These homemade Oatmeal Creme Pies sandwich a light, creamy filling between two soft and chewy oatmeal cookies. A little cinnamon in the dough gives this familiar treat its cozy flavor.

Soft Oatmeal Cookies with a Creamy Filling

Little Debby has nothing on our homemade Oatmeal Creme Pies!

I did a comparison on Instagram (for our “make it, don't buy it” series) of the classic Little Debbie Oatmeal Cream Pies versus our copycat version and the comparison is almost laughable! Ours are thicker, soft and chewy and just better in every way! They still feel nostalgic and special and they're fun to make (plus you can freeze them!).

Don't miss my other cookie recipes, like Homemade Oreos, Lace Cookies, Peppermint Sandwich Cookies, Red Velvet Cookies, Pistachio Chocolate Chip Cookies, and Turtle Cookies!

How to make Oatmeal Cream Pies:

Make Cookie Dough: Beat the butter in a large bowl or a stand mixer. Add sugars and cream together until light and fluffy. Mix in eggs and vanilla. Stir together oats, flour, baking soda, salt, and cinnamon. Add dry ingredients to the wet mixture and mix until combined. Cover and refrigerate for 30 minutes, or up to 2 days.

Bake Cookies: Scoop the dough into 1 tablespoon sized balls (about 20 grams). Bake at 350°F for about 10 minutes then cool on baking sheet for 10 minutes before transferring to a wire rack.

Make Filling: Beat butter with electric mixers until smooth. Add powdered sugar, cream or milk, and vanilla then mix for 2 minutes. Add a little more milk if the filling is too thick. Scoop a small dollop on one cookie and place another one on top and gently press the oatmeal cream pie cookie until the filling comes close to the edge. Enjoy!

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Oatmeal Cream Pie Recipe

Homemade Oatmeal Cream Pie cookies are soft, chewy, and filled with a light and creamy filling. They are fun to make and feel a little special!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Refrigerate 30 minutes minutes

Total Time 55 minutes minutes

Servings 24

Calories 283kcal

Author Lauren Allen

Cost $6

Equipment

• Mixing bowl
• Baking Sheet
• Hand mixer

Ingredients

• 1 cup unsalted butter , room temp
• 1 cup light brown sugar , firmly packed
• ½ cup granulated sugar
• 2 large eggs , room temp
• 1 teaspoon vanilla extract
• 3 cups quick oats*
• 1 ¾ cup all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon kosher salt
• ¾ teaspoon ground cinnamon

Cream Filling:

• 1/2 cup butter , room temp
• 2 1/2 cups powdered sugar
• 2-3 Tablespoons cream , or milk
• 1 teaspoon vanilla extract

US Customary – Metric

Instructions

• Line baking trays with parchment paper or silpat liners.
• Wet ingredients: Add butter to a large mixing bowl or stand mixer and beat until smooth. Add sugars and mix together until creamed, light and fluffy, about 2-3 minutes. Add eggs and vanilla extract and mix until combined.
  1 cup unsalted butter, 1 cup light brown sugar, ½ cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract
• Dry Ingredients: In a separate bowl stir together oats, flour, baking soda, salt, and cinnamon.
  3 cups quick oats*, 1 ¾ cup all-purpose flour, 1 teaspoon baking soda, ¾ teaspoon kosher salt, ¾ teaspoon ground cinnamon
• Combine: Add to the wet mixture and mix until combined.
• Chill: Cover dough and chill in the refrigerator for 30 minutes (or up to 2 days). Preheat oven to 350 degrees F.
• Bake: Scoop dough into 1 Tablespoon-size balls, about 20 grams each (I use a 1-inch cookie scoop. Place on prepared baking sheets 2-inches apart. Bake for about 10 minutes, or until edges are lightly golden. Allow to cool on baking sheets for 10 minutes before moving to a cooling rack.
• Cream filling: Mix butter with electric mixers until smooth. Add powdered sugar and 2 Tablespoons cream or milk, vanilla and mix for 2 minutes. Add a little more milk, if it’s too thick. Mix for 2 more minutes until very light and creamy.
  ½ cup butter, 2 ½ cups powdered sugar, 2-3 Tablespoons cream, 1 teaspoon vanilla extract
• Assemble: Scoop a small dollop of frosting onto the bottom of one cookie. Press a second cookie on top, to sandwich together.

