Chicken Alfredo Stuffed Shells with Cottage Cheese

5.0 from 76 votes

I’m a huge fan of pasta dishes and one of my all-time favorites is chicken alfredo stuffed shells. The combination of tender pasta shells filled with a creamy mixture of cottage cheese, shredded chicken, and cheese, all topped with a rich and flavorful alfredo sauce is simply irresistible.

Making chicken alfredo stuffed shells is actually easier than you might think. All you need are some jumbo pasta shells, cooked chicken breast, cottage cheese, and a few other simple ingredients to create a delicious and satisfying meal that everyone will love.

Plus, you can easily customize the recipe to suit your own tastes by adding in extra ingredients like broccoli, spinach, mushrooms, or even bacon.

Why You’re going to love this recipe

• Quick Dinner Recipe. Chicken Alfredo stuffed shells are one of my go-to recipes when I need to make a quick weeknight dinner. You can prepare the shells ahead of time and then just pop them in the oven when you’re ready to eat.

• Feeds large crowds. This recipe makes enough for a whole family, so it’s perfect for a busy weeknight when you need to feed a lot of people. You can also make a big batch of this recipe and then freeze some of the shells for later.

• Perfect Comfort Food. Chicken Alfredo stuffed shells are the perfect comfort food for a busy night. The creamy Alfredo sauce and cheesy filling make for a warm and satisfying meal that’s sure to please.

• Perfect recipe to use for leftover chicken. If you have some leftover rotisserie chicken or grilled chicken, you can chop it up and use it in the filling for the shells.

Ingredients

• jumbo pasta shells: I prefer jumbo shells because they’re big enough to stuff with a generous amount of filling.
• boneless, skinless chicken breasts: I usually use rotisserie chicken instead because it’s already cooked and saves me time.
• Olive oil: for grilling and frying the chicken.

Chicken & Cottage Cheese Filling

• 1&1/2 cup cottage cheese: it adds creaminess to the filling and pairs well with the other cheeses.
• 3/4 cup grated mozzarella cheese: it melts beautifully and adds a stringy texture to the filling.
• 2 eggs: they bind the filling together and make it easier to stuff the shells.

Alfredo Sauce

• 1/4 cup freshly shredded mozzarella: it’s optional, but I like to sprinkle some on top of the shells for extra cheesiness.
• grated parmesan cheese
• 1 tablespoon minced garlic: it adds flavor to the filling and pairs well with the creamy sauce.
• 2 cups heavy cream: it’s the base for the creamy sauce and makes the dish rich and indulgent.
• 4 tablespoons butter: it adds richness and flavor to the sauce.

How to Make Stuffed Shells

First thing’s first: cook the jumbo shells. I always follow the package directions and cook them until they are al dente. Once they are cooked, I drain them and rinse them with cold water to stop the cooking process. Then, I lay them out in a single layer on a baking sheet until I’m ready to fill them.

Next, I prepare the chicken mixture. I heat 2 tbsp olive oil in a pan over medium-high heat and add in the chicken breasts that I’ve seasoned with salt and pepper. Once they are golden brown, I remove them from the pan and let them cool before shredding them into little bits.

While the chicken is cooling, I make the creamy alfredo sauce. I usually use a homemade alfredo sauce recipe, but you can also use store-bought if you’re short on time. Once the sauce is ready, I mix together the chicken, cottage cheese, mozzarella cheese, parmesan cheese, eggs, and a little bit of the alfredo sauce to create the filling mixture.

Now it’s time to fill the shells. I spoon the filling mixture into each shell until they are all filled and then place them in an airtight container until I’m ready to bake them.

When I’m ready to bake the shells, I preheat the oven to 350 degrees F and pour the remaining sauce over the top of the shells. I sprinkle extra cheese on top and then bake them for about 30 minutes until they are heated through and the cheese is melted and bubbly.

Once the shells are done, I let them cool for a few minutes before serving them with garlic bread on the side. Any leftovers can be stored in an airtight container in the fridge for a few days.

Overall, these cheesy chicken alfredo stuffed shells are a delicious new recipe to add to your repertoire. While they do require a little extra effort to prepare, the end result is well worth it.

Storage and Reheating

When it comes to storing and reheating Chicken Alfredo Stuffed Shells, there are a few things to keep in mind to ensure that the dish stays fresh and flavorful.

Firstly, it’s important to store any leftovers properly. I recommend transferring the stuffed shells to an airtight container and placing them in the refrigerator.

If you’re planning on reheating the stuffed shells, there are a few different methods you can try. One option is to simply microwave the dish, covered, for a few minutes until heated through. However, I find that this method can sometimes result in a soggy texture.

Another option is to reheat the stuffed shells in the oven. To do this, simply preheat your oven to 350°F, wrap the dish in a double layer of aluminum foil, and bake for 20-25 minutes or until heated through. This method will help the shells retain their crispy texture.

To freeze chicken Alfredo stuffed shells, allow the stuffed shells to cool completely at room temperature. This will help prevent condensation and ice crystals from forming during the freezing process.

Line a baking sheet or tray with parchment paper or aluminum foil. Place the stuffed shells on the tray, making sure they are not touching each other. Place the tray in the freezer and let the shells freeze for about 1 to 2 hours or until they are firm.

Once the shells are frozen, remove the tray from the freezer and place them in a freezer-safe container or freezer bag. Make sure to remove as much air as possible to prevent freezer burn. They can be stored for up to 3 months.