Chicken Alfredo Stuffed Shells Spinach

The first time I made these stuffed shells, it was supposed to be a quick Tuesday night dinner using leftover rotisserie chicken. My husband walked through the door just as I was pulling the bubbling dish from the oven, and that incredible smell of garlic and melting cheese made him drop his bag right in the hallway. We ended up eating standing up at the counter because neither of us could wait another second to dig in.

My friend Sarah taught me the trick of squeezing frozen spinach in a clean kitchen towel until no water comes out. It seemed excessive until I tried skipping that step and ended up with soggy filling that refused to stay inside the shells. Now I treat that spinach wringing step like the most important part of the whole recipe.

Ingredients

• 20 large pasta shells: The bigger shells hold more filling and look impressive coming out of the oven
• 2 cups cooked chicken breast: Rotisserie chicken works beautifully here and saves so much time
• 1 cup ricotta cheese: Room temperature ricotta blends more smoothly into the filling mixture
• 1 cup frozen spinach, thawed and well drained: Squeeze out every drop of water or your filling will be too loose
• 1 cup shredded mozzarella cheese: Divide this between the filling and the topping for maximum cheese in every bite
• 1/2 cup grated Parmesan cheese: Freshly grated Parmesan melts better than the pre-shredded kind
• 1 large egg: This binds everything together so the filling stays put inside the shells
• 2 cloves garlic, minced: Fresh garlic makes such a difference compared to garlic powder
• 1/2 teaspoon salt: Adjust this depending on how salty your cooked chicken is
• 1/4 teaspoon black pepper: Freshly cracked pepper adds a nice little bite
• 1/4 teaspoon dried Italian herbs: Oregano, basil, and thyme work beautifully here
• 2 cups Alfredo sauce: Homemade sauce is wonderful but a good quality jarred sauce works perfectly
• 1/2 cup shredded mozzarella cheese for topping: Extra cheese on top creates that gorgeous golden crust
• 1/4 cup grated Parmesan cheese for topping: This adds a salty, nutty flavor to the bubbly top
• Fresh parsley, chopped: A little pop of green makes the dish look finished and inviting

Instructions

Preheat your oven to 375°F and grab a 9x13 baking dish:

Rub a little oil or butter all over the dish so nothing sticks later.

Cook those pasta shells:

Boil them until they are just barely al dente because they will cook more in the oven.

Mix up the filling:

Combine the chicken, ricotta, spinach, mozzarella, Parmesan, egg, garlic, salt, pepper, and herbs until everything is evenly distributed.

Start layering:

Spread one cup of Alfredo sauce across the bottom of your baking dish like a cozy blanket.

Fill each shell:

Stuff about two tablespoons of filling into every shell and place them open side up in the dish.

Add the sauce:

Pour the rest of the Alfredo sauce over all the shells so none are left bare.

Sprinkle on the cheeses:

Scatter the mozzarella and Parmesan all over the top until every shell is covered.

Bake covered first:

Cover with foil and bake for 25 minutes so everything gets hot and melty.

Uncover and finish:

Remove the foil and bake another 10 minutes until the top is golden and bubbling.

Let it rest:

Wait 5 minutes before serving so the filling sets up a bit.

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This dish became our go-to when we have friends over because it looks like something from a restaurant but comes together so easily. Last month my sister asked for the recipe after taking one bite, and now she makes it for her family every Sunday.

Make It Ahead

You can assemble the entire dish up to 24 hours before baking, cover it tightly, and keep it in the refrigerator. Just add an extra 10 minutes to the baking time if you are baking it cold from the fridge.

Freezing Instructions

Wrap the assembled dish tightly in foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.

Serving Suggestions

A crisp green salad with vinaigrette cuts through the richness perfectly. Some crusty garlic bread for soaking up that extra sauce is never a bad idea either.

• Pair with a light white wine like pinot grigio
• Steamed broccoli or roasted asparagus on the side
• Save any leftovers for lunch the next day

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There is something so satisfying about pulling that foil off and seeing the golden, bubbly cheese underneath. These stuffed shells have become one of those recipes I can make with my eyes closed, but they still feel special every single time.

Recipe Questions & Answers

→ Can I make these stuffed shells ahead of time?

Yes, you can assemble the entire dish up to 24 hours before baking. Cover tightly with foil and refrigerate. When ready to bake, you may need to add 5-10 minutes to the baking time since it will be cold.

→ What type of chicken works best for this dish?

Rotisserie chicken from the grocery store works wonderfully for convenience. You can also use leftover cooked chicken breast, poached chicken, or even baked chicken thighs. Just ensure it's shredded or diced into bite-sized pieces.

→ Can I freeze these stuffed shells?

Absolutely. Assemble the dish in a freezer-safe baking dish, wrap tightly with plastic and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.

→ How do I prevent the shells from tearing when stuffing?

Be careful not to overcook the pasta—stop just at al dente. Rinse with cold water immediately to stop the cooking process. Handle gently when filling, and use a spoon or piping bag for easier stuffing.

→ Can I make this vegetarian?

Yes, simply omit the chicken and add more spinach or incorporate vegetables like mushrooms, bell peppers, or zucchini. You may want to increase the ricotta slightly to maintain the filling's creamy texture.

→ What should I serve with stuffed shells?

A crisp green salad with vinaigrette balances the richness perfectly. Garlic bread, focaccia, or roasted vegetables like asparagus or broccoli also make excellent sides to complete the meal.