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Chicken Spinach Alfredo Baked Stuffed Shells

Chicken Spinach Alfredo Baked Stuffed Shells

Creamy baked jumbo pasta shells filled with a savory blend of ground chicken, spinach, and cheeses, all coated in rich Alfredo sauce.
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Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 40 minutes
Course Lunch
Cuisine American
Servings 4 servings
Calories 450 kcal

Ingredients
  

Shells & Sauce

  • 12 ounces jumbo pasta shells
  • 15 ounces Alfredo sauce

Filling

  • 1 pound ground chicken
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • 0.5 teaspoon salt
  • 0.25 teaspoon ground black pepper
  • 16 ounces cream cheese softened
  • 0.5 cup sour cream
  • 9 ounces frozen chopped spinach thawed and drained
  • 0.5 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese

Topping

  • 1 cup shredded mozzarella cheese

Instructions
 

Shells & Sauce

  • Preheat the oven to 350°F and coat a 9×13-inch baking dish with cooking spray. Bring a large pot of salted water to a boil; add the shells and cook for 8 to 10 minutes until just al dente. Drain and rinse under cold water.

Filling

  • Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add garlic, oregano, salt, and pepper; cook until fragrant, about 30 seconds. Add ground chicken, breaking it up, and cook until no pink remains, about 10 minutes. Remove from heat. In a bowl, stir together cream cheese, sour cream, drained spinach, Parmesan, and 1 cup mozzarella until smooth.

Assembly & Bake

  • Spread 1 cup of Alfredo sauce over the bottom of the prepared dish. Spoon about 2 tablespoons of the chicken-spinach mixture into each shell and arrange them upright in the dish. Pour the remaining Alfredo sauce over the shells and sprinkle with 1 cup shredded mozzarella.
  • Bake for 20 to 25 minutes, until sauce bubbles around the edges and cheese is golden.
  • Let the shells rest for 5 minutes before serving.

Notes

Rinsing the shells under cold water immediately after draining prevented them from sticking together in my first trial.
Pressing the thawed spinach firmly in a sieve removed excess moisture, keeping the filling silky rather than watery.
When reheating leftovers, covering the pan with foil at 350°F kept the Alfredo sauce from separating and remained creamy.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 32g
Keyword alfredo chicken shells, Baked Pasta, Chicken Spinach Alfredo Baked Stuffed Shells, spinach pasta, stuffed shells
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