Video

Notes

Oats: To use rolled oats, measure 3 cups oats into a food processor and pulse a few times until chopped.

Make Ahead: Oatmeal cookie dough will keep in the fridge for up to 3 days.
Freeze dough for up to 3 months. Assembled sandwich cookies can also be frozen.

Nutrition

Calories: 283kcal | Carbohydrates: 40g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 46mg | Sodium: 159mg | Potassium: 69mg | Fiber: 1g | Sugar: 26g | Vitamin A: 393IU | Vitamin C: 0.01mg | Calcium: 21mg | Iron: 1mg

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I originally shared this recipe September 2024. Updated September 2026.

These Homemade Potstickers have a savory pork and cabbage filling, tender wrappers, and crisp golden bottoms. Serve them with the simple dipping sauce, or freeze a batch of uncooked dumplings for another day.

There's something special about Homemade Potstickers

My family would argue homemade potstickers are absolutely worth the effort–plus my kids love to help fold them, and they're way easier to make than you think. I show you every step so it's easy enough for any beginner. The key to homemade potstickers is keeping the filling from getting watery. Salting and squeezing the cabbage takes a few extra minutes, but it is an important step to remove excess liquid.

Pro Tip: you can make the filling ahead of time, or even freeze the uncooked dumplings. Serve them with steamed rice and broccoli for dinner, or as an appetizer alongside your favorite takeout-inspired meal.

Try more of my Chinese-inspired recipes, like General Tso's Chicken, Lettuce Wraps, Kung Pao Chicken, Dumpling Soup, and Chow Mein!

How to make Homemade Potstickers:

Prepare the Filling: Very finely shred and measure the napa cabbage and toss with salt. Let sit for 10 minutes, then squeeze out as much liquid as possible. Combine all of the filling ingredients in a large bowl and mix well.

Fill and Seal: Place about 1 Tablespoon filling in the center of each potsticker wrapper. Wet your finger and lightly moisten the edge, fold two corners together, and press to seal all edges into a half-moon. Pleat the edges if desired.

Pan-Fry, Steam, and Serve: Heat a large skillet over medium-high heat with enough oil to thinly coat the bottom. Arrange potstickers flat-side down in a snug single layer without overlapping or stacking. Cook 2-4 minutes until deeply golden underneath. Reduce heat to medium, carefully add ½ cup water, and immediately cover. Steam 5-7 minutes then uncover and cook off any remaining water, and cook 1-2 minutes more to crisp the bottoms. Jiggle the pan to loosen them. Mix all dipping sauce ingredients together and divide into individual bowls if desired. Serve homemade potstickers warm with the sauce.

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Homemade Potstickers

Our homemade potstickers recipe is easy to make, with a savory ground pork filling, crispy golden bottoms and served with a simple dipping sauce. They're freezer friendly, too.

Course Main Course, Side Dish

Cuisine Chinese

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 8 servings

Calories 376kcal

Author Lauren Allen

Cost $14

Equipment

• Pan
• Mixing bowl

Ingredients

• 1 lb ground pork
• 2 cups finely shredded napa cabbage
• 1 teaspoon kosher salt for salting cabbage
• 3 cloves garlic minced
• 1 teaspoon fresh minced ginger
• 1/4 cup minced chives or green onion
• 2 Tablespoons minced fresh cilantro
• 1 Tablespoon soy sauce
• 1 Tablespoon oyster sauce
• 2 teaspoons rice wine vinegar
• 2 teaspoons sesame oil
• 1 teaspoon cornstarch
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup finely minced shiitake mushrooms see notes
• 12 oz package potsticker wrappers about 40-50
• 3 Tablespoons vegetable or avocado oil for cooking

Dipping Sauce:

• 1/2 cup soy sauce
• 1/4 cup vinegar Chinese black vinegar is best but red wine works
• Splash of sesame oil
• Tiny splash of chili oil to heat preference, or use crushed red pepper flakes

