Chicken Alfredo Stuffed Shells are a cozy, small‑batch dinner made with jumbo pasta shells filled with shredded chicken, creamy ricotta, and spinach, all topped with a simple homemade Alfredo sauce. It’s rich, comforting, and perfectly portioned for one or two people.
This recipe is great for busy nights, date‑night at home, or anytime you want an easy, comforting pasta dinner without a ton of leftovers. This freezes beautifully and can be easily doubled.
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Chicken Alfredo Stuffed Shells for Two
Ingredients
- For the Shells
- 12 Jumbo Shells
- 1 c Ricotta Cheese
- 2 c Shredded Chicken
- 1 Garlic Clove minced
- 1 c Shredded Italian Cheese
- ¼ c Chopped Spinach
- ½ t Dried Oregano
- ½ t Dried Basil
- 1/8 t Salt
- 1/8 t Pepper
- For the Alfredo Sauce
- ½ t Greek Seasoning Blend
- 1/8 t Salt
- 1/8 t Pepper
- 2 Garlic Clove Minced
- 2 T Butter
- 1 c Parmesan Cheese reserve ¼ c of Parmesan Cheese for the top of the stuffed shells
- 1 c Heavy Cream
- 1.5 c Milk
Instructions
- Parboil the jumbo shells
- While the shells are boiling create the alfredo sauce by melting the butter in a pan.
- Add the garlic and Greek seasoning blend and salt and pepper to the melted butter
- Add milk and half the parmesan cheese whisk until the cheese is melted
- Simmer until it thickens slightly
- Add the heavy cream and the remainder of the cheese and simmer.
- Continue to simmer for 3 minutes then remove the alfredo sauce from the heat
- Create your jumbo shell filling by combining the ricotta cheese, shredded chicken, the minced garlic, Italian cheese, chopped spinach oregano, basil, salt and pepper
- Drain the shells and fill them with the filling
- Place ½ c of alfredo sauce in the bottom of a glass pan
- Line the pan with the filled shells and top with the alfredo sauce and the remaining ¼ c of Parmesean cheese
- Bake at 400 for 20 minutes
- Enjoy!
I hope you make this one friend, it is SO good! Let me know when you do make it, I’d love to hear what you think.
Have a wonderful week!
