Creamy, cheesy, and loaded with flavor—these million dollar chicken Alfredo stuffed shells are the ultimate comfort food dinner.

For the Filling:

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

For the Pasta & Sauce:

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)

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Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.

In a large bowl, mix shredded chicken, ricotta, cream cheese, mozzarella, Parmesan, egg, garlic, Italian seasoning, salt, and pepper until combined.

Spread 1 cup of Alfredo sauce on the bottom of the baking dish.

Stuff each cooked shell with the chicken filling and arrange in the dish.

Pour remaining Alfredo sauce over the shells. Top with mozzarella and Parmesan.

Cover with foil and bake 25 minutes. Remove foil and bake an additional 10–15 minutes until bubbly and golden.

Garnish with parsley before serving.

Add spinach to the filling for extra veggies.

Use rotisserie chicken for convenience.

Can be assembled ahead of time and refrigerated overnight before baking.

Freezes well for up to 2 months.