Chicken Alfredo pasta shells are decadent and delicious. These shellfredos have ricotta chicken stuffed shells swimming in a rich Alfredo sauce.

Chicken Alfredo Pasta Shells (Shellfredo)

  • Author: The Cooking Jar
  • Prep Time: 5 mins
  • Cook Time: 45 mins
  • Total Time: 50 mins
  • Yield: 8 1x


  • 20 jumbo pasta shells
  • 1 teaspoon garlic, minced
  • 2 boneless, skinless chicken breasts, cubed
  • Salt and pepper to taste
  • 1/2 teaspoon Italian seasoning
  • 2 eggs, beaten
  • 15 oz. ricotta cheese
  • 1/2 cup Parmesan cheese, shredded
  • 1 tablespoon fresh parsley, chopped
  • 2 cups Alfredo sauce


  1. Cook the shells until al dente. Drain and gently rinse under cold water and set aside
  2. Over medium high heat, saute garlic until fragrant
  3. Add in cubed chicken, salt and pepper to taste, Italian seasoning and cook until browned and all the liquid has evaporated
  4. Combine eggs, ricotta cheese, Parmesan cheese and parsley and mix well
  5. Add in cooked chicken and stir to mix
  6. Layer the bottom of a 9×13″ casserole dish with the Alfredo sauce
  7. Stuff the shells with 1 heaping tablespoon of the chicken mixture and line them up in the casserole dish
  8. Top with a thick layer of mozzarella cheese (optional)
  9. Bake at 350 degrees F for 30 minutes
  10. Broil at 450 degrees F for 2-3 minutes or until the mozzarella cheese has browned (optional)
  11. Dish and serve hot



Alfredo sauce (2 cups):
8 tablespoons butter
1 cup heavy cream
2 cups Parmesan cheese, freshly grated
Salt and pepper to taste

Over medium low heat, melt the butter and pour in the heavy cream. Stir to combine
Season with salt and pepper to taste
Add the Parmesan cheese in portions and stir to mix