Get ready for a truly comforting and satisfying meal that’s perfect for any weeknight or special occasion.
These creamy chicken and spinach stuffed shells with Alfredo sauce are a family favorite, combining tender pasta with a rich, flavorful filling and a luscious white sauce. It’s a dish that brings everyone to the table with a smile.
This recipe is designed to be straightforward and delicious, even for beginner cooks. You’ll love how easily it comes together, creating a hearty and impressive meal without all the fuss.
Table of Contents
- What You’ll Love About This Quick And Easy Recipe
- Everything You Need To Make This Recipe Without Stress
- Time Needed From Start To Finish
- How To Make It Step By Step With Visual Cues
- Easy Variations And Serving Ideas That Fit Real Life
- Common Slip-Ups And How To Avoid Them
- How To Store It And Make It Ahead Without Ruining Texture
- Questions People Always Ask Before Making This Recipe
Creamy Chicken and Spinach Stuffed Shells with Alfredo Sauce
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
These creamy chicken and spinach stuffed shells with Alfredo sauce are a comforting and satisfying meal, perfect for any weeknight or special occasion. Combining tender pasta with a rich, flavorful filling and a luscious white sauce, this dish is a family favorite that’s easy to make and a crowd-pleaser.
Ingredients
Instructions
1. 1. Prepare the Pasta Shells: Bring a large pot of salted water to a rolling boil. Add the jumbo pasta shells and cook according to package directions until al dente. You want them firm enough to handle without tearing. Drain the shells and rinse them with cold water to prevent sticking. Lay them out on a baking sheet or clean surface to cool slightly while you prepare the filling.
2. 2. Create the Creamy Filling: In a large mixing bowl, combine the shredded cooked chicken, thoroughly squeezed dry spinach, ricotta cheese, 1 cup of shredded mozzarella cheese, 1/2 cup of grated Parmesan cheese, the large egg, garlic powder, onion powder, salt, and black pepper. Mix everything together until all ingredients are well combined and evenly distributed.
3. 3. Preheat Oven and Prepare Baking Dish: Preheat your oven to 375 F (190 C). Lightly grease a 9×13-inch baking dish with cooking spray or a little butter.
4. 4. Assemble the Stuffed Shells: Pour about half of your Alfredo sauce into the bottom of the prepared baking dish, spreading it evenly. This will create a nice bed for the shells and prevent them from sticking. Carefully take each cooked jumbo shell and spoon a generous amount of the chicken and spinach filling into it. Arrange the filled shells snugly in a single layer in the baking dish.
5. 5. Add More Sauce and Cheese: Once all the shells are filled and arranged, pour the remaining Alfredo sauce evenly over the top of the shells. If your Alfredo sauce is very thick, you can thin it slightly with 1/4 cup of milk before pouring. Sprinkle the remaining 1/2 cup of shredded mozzarella cheese and 2 tablespoons of grated Parmesan cheese over the sauced shells.
6. 6. Bake Until Golden and Bubbly: Cover the baking dish loosely with aluminum foil. Bake for 20 minutes. Then, remove the foil and continue baking for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown, and the filling is heated through.
7. 7. Rest and Serve: Once baked, remove the dish from the oven and let it rest for 5-10 minutes before serving. This allows the sauce to set slightly and prevents the filling from spilling out when serving. Garnish with fresh chopped parsley, if desired.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: main dish
- Method: bake
- Cuisine: italian-american
Nutrition
- Serving Size: 1/6 of recipe
Keywords: stuffed shells, chicken, spinach, alfredo sauce, pasta, comfort food, easy dinner, make ahead, family meal, cheesy
What You’ll Love About This Quick And Easy Recipe
This recipe is a fantastic choice for busy families looking for a comforting and complete meal. It’s perfect for a cozy dinner at home, a potluck, or even as a make-ahead dish for meal prep. The combination of savory chicken, earthy spinach, and creamy cheeses nestled inside jumbo pasta shells, all bathed in a rich Alfredo sauce, creates a dish that’s both indulgent and satisfying. It’s a crowd-pleaser that appeals to both kids and adults, making it an ideal solution for those evenings when you want something special without spending hours in the kitchen.
Everything You Need To Make This Recipe Without Stress
Gathering your ingredients ahead of time makes the cooking process smooth and enjoyable. This recipe uses readily available items you can find at any grocery store.
INGREDIENTS:
- 12 ounces jumbo pasta shells
- 2 cups cooked chicken, shredded or finely diced
- 10 ounces frozen chopped spinach, thawed and squeezed dry
- 15 ounces ricotta cheese
- 1 cup shredded mozzarella cheese, plus 1/2 cup for topping
- 1/2 cup grated Parmesan cheese, plus 2 tablespoons for topping
- 1 large egg
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 16 ounces Alfredo sauce (jarred or homemade)
- 1/4 cup milk (if thinning Alfredo sauce)
- Fresh parsley, chopped, for garnish (optional)
For the cooked chicken, you can use leftover roasted chicken, rotisserie chicken, or simply boil and shred a couple of chicken breasts. Make sure the spinach is thoroughly squeezed dry to prevent the filling from becoming watery. If you don’t have ricotta, cottage cheese can be a decent substitute, though the texture will be slightly different. Feel free to use your favorite brand of jarred Alfredo sauce for convenience, or whip up a homemade version if you have extra time.
Time Needed From Start To Finish
This recipe is designed to be manageable for a weeknight, delivering a delicious meal without an all-day commitment.