US Customary – Metric

Instructions

• Salt and squeeze cabbage: Very finely shred the cabbage and measure 2 packed cups into a bowl. Toss with 1 teaspoon kosher salt and let sit for 10 minutes. Scoop into paper towels or cheesecloth and squeeze out as much liquid as possible. Set aside.
  2 cups finely shredded napa cabbage, 1 teaspoon kosher salt
• Mushrooms: If using dried shiitake mushrooms, see the notes for rehydrating and squeezing out the excess liquid.
  ½ cup finely minced shiitake mushrooms
• Prep: Line a sheet pan with parchment paper and dust lightly with flour. Set a small bowl of water nearby for dipping your fingers.
• Potsticker Filling: Combine all of the filling ingredients in a large mixing bowl and mix well.
  1 lb ground pork, 3 cloves garlic, 1 teaspoon fresh minced ginger, ¼ cup minced chives or green onion, 2 Tablespoons minced fresh cilantro, 1 Tablespoon soy sauce, 1 Tablespoon oyster sauce, 2 teaspoons rice wine vinegar, 2 teaspoons sesame oil, 1 teaspoon cornstarch, ½ teaspoon kosher salt, ½ teaspoon freshly ground black pepper
• Assemble: Place about 1 Tablespoon of filling in the center of a wrapper. Wet your finger and lightly moisten the edge. Fold two corners together and press to seal all edges into a half-moon shape. Pleat the edges if desired. Place on the prepared pan and repeat with the remaining filling and wrappers. Cover unused wrappers with a damp towel if needed to keep them from drying out.
  12 oz package potsticker wrappers
• Pan-fry: Heat a large skillet over medium-high heat and add enough oil to thinly coat the bottom. Place potstickers flat-side down in a single layer, snug but not overlapping or stacked. Cook for 2-4 minutes, until the bottoms are deep golden.
  3 Tablespoons vegetable or avocado oil
• Steam: Reduce heat to medium. Carefully pour in ½ cup water, which will sizzle, and immediately cover with a lid. Steam for 5-7 minutes, until the wrappers are slightly translucent and most of the water has evaporated.
• Re-crisp: Uncover and cook off any remaining water. Cook for 1-2 minutes more, until the bottoms are crisp. Jiggle the pan to loosen the potstickers.
• Serve warm with dipping sauce.
• Dipping Sauce: Mix all of the dipping sauce ingredients together. Divide into small individual bowls, if desired.
  ½ cup soy sauce, ¼ cup vinegar, Splash of sesame oil, Tiny splash of chili oil

Video

Notes

Yield: About 40 potstickers, or 8 servings of 5 potstickers.

Dried shiitake mushrooms: Cover with very hot water for 20-30 minutes, until soft. Squeeze out the liquid, trim the tough stems, and mince very finely. Squeeze again before adding to the filling.

Make Ahead: Prepare the filling 1-2 days ahead. Line the bottom of the bowl with thicker paper towels to absorb excess liquid.

Freezing Instructions: Flash freeze uncooked potstickers for 30 minutes, then transfer to a freezer bag or container for up to 3 months. Steam from frozen, then add some oil to crisp the bottoms.

Nutrition

Calories: 376kcal | Carbohydrates: 28g | Protein: 15g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 2040mg | Potassium: 312mg | Fiber: 2g | Sugar: 1g | Vitamin A: 171IU | Vitamin C: 7mg | Calcium: 49mg | Iron: 3mg

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My Homemade Green Enchilada Sauce recipe gets its flavor from charred tomatillos and poblano peppers, with cilantro and lime to brighten it up. It makes about 7 cups, so you can tuck some in the freezer for another meal.

Your enchiladas are only as good as the Green Enchilada Sauce poured on top!

But really, the quality of the enchilada sauce makes or breaks your enchiladas so making homemade green enchilada sauce is the only way to go!

I have gotten so many requests to do a Green Enchilada Sauce recipe since my red enchilada sauce recipe has been such a hit. Did you know that the first ingredients in store-bought enchilada sauce is WATER? Our green enchilada sauce has no water and is packed with flavor from fresh ingredients like tomatillos, peppers and spices. You can include the optional jalapeños when you want a little more heat.

Try more of my Mexican-inspired recipes, like Tamale Pie, Potato Tacos, Beef Birria, Tostadas, Smothered Burritos, and my famous Tres Leches Cake!

How to make Green Enchilada Sauce:

Broil and Peel: Place the husked, rinsed, halved tomatillos, seeded and halved poblanos, and optional seeded and halved jalapeños on a baking sheet. Broil on high for 7 to 10 minutes, until the skins are charred (an extra-large baking sheet can hold them all). Quickly transfer the roasted peppers to a bowl, cover tightly with foil or plastic wrap, and let them rest for 5 minutes so the skins loosen. Peel off and discard the charred pepper skins, then add the peppers and tomatillos to a blender and set aside.

