Make Stuffed Chicken Alfredo Shells with leftover or rotisserie chicken. Bake in a cast iron skillet for crispy edges, and add a touch of lemon zest to brighten everything up.

A cast iron skillet filled with chicken alfredo stuffed shells, with a spoon scooping some sauce out.

Chicken Alfredo Stuffed Shells

Chances are, if people were polled and asked for words and phrases synomous with “comfort food,” that both stuffed shells and alfredo would be high up on the list of results.

I saw no reason not to combine these ideas to make the ultimate comfort food dish, so here we are.

This recipe for chicken alfredo stuffed shells is the best one out there, in my opinion. The alfredo sauce has a hint of lemon zest to brighten it up, and the shells are baked in a cast iron skillet so they get some yummy crusty edges.

Why you will love these Stuffed Alfredo Shells

  • So rich and creamy! Every bite is indulgent comfort.
  • Loved by all ages. This makes it perfect for family dinners or a gathering.
  • Make with leftover cooked chicken, or grab a rotisserie chicken. Or leftover turkey after Thanksgiving!
A creamy mixture of pasta, cream sauce, parsley and poultry.

Stuffed Chicken Alfredo Shells Ingredients

  • chicken – you will need 3 cups of chopped, cooked chicken for this recipe. You can use grilled, roasted, poached or sauteed chicken, or you can start with a rotisserie chicken.
  • white Cheddar cheese – adds creaminess and a mild tang to the chicken filling.
  • celery – adds a subtle earthy flavor to the chicken filling.
  • onion – provides an aromatic depth of flavor to the filling.
  • parsley – adds a vibrant touch of freshness to the filling, and can be used for a pretty garnish, too.
  • eggs – these will bind the filling together, helping it stay inside the shells.
  • heavy cream – a bit of cream goes into the filling, but most of it is reserved for making the alfredo sauce.
  • butter – the base of the roux for the alfredo sauce.
  • flour – this is used to make the roux which will thicken the milk and cream into alfredo sauce.
  • milk – will form the alfredo sauce when combined with the roux.
  • garlic – turns the alfredo sauce super savory and delicious.
  • lemon zest – just a touch of lemon in the alfredo sauce adds a bright note that balances the richness.
  • salt and pepper – enhances the flavors of all of the other ingredients!
  • jumbo pasta shells – you will need 20 shells, which is about half of a 12-ounce box of jumbo shells.

Alfredo Stuffed Shells variations

  • MEAT – This recipe is also great with cooked chopped turkey (hello Thanksgiving leftovers), or even cooked ground chicken or turkey.
  • CHEESE – no white Cheddar? No problem. Use regular cheddar, Monterey Jack or even mozzarella.
A closeup on a chicken alfredo stuffed shells recipe, in a gray bowl with a fork digging in.

How to make Chicken Alfredo Stuffed Shells

  1. Make the filling that you’ll be using to stuff the shells by mixing together the eggs, celery, onion, chicken, cheese, parsley and a bit of cream.
  2. Preheat your oven and get the water boiling to cook the pasta shells, then drop the shells into the boiling water and cook them.
  3. Make the alfredo sauce by sauteeing the garlic in the butter, and then adding the flour to form a roux. Mix in the milk and cream and cook until the sauce thickens.
  4. Remove the sauce from the heat and then add in the lemon zest and salt and pepper.
  5. Spread the bottom of a cast iron skillet or baking dish with a thin layer of sauce. Then, fill all the pasta shells with the chicken mixture and place each shell in the skillet.
  6. Spoon the remaining alfredo sauce evenly over the shells.
  7. Bake for about 25 minutes or until the edges are bubbly. Let stand 5 minutes and then sprinkle with parsley and serve.

Home Chef Tips for Stuffed Chicken Alfredo Shells

  • Even if you’re familiar with making alfredo sauce, you may not have tried lemon zest in it before. Even if you’re a bit leery, I encourage you to give it a try! The acidic flavor of the lemon zest adds a brightness and depth of flavor to the creamy sauce.
  • Don’t worry if the alfredo sauce seems a little thinner (before the shells go into the oven) than alfredo sauce you might be used to. It’ll thicken up more as it bakes!
A cast iron skillet filled with stuffed alfredo shells, with a spoon scooping some sauce out.

