Name: Creamy Chicken Stuffed Shells with Spinach Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Italian-American
Ingredients: 1 (12 ounce) package jumbo pasta shells; 2 cups cooked, shredded chicken (such as from a rotisserie chicken); 1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry; 1 (15 ounce) container ricotta cheese (about 1 ¾ cups); 2 cups (8 ounces) shredded mozzarella cheese, divided; ¼ cup grated Parmesan cheese; 1 egg; 1 tablespoon chopped fresh basil (or 1 teaspoon dried basil); ½ teaspoon salt; ½ teaspoon garlic powder; Pinch of nutmeg; 2 cups Alfredo sauce (about one 15-ounce jar plus part of a second jar)

If you’re on the hunt for a comforting, rich pasta dish that feels like a warm hug from the inside, you’ve got to try this Creamy Chicken Stuffed Shells with Spinach Recipe. I absolutely love how the tender jumbo shells get filled with a cheesy, flavorful mix of shredded chicken, ricotta, and spinach, all smothered in luscious Alfredo sauce. When I first tried this, I was hooked—the creamy texture and cozy flavors make it a perfect weeknight dinner or a crowd-pleaser for family gatherings. Trust me, once you make these, you’ll find yourself reaching for this recipe again and again!

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Why You’ll Love This Recipe

Super Creamy and Cheesy: The blend of ricotta, mozzarella, Parmesan, and Alfredo sauce makes every bite melt-in-your-mouth delicious.
Easy to Make Ahead: You can assemble it in advance and bake it when you’re ready, making busy nights so much easier.
Healthy Boost with Spinach: The chopped spinach adds a fresh touch and sneaks in some greens.
Family Favorite: My family goes crazy for this dish—it’s a guaranteed hit with both kids and adults!

A white rectangular baking dish filled with two layers of stuffed pasta shells covered in melted white cheese and sprinkled with chopped green herbs on top; a woman's hand holds a metal spatula lifting one cheese-covered shell with stretched cheese strings above the dish; on the white marbled surface nearby, there are pieces of rustic bread and a white bowl with a spoon; the background shows a blurred dark blue wooden chair; soft natural light highlights the creamy texture of the cheese and the fresh herbs photo taken with an iphone --ar 2:3 --v 7 - Creamy Chicken Stuffed Shells with Spinach, stuffed pasta with chicken and spinach, cheesy stuffed shells recipe, easy chicken pasta bake, creamy spinach stuffed shells

Ingredients You’ll Need

These ingredients come together beautifully to create that creamy, cheesy filling and the perfect balance between protein and greens. Pro tip: using shredded rotisserie chicken not only saves time but adds great flavor.

Flat lay of a small pile of dry jumbo pasta shells, a mound of shredded cooked chicken, a small heap of fresh wilted spinach leaves (representing thawed chopped spinach), a white ceramic bowl filled with creamy ricotta cheese, a white ceramic bowl of shredded mozzarella cheese, a small white ceramic bowl with grated Parmesan cheese, one whole uncracked brown egg, a few fresh basil leaves, a small white ceramic bowl containing smooth Alfredo sauce, and a small white ceramic bowl with a mixture of salt, garlic powder, and a pinch of ground nutmeg, all arranged symmetrically with perfect balance, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Creamy Chicken Stuffed Shells with Spinach, stuffed pasta with chicken and spinach, cheesy stuffed shells recipe, easy chicken pasta bake, creamy spinach stuffed shells

Jumbo pasta shells: Look for the biggest shells you can find—they’re perfect for holding all that cheesy filling.
Cooked, shredded chicken: Rotisserie chicken is your shortcut here; it’s flavorful and tender.
Frozen chopped spinach: Thaw and squeeze out as much moisture as possible to keep the filling from becoming watery.
Ricotta cheese: This creamy cheese is the heart of the filling, giving it that luscious texture.
Mozzarella cheese: Divided use helps keep some for stuffing and some to give that golden bubbly top.
Parmesan cheese: Adds a nutty, salty punch that’s hard to beat.
Egg: Binds the filling so it stays put inside the shells after baking.
Fresh basil: Fresh is best here, but dried works in a pinch—it adds a wonderful herbal note.
Salt, garlic powder, and nutmeg: These simple seasonings really round out the flavors.
Alfredo sauce: I use a good-quality store-bought jar to save time; it’s the creamy sauce that ties everything together.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love tweaking this Creamy Chicken Stuffed Shells with Spinach Recipe depending on what’s in the fridge and what we’re craving. Feel free to swap things around or add your favorite flavors to make it truly yours.

Use turkey or sausage instead of chicken: I once swapped shredded turkey after Thanksgiving—it was just as delicious and perfect for post-holiday meals.
Add mushrooms or roasted red peppers: These add an earthy sweetness that complements the creamy filling wonderfully.
Make it vegetarian: Skip the chicken and load up on extra spinach and mushrooms, or toss in some artichoke hearts for a tasty meatless version.
Swap Alfredo sauce for marinara: For a tomato-based twist, try mixing the filling with your favorite marinara and top with mozzarella for a different flavor profile.

How to Make Creamy Chicken Stuffed Shells with Spinach Recipe

Step 1: Prep Your Pasta Shells Perfectly

Start by boiling the jumbo shells in plenty of salted water following the package instructions. I find rinsing them under cold water right after draining helps stop the cooking process and makes them easier to handle without sticking. Be gentle so you don’t tear the shells—they’re delicate but essential for holding all that goodness.

