These Million Dollar Chicken Alfredo Stuffed Shells create a rich, creamy, ultra-comforting pasta dish that I love making when I want something cozy and satisfying. Tender jumbo shells are filled with a luscious mixture of chicken, cheeses, and Alfredo sauce, then baked until perfectly golden and bubbly.
Why You’ll Love This Recipe
I enjoy how this dish combines the comfort of classic stuffed shells with the indulgent flavors of Alfredo pasta. I also love that it feels special enough for guests but simple enough for a weeknight dinner. The filling is creamy, savory, and incredibly satisfying, and the leftovers reheat beautifully.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
21 jumbo pasta shells, cooked according to package directions
1 1/2 cups shredded cooked chicken
1 1/2 cups cottage cheese
4 oz cream cheese, softened
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cups Alfredo sauce (store-bought or homemade)
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper to taste
Fresh parsley for garnish (optional)
Directions
I preheat my oven to 350°F (175°C).
I cook the jumbo shells according to the package instructions, then drain and let them cool slightly.
In a large bowl, I mix the shredded chicken, cottage cheese, cream cheese, mozzarella, Parmesan, garlic powder, Italian seasoning, salt, and pepper until creamy and well combined.
I spread about 1/2 cup of Alfredo sauce on the bottom of a baking dish.
I fill each shell with the chicken-cheese mixture and arrange them in the dish.
I pour the remaining Alfredo sauce evenly over the stuffed shells.
I cover the dish with foil and bake for 25 minutes.
I remove the foil and bake for another 10–15 minutes, or until the top is bubbly and lightly golden.
I let the shells rest for a few minutes before serving and garnish with parsley if I like.
Servings And Timing
This recipe serves 4–6 people.
Prep time: about 20 minutes
Cook time: 35–40 minutes
Total time: roughly 1 hour
Variations
I sometimes swap the chicken for cooked shredded turkey or rotisserie chicken.
I add sautéed spinach or mushrooms to make the filling heartier.
I use ricotta instead of cottage cheese when I want a more traditional stuffed-shell texture.
I add a pinch of crushed red pepper for a little heat.
I top the dish with extra mozzarella for a cheesier finish.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, I warm the shells in the oven at 325°F until heated through, or I microwave them in short intervals. If the sauce thickens, I stir in a splash of milk or cream when reheating.
FAQs
How can I keep the shells from tearing while filling them?
I allow them to cool until easy to handle and gently open them with my fingers before spooning in the filling.
Can I make this recipe ahead of time?
Yes, I prepare the shells, place them in the dish with sauce, cover tightly, and refrigerate up to 24 hours before baking.
Can I freeze these stuffed shells?
I freeze unbaked stuffed shells in a covered dish for up to 3 months. When I’m ready to cook them, I bake from frozen and add extra time as needed.
Can I use jarred Alfredo sauce?
Yes, jarred Alfredo works great. I use a brand I like for the best flavor.
How do I keep the filling from becoming watery?
I drain any excess moisture from the cottage cheese and avoid over-cooking the shells so they don’t release extra water.
Conclusion
I love making these Million Dollar Chicken Alfredo Stuffed Shells because they offer everything I want in a comfort dish—creamy, cheesy, hearty flavors that come together easily and never fail to satisfy. Whether I’m cooking for a weeknight dinner or sharing with guests, this recipe always delivers a crowd-pleasing meal.
Million Dollar Chicken Alfredo Stuffed Shells are a creamy, cheesy, and comforting pasta bake made with tender jumbo shells filled with a savory chicken and cheese mixture, topped with rich Alfredo sauce.
Total Time:1 hour
Yield:4–6 servings
Ingredients
21 jumbo pasta shells, cooked according to package directions
1 1/2 cups shredded cooked chicken
1 1/2 cups cottage cheese
4 oz cream cheese, softened
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cups Alfredo sauce (store-bought or homemade)
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper to taste
Fresh parsley for garnish (optional)
Instructions
Preheat oven to 350°F (175°C).
Cook the jumbo shells according to package directions, then drain and let cool slightly.
In a large bowl, mix the shredded chicken, cottage cheese, cream cheese, mozzarella, Parmesan, garlic powder, Italian seasoning, salt, and pepper until well combined.
Spread 1/2 cup of Alfredo sauce on the bottom of a baking dish.
Fill each shell with the chicken-cheese mixture and place them in the baking dish.
Pour the remaining Alfredo sauce evenly over the stuffed shells.
Cover the dish with foil and bake for 25 minutes.
Remove foil and bake for another 10–15 minutes until the top is bubbly and golden.
Let rest a few minutes before serving; garnish with parsley if desired.
Notes
Use ricotta instead of cottage cheese for a smoother texture if preferred.
Try adding sautéed spinach or mushrooms for extra flavor and nutrition.
Freeze unbaked shells for up to 3 months; bake from frozen with added time.
Stir in a splash of milk or cream when reheating if sauce thickens.
