Alfredo Chicken Stuffed Shells

I made this the other night for a change of pace.  I normally make stuffed shells with a filling not unlike manicotti.  I knew I had lots of cheese, a few chicken breasts I had cooked earlier in the week with the intention to make something with, a jar of alfredo sauce and the list goes on.  It just seemed meant to be lol! The combination of the alfredo and tomato sauces is amazing!  So here they are…. Alfredo Chicken Stuffed Shells! (I made enough that I was able to freeze one pan of them for a quick dinner another night!)



This is what I used to make them.


I cooked the pasta shells according to the package directions and then rinsed them in cold water to make them easier to handle when it came time to stuff them.


While they were cooking, I shredded the cooked chicken breasts…


Added the alfredo sauce, green onions and 1 1/2 cups of grated cheese and mixed it all up….


Poured about 1 1/2 cups of tomato sauce in the bottom of each pan…. NOTE: I would normally have used spagetti sauce but I didn’t have any, so I just added some Italian seasoning to the tomato sauce… and started to stuff the shells with the chicken mixture.


I kept stuffing until I ran out of filling.  I think I ended up with about 35 – 30 shells between the two pans.


I sprinkled the remaining cheese on top of the shells.


Then covered them with foil, tented in the middle, and baked them at 375 degrees for about 30 minutes before serving.



Alfredo Chicken Stuffed Shells

Preparation Time: 20 minutes  Cooking Time: 30 minutes  Servings: 4 – 6


  • 1 box large pasta shells
  • 4 cups shredded, cooked chicken breast (I used two large chicken breasts)
  • 1 jar premade alfredo sauce (or your own homemade)
  • 3 cups spagetti sauce
  • 1/2 cup chopped green onion
  • 3 cups grated Italiano cheese


  1. Preheat oven to 375 degrees. Lightly grease baking pan(s) and pour tomato sauce evenly over the bottom. Set aside.
  2. Cook pasta shells according to package directions.
  3. Shred chicken and mix in alfredo sauce, green onion and 1 1/2 cups grated Italiano cheese.
  4. When shells are cooked rinse under cold water after draining to make them easier to handle when stuffing.
  5. Spoon about 1 – 2 tbsp. filling into each shell and place in prepared pans until all filling is used.
  6. Sprinkle remaining grated Italiano cheese over top of shells.
  7. Bake covered with foil, tented in the middle, at 375 degrees for about 30 minutes.
  8. Serve and enjoy,

9 thoughts on “Alfredo Chicken Stuffed Shells

  1. Thank you for sharing this idea. I always wind up with an extra chicken breast or two and often make the “same old” chicken salad thing, which is fine, but when it’s repeated it can be a little dull. I’ll definitely try this out some night when I have some cooked chicken lying around in the fridge to use up.

    Liked by 1 person

  2. Pingback: Make Ahead Meals/Freezer Meals | Oh Yes, They Did

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