Chicken Alfredo Stuffed Shells with Spinach is a luxurious twist on classic Italian comfort food. Imagine jumbo pasta shells filled with a luscious mixture of tender shredded chicken, creamy ricotta, melted mozzarella, and earthy spinach — all smothered in a rich, homemade Alfredo sauce and baked until golden and bubbling.

Whether you’re cooking for family dinner, date night, or a festive gathering, this recipe is guaranteed to impress — it looks sophisticated, tastes divine, and feels like a restaurant-quality meal made right in your own kitchen.

Why I Love This Recipe

I absolutely love Chicken Alfredo Stuffed Shells with Spinach because it’s the perfect combination of everything I crave in comfort food — creamy sauce, tender chicken, perfectly cooked pasta, and gooey melted cheese.

Another reason I adore this recipe is its versatility — you can make it ahead, freeze it, and bake it fresh when needed. It’s a dish that feels like a hug from the inside — warm, creamy, and soul-satisfying.

Why It’s a Must-Try Dish

• Irresistibly creamy and cheesy — the Alfredo sauce is pure luxury.
• Protein-packed and wholesome — chicken and spinach make it hearty and nutritious.
• Make-ahead friendly — perfect for meal prepping or entertaining.
• Crowd-pleaser — loved by adults and kids alike.
• Customizable — you can adapt it to your preferences easily.

If you’re looking for a show-stopping baked pasta dish that’s creamy, comforting, and bursting with flavor — this is the one.

Preparation & Cooking Time

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

Servings & Nutrition

• Servings: 6
• Calories: ~520 kcal per serving (approximate, depending on cheese and sauce used)

Course & Cuisine

• Course: Main Course / Dinner
• Cuisine: Italian-American

Ingredients

For the Chicken & Spinach Filling:

• 3 cups cooked chicken, shredded (rotisserie works great)
• 2 cups fresh spinach, chopped (or 1 cup frozen, thawed & drained)
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 large egg
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Alfredo Sauce:

• 4 tablespoons unsalted butter
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups heavy cream (or half-and-half for a lighter version)
• 1 cup grated Parmesan cheese
• ½ teaspoon Italian seasoning
• Salt & pepper, to taste

For Assembly:

• 20–24 jumbo pasta shells
• ½ cup shredded mozzarella (for topping)
• 2 tablespoons Parmesan cheese (for topping)
• Fresh parsley, chopped (for garnish)

Step-by-Step Preparation Method

Step 1: Cook the Pasta Shells

1. Bring a large pot of salted water to a boil.
2. Add jumbo shells and cook until al dente (about 9–10 minutes).
3. Drain and rinse with cold water to prevent sticking.
4. Lay them flat on a baking sheet to cool while you prepare the filling.

Step 2: Prepare the Chicken and Spinach Filling

1. In a large mixing bowl, combine shredded chicken, ricotta, mozzarella, Parmesan, spinach, egg, garlic powder, onion powder, salt, and black pepper.
2. Mix until well combined and creamy.
3. Taste and adjust seasoning if needed.

Step 3: Make the Alfredo Sauce

1. In a medium saucepan, melt butter over medium heat.
2. Add minced garlic and sauté for 1 minute until fragrant (don’t brown it).
3. Whisk in flour and cook for 30 seconds to remove the raw taste.
4. Gradually whisk in heavy cream, stirring constantly until smooth.
5. Add Parmesan cheese, Italian seasoning, salt, and pepper.
6. Simmer on low heat for 2–3 minutes until thickened and silky.

Step 4: Assemble the Dish

1. Preheat oven to 375°F (190°C).
2. Spread ½ cup of Alfredo sauce on the bottom of a greased 9×13-inch baking dish.
3. Stuff each shell with about 2 tablespoons of the chicken-spinach mixture.
4. Arrange the filled shells in the dish in a single layer.
5. Pour the remaining Alfredo sauce evenly over the shells.
6. Sprinkle mozzarella and Parmesan cheese 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 slightly golden on top.

Step 6: Serve and Garnish

1. Let rest for 5 minutes before serving.
2. Garnish with fresh parsley and extra Parmesan if desired.

How to Serve

Serve these Chicken Alfredo Stuffed Shells hot, straight from the oven. Pair with:

• Garlic bread or buttery breadsticks
• A fresh Caesar salad or roasted vegetables
• A glass of chilled white wine or sparkling water with lemon

It’s perfect for cozy dinners, family gatherings, or even holiday meals.

Recipe Tips

• Use rotisserie chicken: It saves time and adds extra flavor.
• Don’t overcook shells: Slightly undercook them so they don’t tear during stuffing.
• Drain spinach well: Squeeze out excess moisture to prevent watery filling.
• Make ahead: Assemble the dish up to a day ahead and refrigerate until ready to bake.
• Creamy consistency: If sauce thickens too much, thin it with a splash of milk.

Variations

1. Broccoli Alfredo Stuffed Shells: Replace spinach with finely chopped steamed broccoli.
2. Three-Cheese Alfredo Shells: Add cream cheese for an ultra-creamy filling.
3. Mushroom Alfredo Shells: Sauté mushrooms with garlic and add to the filling for earthy flavor.
4. Pesto Alfredo Version: Add 2 tablespoons of basil pesto to the Alfredo sauce for a fresh twist.
5. Spicy Alfredo Shells: Add a pinch of red chili flakes or cayenne for a kick.
6. Vegetarian Option: Skip chicken and add ricotta, spinach, mushrooms, and zucchini instead.

Freezing & Storage

• To Refrigerate:
  Store leftovers in an airtight container for up to 4 days. Reheat in the oven or microwave until hot.
• To Freeze (Before Baking):
  Assemble the dish, cover tightly with foil, and freeze for up to 2 months.
  When ready to eat, thaw overnight in the refrigerator and bake as directed.
• To Freeze (After Baking):
  Cool completely, wrap in foil, and freeze up to 1 month. Reheat at 350°F (175°C) for 25–30 minutes.

Special Equipment Needed

• Large pot (for boiling pasta)
• Mixing bowls
• Medium saucepan (for Alfredo sauce)
• 9×13-inch baking dish
• Whisk and wooden spoon
• Foil for baking

FAQ

Q1: Can I use jarred Alfredo sauce?
Yes! If you’re short on time, a good-quality jarred Alfredo sauce works well.

Q2: Can I make this with rotisserie chicken?
Absolutely — it’s convenient and flavorful.

Q3: How do I keep my shells from sticking?
Rinse cooked shells under cold water and drizzle lightly with olive oil.

Q4: Can I make this dish vegetarian?
Yes, simply omit the chicken and add more spinach, ricotta, and veggies.

Q5: Can I use other pasta shapes?
Yes, manicotti or cannelloni also work great for this filling and sauce combination.

Conclusion

Chicken Alfredo Stuffed Shells with Spinach is a creamy, comforting, and crowd-pleasing dish that brings together the richness of Alfredo sauce, the tenderness of chicken, and the goodness of spinach — all tucked into perfectly baked pasta shells.

It’s the kind of recipe that makes any dinner feel special, yet it’s simple enough for a weeknight. Every forkful is filled with flavor, texture, and warmth — a true definition of homestyle indulgence.

Once you make this, it will easily become one of your go-to family favorites — elegant enough for guests, cozy enough for comfort, and delicious enough to crave again and again.