0 from 3 votes
Chicken Stuffed Shells
These creamy Chicken Stuffed Shells with spinach, Alfredo, and cheese are a cozy, satisfying, family-friendly dinner that you can make ahead for busy days!
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 8 people
Calories: 444 kcal
Course:
Dinner
Cuisine:
Italian , American
Ingredients
- 1 (12 ounce) package jumbo pasta shells
- 2 cups cooked, shredded chicken (such as from a rotisserie chicken)
- 1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry
- 1 (15 ounce) container ricotta cheese (about 1 ¾ cups)
- 2 cups (8 ounces) shredded mozzarella cheese, divided
- ¼ cup grated Parmesan cheese
- 1 egg
- 1 tablespoon chopped fresh basil (or 1 teaspoon dried basil)
- ½ teaspoon salt
- ½ teaspoon garlic powder
- Pinch of nutmeg
- 2 cups Alfredo sauce (I used one 15-ounce jar plus part of a second jar)
Instructions
- Preheat oven to 350°F. Spray a 9 x 13-inch dish with cooking spray. Pour 1 cup of the Alfredo sauce into the bottom of the dish. Save the rest of the sauce for later.
- Cook pasta in a large pot of salted boiling water according to package instructions. Drain and rinse under cold water.
- In a large bowl, combine the chicken, spinach, ricotta, 1 ½ cups of the mozzarella, Parmesan, egg, basil, salt, garlic powder and nutmeg.
- Stuff each shell with the chicken mixture. Depending on how full you stuff each shell, you might not need all of the shells in the box. I can typically fill and fit about 20-22 shells in my pan. If you have extra shells and stuffing, you can assemble them in a small dish and save it for another meal (or bake it at the same time as the larger dish).
- Arrange stuffed shells in the prepared baking dish, open side up. Pour remaining 1 cup of Alfredo sauce over top. Sprinkle with remaining ½ cup of mozzarella.
- Cover with foil and bake for about 30 minutes, or until heated through. Remove the foil cover during the final 5-10 minutes to allow the top to get a little bit crisp.
Cup of Yum
Notes
- Cook the pasta shells just until barely al dente, since they will continue to cook in the oven. You don't want to end up with overdone, mushy pasta!
- Rotisserie chicken is a great shortcut, and it adds nice flavor to the dish. If you prefer, you can boil about 1 lb. of boneless, skinless chicken breasts or thighs to use in this dish instead.
- Squeeze the spinach really dry by wringing it out in an old dish cloth. You'll be surprised by how much water comes out!
- Garnish the shells with fresh herbs like parsley or basil for a bright finishing touch.
- How many stuffed shells per person? I generally assume about 2-3 shells per person. Larger appetites might like 4, while smaller eaters may prefer 2. This recipe yields about 20-22 stuffed shells, and it typically feeds about 6-8 people.
Nutrition Information
Serving
1/8 of the recipe
Calories
444kcal
(22%)
Carbohydrates
22g
(7%)
Protein
32g
(64%)
Fat
25g
(38%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
139mg
(46%)
Sodium
889mg
(37%)
Potassium
353mg
(10%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
4604IU
(92%)
Vitamin C
2mg
(2%)
Calcium
423mg
(42%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 444
% Daily Value*
| Serving | 1/8 of the recipe | |
| Calories | 444kcal | 22% |
| Carbohydrates | 22g | 7% |
| Protein | 32g | 64% |
| Fat | 25g | 38% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 139mg | 46% |
| Sodium | 889mg | 37% |
| Potassium | 353mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 4604IU | 92% |
| Vitamin C | 2mg | 2% |
| Calcium | 423mg | 42% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.