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Chicken & Spinach Stuffed Shells with Alfredo Sauce

Delicious stuffed pasta shells filled with chicken, spinach, and cheese, all smothered in a creamy Alfredo sauce for a comforting family meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Stuffed Shells
  • 20 large large pasta shells
  • 1 cup shredded cooked chicken rotisserie chicken works great!
  • 1 cup fresh spinach can use frozen if thawed and excess water squeezed out
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese plus more for topping
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
For the Alfredo Sauce
  • 1/2 cup unsalted butter
  • 1 cup heavy cream
  • 2 cups grated Parmesan cheese
  • 1 tsp garlic powder
  • Salt and pepper to taste

Method
 

Preparation
  1. Start by bringing a large pot of salted water to boil. Add the pasta shells and cook them according to the package instructions, usually about 8-10 minutes until al dente. Drain and set aside to cool slightly.
  2. In a bowl, combine the shredded chicken, spinach, ricotta cheese, mozzarella, Parmesan, garlic powder, Italian seasoning, salt, and pepper. Mix until everything is well combined.
Stuffing and Baking
  1. Stuff each pasta shell generously with the filling mixture and place them in a greased casserole dish.
  2. In a saucepan over medium heat, melt the butter. Stir in the heavy cream and let it bubble for a minute. Whisk in the Parmesan cheese and garlic powder until nicely combined. Add salt and pepper to taste.
  3. Pour the Alfredo sauce over the stuffed shells. Top with extra mozzarella cheese.
  4. Bake in a preheated oven at 350°F (175°C) for about 25-30 minutes, or until the cheese is bubbly and golden.

Notes

If you're in a rush, feel free to use store-bought Alfredo sauce. This recipe is forgiving, so you can add other veggies or spices to your filling based on what you have. Don't worry if the sauce looks a little lumpy; the taste is what counts.