Chicken Alfredo Pasta Shells

This chicken alfredo pasta shells recipe combines two delicious Italian-inspired dishes and turns them into a creamy, easy make-ahead freezer meal that’s perfect for busy weeknights and family dinners.

We love taking familiar recipes like these and turning them into something different and delicious that the entire family will love. You could even switch out the vegetable in this recipe to something other than peas if that doesn’t work for your family’s taste.

Inside the Freezer Meals 101 Club, we share all our best tips and tricks with our 20 years of freezer meal cooking experience. We’ve made all the freezer meal mistakes, so you don’t have to. Take your freezer cooking experience to the next level with our meal plans and grocery lists, freezer labels, hundreds of delicious recipes, and once-a-month live cooking shows with us! You can join us in our kitchen as we put together freezer meals and answer all your freezer meal questions.

Freezer Meals 101 Club Ad: Get your freezer stacked, so you can relax! Join the Freezer Meals 100 Club today. Join now! A photo collage of shots of the Club, sharla and christie displaying different electronics showing the club.

Chicken Alfredo Stuffed Shells Recipe

Ingredients:

  • 21 jumbo pasta shells
  • 2 chicken breasts, boneless, skinless, cooked, cubed
  • 14 oz. Alfredo sauce
  • 1 cup of shredded mozzarella cheese
  • 1/2 cup peas, frozen 

Assembly Instructions:

  1. Cook pasta shells one minute less than the package cooking directions.
  2. Drain and rinse under cold water.
  3. In a bowl, mix cooked, cubed chicken, the Alfredo sauce, peas, and shredded cheese.
  4. Stuff the cooked shells with the Alfredo mixture.
  5. Place in a foil tray or casserole dish. Cover with plastic wrap and then aluminum foil.
  6. Freeze.

Cooking Instructions:

  1. Thaw. Remove plastic wrap.
  2. Bake at 375° for 35 minutes.
  3. If cooking from frozen, increase cooking time.

Ways to Adapt This Recipe

You can substitute the shredded cheddar cheese for mozzarella. You can also substitute the frozen peas for finely cut broccoli florets or chopped, frozen asparagus.

What to Serve with This Dish

For something fresh and light, add a fresh garden salad, Caesar salad, or a cucumber tomato salad. You can also serve it with garlic bread or breadsticks. You could skip the salad and serve with steamed broccoli or green beans, roasted asparagus, brussels sprouts, carrots, or sautéed zucchini and squash.

How to Store Leftovers

If you have any leftovers, you can transfer them to an airtight container or cover the casserole dish tightly with foil or a lid. You can use individual portions if you would like to take them for lunch the next day. Store in the refrigerator for 3–4 days.

For more recipes like this one, check out our Chipotle Chicken, Chicken Bacon Ranch Casserole, or our Hamburger Pasta Casserole.

Chicken Alfredo Stuffed Shells
Prep Time
35 mins
Cook Time
35 mins
 
Servings: 6
Calories: 276 kcal
Ingredients
  • 21 jumbo pasta shells
  • 2 chicken breasts boneless, skinless cooked, cubed
  • 14 oz. Alfredo sauce
  • 1 cup mozzarella cheese shredded
  • 1/2 cup peas frozen
Instructions
Assembly Instructions:
  1. Cook pasta shells one minute less than the package cooking directions.
  2. Drain and rinse under cold water.
  3. In a bowl, mix together cooked, cubed chicken, the Alfredo sauce, peas, and shredded cheese.
  4. Stuff the cooked shells with the Alfredo mixture.
  5. Place in a foil tray or casserole dish. Cover with plastic wrap and then aluminum foil.
  6. Freeze.
Cooking Instructions:
  1. Thaw.
  2. Remove plastic wrap.
  3. Bake at 375° for 35 minutes.
  4. If cooking from frozen, increase cooking time.