These easy Chicken Alfredo Stuffed Shells with Spinach are packed with tender cooked chicken, broccoli, and spinach folded into a rich homemade Alfredo sauce and finished with a gooey layer of melted cheese. This casserole comes together quickly, making it perfect for busy weeknights, and the vegetables are so well blended that even picky eaters won’t notice them. It’s hearty enough for a family dinner yet looks special enough for guests.
I often make this the day after preparing leftover chicken, such as air fryer frozen chicken breasts or Instant Pot chicken breasts. Using pre-cooked or rotisserie chicken drastically shortens prep time, so this dish is a great way to use leftovers and create a comforting, flavorful meal.
Pair it with a simple green salad and garlic bread for a complete dinner. The slice-and-serve presentation from the casserole dish makes it easy to serve at gatherings or family dinners.
Why You’ll Love This Recipe
- Creamy Comfort Food – A homemade Alfredo sauce combined with mozzarella and Parmesan delivers a rich, comforting flavor loved by families.
- Make-Ahead Friendly – Assemble the casserole ahead of time and refrigerate until you’re ready to bake, ideal for busy evenings or guests.
- Hidden Veggies – Broccoli and spinach fold into the filling so well that they blend into the sauce, making it easier to get vegetables into picky eaters.
- Feeds a Crowd – A 9 x 13 casserole serves several people and reheats well for leftovers.
Recipe Ingredients
You’ll find everything at a regular grocery store. For convenience, use pre-cooked or rotisserie chicken and either fresh or frozen vegetables.
Ingredient Notes
- Flour: All-purpose flour is used to thicken the sauce and give it body.
- Parmesan: Freshly grated Parmesan adds bright, salty flavor and helps thicken the sauce.
- Cooked chicken: Shred leftover chicken with a fork or use rotisserie chicken for speed.
- Jumbo shells: A 12-ounce box of jumbo pasta shells is used to hold the filling.
- Broccoli: Fresh or frozen both work—steam, roast, or air-fry until tender, then chop finely.
- Spinach: Fresh spinach offers the best texture and flavor; frozen spinach can be used if squeezed dry.
- Mozzarella: Shred mozzarella to melt evenly over the top before baking.
Refer to the printable recipe section for exact measurements and the full ingredient list.
How To Make Chicken Alfredo Stuffed Shells with Spinach
Step-By-Step Instructions
Step 1: Cook the jumbo shells according to package directions until al dente (typically 14–16 minutes). Drain and rinse with cold water to stop cooking, then place shells on a parchment-lined sheet so they don’t stick.
Step 2: Cook the broccoli until fork-tender. You can steam it, roast at 400°F for about 15 minutes, air-fry, or boil for 3–4 minutes. Chop it into small pieces for the filling.
Step 3: To make the Alfredo sauce, sauté butter and garlic in a saucepan over medium heat for about 1 minute. Whisk in flour and cook another minute to form a roux. Gradually whisk in heavy cream and milk, add Italian seasoning, salt, and pepper, and cook until the sauce thickens. Remove from heat and stir in Parmesan and chopped spinach until the spinach wilts.
Step 4: In a medium bowl, combine shredded chicken, chopped broccoli, and about 1 cup of the Alfredo sauce. Mix until everything is evenly coated.
Step 5: Spoon a thin layer of Alfredo sauce into the bottom of a greased 9 x 13-inch baking dish. Fill each shell with a generous spoonful of the chicken and broccoli mixture and arrange the shells in the dish.
Step 6: Pour the remaining Alfredo sauce evenly over the shells, sprinkle with shredded mozzarella, and bake uncovered at 350°F for 25–30 minutes, until the cheese is bubbly and lightly golden. Let cool for a few minutes before serving.
Serving Suggestions
Serve the stuffed shells with a crisp green salad and garlic bread or warm rolls. They also pair nicely with roasted or sautéed vegetables—think asparagus, Brussels sprouts with bacon, or a refreshing cucumber and tomato salad.
Substitutions and Variations
- Butter or margarine: Either works for the sauce base.
- Cream: Use heavy cream or a lighter cream (18–30%) depending on richness desired.
- Milk: Use any milk you prefer—whole, 2%, or a lower-fat option will work.
- Spinach: Frozen spinach can be used if thoroughly squeezed dry.
- Protein swaps: Substitute cooked sausage, turkey, or different chicken preparations if preferred.
