I like how this recipe brings together all the flavors of a luxurious chicken Alfredo pasta in a fun, easy-to-serve format. The filling is creamy, cheesy, and flavorful thanks to a mix of cottage cheese, sour cream, and Parmesan. Using rotisserie chicken saves time, and I can prep the entire dish ahead for a stress-free dinner. Whether I’m feeding the family or entertaining guests, this recipe feels like something special every time I serve it.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
jumbo pasta shells (20–25 shells) shredded cooked chicken (about 2 cups) cottage cheese cream cheese, softened sour cream grated Parmesan cheese shredded mozzarella cheese (divided) Alfredo sauce (store-bought or homemade) dried parsley (plus extra for garnish, optional)
Directions
I start by preheating the oven to 375ºF and lightly spraying a 9×13-inch baking dish with cooking spray.
I cook the pasta shells al dente according to the package directions, then drain and set them aside to cool slightly.
In a large bowl, I mix the shredded chicken, cottage cheese, softened cream cheese, sour cream, Parmesan, 1 cup of mozzarella, and dried parsley. I stir until the mixture is smooth and fully combined.
Using a spoon, I stuff each shell with the chicken mixture and arrange them in a single layer in the prepared baking dish.
I pour the Alfredo sauce evenly over the stuffed shells, making sure they’re fully covered. Then I sprinkle the remaining 1 cup of mozzarella on top.
I bake the dish uncovered for 30 to 35 minutes, until the cheese is bubbly and golden.
After removing from the oven, I let the shells rest for a few minutes before garnishing with parsley and serving warm.
Servings and timing
This recipe yields 6 servings and takes about 50 minutes total—15 minutes to prep and 35 minutes to cook. It’s a great option when I want a comforting main course without a lot of last-minute effort.
Variations
When I’m looking to switch things up, I use ricotta instead of cottage cheese for a smoother texture. I’ve also added chopped spinach or sautéed mushrooms to the filling for extra flavor and nutrition. If I want a spicy version, I sprinkle in some red pepper flakes or use a spicy Alfredo sauce. And for a different protein, shredded turkey or cooked sausage works just as well as chicken.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I cover the dish with foil and warm it in the oven at 350ºF until heated through. It also reheats well in the microwave, especially if I add a spoonful of extra Alfredo sauce to keep it moist. If I want to make it ahead, I assemble the entire dish and store it in the fridge (up to 2 days) or freeze it before baking.
FAQs
Can I make this dish ahead of time?
Yes, I often assemble the stuffed shells in the morning or even the night before. I just cover the dish and refrigerate it until I’m ready to bake. It also freezes beautifully before baking—just thaw overnight in the fridge and bake as directed.
Can I use store-bought Alfredo sauce?
Absolutely. I use a good-quality store-bought sauce when I’m short on time. If I have more time, I make a homemade Alfredo for an extra-rich flavor.
What’s the best way to stuff the shells?
I use a spoon or a piping bag to make stuffing easier and less messy. Letting the shells cool slightly after boiling also helps keep them from tearing.
Can I substitute the cottage cheese?
Yes, ricotta is a great substitute if I prefer a smoother, more traditional texture. I’ve also tried blending the cottage cheese briefly for a creamier consistency.
How do I keep the shells from drying out?
I make sure the Alfredo sauce completely covers the shells before baking, and I don’t skip the cheese topping. It locks in the moisture and keeps everything creamy.
Conclusion
Million Dollar Chicken Alfredo Stuffed Shells are a warm, cheesy, and utterly satisfying dish I always turn to when I want comfort food with a little elegance. The creamy filling and Alfredo sauce make every bite rich and flavorful, while the baked pasta adds a cozy, home-cooked feel. Whether I’m serving this for a weeknight dinner or a special occasion, it’s always a hit—and tastes like a million bucks.
These rich and creamy stuffed shells are packed with chicken, cheese, and baked under Alfredo sauce—an indulgent, family-friendly comfort food classic.
1 tbsp dried parsley (plus more for garnish, optional)
Instructions
Preheat Oven: Preheat to 375ºF. Lightly grease a 9×13-inch baking dish.
Cook Pasta: Cook jumbo pasta shells al dente according to package directions. Drain and set aside to cool slightly.
Make Filling: In a large bowl, combine shredded chicken, cottage cheese, cream cheese, sour cream, Parmesan, 1 cup mozzarella, and dried parsley. Mix until well blended.
Stuff Shells: Spoon the filling into each pasta shell and place them in the prepared baking dish in a single layer.
Add Sauce & Cheese: Pour Alfredo sauce evenly over the stuffed shells, making sure they’re fully covered. Sprinkle the remaining 1 cup of mozzarella on top.
Bake: Bake uncovered for 30–35 minutes or until hot, bubbly, and golden brown on top.
Garnish & Serve: Let rest for a few minutes before serving. Garnish with additional parsley if desired.
Notes
Ricotta can be used instead of cottage cheese for a smoother texture.
Add fresh spinach, red pepper flakes, or swap in ground turkey or sausage for variety.
Assemble ahead and refrigerate for up to 24 hours or freeze for later baking.
Pairs well with garlic bread and a crisp side salad.
