredo stuffed shells recipe.

Storing Stuffed Chicken Alfredo Shells

Leftover stuffed alfredo shells can be stored in a covered container in the refrigerator for up to 3 days. Reheat in the oven for best results.

Alfredo Stuffed Shells FAQs