- Cheese blends: Use an Italian cheese blend, fontina, or provolone for variation.
- Extra mix-ins: Add sautéed mushrooms, sun-dried tomatoes, bell peppers, or crispy bacon to the filling.
- Spice it up: Stir in red pepper flakes or a dash of hot sauce for heat.
Expert Tips
- Cook shells to al dente so they hold up during assembly and baking.
- Use shredded rotisserie chicken to save time on busy nights.
- Freshly grated Parmesan delivers the best flavor and texture in the sauce.
- To fill shells neatly, use a piping bag or place the mixture in a resealable bag, snip a corner, and pipe into each shell.
- Don’t overfill shells—leave room for sauce on top so they don’t spill while baking.
Recipe FAQs
How many jumbo shells are in a 12 oz box?
A 12-ounce box of jumbo shells typically contains about 40–50 shells, depending on the brand.
How many stuffed shells make a serving?
Plan on approximately 5–7 shells per person, depending on appetite and side dishes. Six shells per person is a good average for family meals.
Can I freeze these stuffed shells?
Yes. Freeze the filled shells on a parchment-lined tray for a couple of hours, then transfer to a freezer-safe container or bag. Freeze up to 2 months. Bake from frozen or thaw overnight before reheating.
How do I reheat frozen or leftover shells?
Bake frozen shells covered at 350°F for 50–60 minutes, or bake thawed shells for 25–30 minutes until heated through. Leftovers also reheat well in the microwave or air fryer.
How should I store leftovers?
Store leftover shells in an airtight container in the refrigerator for up to 3 days.
More Easy Pasta Recipes You’ll Love
Olive Garden Asiago Tortelloni Alfredo With Grilled Chicken-
Rigatoni Al Forno with Italian Sausage
-
Instant Pot Olive Garden Chicken Gnocchi Soup
-
Easy Slow Cooker Creamy Chicken Soup with Pasta and Spinach
Still Craving More?
Try other favorite recipes such as:
- Air Fryer Chicken Fettuccine Alfredo
- Stuffed Chicken Breast with Stuffing
- Cheesy Stuffed Bell Peppers
- Air Fryer Taco-Stuffed Peppers
- Hawaiian Macaroni Salad
- Smoked Mac and Cheese
If you enjoy these Spinach Stuffed Shells with Alfredo Sauce, please consider leaving a rating and sharing the recipe with friends and family.
Printable Recipe
Easy Chicken Alfredo Stuffed Shells With Spinach
Servings: 6 | Prep: 30 mins | Cook: 30 mins | Total: 1 hr
Ingredients
For the Alfredo sauce
- 3 tablespoons margarine or butter
- 3 tablespoons all-purpose flour
- 3 cloves garlic, finely chopped
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 cup heavy cream (18–30%)
- 1 cup milk (any)
- 1/2 cup grated Parmesan cheese
Stuffing ingredients
- 2 cups cooked, shredded chicken
- 1 (12 oz) box jumbo pasta shells
- 1 1/2 cups broccoli, cooked and chopped
- 1/2 to 1 cup chopped spinach
- 1 cup shredded mozzarella cheese
Instructions
- Cook pasta shells until al dente, drain, rinse with cold water, and place on a parchment-lined sheet to cool.
- Prepare broccoli until tender, then chop finely.
- Sauté garlic in butter for 1 minute, whisk in flour and cook 1 minute. Gradually whisk in cream and milk, add seasoning, and cook until thickened. Stir in Parmesan and spinach off the heat.
- Combine shredded chicken and broccoli with 1 cup of Alfredo sauce in a medium bowl.
- Spoon a layer of sauce in a greased 9 x 13-inch dish. Fill each shell with the chicken mixture and arrange in the dish.
- Pour remaining sauce over the shells, top with mozzarella, and bake uncovered at 350°F for 25–30 minutes, until bubbly and golden. Let rest a few minutes before serving.
Notes
- Cooking shells to al dente prevents them from becoming mushy after baking.
- Rotisserie or pre-cooked chicken speeds up preparation considerably.
- Freshly grated Parmesan gives the best flavor and texture.
- Use a piping bag or a resealable bag with the corner snipped to fill shells neatly.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition (approx. per serving)
Calories: 397 kcal | Protein: 22 g | Fat: 30 g | Carbohydrates: 10 g
Nutrition information is an estimate and not guaranteed.