Description
Creamy, cheesy, and packed with flavor, these baked stuffed shells are filled with chicken and smothered in rich Alfredo sauce—a true comfort food classic.
Ingredients
20–25 jumbo pasta shells
2 cups shredded cooked chicken (rotisserie recommended)
1 cup cottage cheese (or substitute ricotta)
4 oz cream cheese, softened
1/2 cup sour cream
1/2 cup grated Parmesan cheese
2 cups shredded mozzarella cheese, divided
2 cups Alfredo sauce (homemade or store-bought)
1 tbsp dried parsley (plus more for garnish, optional)
Instructions
Preheat oven to 375ºF (190ºC). Lightly grease a 9×13-inch baking dish.
Cook pasta shells al dente according to package instructions. Drain and set aside.
In a large mixing bowl, combine shredded chicken, cottage cheese, cream cheese, sour cream, Parmesan, 1 cup mozzarella, and dried parsley. Mix until well blended.
Fill each shell generously with the chicken and cheese mixture. Arrange stuffed shells in the prepared baking dish.
Pour Alfredo sauce evenly over the stuffed shells, ensuring all are covered.
Sprinkle the remaining 1 cup of mozzarella cheese over the top.
Bake uncovered for 30–35 minutes, until the cheese is bubbly and golden.
Remove from oven, let rest for a few minutes, then garnish with parsley if desired and serve warm.
Notes
Cheese Swap: Ricotta can be used instead of cottage cheese for a smoother texture.
Add-Ins: Spinach, cooked mushrooms, or red pepper flakes make great additions.
Protein Options: Swap chicken for turkey, ground beef, or Italian sausage.
Make-Ahead: Assemble the dish ahead and refrigerate for up to 24 hours or freeze for up to 3 months. Bake from chilled or thawed until hot and bubbly.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Oven
- Cuisine: Italian-American
