Chicken Alfredo with Spinach

The first time I made stuffed shells, I was rushing to get dinner on the table before company arrived and ended up with filling everywhere except inside the pasta. My kitchen looked like a ricotta crime scene, but somehow those imperfect, messy shells disappeared faster than any restaurant version I've had since. Now I make these Chicken Alfredo Stuffed Shells on purpose instead of by accident, and they've become the cozy comfort food everyone actually wants when they say they're coming over.

Last winter my sister came over for what was supposed to be a quick catch-up dinner, but we ended up lingering at the table for three hours while snow fell outside. Every time someone tried to get up for seconds, the conversation pulled them back down. Those stuffed shells were the reason nobody wanted to leave, and now whenever I smell ricotta and garlic melting together, I'm right back at that table, warm and full and not ready to say goodnight.

Ingredients

• 20 jumbo pasta shells: Always buy an extra box because somehow you'll end up with a few casualties during cooking or a few that refuse to cooperate when you try to fill them
• 2 cups cooked chicken breast: Rotisserie chicken works beautifully here and saves you about 45 minutes of cooking and cleanup time
• 1 1/2 cups ricotta cheese: Whole milk ricotta gives you that luxurious texture you want, and bringing it to room temperature before mixing makes everything blend so much better
• 1 cup fresh spinach, chopped: If using frozen spinach, thaw it completely and squeeze out absolutely every drop of water or your filling will be too loose
• 2 cups mozzarella cheese, shredded divided: Buying a block and shredding it yourself melts better than pre-shredded, which has anti-caking agents that can make your sauce grainy
• 1/2 cup grated Parmesan cheese: The good stuff from the cheese counter makes a noticeable difference here since this is one of the main flavors
• 1 large egg: This binds everything together so your filling stays put inside the shells instead of melting into the sauce
• 2 cloves garlic, minced: Fresh garlic gives you that bright punch that gets mellowed out by the creaminess of the ricotta
• 1/2 teaspoon dried Italian herbs: Dried herbs work beautifully here since they're going to bake for a while, and the heat brings out their oils
• 2 cups Alfredo sauce: Homemade is lovely but store-bought is completely acceptable, especially on busy weeknights when you just need dinner to happen

Instructions

Get your oven and dish ready first:

Preheat your oven to 375°F and give a 9x13-inch baking dish a quick coat of cooking spray or olive oil so nothing sticks later.

Cook the pasta shells:

Boil those jumbo shells in salted water until they're just barely al dente since they'll keep cooking in the oven, then rinse them under cold water to stop the cooking and make them cool enough to handle.

Make the filling:

Mix the chicken, ricotta, spinach, one cup of mozzarella, the Parmesan, egg, garlic, Italian herbs, salt, and pepper until everything is evenly distributed and you have a cohesive mixture.

Start building your masterpiece:

Spread a cup of Alfredo sauce in the bottom of your baking dish so the shells have something cozy to nestle into.

Stuff those shells:

Filling each shell with about two tablespoons of the mixture, arrange them in your dish opening side up, taking care not to tear them as you work.

Add the saucy blanket:

Pour the remaining Alfredo sauce over all the shells, making sure each one gets some love even if they're peeking through a bit.

Give it the cheese treatment:

Sprinkle the rest of your mozzarella and Parmesan across the top so everything will get golden and bubbly in the oven.

Bake until golden:

Cover with foil and bake for 25 minutes, then remove the foil and give it another 10 minutes until the cheese is perfectly bubbly and starting to turn golden brown in spots.

Let it rest:

Wait about 5 minutes before serving so the filling sets up a bit and doesn't ooze out the moment you cut into a shell.

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My daughter now asks for these stuffed shells every birthday instead of cake, which tells you everything about how beloved they've become in our house. There's something about the ritual of sitting around the table together,每个人 reaching for the same bubbling dish, that feels like the kind of memory she'll hold onto long after she's moved out and making her own Sunday dinners.

Making It Ahead

You can assemble the entire dish up to 24 hours before baking, just cover it tightly and keep it in the refrigerator until you're ready. Add about 10 minutes to the baking time since you'll be starting with a cold dish. I've also frozen these unbaked with great success, just thaw overnight in the refrigerator before baking as directed.

Serving Suggestions

A crisp green salad with a bright vinaigrette cuts through all that richness, and warm garlic bread is non-negotiable for sopping up the extra sauce. I like to serve these family-style right from the baking dish so everyone can see the golden, bubbling top as it hits the table.

Customizing Your Filling

Once you've got the basic technique down, these shells become a canvas for whatever sounds good. Start with the ricotta base and then let yourself experiment with different combinations.

• Sautéed mushrooms add an earthy depth that plays nicely with the creamy sauce
• Chopped sun-dried tomatoes bring a burst of bright acidity that balances all the cheese
• A pinch of nutmeg in the filling is a classic Italian trick that makes the spinach taste more vibrant

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There's something deeply satisfying about pulling a bubbling, golden dish of stuffed shells from the oven and watching everyone's face light up. These are the kinds of meals that turn ordinary weeknights into something special without requiring you to spend hours in the kitchen.

Recipe Q&A

→ What type of pasta is used?

Jumbo pasta shells are ideal as they hold the filling well and cook evenly.

→ Can I use frozen spinach?

Yes, be sure to thaw and squeeze out excess moisture before mixing it with the filling.

→ Is precooked chicken necessary?

Yes, using cooked chicken ensures the filling is ready; rotisserie chicken works great for convenience.

→ How do I prevent the dish from drying out?

Cover the dish with foil during the initial baking to retain moisture, then uncover to brown the cheese topping.

→ What can I serve alongside this dish?

A crisp green salad and garlic bread complement the creamy flavors perfectly; a medium-bodied white wine pairs well.