Step 2: Mix the Creamy, Flavorful Filling

In a large bowl, combine your shredded chicken, thawed and squeezed dry spinach, ricotta, 1 ½ cups mozzarella, Parmesan, egg, chopped basil, salt, garlic powder, and a pinch of nutmeg. I like to mix everything by hand so I can feel the texture and make sure the spinach is evenly distributed. The mixture should be rich and creamy but not runny—if it feels too wet, squeeze out a bit more moisture from the spinach.

Step 3: Stuff, Arrange, and Sauce

Now for the fun part: carefully spoon the chicken mixture into each shell. I use a small spoon or even my fingers to get a generous but manageable filling amount. You might not use all the shells in the box; typically, I can fit 20-22 stuffed shells in my 9×13 baking dish. Pour one cup of Alfredo sauce into the bottom of your lightly greased dish first—it prevents sticking and adds saucy goodness underneath. Then, arrange the stuffed shells open-side-up, layer with remaining sauce, and sprinkle the last ½ cup of mozzarella on top.

Step 4: Bake to CreamY Perfection

Cover your dish tightly with foil and bake at 350°F for about 30 minutes. During the last 5 to 10 minutes, remove the foil to let the cheese on top get beautifully golden and slightly crisp. This is when the kitchen fills with that irresistible aroma! My family always knows dinner is ready when the cheesy bubbles start peeking out.

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Pro Tips for Making Creamy Chicken Stuffed Shells with Spinach Recipe

Don’t Skip the Spinach Squeeze: I learned this the hard way—if the spinach isn’t dry, the filling can become watery and affect the texture.
Use Fresh Basil When Possible: It brightens the flavor so much more than dried; if you only have dried, just use less.
Stuff Shells Gently: Overstuffing can cause shells to break or spill during baking, so be generous yet careful.
Cover to Keep Moisture In: The foil prevents drying out; removing it only at the end helps get that perfect crisp top without losing creaminess inside.

How to Serve Creamy Chicken Stuffed Shells with Spinach Recipe

The image shows a baking dish filled with two layers of pasta shells. The bottom layer is hidden but supports a top layer of large, pale yellow pasta shells stuffed with green spinach and white cheese. Each shell is topped with a smooth layer of melted white cheese sauce, sprinkled with small pieces of fresh green parsley. The dish is placed on a white marbled surface with some green herbs and bread in the background. photo taken with an iphone --ar 2:3 --v 7 - Creamy Chicken Stuffed Shells with Spinach, stuffed pasta with chicken and spinach, cheesy stuffed shells recipe, easy chicken pasta bake, creamy spinach stuffed shells

Garnishes

I like sprinkling a little extra fresh basil or finely chopped parsley over the top just before serving—it adds color and fresh herbal notes that cut through the richness. Some freshly cracked black pepper and a light drizzle of good-quality olive oil also elevate the dish beautifully.

Side Dishes

This recipe pairs wonderfully with crisp green salads or roasted veggies. When I serve it, I often go with a simple Caesar salad or steamed asparagus with lemon to balance the creamy indulgence of the shells.

Creative Ways to Present

For a special occasion, I like to bake individual portions in small ramekins—just bubble under the broiler for a minute to get that bubbly, golden crust. It makes each serving feel fancy and perfect for a dinner party or holiday meal.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they keep really well for up to 3 days. When I reheat, I add a splash of milk or extra Alfredo sauce to keep everything nice and moist.

Freezing

This recipe freezes beautifully! I either freeze the fully assembled dish before baking or freeze individual stuffed shells separately on a tray, then transfer them to a freezer bag. Just thaw overnight in the fridge before baking or reheating.

Reheating

I reheat leftovers covered with foil at 350°F until warmed through, usually around 20 minutes. You want to avoid drying out the shells, so covering them keeps that creamy texture intact.

FAQs

Can I use fresh spinach instead of frozen in this Creamy Chicken Stuffed Shells with Spinach Recipe?

Yes! If using fresh spinach, sauté it lightly until wilted, then let it cool and squeeze out as much moisture as possible before mixing it into the filling. This prevents the shells from becoming soggy while keeping that fresh spinach flavor.
Is it okay to prepare this recipe ahead of time and refrigerate before baking?

Absolutely! You can assemble the stuffed shells in your baking dish, cover tightly with foil or plastic wrap, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.
Can I make this recipe dairy-free or low-fat?

For dairy-free, use plant-based ricotta, mozzarella, and Alfredo sauce alternatives, but keep in mind texture and flavor might change slightly. For a lighter version, swap regular cheeses for part-skim or reduced-fat options, and use a lighter Alfredo sauce or make your own with cauliflower puree for creaminess.
How do I prevent the shells from sticking together during cooking?

Be sure to use plenty of salted water when boiling the shells and give them a gentle stir occasionally. After draining, rinse briefly with cold water and toss them with a bit of olive oil to keep them separate and easy to handle.

Final Thoughts

This Creamy Chicken Stuffed Shells with Spinach Recipe has absolutely become one of my go-to comfort foods. It’s creamy, cheesy, and packed with flavor—not to mention pretty simple to whip up even on busy nights. I hope you enjoy making it as much as I do and find it becomes a new family favorite in your home, too. Seriously, keep this recipe handy—you’re going to want to make it again and again!