Using a spoon and my fingers, I carefully fill each cooled shell with a heaping amount of the chicken and cheese mixture, pressing it in firmly. I nestle each stuffed shell, open-side up, snugly into the sauced baking dish. Once they’re all in, I pour the remaining Alfredo mixture over the top, letting it seep down into the gaps. I sprinkle the remaining mozzarella and Parmesan over everything, cover the dish tightly with foil, and bake.
Pro Tips for Best Results
For the absolute best flavor, I now always use a high-quality, refrigerated Alfredo sauce from the deli section instead of a shelf-stable jar. I tested this three different ways, and the fresh sauce has a cleaner, richer taste that truly elevates the dish. If you must use jarred, choose a premium brand and doctor it up with an extra pinch of nutmeg and black pepper.
Make sure your cream cheese is truly softened to room temperature. I’ve tried beating it straight from the fridge, and it never gets perfectly smooth, leaving little bits in the filling. Let it sit out for a good hour, or microwave it (without the foil wrapper!) for 15-second intervals until it’s very soft but not melted. This ensures a flawlessly creamy texture.
When stuffing the shells, use a small cookie scoop or a tablespoon. It’s much cleaner and faster than using a regular spoon, and it helps you get a consistent, generous amount in each shell. I also use my pinky finger to gently push the filling to the ends of the shell. Don’t underfill them—they should be plump and hearty.
For a gorgeous, restaurant-style finish, remove the foil for the last 5-7 minutes of baking and switch your oven to broil. Watch it like a hawk! This gives the top a beautiful, spotted, golden-brown crust that adds incredible visual appeal and a slight crunch to contrast the creamy interior. It’s my signature move for this dish.
Common Mistakes to Avoid
Overcooking the pasta shells initially is the number one mistake. They will continue to soak up sauce and cook in the oven. If you boil them until fully tender, they’ll become bloated and fall apart during stuffing and baking. I made this error, and my first batch looked more like a creamy chicken casserole than distinct stuffed shells. Al dente is your mantra.
Not thoroughly beating the cream cheese first will leave you with a lumpy filling. I was in a rush once and just mashed it with a fork before mixing everything together. The result was pockets of unmixed cream cheese that, while not terrible, disrupted the luxurious, uniform texture. Taking two minutes with a hand mixer makes all the difference.(See the next page below to continue…)