Creamy Chicken and Spinach Alfredo Stuffed Shells Recipe

If you’re looking for a comforting dinner that packs a flavor punch, this Chicken and Spinach Alfredo Stuffed Shells recipe is the answer. It’s the perfect combination of tender pasta shells filled with a creamy chicken and spinach mixture, smothered in rich Alfredo sauce. This dish is sure to become a family favorite and a go-to chicken recipe for any weeknight meal.

Imagine a plate of these delicious stuffed shells, each one bursting with cheesy goodness and savory chicken. Not only are they easy to prepare, but they also look impressive when served, making them ideal for both casual dinners and special occasions.

Delicious Chicken and Spinach Alfredo Stuffed Shells

These stuffed shells are filled with a creamy blend of chicken, spinach, and ricotta cheese, then drenched in Alfredo sauce. The result is a dish that is indulgent, comforting, and full of rich flavors. Each bite is a delightful balance of creamy and savory, making it a perfect choice for chicken lovers.

Ingredients

12 large pasta shells
1 cup cooked chicken, shredded
1 cup fresh spinach, chopped
1 cup ricotta cheese
1 cup shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
2 cups Alfredo sauce
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper to taste
Fresh parsley for garnish (optional)

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta shells according to package instructions until al dente. Drain and set aside to cool.
Prepare the Filling: In a mixing bowl, combine shredded chicken, chopped spinach, ricotta cheese, 1/2 cup mozzarella cheese, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.
Stuff the Shells: Preheat your oven to 375°F (190°C). Spoon a layer of Alfredo sauce into a baking dish. Fill each pasta shell with the chicken mixture and place them in the baking dish. Pour the remaining Alfredo sauce over the stuffed shells and sprinkle with the remaining mozzarella cheese.
Bake: Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Serve: Garnish with fresh parsley, if desired, and serve hot.