Chicken Alfredo Stuffed Shells Spinach (Printable)

Tender shells stuffed with chicken, spinach and three cheeses, baked in velvety Alfredo sauce until golden and bubbly.

# What You'll Need:

→ Pasta

01 - 20 large pasta shells (conchiglioni)

→ Filling

02 - 2 cups cooked chicken breast, shredded or diced
03 - 1 cup ricotta cheese
04 - 1 cup frozen spinach, thawed and well-drained (or 2 cups fresh spinach, sautéed and chopped)
05 - 1 cup shredded mozzarella cheese
06 - 1/2 cup grated Parmesan cheese
07 - 1 large egg
08 - 2 cloves garlic, minced
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1/4 teaspoon dried Italian herbs (optional)

→ Sauce

12 - 2 cups Alfredo sauce (homemade or store-bought)

→ Topping

13 - 1/2 cup shredded mozzarella cheese
14 - 1/4 cup grated Parmesan cheese
15 - Fresh parsley, chopped (optional, for garnish)

# How-To Steps:

01 - Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
02 - Cook pasta shells according to package instructions until al dente. Drain, rinse with cold water, and set aside.
03 - In a large mixing bowl, combine cooked chicken, ricotta, spinach, mozzarella, Parmesan, egg, garlic, salt, pepper, and Italian herbs. Mix until well combined.
04 - Spread 1 cup of Alfredo sauce evenly over the bottom of the prepared baking dish.
05 - Fill each cooked shell with about 2 tablespoons of the chicken-spinach mixture and arrange in the baking dish, open side up.
06 - Pour the remaining Alfredo sauce evenly over the stuffed shells.
07 - Sprinkle with mozzarella and Parmesan cheese for the topping.
08 - Cover the dish with foil and bake for 25 minutes.
09 - Remove foil and bake an additional 10 minutes, or until cheese is golden and bubbly.
10 - Garnish with chopped parsley if desired. Let rest for 5 minutes before serving.

# Expert Advice:

01 -
  • The combination of creamy ricotta and savory chicken creates the most comforting filling imaginable
  • Everything comes together in one pan, making cleanup almost as easy as the cooking itself
02 -
  • Overcooking the pasta before baking will make the shells fall apart when you try to fill them
  • Room temperature filling is much easier to work with than cold filling straight from the fridge
03 -
  • Use a piping bag or ziplock bag to fill the shells without making a mess
  • Let the dish rest 5 minutes before serving so the cheese sets up slightly

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