Chicken alfredo stuffed shells with spinach baked in a dish

Chicken Alfredo Stuffed Shells with Spinach

BySophia
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These chicken alfredo stuffed shells with spinach are creamy, cheesy, and totally comforting. Jumbo pasta shells get filled with shredded chicken, spinach, and ricotta, then baked in a homemade alfredo sauce until bubbly and golden. Restaurant taste, weeknight easy — and it feeds a crowd.

Why You’ll Love It

  • Creamy and indulgent. Homemade alfredo coats every single shell.
  • Hidden veggies. Spinach adds color and freshness without overpowering the dish.
  • Feeds a crowd. 8 servings, perfect for family dinners or guests.
  • Make-ahead friendly. Assemble a day early and bake when ready.
  • Freezer friendly. Freezes beautifully for easy future dinners.

Why It Works

Jumbo shells hold a generous amount of filling and are easy to stuff. Ricotta, chicken, and spinach balance richness with freshness, and a homemade alfredo — butter, garlic, cream, and Parmesan — beats jarred sauce every time. It comes together silky-smooth in about 10 minutes.

Key Ingredients

  • Shells: 12 oz jumbo pasta shells.
  • Chicken: 2 cups shredded cooked chicken.
  • Ricotta: 15 oz whole-milk ricotta.
  • Spinach: 3 cups fresh baby spinach, chopped.
  • Mozzarella: 2 cups shredded mozzarella, divided.
  • Parmesan: 3/4 cup grated Parmesan, divided.
  • Cream: 1 1/2 cups heavy cream.

Tips

  • Cook the shells al dente — they keep baking in the oven.
  • Use rotisserie chicken to save time.
  • Don’t overfill the shells; they should close easily.

Variations

  • Vegetarian: Skip the chicken and add sautéed mushrooms.
  • Spicy: Add red pepper flakes to the alfredo sauce.

What to Serve With

  • Caesar salad
  • Garlic bread
  • Roasted vegetables

Storage

To store: Refrigerate leftovers in an airtight container for up to 4 days. To freeze: Freeze for up to 3 months. To reheat: Bake at 350°F for 25 minutes until hot and bubbly.

FAQs

Can I make it ahead?

Yes — assemble the dish, cover, and refrigerate up to a day before baking.

Can I use frozen spinach?

Yes — thaw it completely and squeeze it dry first.

Why is my filling watery?

The ricotta wasn’t drained. Pat it dry or use a thicker whole-milk ricotta.

Chicken Alfredo Stuffed Shells with Spinach

Jumbo shells stuffed with chicken, spinach, and ricotta, baked in creamy homemade alfredo until bubbly and golden.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8
Course: Dinner
Ingredients Method

Ingredients
  

  • 12 oz jumbo pasta shells
  • 2 cups shredded cooked chicken
  • 15 oz whole-milk ricotta
  • 3 cups fresh baby spinach chopped
  • 2 cups shredded mozzarella divided
  • 3/4 cup grated Parmesan divided
  • 1 large egg beaten
  • 1/2 tsp garlic powder
  • 1/2 tsp Italian seasoning
  • Salt and pepper to taste
  • 4 Tbsp butter
  • 3 cloves garlic minced
  • 1 1/2 cups heavy cream

Method
 

  1. Cook the jumbo shells in salted boiling water until al dente. Drain and let cool slightly.
  2. In a large bowl, mix the ricotta, shredded chicken, chopped spinach, 1 cup mozzarella, 1/2 cup Parmesan, beaten egg, garlic powder, Italian seasoning, salt, and pepper.
  3. Make the alfredo sauce: melt the butter in a saucepan over medium heat. Add the minced garlic and saute for 1 minute. Pour in the heavy cream and simmer for 3 minutes, then whisk in the remaining Parmesan until smooth.
  4. Spread 1 cup of the alfredo sauce over the bottom of a 9×13-inch baking dish. Fill each shell with the chicken mixture and arrange in the dish.
  5. Pour the remaining alfredo sauce over the shells and top with the remaining mozzarella.
  6. Cover with foil and bake at 375°F for 25 minutes. Uncover and bake 10 minutes more, until golden and bubbly.
  7. Let rest for 10 minutes before serving.

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Sophia
Recipe Creator

Sophia is the Recipe Creator behind CraveFork. She shares tried-and-true classic recipes with simple ingredients and clear, easy-to-follow steps - practical dishes for busy home cooks, from quick weeknight dinners to easy desserts. Learn more on the About page.