Chicken Spinach Alfredo Baked Stuffed Shells

These chicken Alfredo baked stuffed shells are made with rotisserie chicken and prepared Alfredo sauce for ease. Assemble a few ingredients for a comfort food casserole with an elevated edge.

Prep Time: 20 mins

Cook Time: 40 mins

Total Time: 1 hr

Servings: 6

Ingredients

• 1 pound jumbo pasta shells
• 2 tablespoons kosher salt, divided
• 2 cups shredded rotisserie chicken
• 1 1/4 cups ricotta cheese
• 1/4 cup chopped fresh basil
• 10 ounces frozen chopped spinach, thawed and well drained
• 1 cup grated Parmesan cheese, divided
• 3/4 teaspoon freshly ground black pepper, divided
• 1/2 teaspoon garlic powder
• 1 large egg, beaten
• 1 tablespoon olive oil
• 22 to 24 ounces prepared Alfredo sauce
• 2 cups shredded mozzarella cheese

Directions

1. Bring a large pot of water to a boil. Add 4 1/2 teaspoons salt and pasta shells to water and boil, stirring occasionally, 9 minutes, Drain and set aside.
2. Preheat the oven to 375 degrees F (190 degrees C). Combine chicken, ricotta, basil, spinach, 3/4 cup grated Parmesan cheese, 1/2 teaspoon pepper, garlic powder and remaining salt in a large bowl and mix well. Stir in egg. Divide filling evenly among pasta shells.
3. Coat bottom of a 9×13-inch casserole dish with olive oil. Spread 1/2 cup Alfredo sauce along bottom of dish. Fill dish with stuffed shells and top with remaining sauce, shredded cheese and remaining Parmesan and  pepper. Cover with foil.
4. Bake in the preheated oven for 25 minutes. Uncover and bake until bubbly, 10 to 15 minutes more. 
5. Turn the oven to broil on High. Broil until lightly browned on top, 3 to 4 minutes. Let stand for 5 to 10 minutes before serving.

Nutrition Facts (per serving)