Last spring, I took a weekend cooking class downtown run by a local chef who focused on “elevated comfort food.” Most of the dishes were familiar, just with a little something extra. One recipe that stuck with me was his version of stuffed shells.

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He layered flavors the way I’d layer a cozy bed, nothing too fancy, just warm and inviting. I went home that afternoon thinking, this could totally work on a weeknight if I simplify it a bit. That’s how I came up with this Million Dollar Chicken Alfredo Stuffed Shells.

Now I make it when I want something that looks impressive but doesn’t take a ton of effort. I use rotisserie chicken when I’m short on time, and I always keep a few bags of shredded cheese and a jar of Alfredo sauce in the fridge.

What makes this dish feel so special is that creamy filling—the mix of cheeses, garlic, and tender chicken packed into pasta shells, all baked until golden and bubbling. The whole pan disappears fast in my house. Even my daughter, who always says she’s “not that into pasta,” asked for seconds. That’s saying a lot.

Short Description

Jumbo pasta shells packed with creamy chicken and cheese, baked in rich Alfredo sauce, for an indulgent yet simple family meal.

Key Ingredients

20–25 jumbo pasta shells
2 cups shredded cooked chicken (rotisserie)
1 cup cottage cheese
4 oz cream cheese, softened
½ cup sour cream
½ cup grated Parmesan cheese
2 cups shredded mozzarella cheese (divided)
2 cups Alfredo sauce
1 tbsp dried parsley (plus extra for garnish)

Tools Needed

9×13-inch baking dish
Large pot for pasta
Large mixing bowl
Whisk and spoon
Shallow baking dish
Oven mitts

Cooking Instructions

Step 1: Preheat Oven
Preheat oven to 375°F. Lightly spray a 9×13-inch baking dish.

Step 2: Cook Pasta Shells
Boil jumbo shells according to package instructions until al dente. Drain and set aside to cool.

Step 3: Mix Filling
In a bowl, combine shredded chicken, cottage cheese, softened cream cheese, sour cream, Parmesan, 1 cup mozzarella, and parsley. Stir until creamy and well mixed.

Step 4: Stuff Shells
Fill each cooled shell with about 2 tablespoons of the cheesy chicken mixture. Place stuffed shells in the prepared baking dish.

Step 5: Add Sauce and Cheese
Pour Alfredo sauce over shells to cover them. Sprinkle remaining 1 cup mozzarella evenly on top.

Step 6: Bake
Bake uncovered for 30–35 minutes, until cheese is bubbly and golden around the edges.

Step 7: Rest & Garnish
Let casserole sit for 5 minutes after baking. Sprinkle with more parsley, then serve warm.

Why You’ll Love This Recipe

Flavor Explosion: Creamy Alfredo, savory chicken, and melted cheeses combine for rich indulgence.

Family-Friendly: Mild flavors please kids and adults alike, with familiar comfort-food notes.

Simple Prep: With rotisserie chicken and jarred Alfredo, it comes together in just one bowl.

Make-Ahead Magic: Assemble shells earlier and bake when you’re ready—perfect for busy nights.

Crowd-Pleasing: Great for potlucks, family dinners, or a cozy weekend treat.

Mistakes to Avoid & Solutions

Shells overcooked: Cook just until al dente to avoid mushy pasta, check a minute early.

Filling too runny: Pat chicken dry or drain fromage blanc before mixing if it’s watery.

Sauce doesn’t cover shells: Pour sauce evenly, then gently tap dish to settle shells.

Cheese burns before filling heats: Tent foil over the top for first 20 minutes, then remove.

Serving and Pairing Suggestions

Serve With: Crisp Caesar salad or garlic-roasted broccoli.

Pair With: A glass of Chardonnay or sparkling water with lemon.

Style: Plated family-style from the casserole dish or served on individual warm plates.

Storage and Reheating Tips

Fridge: Cover and refrigerate leftovers for up to 3 days.

Freezer: Freeze tightly wrapped portions for up to 2 months.

Reheat (Oven): Bake at 350°F, covered for 15–20 minutes.

Reheat (Microwave): Heat a serving in 1-minute intervals, stirring between.

FAQs

1. Can I use homemade Alfredo sauce?
Yes! Replace jarred sauce with your favorite recipe, just use 2 cups.

2. Whole-milk vs part-skim cheese—does it matter?
Whole-milk gives richer flavor; part-skim works fine and saves some calories.

3. Vegetarian version?
Swap chicken for sautéed mushrooms or spinach to maintain a creamy filling.

4. Can I prep this ahead?
Definitely, assemble the shells, cover, and refrigerate up to a day before baking.

5. How to avoid soggy shells?
Drain pasta well and bake uncovered to let excess moisture evaporate.

Tips & Tricks

Use leftover chicken or rotisserie for effortless prep.

Freeze unbaked stuffed shells on a tray, then store in freezer bags for super-quick meals.

Add garlic powder or Italian seasoning to filling for extra flavor.

Sprinkle panko breadcrumbs on top in last 5 minutes for crispy texture.

Save extra Alfredo sauce in a jar—perfect for dipping garlic bread later.

Recipe Variations

1. Spinach-Artichoke Twist
Replace chicken with 2 cups chopped spinach and 1 cup artichoke heart. Mix with cheeses and proceed as directed.

2. Bacon- Ranch Shells
Stir ½ cup crumbled bacon and 2 tbsp ranch seasoning into filling. Top with cheddar cheese and bake.

3. Buffalo Chicken Shells
Add ½ cup buffalo sauce to chicken mixture. Use pepper jack cheese and top with blue cheese crumbles after baking.

Final Thoughts

I didn’t expect a recipe from a Saturday class to become part of our regular dinners, but this one earned its spot. The best part? It’s easy to tweak and hard to mess up. That’s my kind of meal—simple, satisfying, and always welcomed at the table.

Million Dollar Chicken Alfredo Stuffed Shells