Sauté and Blend: In a medium saucepan, sauté the chopped onion in 2 tablespoons of oil until tender. Stir in the minced garlic, cumin, and oregano for 30 seconds, then add to the blender. Add the cilantro and 1 cup of broth and blend until smooth. Add the remaining broth and blend again until smooth.

Simmer and Store: Transfer the sauce to the saucepan, season with salt and pepper, and simmer uncovered for 15 to 20 minutes. Remove from the heat and stir in the lime juice. Cool completely and store in airtight containers in the refrigerator for up to 4 to 5 days. To freeze, pour cooled sauce into freezer bags, lay flat, and freeze for up to 3 months. Thaw overnight in the refrigerator before using. If you love this easy green enchilada sauce recipe, make sure to try my red enchilada sauce!

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Homemade Green Enchilada Sauce

Course sauce

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 7 cups

Calories 119kcal

Author Lauren Allen

Cost $9

Equipment

• Baking Sheet
• Blender

Ingredients

• 1 1/2 pounds fresh tomatillos husks removed, rinsed, and halved
• 4 poblano chiles seeded and halved
• 1-2 jalapeño peppers seeded and halved (optional)
• 3 Tablespoons vegetable or canola oil divided
• 1 large yellow onion chopped
• 5-6 cloves garlic minced
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons dried oregano
• 4 cups vegetable or chicken broth
• 1/2 cup fresh cilantro coarsely chopped
• 1 lime juiced
• 1 teaspoon kosher salt or more to taste
• 1/2 teaspoon black pepper or more to taste

US Customary – Metric

Instructions

• Roast Peppers: Broil tomatillos, poblanos, and jalapeños, if using, on a baking sheet on high for 7-10 minutes until the skins are charred. An extra-large baking sheet can hold them all.
  1 ½ pounds fresh tomatillos, 4 poblano chiles, 1-2 jalapeño peppers
• Peel Skins: Remove from the oven and quickly add the roasted peppers to a bowl. Cover tightly with foil or plastic wrap and rest for 5 minutes to let the peppers steam and loosen the charred skins. Peel off and discard the charred outer skins. Add the peppers and tomatillos to a blender and set aside.
• Sauté Onion and Spices: In a medium saucepan, sauté the chopped onion in 2 Tablespoons of oil until tender, then stir in the garlic, cumin, and oregano for 30 seconds. Add to the blender.
  1 large yellow onion, 5-6 cloves garlic, 1 ½ teaspoons ground cumin, 1 ½ teaspoons dried oregano, 3 Tablespoons vegetable or canola oil
• Blend: Add the cilantro and 1 cup broth to the blender and blend everything until smooth. Add the remaining broth and blend until smooth.
  ½ cup fresh cilantro, 4 cups vegetable or chicken broth
• Simmer: Transfer the mixture to the saucepan. Season with salt and pepper. Simmer uncovered for 15-20 minutes. Remove from the heat and stir in the lime juice.
  1 teaspoon kosher salt, ½ teaspoon black pepper, 1 lime
• Store in the refrigerator for up to 4-5 days, or freeze for up to 3 months.

Video

Notes

Yield: 7 cups. Serving Size: 1 cup. 

Make Ahead: Cool completely and store in airtight containers in the refrigerator for up to 4-5 days.

Freezing: Pour cooled sauce into freezer bags, lay flat, and freeze for up to 3 months. Thaw overnight in the refrigerator before using.

Heat Level: Use both jalapeños with seeds for a medium spice level.

Nutrition

Calories: 119kcal | Carbohydrates: 14g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 875mg | Potassium: 447mg | Fiber: 4g | Sugar: 8g | Vitamin A: 766IU | Vitamin C: 73mg | Calcium: 37mg | Iron: 1mg

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These easy one pot meals come together fast and make dinnertime feel effortless – especially if you're a new (or just tired) cook.

Some nights just call for fewer dishes and more comfort, especially if you're new to cooking or just too tired to think about it at the end of the day. These easy one pot meals come together fast and make dinnertime feel effortless.

