This Chicken Alfredo Stuffed Shells dish has been a house favorite ever since I first pulled a bubbling pan out of the oven on a chilly Sunday evening. I discovered the combination while trying to use up a rotisserie chicken and a jar of cream in the fridge; adding roasted garlic turned the whole tray into something unexpectedly luxurious. The texture—pillowy pasta hugging a creamy chicken and ricotta filling, topped with a velvety Alfredo—makes it comforting yet elegant enough for guests. Every bite has a mix of tender shredded chicken, a touch of ricotta lightness, and a lush, garlicky sauce.

I often make this when friends drop by because it's forgiving to assemble ahead and always disappears fast. The roasted garlic adds deep sweetness and mellows the raw edge you sometimes get with plain garlic; it’s a small step that transforms the sauce from ordinary to memorable. We served this alongside a crisp salad and crusty bread the first time I made it for my in-laws, and the leftovers the next day were declared even better—the flavors had time to knit, and people asked for the recipe. It’s a great weeknight or weekend dish that travels well to potlucks and feeds a crowd without fuss.

Ingredients

• Roasted garlic: One whole head of garlic, roasted until soft. Choose firm heads with tight skins; roasting concentrates flavor and removes sharpness for a rich, sweet note in the sauce.
• Jumbo pasta shells: 20 shells. Look for high-quality durum semolina pasta that holds shape when boiled; avoid overcooking so they keep a slight bite and contain the filling.
• Shredded chicken: 3 cups cooked chicken, rotisserie is ideal for flavor and convenience. Shred into bite-sized pieces so each shell gets even distribution of protein.
• Cheeses: 2 cups shredded mozzarella (divided) and 1 1/4 cups freshly grated Parmesan (divided). Freshly grated Parmesan melts more smoothly and has brighter flavor than pre-shredded varieties.
• Ricotta cheese: 3/4 cup whole-milk ricotta to add creaminess and lighten the filling; for a drier mix, drain ricotta in a fine sieve for 10 minutes.
• Egg: 1 large egg to bind the filling and help it set slightly while baking.
• Herbs & seasoning: 2 tablespoons chopped fresh flat-leaf parsley (or 2 teaspoons dried), 1 teaspoon Italian seasoning, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper for balanced savory notes.
• Sauce components: 4 tablespoons unsalted butter, 2 cups heavy cream (use 1 3/4 cups for the base sauce and reserve 1/4 cup mixed with flour for thickening), 1 1/4 cups freshly grated Parmesan, 1 tablespoon all-purpose flour, salt, and 1/2 teaspoon ground black pepper.

