Name: Million Dollar Chicken Alfredo Stuffed Shells
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 3 cups cooked chicken, shredded; 1 cup ricotta cheese; 4 oz cream cheese, softened; 1 cup shredded mozzarella cheese; ½ cup grated Parmesan cheese; 1 large egg; 2 cloves garlic, minced; 1 tsp Italian seasoning; ½ tsp salt; ½ tsp black pepper; 20 jumbo pasta shells, cooked al dente; 3 cups Alfredo sauce (homemade or store-bought); 1 cup mozzarella cheese, for topping; ¼ cup Parmesan cheese, for topping; Fresh parsley, chopped (for garnish)

Why You’ll Love This Recipe

I love this recipe because it brings together all the comforting flavors I crave—cheesy filling, tender chicken, and indulgent Alfredo sauce—into a dish that’s easy to prepare ahead and perfect for family dinners or potlucks. The “million dollar” part comes from a combination of creamy cheeses that give it that luxurious texture I can’t get enough of.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Jumbo pasta shells
Cooked shredded chicken (rotisserie chicken works great)
Cream cheese
Ricotta cheese
Sour cream
Shredded mozzarella cheese
Grated Parmesan cheese
Alfredo sauce (store-bought or homemade)
Garlic powder
Italian seasoning
Salt and pepper
Chopped parsley (for garnish)

directions

I cook the jumbo pasta shells until al dente, then drain and let them cool slightly.
In a large bowl, I mix the shredded chicken with cream cheese, ricotta, sour cream, half the mozzarella, Parmesan, garlic powder, Italian seasoning, salt, and pepper.
I spread a layer of Alfredo sauce on the bottom of a baking dish.
I stuff each cooked shell with the cheesy chicken mixture and place them in the dish over the sauce.
Once all shells are filled, I pour the remaining Alfredo sauce over the top and sprinkle with the rest of the mozzarella and more Parmesan.
I cover the dish with foil and bake at 375°F for 25–30 minutes. Then I remove the foil and bake for another 10 minutes until the top is golden and bubbly.
Before serving, I garnish with fresh parsley for a pop of color.

Servings and timing

This recipe makes about 6 servings (approximately 3–4 stuffed shells per person).
Prep time: 25 minutes
Cook time: 40 minutes
Total time: about 1 hour 5 minutes

Variations

When I want a little extra flavor, I use a homemade garlic Alfredo sauce or add cooked spinach to the filling. I’ve also swapped the chicken for Italian sausage or ground turkey for a different twist. For a spicier version, I mix in a pinch of red pepper flakes or top it with a spicy Alfredo.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I cover the shells with foil and warm them in a 350°F oven until hot, or microwave individual portions. I also freeze the unbaked stuffed shells—just thaw overnight in the fridge, add sauce and cheese, and bake as usual.

FAQs

Can I make this dish ahead of time?

Yes, I often assemble it a day in advance and refrigerate it until I’m ready to bake. It’s great for meal prep or hosting.

What’s the best type of chicken to use?

I use shredded rotisserie chicken for ease and flavor, but any cooked chicken breast or thigh meat works well.

Can I freeze this dish?

Absolutely. I freeze the stuffed shells in a baking dish before baking. When I’m ready, I thaw them overnight and bake as directed.

Is there a substitute for ricotta cheese?

Yes, I’ve used cottage cheese or extra cream cheese in a pinch, though ricotta gives the best texture for the filling.

How do I keep the shells from tearing?

I make sure not to overcook them—just al dente—then rinse gently in cool water after draining so they’re easier to handle.

Conclusion

Million Dollar Chicken Alfredo Stuffed Shells are the kind of dinner that makes everyone feel like they’re getting something special. Rich, creamy, and full of flavor, this dish is always a crowd-pleaser and a comfort food favorite I return to again and again.