Stuffed Fettuccine Alfredo Recipe

This is a straightforward homemade version of Olive Garden’s Chicken Alfredo Stuffed Shells — you get creamy, cheesy, chicken-broccoli goodness baked into jumbo shells. It’s rich but super doable, and honestly? Feels like a cozy little hug in pasta form.

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Quick Summary

Prep time: 15 mins
Cook time: 45 mins
Flavor: creamy, cheesy, garlicky
Great for: weeknight dinners, leftovers, carb therapy

Why I Like This Recipe

This one’s dangerous. I made it once for a Sunday dinner, now it’s like… every two weeks minimum. The sauce is so buttery I could cry, and stuffing those shells? Weirdly satisfying. Not clean or fancy — just ridiculously good.

Ingredients

12 oz box jumbo pasta shells
2 ½ cups cooked chicken, shredded (rotisserie works)
1 ½ cups fresh broccoli, steamed & chopped

Alfredo Sauce:

3 tbsp unsalted butter
3 cloves garlic, minced
1 cup heavy whipping cream
1 ¼ cups whole milk
⅔ cup freshly grated Parmesan
¾ cup shredded mozzarella, divided
2 large egg yolks, beaten
Salt & pepper, to taste

How To Make Stuffed Fettuccine Alfredo

Boil your shells: Just until al dente, not mushy. Drain ‘em, then lay out on a plate so they don’t become a pasta blob.
Start the sauce: Melt butter with garlic, cream, and milk in a pan. Simmer gently — don’t let it boil like crazy.
Temper the yolks: Whisk the yolks in a bowl. Add spoonfuls of hot milk mix to the eggs slowly, keep stirring so they don’t scramble. Then pour it all back into the pan. Stir.
Cheese time: Kill the heat, stir in Parmesan + half the mozz. Salt and pepper it until it tastes like something you wanna swim in.
Make the filling: Toss shredded chicken, broccoli, and ½ cup of the sauce in a bowl.
Stuff it: Spoon the filling into the shells. Line them up in a greased 9×13 pan with a bit of sauce on the bottom.
Top + bake: Pour remaining sauce all over the shells. Sprinkle with that last ½ cup mozzarella. Bake at 350°F for 25 mins until bubbly and beautiful.

Tips for Success

Don’t overcook the shells — they keep cooking in the oven.
Temper those egg yolks slowly or you’ll end up with cheesy scrambled eggs.
Use freshly grated cheese if you can. Pre-shredded doesn’t melt the same.
Sauce thickens as it cools, so don’t freak if it feels runny hot.
Let it rest for 5 mins before digging in. Just trust me.

Storage and Reheating

Fridge: Cover and keep leftovers for 3–4 days. Microwave or oven works fine.
Freezer: Assemble everything except baking. Wrap tightly and freeze for up to 2 months. Thaw overnight, then bake covered 45 mins, uncovered 15–20 mins.

FAQs

Can I use frozen broccoli?

Yep — just thaw and squeeze out excess water so the filling’s not soggy.

What if I don’t have egg yolks?

You can skip it — sauce might be thinner but still delish.

Can I make this ahead?

Totally. Assemble it all, refrigerate for up to a day, then bake when ready.

What cheese works best?

Mozzarella + Parm combo is 👌 but you can swap in fontina or asiago too.

Are these actually fettuccine?

Nope. But they’ve got that Alfredo soul, ya know?

Common Mistakes and How to Dodge Them

Shells sticking together: Lay ‘em out after boiling. Otherwise? Nightmare trying to peel them apart.
Overstuffing: Don’t get greedy. A little filling goes a long way. Overfull = messy bake.
Sauce splitting: Don’t crank the heat too high after adding egg yolks. Low and slow wins here.
Dry top layer: Pour that sauce all over — don’t leave any pasta bare or it’ll dry out.
Skipping the seasonin: Taste that sauce before you pour. Salt + pepper matter big time.

Nutrition Facts (Per Serving)

Calories: 769 kcal
Carbohydrates: 58 g
Protein: 33 g
Fat: 44 g
Saturated Fat: 23 g
Cholesterol: 228 mg
Sodium: 409 mg
Potassium: 506 mg
Fiber: 2 g
Sugar: 5 g