Million Dollar Chicken Alfredo Stuffed Shells

Jumbo pasta shells stuffed with a rich, creamy blend of chicken, cheeses, and herbs—then smothered in velvety Alfredo sauce and baked until golden and bubbling. This decadent casserole tastes like luxury but comes together with simple ingredients and zero stress. Comfort food at its finest.

Why You’ll Love This Recipe

This isn’t just dinner—it’s wow on a plate. With tender pasta, juicy rotisserie chicken, and a triple-cheese filling that melts into every bite, it feels indulgent without being fussy. The Alfredo sauce blankets each shell like a warm blanket, and the golden cheese top makes it look like it came from a gourmet kitchen. Perfect for weeknights, potlucks, or impressing guests who think you spent all day cooking.

Ingredients

Pasta & Assembly

• 20–25 jumbo pasta shells (about 8 oz)
• Cooking spray or butter (for greasing pan)

Cheesy Chicken Filling

• 2 cups shredded cooked chicken (rotisserie is perfect!)
• 1 cup cottage cheese (or ricotta—see notes)
• 4 oz (½ block) cream cheese, softened
• ½ cup sour cream
• ½ cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese (divided)
• 1 tbsp dried parsley (plus extra for garnish)
• Optional: ¼ tsp garlic powder, black pepper, or pinch of nutmeg

Sauce & Finish

• 2 cups Alfredo sauce (store-bought or homemade)
• Extra Parmesan or parsley, for garnish (optional)

Step-by-Step Instructions

1. Prep oven and pan:
   Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter.
2. Cook the shells:
   Bring a large pot of salted water to a boil. Add jumbo shells and cook 1 minute less than al dente (they’ll finish baking). Drain gently and lay flat on a clean towel to cool slightly.
3. Make the filling:
   In a large bowl, combine chicken, cottage cheese, cream cheese, sour cream, Parmesan, 1 cup mozzarella, and dried parsley. Mix with a spoon or hands until smooth and well blended. Taste and season if needed.
4. Stuff the shells:
   Using a spoon or small cookie scoop, fill each shell generously. Gently place them seam-side up in the prepared baking dish, fitting snugly but not overlapping.
5. Add the sauce:
   Pour Alfredo sauce evenly over the stuffed shells, covering them completely to prevent drying.
6. Top with cheese:
   Sprinkle the remaining 1 cup mozzarella over the top. For extra richness, add a few extra shavings of Parmesan.
7. Bake:
   Bake uncovered for 30–35 minutes, until the sauce is bubbling and the cheese is golden and crisp in spots.
8. Rest and serve:
   Let stand 5–10 minutes before serving—this helps the filling set and makes scooping cleaner. Garnish with fresh parsley if desired.

You Must Know

• Don’t overcook the shells — they should be firm enough to hold filling. Slightly underdone = better texture after baking.
• Use room-temperature cheeses — cold cream cheese won’t blend smoothly.
• Rotisserie chicken saves time — flavorful, moist, and ready to use.
• Alfredo sauce matters — thick, creamy brands work best. Stir before using to avoid separation.
• Let it rest — cutting too soon causes filling to ooze out.

Storage Tips

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat in the oven at 350°F for 15–20 minutes (best for texture). Microwave works but can make sauce oily.
• Freeze before or after baking: Wrap tightly and freeze up to 3 months. Thaw overnight before reheating.

Ingredient Substitutions

Serving Suggestions

• Serve with garlic bread or a crisp green salad.
• Pair with roasted broccoli, asparagus, or Caesar salad.
• Great for meal prep—portion into containers for easy lunches.
• Double the batch and freeze half for future comfort.

Cultural Context

Born from Italian-American kitchens in the mid-20th century, stuffed shells reflect a tradition of turning humble pasta into something celebratory. Inspired by cannelloni and baked ziti, this version amps up the richness with American-style sauces and cheeses. Often served at Sunday dinners, holidays, and church suppers, it’s real food made for sharing—and named “Million Dollar” not for cost, but for how it feels to eat.

Pro Tips

• Double the filling? Yes—add an extra ½ cup Parmesan and ¼ cup sour cream for stability.
• Make ahead: Assemble 1–2 days in advance. Cover and refrigerate; add 5–10 mins to bake time.
• Freeze unbaked: Wrap dish tightly in plastic + foil. Bake from frozen (+15 mins).
• For crunch: Top with buttery breadcrumbs before baking.
• No sticking? Line pan with parchment first for easy cleanup.

Frequently Asked Questions

Q: Can I use frozen spinach in the filling?
A: Absolutely! Thaw, squeeze dry, and mix in ¾ cup for a spinach-chicken version.

Q: Why did my shells split while baking?
A: Likely overfilled or boiled too long. Fill gently and undercook slightly.

Q: Is this gluten-free?
A: Only if using GF jumbo shells and verifying Alfredo sauce is GF. Always check labels.

Q: Can I make it dairy-free?
A: Yes—with plant-based cheeses and dairy-free Alfredo sauce (results may vary in melt quality).

Q: Can I prep the filling ahead?
A: Yes. Store in the fridge up to 24 hours before stuffing.

Allergy Information

Contains: dairy (cheese, sour cream, Alfredo), wheat (pasta), eggs (in most pasta).
Gluten-free option: Use certified GF pasta and sauce.
Nut-free: This recipe is naturally nut-free.
Always verify ingredient labels—especially store-bought sauces and cheeses.

Nutrition Facts (Per Serving – Approximate)

Based on 6 servings

• Calories: 480
• Fat: 28g
• Saturated Fat: 14g
• Carbohydrates: 32g
• Fiber: 2g
• Sugar: 4g
• Protein: 26g
• Sodium: 880mg

Note: Nutrition values are estimates and may vary based on brands and substitutions. Not intended as medical advice.

Final Thought: This dish doesn’t whisper. It arrives golden, bubbling, and full of promise. One bite—creamy, cheesy, satisfying—and you’re reminded: good food doesn’t have to be complicated. It just has to say, “I was made for you.”