If you love creamy Alfredo pasta and crave something elegant yet comforting, the Chicken Spinach Alfredo Baked Stuffed Shells will steal your heart. This dish features jumbo pasta shells generously filled with a creamy mixture of chicken, spinach, ricotta, and Parmesan, all smothered in rich Alfredo sauce and baked to golden perfection. It’s a delightful blend of tender textures, cheesy goodness, and a touch of Italian flair.
Chicken Spinach Alfredo Baked Stuffed Shells:
Perfect for family dinners, potlucks, or even special occasions, these stuffed shells are as beautiful as they are delicious. The combination of chicken and spinach offers a hearty yet balanced filling, while the Alfredo sauce provides luxurious creaminess that ties every flavor together in one satisfying bite.
History of Baked Stuffed Shells:
Stuffed pasta shells, known as conchiglioni ripieni in Italy, have long been a staple of Italian home cooking. Traditionally filled with ricotta and spinach, this American-Italian adaptation introduces creamy Alfredo sauce and shredded chicken — turning a classic vegetarian dish into a rich, protein-packed comfort meal. Over time, this recipe has become a beloved favorite among pasta lovers looking for something both familiar and indulgent.
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Chicken Spinach Alfredo Baked Stuffed Shells
Ingredients
- 20 jumbo pasta shells
- 2 cups cooked shredded chicken
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- ½ cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 egg, lightly beaten
- 2 cups Alfredo sauce (homemade or store-bought)
- 1 tsp garlic powder
- ½ tsp Italian seasoning
- Salt and pepper, to taste
- 1 cup shredded mozzarella (for topping)
- Chopped parsley (for garnish)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking dish.
- Cook pasta shells until al dente; drain and lay on parchment to prevent sticking.
- In a large bowl, combine chicken, spinach, ricotta, mozzarella, Parmesan, egg, garlic powder, Italian seasoning, salt, and pepper. Mix until well blended.
- Spread ½ cup Alfredo sauce on the bottom of the baking dish.
- Stuff each shell with about 2 tablespoons of the filling and place in the dish.
- Pour remaining Alfredo sauce over the top and sprinkle with mozzarella.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake another 10 minutes until golden and bubbly.
- Garnish with parsley before serving.
Notes
- Use rotisserie chicken for convenience.
- Substitute kale or arugula for spinach if desired.
- Add a pinch of nutmeg for extra warmth in flavour.
- Use low-fat ricotta for a lighter version.
- Leftovers taste even better the next day!
Tips for Chicken Spinach:
- Don’t overcook the pasta — it will soften during baking.
- Use fresh Alfredo sauce for richer flavor.
- Let the shells rest for 5 minutes before serving for easier plating.
- Add a bit of crushed red pepper for a mild kick.
- Serve with garlic bread and a green salad for a complete meal.
FAQ’s for Alfredo Baked:
Q: Can I prepare this dish ahead of time?
Yes! Assemble the shells, cover, and refrigerate for up to 24 hours before baking.
Q: Can I freeze stuffed shells?
Absolutely. Freeze before baking for up to 2 months. Thaw overnight before baking.
Q: What kind of chicken works best?
Shredded cooked breast or thigh meat both work beautifully.
Q: Can I add other cheeses?
Yes, try Fontina, Asiago, or provolone for extra flavor.
Q: Can I make it vegetarian?
Omit the chicken and double the spinach or add mushrooms for a vegetarian version.
Conclusion:
The Chicken Spinach Alfredo Baked Stuffed Shells bring together everything we love about Italian comfort food — rich cheese, tender pasta, creamy sauce, and satisfying flavor in every bite. Whether you’re cooking for your family or entertaining guests, this dish guarantees compliments and happy plates every single time.