Every recipe here is simple to follow, uses pantry staples, and won’t leave you with a pile of dirty dishes.

1. One Pan Skillet Lasagna

One Pan Skillet Lasagna has all the flavor of the classic with none of the fuss.

2. Easy Beef Stroganoff

With tender beef, mushrooms, and a silky sauce, this Beef Stroganoff delivers big comfort in a simple, satisfying meal.

3. Chicken Enchilada Soup

This Chicken Enchilada Soup has bold flavor, the best toppings, and just the right amount of spice.

4. Tuscan Chicken Pasta

Tuscan Chicken Pasta is creamy, savory, and packed with sun-dried tomatoes and spinach for extra flavor.

5. Pad Thai

Pad Thai is tangy, slightly sweet, and comes together quickly with pantry staples and fresh lime.

6. One Pan Jambalaya

This easy one-pan Jambalaya is full of bold Cajun flavors, and it's the kind of healthy comfort food we all crave!

7. Sheet Pan Fajitas

Sheet Pan Fajitas are colorful, flavorful, and perfect for piling into warm tortillas on a busy night. Try our homemade Flour or Corn tortillas! They are the perfect addition to this recipe.

8. Million Dollar Spaghetti

Million Dollar Spaghetti is a layered spaghetti casserole with rich meat sauce, creamy cheese, and melty mozzarella – budget‑friendly, comforting, and always a crowd pleaser.

9. Breakfast Skillet

This Breakfast Skillet has crispy potatoes, eggs, bacon, and sausage topped with shredded cheese. These simple ingredients always hit the spot.

10. Skinny Chicken Alfredo

Skinny Chicken Alfredo is lighter than the classic but still rich and satisfying enough for comfort food cravings.

11. Braised Short Ribs

Braised Short Ribs delivers melt‑in‑your‑mouth beef in a rich, savory sauce that feels restaurant‑worthy but is surprisingly simple. I also have an Instant Pot version.

12. Baked Ziti

Baked Ziti is cheesy, saucy, and exactly what you want on a night when only pasta will do.

Oatmeal Cream Pies

Homemade Potstickers

Green Enchilada Sauce

12 One Pot Meals Everyone Should Know How to Make

Tamale Pie

Chicken Alfredo Stuffed Shells

This one pot Tamale Pie is easy and delicious, made with ground beef, corn, enchilada sauce, and spices, topped with a tamale inspired masa topping. It's a cozy skillet dinner my family loves.

Why is Tamale Pie SO GOOD?! This is the cozy casserole I crave.

I'm obsessed with the flavors in tamale pie, and the complete comfort-of-a-dinner that it is. Plus you know I love a recipe that cooks in one pan!

This isn't your average tamale pie (no box of jiffy mix, here!). We use the good stuff to make a legit and EASY corn topping that bakes up like a soft cornbread over the saucy beef filling. My kids love this so much they take it as leftovers in their thermos for school lunch. It's flavorful and delicious and always on my mind when the cooler weather starts rolling in.

Try more of my one pan meals, like Pad Thai, Sheet Pan Chicken Fajitas, Greek Chicken and Potatoes, Slow Cooker Lasagna, and Creamy Chicken and Gnocchi!

How to make Tamale Pie:

Cook the Beef: Brown the ground beef in a deep skillet with a meat chopper, then add the diced onion and sauté a few minutes.

Make the Filling: Stir in the enchilada sauce, corn, chiles, chili powder, coriander, and cumin, and cook 5 to 10 minutes. Stir in the cheese.

Add Topping and Bake: Mix the masa topping and pour over the meat mixture, then bake at 400 degrees F for 40 minutes. Cool slightly and serve with avocado and sour cream, if desired.

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Tamale Pie

Our one-pot Tamale Pie recipe is easy and delicious, made with ground beef, corn, enchilada sauce and spices, topped with a tamale inspired cornbread topping.

