Introduction

Chicken and Spinach Stuffed Shells with Alfredo Sauce is the perfect fusion of comfort food and elegance. Imagine tender jumbo pasta shells filled with a rich, savory mixture of shredded chicken, fresh spinach, ricotta, and mozzarella, all baked under a blanket of creamy Alfredo sauce. The dish offers the best of Italian-American cooking: it’s indulgent, family-friendly, and absolutely satisfying.

Stuffed shells are always a crowd-pleaser, but this recipe goes a step further by combining the freshness of spinach, the heartiness of chicken, and the luxurious creaminess of Alfredo. Whether for a weeknight family dinner, a potluck, or a special occasion, this dish feels festive yet approachable.

Why I Love This Recipe

I love this recipe because it brings together comfort and sophistication in one dish. The chicken makes it hearty enough to be a full meal, while the spinach adds balance and freshness. The Alfredo sauce takes it over the top, adding a silky, decadent texture that makes each bite melt in your mouth.

It’s also highly customizable—you can swap cheeses, adjust the seasonings, or even try a lighter version. Plus, it’s make-ahead friendly, which is a lifesaver for busy days or when hosting.

Why This is a Must-Try Dish

• Comfort food with a twist: Combines classic stuffed shells with creamy Alfredo instead of marinara.
• Family-friendly: Kids love it, and adults appreciate its richness.
• Perfect for gatherings: Looks impressive but isn’t complicated.
• Make-ahead and freezer-friendly: Ideal for meal prep or batch cooking.
• Balanced flavors: Creamy, cheesy, hearty, and slightly fresh from spinach.

Preparation & Cooking Time

• Preparation Time: 25 minutes
• Cooking Time: 35 minutes
• Total Time: 1 hour

Servings & Nutrition

• Servings: 6
• Calories: ~510 per serving

Course & Cuisine

• Course: Main Course
• Cuisine: Italian-American

Ingredients

For the Stuffed Shells:

• 20 jumbo pasta shells
• 2 cups cooked chicken, shredded (rotisserie works great)
• 2 cups fresh spinach, chopped (or 1 cup frozen, thawed and drained)
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese (plus extra for topping)
• ½ cup grated Parmesan cheese
• 1 egg, lightly beaten
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• ½ tsp salt
• ¼ tsp black pepper

For the Alfredo Sauce:

• 4 tbsp butter
• 3 cloves garlic, minced
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• ¼ tsp nutmeg (optional)
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

Cooking Directions – Step by Step

Step 1: Prepare the Pasta

1. Cook jumbo shells in salted boiling water until al dente (slightly undercooked since they’ll bake later).
2. Drain, rinse with cold water, and set aside.

Step 2: Make the Filling

1. In a large mixing bowl, combine shredded chicken, spinach, ricotta, mozzarella, Parmesan, garlic, egg, Italian seasoning, salt, and pepper.
2. Mix until everything is well combined.

Step 3: Make the Alfredo Sauce

1. In a saucepan, melt butter over medium heat.
2. Add garlic and sauté for 1 minute until fragrant.
3. Pour in heavy cream and bring to a gentle simmer.
4. Stir in Parmesan and nutmeg, whisking until smooth.
5. Season with salt and pepper. Remove from heat.

Step 4: Assemble the Shells

1. Preheat oven to 375°F (190°C).
2. Spread a thin layer of Alfredo sauce at the bottom of a 9×13-inch baking dish.
3. Stuff each cooked shell with the chicken-spinach filling and arrange them in the dish.
4. Pour remaining Alfredo sauce evenly over the shells.
5. Sprinkle extra mozzarella and Parmesan on top.

Step 5: Bake

1. Cover the dish with foil and bake for 20 minutes.
2. Remove foil and bake for another 10–15 minutes, until bubbly and golden.

How to Serve

• Garnish with fresh parsley before serving.
• Serve with garlic bread and a light side salad.
• Pair with white wine such as Chardonnay or Pinot Grigio for an elegant touch.

Recipe Tips

• Don’t overcook pasta—slightly firm shells are easier to stuff.
• If using frozen spinach, squeeze out as much water as possible.
• Use rotisserie chicken to save time.
• Add a pinch of red pepper flakes for a subtle kick.

Variations

• Marinara Version: Replace Alfredo with tomato sauce for a classic stuffed shell.
• Cheese Lovers’ Version: Add cream cheese or provolone to the filling.
• Lighter Version: Use cottage cheese instead of ricotta and light cream instead of heavy cream.
• Vegetarian Option: Skip chicken and add more spinach, mushrooms, or zucchini.

Freezing & Storage

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Assemble the dish (without baking) and freeze for up to 2 months. Thaw overnight in the fridge and bake as directed.
• Reheat: Warm individual portions in the oven or microwave.

Special Equipment Needed

• 9×13-inch baking dish
• Saucepan for Alfredo sauce
• Mixing bowls
• Foil for baking

FAQ

Q1: Can I make this ahead of time?
Yes! Assemble the dish, cover with foil, and refrigerate for up to 24 hours before baking.

Q2: Can I use store-bought Alfredo sauce?
Absolutely—it saves time, though homemade is creamier and fresher.

Q3: What chicken works best?
Rotisserie chicken, leftover baked chicken, or even poached chicken works beautifully.

Q4: Can I add more veggies?
Yes—mushrooms, zucchini, or roasted red peppers blend well with the filling.

Conclusion

Chicken and Spinach Stuffed Shells with Alfredo Sauce is the kind of dish that makes everyone at the table happy. It’s hearty, cheesy, creamy, and loaded with flavor. The chicken provides substance, the spinach adds freshness, and the Alfredo sauce ties it all together in pure comfort food bliss.

Whether you’re meal prepping, feeding a crowd, or just craving something indulgent, this recipe is a must-try Italian-American classic. It’s comforting, versatile, and guaranteed to become a family favorite.