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Chicken Alfredo Pasta Shells

  • Author: Marty Boyd
  • Yield: 6 1x



  • 30 pasta shells
  • 115 ounce jar Alfredo sauce
  • 15 oz ricotta cheese
  • 1 egg
  • ½ cup parmesan cheese
  • 2 cups shredded 6 Cheese Italian blend, divided
  • 1 tablespoon Italian seasoning
  • 1 teaspoon garlic powder
  • ¼ teaspoon pepper
  • ½ teaspoon salt
  • 2 cups chopped cooked chicken


  1. Preheat your oven to 350 degrees.
  2. Cook your pasta according to package directions.
  3. Spread 1 cup of you Alfredo sauce on the bottom of a 9×13 inch pan.
  4. Mix together your egg and your ricotta in a medium sized bowl. Mix in your parmesan and 1 cup of your mozzarella cheese.
  5. Add in your Italian seasoning, garlic powder, pepper, and salt.
  6. Add in your chopped chicken and mix well.
  7. Stuff shells with chicken mixture and put shells into your prepared pan.
  8. Pour remaining Alfredo sauce over the top of shells. Top with additional mozzarella cheese.
  9. Bake in oven for 20-25 minutes or until bubbly and golden brown. I broiled for the last few minutes for that extra golden color.