My husband and kids LOVE anything with alfredo sauce. I whipped up these Chicken Alfredo Stuffed Shells in a matter of minutes and they ate it just as quickly. I love recipes that my picky eaters love.
If you are looking for a simple and delicious dish, this recipe has your name written all over it. It is so simple to throw together on those busy nights, where you have no time to prepare a dinner, and everyone keeps asking you what’s for dinner.
It’s quick, simple, full of flavor, and so easy.
sneak in extra veggies:
The thing I love about this recipe, is it’s so easy to sneak in extra vegetables. You could easily throw in more spinach, or even broccoli, peas, carrots, zucchini, celery, squash, etc. It’s so tasty and so easy to disguise veggies in this recipe, if you have picky eaters.
I will usually throw in an extra handful or two of spinach, because as it cooks, it shrinks down a little. They would never guess what is in the shells.
is this recipe easy to double?
This recipe is extremely easy to double. You will just need a larger pan, or a second pan, if you plan to double it. It’s also very filling, so it’s the perfect meal to feed a crowd.
could i prepare this recipe ahead of time, and bake it later?
For this recipe, I recommend baking it fresh. However, I would say if you prepared it in the morning, then baked it a few hours later, or later that day, it would be just fine.
I would not let it sit in the fridge, without baking it for more than 24 hours, because the noodles will get soft when they are stuffed, it the perfect noodle texture will be lost.
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- Ravioli Casserole
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If you like chicken alfredo, be sure to check out our top 27 Chicken Alfredo recipes!
Chicken Alfredo Stuffed Shells Recipe
Ingredients
- 1 (12 oz) box jumbo pasta shells
- 1 (15 oz) jar alfredo sauce
- 1 cup shredded Mozzarella cheese
- ½ cup grated parmesan cheese
- ½ cup Romano cheese, grated
- 1½ cups cottage cheese
- 1 egg
- 2 boneless, skinless chicken breasts, cooked and shredded
- salt and pepper, to taste
- 2 Tablespoon fresh parsley, chopped
Equipment
Instructions
- Preheat oven to 350 degrees F.
- Cook pasta shells according to package directions.
- Spray a 9 x 13 inch baking dish with nonstick cooking spray and spread 1 cup of Alfredo sauce on the bottom.
- In a small bowl, combine Mozzarella, Parmesan and Romano cheese; set aside 1/2 cup of combined cheeses for topping.
- Mix cottage cheese, egg, shredded chicken, salt, and pepper in with cheese you aren't reserving for topping.
- Spoon chicken and cheese mixture into each shell and place in the prepared baking dish.
- Once all shells are filled and placed in the baking dish, top with remaining Alfredo sauce and cheese.
- Cook for 20 minutes, or until cheese is melted.
- Garnish with fresh parsley before serving.
Nutrition
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I made this for dinner last night and it was delicious! I found that I did not need the whole box of shells though, so I ended up making two pans of shells, and throwing the unused shells away. I did one pan with alfredo sauce and one pan with cheddar sauce–both were delicious and I have to admit I liked the cheddar sauce a bit better. I did make one major substitution and used firm silken tofu in place of the cottage cheese. I thought it was delicious, incredibly creamy, and I would definitely make the same substitution again! My husband had no idea, so I count that as a win! Also, when making the dish, I did not think one jar of sauce would be enough for each pan, but when I pulled it out of the oven and we began eating it, it was definitely the perfect amount of sauce. Delicious!
Great recipe, however it doesn’t mention that the chicken needs to be cooked and shredded in the ingredient list. Just to let you know.
Thanks for pointing that out, Tammy. I have gone ahead and updated the recipe card to indicate that.