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A creamy, cheesy baked pasta dish featuring jumbo shells stuffed with a hearty mixture of rotisserie chicken, cottage cheese, Parmesan, eggs, and parsley, all layered with Alfredo sauce and baked until bubbly and golden. Perfect for family dinners, potlucks, and cozy meals.

Ingredients

Scale
  • 24 jumbo pasta shells
  • 1 cup Alfredo sauce (store-bought or homemade), plus additional for covering shells
  • 1 cup cottage cheese
  • 2 cups grated Parmesan cheese, divided
  • 2 cups shredded rotisserie chicken
  • 1 teaspoon dried parsley
  • 2 large eggs
  • Salt, to taste
  • Black pepper, to taste
  • For homemade Alfredo sauce: 4 tablespoons butter
  • 2 cloves minced garlic
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese

Instructions

  1. Bring a large pot of salted water to a boil.
  2. Cook jumbo pasta shells until just al dente, about 9-11 minutes.
  3. Drain and rinse shells under cold water to stop cooking and make them easier to handle.
  4. Preheat oven to 350°F (175°C) and lightly spray an 11×13-inch baking dish with nonstick spray.
  5. In a medium bowl, combine cottage cheese, 2 cups Parmesan cheese, shredded rotisserie chicken, dried parsley, eggs, salt, and pepper; mix until well combined.
  6. (If making homemade Alfredo sauce) In a saucepan, melt butter over medium heat.
  7. Add minced garlic and cook for about 1 minute until fragrant, avoiding browning.
  8. Pour in heavy cream and bring gently to a boil.
  9. Slowly whisk in 1 cup grated Parmesan until smooth. Season with salt and pepper and remove from heat.
  10. Spread 1 cup Alfredo sauce evenly over the bottom of the prepared baking dish.
  11. Stuff each cooked shell with the chicken-cheese filling and place seam side up in the baking dish.
  12. Pour remaining Alfredo sauce over the filled shells evenly.
  13. Sprinkle remaining Parmesan cheese on top.
  14. Bake uncovered at 350°F (175°C) for approximately 30 minutes, until cheese melts and sauce bubbles around edges.
  15. Let the baked shells rest for a few minutes before serving for best texture and creaminess.

Notes

Cook pasta shells just until al dente and rinse under cold water to prevent overcooking and ease handling when stuffing., Eggs in the filling help bind the mixture for cohesive slices and easy serving., Using Alfredo sauce on the bottom of the baking dish prevents shells from drying out and helps with serving., Homemade Alfredo sauce thickens as it cools; thin with a splash of milk or cream if necessary for easier spreading., For variations, swap ricotta for cottage cheese or add shredded mozzarella on top for extra cheesiness., You can replace rotisserie chicken with shredded turkey, cooked chicken breast, Italian sausage, or ground turkey (note flavor changes)., Vegetarian options include omitting chicken and adding sautéed mushrooms, spinach, or roasted vegetables., Use whole wheat or gluten-free jumbo shells to meet dietary needs, adjusting cooking times accordingly., Refrigerate leftovers promptly and reheat gently to maintain creamy texture; freezing is not recommended or tested for this recipe.

Nutrition

Find it online: https://cookingcrumbs.com/chicken-alfredo-stuffed-shells-for-a-comfort-dinner/