Course Main Course

Cuisine Mexican

Prep Time 45 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 6 people

Calories 653kcal

Author Lauren Allen

Cost 8

Equipment

• Meat Chopper

Ingredients

Meat Filling:

• 1 ½ lbs lean ground beef
• 1 yellow onion , finely chopped
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 10 oz can red enchilada sauce , or homemade
• 1 can creamed corn
• 8 oz can diced green chiles
• 1 teaspoon chili powder
• ½ teaspoon ground coriander
• ½ teaspoon ground cumin
• 1 1/2 cups shredded cheese

Masa Topping:

• 1 1/2 cups Masa Harina (corn flour)
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 3/4 cup low-sodium chicken broth
• 1 cup milk
• 1/2 cup melted butter
• 1/2 cup shredded cheese

Optional Topping Ideas:

• avocado, sour cream, cilantro, hot sauce

US Customary – Metric

Instructions

• Filling: Cook ground beef in a deep 12-inch skillet* or cast iron pan, crumbling it into small pieces as it cooks, until browned. Add diced onion, season with salt and pepper, and sauté for 3 minutes.
  1 ½ lbs lean ground beef, 1 yellow onion, ½ teaspoon salt, ¼ teaspoon freshly ground black pepper
• Add enchilada sauce, corn, chiles, chili powder, coriander, and cumin and cook for 5-10 minutes. Taste and add additional spices (chili powder, cumin, salt or pepper), as desired. Stir in cheese.
  10 oz can red enchilada sauce, 1 can creamed corn, 8 oz can diced green chiles, 1 teaspoon chili powder, ½ teaspoon ground coriander, ½ teaspoon ground cumin, 1 ½ cups shredded cheese
• Make Topping: Mix the corn flour, baking powder and salt together. Stir in the chicken broth, milk, butter and cheese. Pour evenly over the top of meat mixture.
  1 ½ cups Masa Harina, 1 ½ teaspoon baking powder, ½ teaspoon kosher salt, ¾ cup low-sodium chicken broth, 1 cup milk, ½ cup melted butter, ½ cup shredded cheese
• Bake 400 degrees F for 40 min. Allow to cool for at least 10 minutes before serving.
• Serve topped with avocado and sour cream, if desired.
  avocado, sour cream, cilantro, hot sauce

Video

Notes

Pan Size: I like to bake the tamale pie right in the skillet I’m cooking in but if you don’t have the right size or oven proof pan, you can bake it in a casserole dish. 

Chiles: Try using diced jalapeños or a chipotle chili in adobo sauce.

More Veggies: Add a chopped bell pepper, grated carrot, olives, peas or whatever you like.

Box Mix Cornbread Topping (Jiffy or Bobs Red Mill): To use a box mix of cornbread, prepare the mix according to package instructions. Pour over meat mixture and bake.

Vegetarian: Swap the meat for two cans of pinto or black beans.

Make Ahead Instructions: The beef mixture can be made ahead of time and kept in an airtight container in the fridge for 1-2 days. Warm in a pan before adding the tamale topping.

Freezing Instructions: Bake as instructed  and allow to cool. Cover well and and freeze for up to 3 months. Thaw in the fridge before baking. May also freeze after baking. The beef mixture may also be frozen separately in an airtight container for up to 3 months.

 

Nutrition

Calories: 653kcal | Carbohydrates: 47g | Protein: 41g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 1718mg | Potassium: 780mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1370IU | Vitamin C: 19mg | Calcium: 434mg | Iron: 7mg

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I originally shared this recipe March 2023. Updated September 2026.

Our Chicken Alfredo Stuffed Shells are filled with a creamy chicken and broccoli Alfredo mixture, topped with more sauce and cheese, and baked to bubbly perfection.

Chicken Alfredo Stuffed Shells is one everybody requests.

I mean, what's not to lova about giant stuffed pasta, especially when it's filled with chicken alfredo? I like to use leftover rotisserie chicken to make these stuffed shells an even quicker meal. It's one of those dinners that feels a little special but is really simple to throw together on a busy weeknight. Even the picky eaters will lick their plates clean! And if your family loves this one make sure they try our traditional stuffed shells recipe that has more of a lasagna-style taste.

Tip: Don't overcook the pasta shells before stuffing! Cook them just until al dente so they hold their shape when filled and baked. They'll continue cooking in the oven and soak up all that delicious Alfredo sauce.

Try more of my pasta recipes, like Slow Cooker Lasagna, Pastalaya, Creamy Tomato Tortellini, and Manicotti!

How to make Chicken Alfredo Stuffed Shells:

Cook the Shells Boil the jumbo shells until al dente. Don't cook more than that since they will cook more in the alfredo sauce when they bake. Drain and rinse in cold water then set aside.

