There’s comfort food… and then there are stuffed shells. These Chicken Alfredo Stuffed Shells are creamy, cheesy, and pure weeknight happiness. The homemade Alfredo sauce takes everything up a notch — silky, buttery, and so simple you’ll wonder why you ever bought the jarred stuff. 

This is the kind of dinner that fills the house with that “Mom’s cooking something amazing” smell that pulls teens out of their rooms like magnets. 

  

🧂 Ingredients 

For the shells 

• 20–24 jumbo pasta shells
• ½ cup shredded mozzarella (for topping)
• ¼ cup grated Parmesan (for topping)
• Fresh parsley, chopped (for garnish)

  

🥛 Homemade Alfredo Sauce 

• 4 tbsp butter
• 3 cloves garlic, minced
• 1 ½ cups heavy cream
• 1 cup freshly grated Parmesan
• ½ tsp salt
• ¼ tsp black pepper
• Optional: pinch of nutmeg (just a whisper — it makes the sauce taste “warm”)

  

🧀 Filling (Cream Cheese Version) 

• 2 cups cooked chicken,shredded or diced 
• 4–6 ozcream cheese, softened 
• 1 cup shredded mozzarella
• ½ cup grated Parmesan
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• ½ tsp salt
• ¼ tsp black pepper

  

🍳 Instructions 

1. Cook the shells

Boil the jumbo shells in salted water until just al dente. Drain and let them cool so they’re easy to handle. 

  

2. Make the homemade Alfredo sauce
3. In a saucepan, melt the butter over medium heat.
4. Add garlic and sauté for 1 minute until fragrant.
5. Pour in the heavy cream and bring to a gentle simmer.
6. Stir in the Parmesan until melted and smooth.
7. Season with salt, pepper, and nutmeg if using.
8. Let it thicken slightly, then remove from heat.

It should be silky and pourable — not too thick, not too thin. 

  

3. Make the filling

Beat the softened cream cheese until smooth. 

Add chicken, mozzarella, Parmesan, garlic, Italian seasoning, salt, and pepper. 

Mix until creamy and cohesive. 

  

4. Assemble the shells

Spread about ½ cup of the Alfredo sauce across the bottom of a baking dish. 

Stuff each shell generously with the chicken mixture and arrange them in the dish. 

  

5. Add sauce + cheese

Pour the remaining Alfredo sauce evenly over the shells. 

Top with mozzarella and Parmesan. 

  

6. Bake

Bake at 350°F for 25–30 minutes, until the cheese is melted and the sauce is bubbling around the edges. 

  

7. Finish + serve

Let the shells rest for 5 minutes. 

Sprinkle with fresh parsley and serve warm. 

  

💡 Tips & Variations 

• Add chopped spinach to the filling for color and freshness
• Stir a spoonful of pesto into the Alfredo for a basil kick
• Top with crispy bacon for extra richness
• Use rotisserie chicken to save time