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Chicken and Spinach Stuffed Shells with Alfredo Sauce

Elina James
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Dinner
Cuisine Italian-American
Servings 6 servings
Calories 300 kcal

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)

Instructions
 

  • Step 1: Prepare the Pasta: Cook jumbo shells in salted boiling water until al dente (slightly undercooked since they’ll bake later). Drain, rinse with cold water, and set aside.
  • Step 2: Make the Filling: In a large mixing bowl, combine shredded chicken, spinach, ricotta, mozzarella, Parmesan, garlic, egg, Italian seasoning, salt, and pepper. Mix until everything is well combined.
  • Step 3: Make the Alfredo Sauce: In a saucepan, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan and nutmeg, whisking until smooth. Season with salt and pepper. Remove from heat.
  • Step 4: Assemble the Shells: Preheat oven to 375°F (190°C). Spread a thin layer of Alfredo sauce at the bottom of a 9x13-inch baking dish. Stuff each cooked shell with the chicken-spinach filling and arrange them in the dish. Pour remaining Alfredo sauce evenly over the shells. Sprinkle extra mozzarella and Parmesan on top.
  • Step 5: Bake: Cover the dish with foil and bake for 20 minutes. Remove foil and bake for another 10–15 minutes, until bubbly and golden.