Million Dollar Chicken Alfredo Shells

Cozy nights call for dishes that feel extravagant but hit the table with minimal fuss. This Million Dollar Chicken Alfredo Stuffed Shells recipe is pure comfort and always turns an ordinary weeknight into something a bit more special. Tender pasta shells pack a creamy dreamy chicken and cheese filling then bubble away under a blanket of Alfredo sauce and melty mozzarella. The casserole bakes up golden and irresistible making it the kind of meal that gets everyone excited to come to the dinner table.

When I first made this casserole on a chilly Sunday my family could hardly wait for it to cool before diving in. Now it is the go-to dish when we are craving something over-the-top delicious yet totally doable.

Gather Your Ingredients

• Jumbo pasta shells: The perfect vessel for stuffing. Look for a sturdy brand that will not tear easily during boiling.
• Shredded cooked chicken: Brings in protein and body. Rotisserie chicken works wonders for saving time and has great flavor.
• Cottage cheese: Lends creamy moisture without feeling heavy.
• Cream cheese: Offers tang and silkiness. Make sure it is fully softened for easy mixing.
• Sour cream: Provides extra richness and a little sharpness to balance the cheeses.
• Grated parmesan cheese: Brings a nutty salty bite. Opt for freshly grated for more flavor.
• Shredded mozzarella cheese: Gets gooey and bubbly in the oven. Use half in the filling and the rest for a melty topping.
• Alfredo sauce: Creates that signature creamy base. Jarred sauce is convenient but choose one with simple ingredients for best taste.
• Dried parsley: Adds color and herby freshness. Crush in your hands before adding for more fragrance.

How to Make It

Prep the Baking Dish:

Lightly coat a 9x13 inch baking dish with cooking spray so the shells will release easily after baking.

Boil the Pasta Shells:

Bring a large pot of water to a rolling boil and salt it generously. Add the pasta shells and stir gently. Cook just until al dente usually about one minute less than the package instructs. Carefully drain and rinse under cool water to stop the cooking and prevent sticking. Lay shells out on a tray while you prep the filling so they do not stick together.

Make the Chicken Cheese Mixture:

In a large mixing bowl combine the shredded cooked chicken cottage cheese softened cream cheese sour cream grated parmesan one cup of mozzarella cheese and dried parsley. Mix thoroughly so all the cheeses and chicken are evenly distributed and the mixture is creamy with no lumps of cream cheese.

Stuff the Shells:

Using a spoon gently fill each cooked pasta shell with the chicken cheese mixture. Do not overstuff or the shells may split. Nestle the filled shells into the prepared baking dish in neat rows. If you have any extra filling tuck it between the shells in the pan.

Add Sauce and Cheese:

Pour Alfredo sauce evenly over the filled shells so every shell is covered. Sprinkle the remaining half cup of mozzarella cheese over the top.

Bake the Casserole:

Transfer the baking dish to the center rack of the oven. Bake uncovered at 375 degrees Fahrenheit for thirty to thirty five minutes or until bubbling and the cheese is deeply golden. Allow the casserole to rest for five to ten minutes before serving for the cleanest slices.

My weakness in this recipe is the cream cheese. It blends with the cottage cheese for the silkiest filling. The first time my kids got a forkful of bubbling cheese and tender chicken there was not a single shell left. That memory always makes me smile.

Flavor Boosters

This casserole stores well right in the fridge. Let leftovers cool completely then cover tightly or transfer to airtight containers. It will keep for up to three days and can be warmed in a covered baking dish at three hundred and fifty degrees Fahrenheit until hot throughout. The flavors only deepen as it sits.

Serving Suggestions

Pair with crisp green salad tossed in tangy vinaigrette for freshness. Add roasted or steamed broccoli to round out the meal. Garlic bread or warm focaccia is ideal for mopping up every bit of sauce.

Creative Twists

If you do not have rotisserie chicken any leftover cooked chicken will work. Swap ricotta cheese for cottage cheese if you like a thicker filling. Make it vegetarian by replacing the chicken with sautéed mushrooms and spinach. Low fat cream cheese can swap in for a lighter touch.

One friend made this for her recovering neighbor and got a call the very next day for the recipe. Another batch fed a hungry bunch after soccer practice and even the pickiest eater was thrilled. This dish has a way of making ordinary days feel just a bit more special.

Common Questions About This Recipe

→ Can these stuffed shells be prepared ahead of time?

Yes, you can assemble the shells in advance and refrigerate overnight. Just bake when ready to serve.

→ Is it possible to freeze the prepared shells?

Absolutely! Cover tightly and freeze before baking. Thaw before baking as directed until hot and bubbly.

→ What type of chicken works best?

Rotisserie or pre-cooked shredded chicken adds convenience and hearty flavor to the dish.

→ Can cottage cheese be substituted?

Yes, ricotta cheese is a popular alternative that also delivers a creamy texture.

→ Can I prepare these shells in a slow cooker?

Yes, layer the stuffed shells in a slow cooker, cover with Alfredo sauce, and cook on HIGH for about 2 hours.