Instructions

Roast the garlic: Preheat the oven to 400°F. Remove outer papery skin from a head of garlic but keep each clove’s skin intact. Slice 1/4–1/2 inch off the top to expose the cloves. Place on foil, drizzle 2 teaspoons olive oil and massage into the exposed tops. Wrap tightly in foil and roast on a baking sheet for about 30 minutes until cloves are soft. Allow to cool, then squeeze cloves from skins and mash with a fork; set aside for the sauce. Roasting mellows harsh sulfur notes and produces a sweet, spreadable garlic paste. Cook the pasta shells: Lower oven to 375°F after roasting the garlic. Prepare a 9x13-inch baking dish with cooking spray. Bring a large pot of salted water to a rolling boil and add 20 jumbo shells. Boil for 9–11 minutes until al dente—tender but with a slight bite. Drain and spread shells on a sheet to cool slightly so they’re easy to handle and won’t burst when filled. Make the chicken filling: In a large bowl, lightly beat 1 large egg. Add 3 cups shredded rotisserie chicken, 3/4 cup ricotta, 1 cup shredded mozzarella, 1/2 cup grated Parmesan, chopped parsley, 1 teaspoon Italian seasoning, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Mix until evenly combined—the egg and cheeses bind the filling so it holds a nice shape inside each shell. Prepare the roasted garlic Alfredo: In a small saucepan over low-medium heat, melt 4 tablespoons unsalted butter. Add 1 3/4 cups heavy cream and the mashed roasted garlic, warming gently—do not boil—to let the flavors integrate. Whisk in 1 1/4 cups grated Parmesan, salt to taste, and 1/2 teaspoon black pepper until smooth. Whisk 1 tablespoon flour into the reserved 1/4 cup heavy cream until no lumps remain, then stir into the sauce and heat until it thickens slightly. Keep warm but off high heat to prevent separation. Assemble and bake: Pour 1 cup of the Alfredo into the prepared baking dish and spread to coat the bottom. Stuff each shell with about 2–3 tablespoons of the chicken mixture and place in the dish, filling side up. Pour remaining sauce over the shells, cover tightly with foil, and bake at 375°F for 25 minutes. Uncover, sprinkle remaining 1 cup mozzarella and 1/2 cup Parmesan over the top, and bake an additional 5–10 minutes until cheese is melted and bubbling. Garnish with extra chopped parsley before serving.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze portions in freezer-safe containers or wrap the entire baking dish tightly with plastic wrap and foil; label with the date and freeze for up to 3 months. When reheating from frozen, thaw overnight in the refrigerator and warm in a 350°F oven covered with foil for 20–30 minutes, then uncover for 5 minutes to refresh the top. Avoid microwaving large portions from frozen as textures can become rubbery; the oven preserves creaminess best.

Ingredient Substitutions

For a lighter version, substitute half-and-half for heavy cream and use part-skim ricotta and reduced-fat mozzarella; the sauce will be slightly thinner—thicken with an extra teaspoon of flour if needed. Swap the chicken with shredded turkey or cooked Italian sausage for a different flavor profile. For a vegetarian option, replace chicken with sautéed mushrooms and spinach and use vegetable broth to thin the sauce if necessary. Gluten-free shells work, but cook them carefully to avoid breakage—toss gently with a drizzle of oil after draining.

Serving Suggestions

Serve with a bright, acidic side to cut the richness: a simple arugula salad with lemon vinaigrette, or roasted broccoli with lemon zest. Garlic bread or a crusty baguette is perfect for sopping up extra sauce. For a special occasion, garnish with toasted pine nuts and a drizzle of good-quality extra-virgin olive oil. Light, crisp wines such as Pinot Grigio or an unoaked Chardonnay complement the creaminess without overpowering it.

Cultural Background

Stuffed pasta shells are an Italian-American comfort tradition that takes cues from classic baked pasta dishes like manicotti and lasagna. The idea of combining cheese, herbs, and meat inside pasta and finishing with a béchamel-like sauce has roots in Italian cucina, adapted in the U.S. to include readily available ingredients like rotisserie chicken and heavy cream. Roasted garlic in a cream sauce is a modern twist that brings depth without the labor of making a classic Parmesan béchamel.

Seasonal Adaptations

In spring and summer, add fresh peas and chopped basil to the filling for brightness; in autumn, fold in roasted butternut squash and sage for a cozy twist. For winter gatherings, swap fresh parsley for a pinch of chopped rosemary and a handful of baby spinach in the filling. Small ingredient swaps turn this into a seasonal showcase while keeping the fundamental technique the same.

Meal Prep Tips

Make the roasted garlic up to three days in advance and store it covered in the refrigerator. Shred chicken and mix the filling the day before, storing it in a sealed container; boil shells and layer everything in the baking dish the morning of your event, covered tightly in the fridge. Bake from chilled—add an extra 10 minutes covered to account for the cold. Portion into single servings for grab-and-go lunches; they reheat well in the oven or microwave covered for a minute on high.

Whether you’re cooking for a weeknight crowd or prepping ahead for guests, these shells are reliably satisfying. The roasted garlic Alfredo is the signature element that keeps people coming back for seconds—give it a try and make the recipe your own with seasonal tweaks or protein swaps.