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Creamy Rotisserie Chicken Alfredo Stuffed Shells

rotisserie chicken alfredo stuffed shells - featured image
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A quick and easy stuffed shells recipe using rotisserie chicken and a creamy Alfredo sauce, perfect for weeknight dinners or gatherings.

Ingredients

Scale
  • Jumbo pasta shells (about 20 shells)
  • 2 cups shredded rotisserie chicken, skin removed
  • 1½ cups whole milk ricotta cheese
  • ½ cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese, divided
  • 1 cup Alfredo sauce (homemade or store-bought)
  • 2 cloves garlic, minced
  • 2 tablespoons butter or olive oil
  • Salt and black pepper to taste
  • Chopped fresh parsley or basil for garnish
  • Optional: red pepper flakes, lemon juice, panko breadcrumbs

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Bring a large pot of salted water to a boil. Cook jumbo pasta shells according to package instructions until al dente (about 12 minutes). Stir occasionally to prevent sticking. Drain and rinse with cold water to stop cooking and cool for handling.
  3. In a medium bowl, combine shredded rotisserie chicken, ricotta cheese, Parmesan, half of the mozzarella, minced garlic, salt, and pepper. Mix gently but thoroughly until creamy and well-seasoned.
  4. In a large skillet, heat butter or olive oil over medium heat. Add Alfredo sauce and stir until warm and smooth. Thin with a splash of milk if sauce is too thick.
  5. Using a spoon or small scoop, fill each pasta shell with the ricotta-chicken mixture. Place shells seam side up in a greased 9×13-inch baking dish.
  6. Pour the warm Alfredo sauce evenly over the stuffed shells. Sprinkle remaining mozzarella and a little extra Parmesan on top.
  7. Bake uncovered for 25-30 minutes until bubbly and lightly browned on top. Optionally cover with foil for the first 15 minutes to keep cheese melty and avoid over-browning.
  8. Remove from oven and let rest for 5 minutes. Garnish with chopped fresh parsley or basil and serve warm.

Notes

If Alfredo sauce is too thin before baking, stir in a teaspoon of cornstarch dissolved in cold water to thicken. Taste and adjust salt and pepper in filling before stuffing. For extra texture, sprinkle panko breadcrumbs mixed with Parmesan on top before baking. Assemble ahead and refrigerate up to 24 hours; add 5-10 minutes to baking time if baking cold. Freeze unbaked assembled dish for longer storage.

Nutrition

Keywords: rotisserie chicken, stuffed shells, Alfredo sauce, creamy pasta, easy dinner, weeknight meal, comfort food

Find it online: https://tomyumy.com/creamy-rotisserie-chicken-alfredo-stuffed-shells-recipe-easy-homemade-dinner/