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How to serve Stuffed Alfredo Shells

Nothing pairs with a rich, creamy pasta like a salad with a bright, acidic dressing.

Some of my favorites are green salad with miso dressing or citrus vinaigrette, or my best Thanksgiving salad (which is great any time of year).

Parmesan broccoli is another one of my favorite side dishes to serve with this chicken alfredo stuffed shells recipe.

Pasta rolls filled with a mixture of cream sauce and chicken.

Storing Stuffed Chicken Alfredo Shells

Leftover stuffed alfredo shells can be stored in a covered container in the refrigerator for up to 3 days. Reheat in the oven for best results.

Alfredo Stuffed Shells FAQs

How do you heat up Alfredo sauce without separating it?

To reheat Alfredo sauce without causing it to separate, it’s critical to do it over low heat, while stirring continuously. If you reheat it too hot and too fast, it will break.

How do you get rid of cheese clumps in Alfredo sauce?

To avoid clumps in your Alfredo sauce, make sure you are whisking continuously in a figure-eight motion while you add the milk and cream to the roux. In this recipe, the cheese is in the chicken alfredo stuffed shells themselves and not the Alfredo sauce, but keep this in mind for other recipes!

A cast iron skillet filled with alfredo stuffed shells, with a spoon scooping some sauce out.

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A cast iron skillet filled with chicken alfredo stuffed shells, with a spoon scooping some sauce out.

Stuffed Shells Chicken Alfredo

Author: Lori Yates
Yield: 4 servings
Prep: 30 minutes
Cook: 25 minutes
Total: 55 minutes
Make Stuffed Chicken Alfredo Shells with leftover or rotisserie chicken. Bake in a cast iron skillet for crispy edges, and add a touch of lemon zest to brighten everything up.
4.8 from 4 ratings
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Ingredients

  • 2 large eggs
  • 2 ribs celery finely chopped
  • ½ small onion finely chopped
  • 3 cups chopped cooked chicken
  • 1 ½ cups shredded white Cheddar cheese
  • 1 cup + 2 tablespoons heavy cream divided
  • ¼ cup chopped fresh parsley plus more for garnish
  • 20 jumbo pasta shells 1/2 of a 12 ounce box
  • 3 tablespoons unsalted butter
  • 2 garlic cloves minced
  • 3 tablespoons all-purpose flour
  • 2 ⅓ cups whole milk
  • 1 teaspoon grated lemon zest
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper

Instructions

  • In large bowl, whisk eggs until smooth. Add celery, onion, chicken, cheese, 2 tablespoons cream and 1/4 cup parsley; stir until well combined.
  • Preheat oven to 350 degrees F. In large pot of boiling salted water, cook pasta shells according to package instructions; drain.
  • Meanwhile, heat butter over medium heat. Add garlic; cook 1 minute, stirring constantly. Add flour; cook 2 minutes or until light golden brown, stirring constantly.
  • Whisk in milk and remaining 1 cup cream. Heat to boiling over medium-high heat. Reduce heat to medium-low and cook 2 to 3 minutes or until sauce thickens, whisking constantly. Remove from heat; whisk in lemon zest, salt and pepper.
  • Place thin layer of sauce in bottom of cast iron skillet or baking dish. Fill pasta shells with chicken mixture and place in skillet. Spoon remaining sauce evenly over shells.
  • Transfer to oven and bake 25 minutes or until edges are bubbly. Let stand 5 minutes; serve garnished with parsley.

Notes

  • Even if you’re familiar with making alfredo sauce, you may not have tried lemon zest in it before. Even if you’re a bit leery, I encourage you to give it a try! The acidic flavor of the lemon zest adds a brightness and depth of flavor to the creamy sauce.
  • Don’t worry if the alfredo sauce seems a little thinner (before the shells go into the oven) than alfredo sauce you might be used to. It’ll thicken up more as it bakes!
Calories: 920kcal, Carbohydrates: 46g, Protein: 58g, Fat: 56g, Saturated Fat: 32g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 14g, Trans Fat: 0.4g, Cholesterol: 320mg, Sodium: 769mg, Potassium: 794mg, Fiber: 2g, Sugar: 11g, Vitamin A: 2340IU, Vitamin C: 8mg, Calcium: 573mg, Iron: 3mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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