Chicken Alfredo Stuffed Shells

14 shells
Prep Time
10 minutes
Cook Time
1 hour


  • 14 jumbo shells (about ½ of a 12 ounce box)
  • 1 tbsp olive oil
  • 1 chicken boneless skinless chicken breast, cut into small pieces
  • 15 oz. ricotta cheese
  • 1 egg
  • 1 tbsp Italian seasoning
  • 1 tsp oregano
  • ¾ cup parmesan cheese, grated
  • salt & pepper, to taste
  • 15-oz. jar alfredo sauce
  • ½ cup mozzarella cheese, shredded


  1. Fill the rice cooker’s inner pot halfway with water (to around line 6). Close the lid and set to Steam for 12 minutes.
  2. Once the water boils, add the shells and cook, occasionally stirring, until the timer reaches 0. Drain and set aside.
  3. Use the Sauté-Then-Simmer STS® setting. Add olive oil and let it heat for 5 minutes.
  4. Cook chicken, stirring frequently, until done, about 7 minutes. Season with salt and pepper and scoop into a bowl.
  5. In the bowl with chicken, add ricotta, egg, Italian seasoning, ½ cup Parmesan cheese, and oregano. Mix well and set aside.
  6. Spread half of the Alfredo sauce in the rice cooker’s inner pot.
  7. Stuff each shell with about 2 tablespoons of the ricotta mixture and place them on the Alfredo sauce.
  8. Cover the shells with the remaining Alfredo sauce. Sprinkle with the remaining Parmesan and mozzarella cheeses.
  9. Set the rice cooker to the White Rice function and cook until the cycle ends.
  10. When done, scoop out the shells and serve. Top with fresh parsley, red pepper flakes, and black pepper.

recipe inspiration from Like Mother Like Daughter