Make Alfredo Sauce: Combine butter, garlic, heavy cream, and milk in a saucepan over medium heat until it simmers. Beat egg yolks in a small bowl then slowly temper the egg yolks with ladles of the sauce, stirring constantly. Slowly pour the egg mixture into the pan, whisking constantly then take off heat. Stir in parmesan cheese and mozzarella and season with salt and pepper.

Fill the Shells: Toss the chicken and broccoli with a little alfredo sauce, then stuff the mixture into the shells and arrange them in a 9×13 pan.

Bake and Serve: Pour the remaining alfredo sauce over the shells, top with the rest of the mozzarella, and bake at 350 degrees F for about 25 minutes until warm and bubbly. Serve this stuffed shells with chicken recipe with a salad and breadsticks. If you love this recipe, make sure to try my classic stuffed shells recipe!

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Stuffed Shells with Chicken

Chicken Alfredo Stuffed Shells include jumbo pasta shells filled with chicken and broccoli, smothered in an easy Alfredo sauce. 

Course Main Course

Cuisine American, Italian

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 558kcal

Author Lauren Allen

Cost 10

Ingredients

• 12 ounce box Jumbo pasta shells
• 2 1/2 cups cooked shredded chicken (I use rotisserie)
• 1 1/2 cups fresh broccoli florets , steamed and chopped

Alfredo Sauce:

• 3 Tablespoons unsalted butter
• 3 cloves garlic , minced
• 1 cup heavy whipping cream
• 1 1/4 cups whole milk
• 2/3 cup freshly grated parmesan cheese
• 3/4 cup shredded mozzarella cheese , divided
• 2 large egg yolks , beaten
• salt and freshly ground black pepper , to taste

US Customary – Metric

Instructions

• Cook pasta according to package instructions, just until al dente. Drain from water and lay out on a large dish to cool, so that they don't stick together.
  12 ounce box Jumbo pasta shells
• Make Alfredo sauce: Combine butter, garlic, heavy cream and milk in a saucepan over medium heat. Bring to a simmer. Beat egg yolks in a small bowl. Add a spoonful of the hot milk mixture to the eggs, stirring to temper the eggs. Repeat with several more spoonfuls. Slowly add the egg mixture to the saucepan and stir to combine. Remove from heat. 
  3 Tablespoons unsalted butter, 3 cloves garlic, 1 cup heavy whipping cream, 1 ¼ cups whole milk, 2 large egg yolks
• Stir in Parmesan cheese and ¼ cup mozzarella. Season with salt and pepper, to taste.
  2/3 cup freshly grated parmesan cheese, ¾ cup shredded mozzarella cheese, salt and freshly ground black pepper
• Combine filling: In a large mixing bowl toss together chicken, broccoli, and ½ cup alfredo sauce. 
  2 ½ cups cooked shredded chicken, 1 ½ cups fresh broccoli florets
• Stuff Shells: Add a spoonful of alfredo sauce to the bottom of a 9×13'' pan. Fill shells with a large spoonful of chicken and broccoli mixture and place in prepared pan. Pour remaining alfredo sauce evenly over the shells. Sprinkle with remaining ½ cup mozzarella cheese.
• Bake at 350 degrees F for about 25 minutes or until warm and bubbly.
• Next time try lasagna stuffed shells or pizza stuffed shells!

Video

Notes

Make Ahead Instructions: Assemble stuffed shells through step 8 of the recipe, just before baking. Cover pan and refrigerate up to 1 day in advance, until ready to bake.

Freezing Instructions: Cook the noodles 2-3 minutes less than al dente. Assemble the dish following the recipe directions but don't bake it (consider using a disposable container or aluminum pan).  Cover with a layer of plastic wrap and then a double layer of aluminum foil and freeze for up to 2 months.  Thaw overnight in the fridge. Remove the plastic wrap, cover it back up with aluminum foil, and bake for 45 minutes. Remove foil and bake uncovered for 15-20 more minutes or until warmed through and bubbly. 

Nutrition

Calories: 558kcal | Carbohydrates: 50g | Protein: 33g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 161mg | Sodium: 384mg | Potassium: 504mg | Fiber: 2g | Sugar: 6g | Vitamin A: 834IU | Vitamin C: 20mg | Calcium: 316mg | Iron: 2mg

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I originally shared this recipe September 2016. Updated February 2021 and September 2026.