This Chicken Alfredo Stuffed Shells recipe has been a go-to when I want something both comforting and a little special. I first put this together the winter my sister moved into her first apartment; she requested something that could be portioned, frozen, and reheated without losing the creamy texture she loved from restaurants. The combination of roasted garlic folded into a rich Alfredo and a cheesy chicken-ricotta filling delivers that silken mouthfeel with savory depth. The shells get tender while the filling stays moist, and the browned cheese on top is the kind of finish that makes everyone reach for seconds.

What makes this version different is the roasted garlic—there's no comparison to raw garlic or plain garlic powder when you're aiming for a smooth, mellow garlic flavor that elevates the cream and Parmesan. I use a store-bought rotisserie bird for speed, shredded by hand, which adds a roasted chicken note that pairs beautifully with the nutty Parmesan and melty mozzarella. This dish is ideal for family dinners, small gatherings, or to prepare ahead and freeze in individual portions. It reheats wonderfully and stays creamy without curdling when warmed gently.

Ingredients

• Roasted garlic: One whole head of garlic roasted until soft—look for firm bulbs without green shoots. Roasting (at 400°F for 30 minutes) transforms sharp raw garlic into sweet, spreadable cloves that dissolve into the cream.
• Jumbo pasta shells: 20 shells; choose a sturdy brand so they hold filling during baking. Slightly undercook to al dente so they finish perfectly in the oven.
• Shredded chicken: 3 cups cooked chicken—rotisserie chicken saves time and adds a subtle roast flavor. Shred by hand or fork for the best texture.
• Cheeses: Ricotta (3/4 cup) for creaminess, mozzarella shredded (2 cups total, divided) for melt and stretch, and freshly grated Parmesan (1 1/4 cups total, divided) for nutty umami—avoid pre-grated for flavor and melting quality.
• Binder and seasonings: 1 large egg to bind the filling, 2 tbsp fresh parsley (or 2 tsp dried), 1 tsp Italian seasoning, 1/2 tsp kosher salt, 1/4 tsp black pepper. These keep the filling balanced and aromatic.
• Alfredo sauce base: 4 tbsp unsalted butter, 16 oz heavy cream (use 1 3/4 cups for the sauce and reserve 1/4 cup to mix with flour as a thickener), 1 tbsp all-purpose flour, salt and 1/2 tsp ground black pepper to taste. Freshly grated Parmesan (1 1/4 cups) builds the sauce’s savory backbone.

Instructions

Roast the garlic: Preheat the oven to 400°F. Remove the outer papery skin but leave the skins on individual cloves; slice 1/4–1/2 inch off the top to expose the cloves. Place the head on foil, drizzle 2 tsp olive oil over the top, massage into the cloves, wrap tightly, and roast on a baking sheet for about 30 minutes until cloves are soft and squeezable. Allow to cool enough to handle, then squeeze the softened cloves from their skins into a small bowl and mash with a fork. Cook the shells: Bring a large pot of generously salted water to a boil. Add 20 jumbo shells and cook to just al dente—about 9–11 minutes, depending on brand. Drain and spread shells on a sheet pan or towel so they don’t stick while you prepare the filling and sauce. Slightly undercooking helps them hold shape in the oven. Make the filling: In a large bowl, lightly beat 1 large egg. Add 3 cups shredded chicken, 3/4 cup ricotta, 1 cup shredded mozzarella, 1/2 cup grated Parmesan, 2 tbsp chopped parsley, 1 tsp Italian seasoning, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Mix until evenly combined but avoid overworking—keep some texture. Taste and adjust salt or herbs as needed. Prepare the roasted garlic Alfredo: In a saucepan over low-medium heat, melt 4 tbsp butter. Stir in 1 3/4 cups heavy cream and the mashed roasted garlic and warm gently—do not boil. Gradually whisk in 1 1/4 cups freshly grated Parmesan until smooth. To thicken, whisk 1 tbsp flour into the reserved 1/4 cup heavy cream until smooth, then add to the sauce and simmer gently until it thickens to a coat-the-back-of-a-spoon consistency. Season with salt and 1/2 tsp black pepper. Assemble and bake: Lower oven to 375°F. Spray a 9x13-inch baking dish with cooking spray. Spoon 1 cup of the Alfredo into the bottom and spread evenly. Fill each shell with the chicken mixture and place filling-side up in the dish. Pour remaining sauce over the shells. Cover tightly with foil and bake 25 minutes; remove foil, sprinkle remaining 1 cup mozzarella and 1/2 cup Parmesan on top, and bake 5–10 more minutes until cheese melts and turns lightly golden. Garnish with extra parsley before serving.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, assemble the tray, cover tightly with foil and plastic wrap, and freeze for up to 3 months. To reheat from frozen, thaw in the refrigerator overnight, then bake covered at 350°F for 25–35 minutes until heated through; uncover for the last 10 minutes to brown the top. Individual portions reheat well in a 350°F oven or microwave on medium power—use short bursts in the microwave to avoid overheating which can cause the cream to separate.

Ingredient Substitutions

If you need lower fat, substitute half-and-half for some of the heavy cream, but expect a slightly thinner sauce—add an extra 1 tsp flour to compensate. For a vegetarian version, omit the chicken and increase the ricotta to 1 cup, folding in sautéed spinach or mushrooms. Use gluten-free pasta shells and a gluten-free flour blend for the slurry to make the dish gluten-free. For a dairy-free attempt, a cashew-based cream and dairy-free cheese can work, though texture and flavor will differ significantly from the original.

Serving Suggestions

Serve with a crisp green salad dressed in lemon vinaigrette to cut through the richness. Garlic bread or a rustic baguette is great for sopping up extra sauce. For a dinner party, plate two shells per person with a sprig of parsley and a light drizzle of extra-virgin olive oil. Pair with a medium-bodied white wine like Chardonnay or a lighter Pinot Grigio to balance creaminess. For a vegetable side, roasted broccoli or sautéed green beans with lemon zest brightens the plate.

Cultural Background

This dish is an Italian-American comfort classic, blending Italian pasta and cheeses with American-style creamy sauces and convenience proteins like rotisserie chicken. Stuffed pasta—ravioli, manicotti, and shells—has roots in regional Italian traditions where fillings ranged from cheeses to meats; the creamy Alfredo sauce as known in the U.S. evolved into a richer, cream-based version distinct from the Italian original of butter and Parmesan. This hybrid is a perfect example of immigrant cuisines adapting to local tastes and ingredients.

Seasonal Adaptations

In spring, fold fresh peas and asparagus tips into the filling for brightness. Summer benefits from fresh basil stirred into the sauce and a squeeze of lemon before serving. In fall and winter, swap in roasted butternut squash or sautéed mushrooms for an earthier profile, and increase the Parmesan by a couple tablespoons for extra umami. Holiday gatherings welcome a breadcrumb and herb topping for added texture and a golden crust under the melted cheese.

Meal Prep Tips

Make the sauce and filling up to two days ahead and keep them separate in the refrigerator. Par-cook and cool shells on a sheet pan so they’re ready to fill. Assemble in single-serving ramekins for grab-and-bake convenience—cover and freeze; bake from frozen at 375°F for about 40–50 minutes until warmed through. Label containers with date and reheating instructions to simplify weeknight dinners.

Bring this tray to a dinner party or tuck individual portions into the freezer—the result is reliably comforting, flavorful, and worthy of repeating. Try it once and you’ll have a new favorite for both busy nights and special occasions.