Prep time: 25 minutes Cook time: 30 minutes Total time: 55 minutes
How To Make It Step By Step With Visual Cues
Follow these simple steps to create your delicious creamy chicken and spinach stuffed shells.
- Prepare the Pasta Shells: Bring a large pot of salted water to a rolling boil. Add the jumbo pasta shells and cook according to package directions until al dente. You want them firm enough to handle without tearing. Drain the shells and rinse them with cold water to prevent sticking. Lay them out on a baking sheet or clean surface to cool slightly while you prepare the filling.
- Create the Creamy Filling: In a large mixing bowl, combine the shredded cooked chicken, thoroughly squeezed dry spinach, ricotta cheese, 1 cup of shredded mozzarella cheese, 1/2 cup of grated Parmesan cheese, the large egg, garlic powder, onion powder, salt, and black pepper. Mix everything together until all ingredients are well combined and evenly distributed.
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a little butter.
- Assemble the Stuffed Shells: Pour about half of your Alfredo sauce into the bottom of the prepared baking dish, spreading it evenly. This will create a nice bed for the shells and prevent them from sticking. Carefully take each cooked jumbo shell and spoon a generous amount of the chicken and spinach filling into it. Arrange the filled shells snugly in a single layer in the baking dish.
- Add More Sauce and Cheese: Once all the shells are filled and arranged, pour the remaining Alfredo sauce evenly over the top of the shells. If your Alfredo sauce is very thick, you can thin it slightly with 1/4 cup of milk before pouring. Sprinkle the remaining 1/2 cup of shredded mozzarella cheese and 2 tablespoons of grated Parmesan cheese over the sauced shells.
- Bake Until Golden and Bubbly: Cover the baking dish loosely with aluminum foil. Bake for 20 minutes. Then, remove the foil and continue baking for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown, and the filling is heated through.
- Rest and Serve: Once baked, remove the dish from the oven and let it rest for 5-10 minutes before serving. This allows the sauce to set slightly and prevents the filling from spilling out when serving. Garnish with fresh chopped parsley, if desired.
Easy Variations And Serving Ideas That Fit Real Life
This dish is wonderfully versatile and can be adapted to suit different tastes and occasions. For a little extra flavor, you could add a pinch of red pepper flakes to the filling for a subtle kick. If you want to boost the vegetable content, finely diced mushrooms or bell peppers can be sautéed and added to the chicken and spinach mixture. To make it extra cheesy, consider adding a touch of cream cheese to the filling for an even creamier texture.
For serving, these stuffed shells are a complete meal on their own, but they pair beautifully with a simple side salad tossed with a light vinaigrette. A side of garlic bread or crusty Italian bread is perfect for soaking up any extra Alfredo sauce. For a family dinner, serve with a steamed green vegetable like broccoli or green beans. If you’re serving a crowd, these shells can be made in advance and baked just before guests arrive, making them excellent for potlucks or larger gatherings.
Common Slip-Ups And How To Avoid Them
Even simple recipes can have common pitfalls. Here’s how to ensure your stuffed shells turn out perfectly every time.
One common mistake is overcooking the pasta shells. If the shells are too soft, they will tear easily when you try to fill them. Cook them just until al dente, firm enough to hold their shape. Another error is not thoroughly draining and squeezing the thawed spinach. Excess water from the spinach can make your filling watery and dilute the flavor. Always press out as much liquid as possible. Lastly, don’t skimp on greasing your baking dish or using enough sauce on the bottom. This prevents the shells from sticking and ensures they cook evenly and stay moist. If your Alfredo sauce is too thick, it won’t spread well and can lead to dry spots; a splash of milk can easily fix this.
How To Store It And Make It Ahead Without Ruining Texture
These creamy chicken and spinach stuffed shells are excellent for make-ahead meals and store well.
To Store: Allow any leftover stuffed shells to cool completely. Transfer them to an airtight container and refrigerate for up to 3-4 days.
To Reheat: For individual servings, microwave until heated through, about 1-2 minutes. For larger portions, place the shells back in a baking dish, cover with foil, and reheat in a preheated oven at 350°F (175°C) for 15-20 minutes, or until warmed through. You might want to add a splash of milk or a little extra Alfredo sauce before reheating to maintain moisture.
To Make Ahead: You can assemble the entire dish, including filling the shells and arranging them in the baking dish with sauce and cheese, up to 24 hours in advance. Cover the dish tightly with plastic wrap and refrigerate. When ready to bake, remove from the refrigerator 30 minutes before baking to allow it to come closer to room temperature. Then, bake as directed, adding an extra 10-15 minutes to the covered baking time if baking directly from the fridge.
Questions People Always Ask Before Making This Recipe
Can I use fresh spinach instead of frozen? Yes, absolutely! If using fresh spinach, you’ll need about 1 pound. Sauté it in a pan until wilted, then squeeze out as much excess liquid as possible before adding it to the filling.
What kind of chicken is best for this recipe? Any cooked chicken works well. Rotisserie chicken is a fantastic time-saver, or you can boil and shred chicken breasts or thighs. Just make sure it’s seasoned well.
Can I freeze these stuffed shells? Yes, you can! Assemble the dish, but do not bake it. Cover the baking dish tightly with plastic wrap and then aluminum foil. Freeze for up to 2-3 months. To bake from frozen, remove the foil and plastic, cover loosely with new foil, and bake at 375°F (190°C) for about 60-75 minutes, then uncover and bake for an additional 10-15 minutes until bubbly and heated through.
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FAQs
- Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
- How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
- Can I adjust sweetness? Yes—add more or less sweetener to taste.
- Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.
