Creamy, cheesy chicken Alfredo stuffed shells make for the ultimate comfort food pasta bake. These easy stuffed shells are packed with a cheesy chicken and ricotta filling, smothered in an indulgent homemade Alfredo sauce, and baked to absolute perfection.

Why You’ll Love These Chicken Alfredo Stuffed Shells

These stuffed shells have so much going for them:

• Rich and creamy Alfredo sauce creates a luscious base for the baked pasta, no tomatoes required. It clings beautifully to each tender pasta shell.
• The cheesy chicken filling pairs perfectly with the Alfredo, offering plenty of savory flavor in each bite.
• Easy to make in just one pan – no need for extra dishes with this recipe!

More Variations for Chicken Alfredo Stuffed Pasta

While this recipe uses jumbo shells, you can easily adapt it for any pasta shape. Manicotti tubes, ravioli, or even lasagna noodles would all make excellent vessels for the cheesy chicken and Alfredo mixture.

You can also add vegetables like spinach, broccoli, or roasted red peppers to the filling to bulk it up.

Storage and Reheating Tips

The cooked stuffed shells will keep in an airtight container in the fridge for 2-3 days. To reheat, pop individual shells in the microwave at 30-second intervals until hot.

You can also freeze baked shells for up to 2 months. Thaw overnight in the fridge before reheating.

More Recipe Serving Suggestions

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