Last spring, I hosted a small dinner for my retired teacher friends—an impromptu “lesson plan revival” evening with laughter, memories, and second helpings. I wanted something cozy but a little elegant. As I browsed through old recipe notes, I found a scribble about stuffed shells paired with creamy Alfred, a nod to my Italian grandmother’s Sunday dinners.
I made a quick trip to the farmer’s market, picking up fresh parsley and rotisserie chicken. Back home, the kitchen smelled of basil and simmering Alfredo sauce as I stuffed each jumbo shell full of cheesy, chicken-stuffed goodness.
My guests arrived just as the oven timer dinged; the shells emerged bubbling with golden cheese and flecks of green parsley, the skillet still warm with aromatic steam. The room fell quiet for a moment—a good sign—and then spoons started scraping sauce from the pan like it was forbidden dessert.
The next morning, I found the empty casserole dish on the kitchen counter with a note from my friend: “Please make this again.” Good recipes don’t just fill bellies, they revive connections and build traditions. These stuffed shells are creamy, comforting, and carry memories in every bite.
Short Description
Jumbo pasta shells stuffed with a rich blend of chicken, cream cheese, cottage cheese, Parmesan, and mozzarella, baked in a blanket of Alfredo sauce for a creamy, comforting dinner.
Key Ingredients
- 20–25 jumbo pasta shells
- 2 cups shredded cooked chicken (rotisserie recommended)
- 1 cup cottage cheese
- 4 oz cream cheese, softened
- ½ cup sour cream
- ½ cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese, divided
- 2 cups Alfredo sauce
- 1 tbsp dried parsley (plus extra for garnish)
Tools Needed
- Large pot (for boiling pasta)
- 9×13-inch baking dish
- Large mixing bowl
- Whisk or spoon
- Cheese grater
- Aluminum foil
Cooking Instructions
Step 1: Preheat & Boil
Preheat oven to 375°F. Boil jumbo shells in salted water until al dente (follow package instructions). Drain and set aside.
Step 2: Make the Filling
In a large bowl, combine chicken, cottage cheese, cream cheese, sour cream, Parmesan, 1 cup mozzarella, and dried parsley. Stir until smooth and evenly mixed.
Step 3: Stuff the Shells
Carefully spoon about 2–3 tablespoons of filling into each cooked shell. Place them seam-side up in the prepared baking dish.
Step 4: Add Sauce & Cheese
Pour Alfredo sauce evenly over the stuffed shells, ensuring each one is covered. Sprinkle remaining 1 cup mozzarella cheese on top.
Step 5: Bake
Bake uncovered for 30–35 minutes until cheese is bubbly and turns golden at the edges.
Step 6: Rest & Serve
Let the casserole rest for 5 minutes to settle. Garnish with a sprinkle of dried or fresh parsley before serving warm.
Why You’ll Love This Recipe
Creamy Comfort: A luscious blend of cheeses and tender chicken offers rich, soothing flavors.
Make-Ahead Friendly: Assemble earlier in the day or the night before, then bake when ready.
Crowd-Pleasing: Elegant enough for guests, simple enough for family dinners.
Protein-Packed: Nutritious chicken and cheese for a balanced meal.
Versatile: Works with homemade or store-bought Alfredo sauce to suit your time.
Mistakes to Avoid & Solutions
Boiled shells too long? They’ll fall apart when stuffing. Use a timer and cook just until al dente.
Filling too dry? Should hold together but not crumble. Add a splash of milk or extra sour cream if needed.
Dry casserole topping? Ensure shells are covered with sauce before cheese.
Uneven baking? Rotate the dish halfway through baking for even jiggle-free cheese.
Runny centers? Let dish rest before serving; hot cheese sets as it cools.
Serving and Pairing Suggestions
Serve With: A crisp Caesar salad or steamed green beans.
Serve Style: Family-style right out of the oven or plated as individual portions.
Pair With: Garlic bread or rosemary focaccia and a light Chardonnay.
Storage and Reheating Tips
To Store: Cover and refrigerate for up to 3 days.
To Freeze: Wrap tightly and freeze up to 1 month. Thaw overnight before baking.
To Reheat: Warm in the oven at 350°F for 15–20 minutes. Microwave individual portions, covered, for 2–3 minutes.
FAQs
1. Can I use homemade Alfredo?
Yes, swap store-bought directly, just use 2 cups.
2. Can I skip cream cheese?
You can, but the filling may be less creamy, add extra sour cream instead.
3. What if I don’t have cottage cheese?
Use ricotta or extra cream cheese as a substitute.
4. Can I add veggies?
Yes, mix in spinach, mushrooms, or roasted red peppers into the filling.
5. Is there a dairy-free version?
Use dairy-free cream cheese, cheese alternatives, and Alfredo sauce; texture will vary.
Tips & Tricks
Shred your own mozzarella for smoother melt and less additives.
Use fresh parsley for garnish when possible—it brightens the dish.
Press foil lightly over the dish for the first 20 minutes to prevent over-browning.
Don’t overstuff shells; lightly packed shells bake evenly and hold shape.
Let the shells stand after baking; it makes slicing and serving neater.
Recipe Variations
1. Spinach & Artichoke Twist
Add 1 cup thawed, chopped spinach and ½ cup chopped artichoke hearts to filling. Skip parsley.
2. Mexican Style
Use taco-seasoned chicken, swap Alfredo for enchilada sauce, and top with pepper jack and cilantro.
3. Pesto Chicken Alfredo
Stir ½ cup basil pesto into Alfredo sauce before pouring over shells. Garnish with extra pesto swirls.
Final Thoughts
I still smile remembering the moment when my book club took their first bite—eyes closed, forks paused mid-air. That’s the brilliance of Million Dollar Chicken Alfredo Stuffed Shells: they feel luxurious without fuss, bring comfort to the table, and hold space for conversation.
It’s the kind of dish chefs at family gatherings never tire of—layered with flavor, warmth, and familiarity. May this casserole find its way to your kitchen soon and earn a permanent place in your own recipe rotation.
Million Dollar Chicken Alfredo Stuffed Shells
Print ThisIngredients
- 20–25 jumbo pasta shells
- 2 cups shredded cooked chicken (rotisserie recommended)
- 1 cup cottage cheese
- 4 oz cream cheese, softened
- ½ cup sour cream
- ½ cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese, divided
- 2 cups Alfredo sauce
- 1 tbsp dried parsley (plus extra for garnish)
Instructions
Step 1: Prep Oven & Pasta
Heat oven to 375°F. Boil jumbo shells in salted water until al dente. Drain and set aside.
Step 2: Mix Filling
In a bowl, mix chicken, cottage cheese, cream cheese, sour cream, Parmesan, 1 cup mozzarella, and parsley until smooth.
Step 3: Stuff Shells
Spoon 2–3 tablespoons of filling into each shell. Place them seam-side up in a greased baking dish.
Step 4: Add Sauce & Cheese
Pour Alfredo sauce over the shells. Sprinkle the rest of the mozzarella on top.
Step 5: Bake
Bake uncovered for 30–35 minutes until bubbly and golden.
Step 6: Rest & Serve
Let sit for 5 minutes. Top with parsley and serve warm.
