Garlic Butter Chicken Alfredo Stuffed Shells Recipe
If you’re longing for the ultimate cozy, creamy, and undeniably cheesy pasta dish, Garlic Butter Chicken Alfredo Stuffed Shells will become your new favorite comfort food. Imagine tender jumbo pasta shells cradling a savory blend of shredded chicken, soft ricotta, ribbons of melty cheese, and fragrant garlic butter, all snuggled into a pool of luscious Alfredo sauce and crowned with golden mozzarella. This is a pasta bake worth celebrating—easy enough for a weeknight but impressive enough for guests!
Ingredients You’ll Need
Let’s talk about the building blocks of Garlic Butter Chicken Alfredo Stuffed Shells. These classic, simple ingredients—each playing a starring role—come together to create flavor-packed, irresistibly creamy stuffed shells. From vibrant fresh parsley to decadent cheese, every element brings something wonderful to the table.
- Jumbo pasta shells: These large shells hold the filling beautifully, creating perfect little edible pockets for all that creamy goodness.
- Cooked chicken breast, shredded: Using pre-cooked or leftover chicken keeps things quick and easy, while infusing the filling with hearty protein.
- Unsalted butter: The foundation of that rich garlic butter flavor, melted and mingled into the filling.
- Garlic, minced: Four cloves lend bold, aromatic depth—don’t skimp on the fresh stuff!
- Ricotta cheese: This creamy base keeps the filling tender and light, making it gorgeously soft inside each shell.
- Shredded mozzarella cheese: For maximum meltiness and gooeyness both inside the filling and on top—so satisfying.
- Grated Parmesan cheese: Adds a nutty, salty punch that deepens the Alfredo magic in every bite.
- Large egg: The secret binder that keeps the cheesy filling beautifully scoopable and unified.
- Italian seasoning: A fragrant blend that brings herbaceous, classic Italian notes throughout the filling.
- Salt: Enhances all the savory elements, brightening the entire dish—taste and adjust as you go.
- Black pepper: Adds a gentle kick to balance out the creamy cheeses.
- Alfredo sauce (homemade or store-bought): Provides the creamy, luxurious base and topping for the whole dish. Homemade is fabulous, but your favorite store-bought sauce works beautifully too.
- Fresh parsley, chopped: The perfect finishing burst of color and fresh flavor for serving.
How to Make Garlic Butter Chicken Alfredo Stuffed Shells
Step 1: Prepare the Shells and Preheat the Oven
Start by bringing a large pot of salted water to a rolling boil and cook your jumbo pasta shells until they’re just al dente. This ensures they’ll hold their shape and not become mushy during baking. Drain them carefully, lay them out on a baking sheet or plate, and set them aside. Meanwhile, preheat your oven to 350°F (175°C) and lightly grease your baking dish—you want sticking to be the last thing on your mind later!
Step 2: Sauté the Garlic in Butter
In a skillet set over medium heat, melt your unsalted butter and add the minced garlic. Sauté for just a minute until the garlic is gorgeous and fragrant—not brown, just gently sizzling. This garlic butter is a key backbone of flavor and will infuse every bite with irresistible richness!
Step 3: Mix Up the Creamy Chicken Filling
Grab a spacious bowl and combine shredded chicken, ricotta, mozzarella, Parmesan, egg, Italian seasoning, salt, pepper, and all of your glorious garlic-butter mixture. Mix everything together until it’s well combined and creamy. This is the heart of your Garlic Butter Chicken Alfredo Stuffed Shells—the filling should taste savory, herby, and downright delicious right away.
Step 4: Assemble the Stuffed Shells in the Baking Dish
Spoon about a cup of Alfredo sauce into the bottom of your prepared baking dish, spreading it in an even layer. Now, lovingly fill each pasta shell with a generous scoop of the chicken-cheese mixture—not so much that they overflow, but enough for a satisfying bite. Arrange each shell in the saucy dish, snuggled up together in neat rows.
Step 5: Top, Cover, and Bake
Pour the remaining Alfredo sauce evenly over the filled shells, then sprinkle with a bit of extra mozzarella if you’re feeling extra cheesy (who isn’t?). Cover the dish with foil and bake for about 25 minutes. Then, remove the foil and let it bake uncovered for another 5 to 7 minutes, until the cheese is bubbly and golden on top. The kitchen will smell amazing!
Step 6: Garnish and Serve
Pull your bubbling, beautiful Garlic Butter Chicken Alfredo Stuffed Shells out of the oven and shower them with freshly chopped parsley. This last touch adds a vivid burst of green and a little brightness to balance the creamy, cheesy flavors. Let the shells rest for a few minutes, then serve warm and watch them disappear!
How to Serve Garlic Butter Chicken Alfredo Stuffed Shells
Garnishes
Fresh chopped parsley adds both color and a pop of refreshing flavor, but you can also scatter on extra Parmesan cheese, freshly cracked black pepper, or even a handful of toasted breadcrumbs. It’s all about enhancing the richness of your Garlic Butter Chicken Alfredo Stuffed Shells and making them look even more inviting.
Side Dishes
This dish is rich and indulgent, so simple sides are perfect companions. Try a crisp green salad with a tangy vinaigrette, roasted broccolini, or a pile of garlicky green beans. And don’t forget warm, crusty bread for mopping up that luscious Alfredo sauce at the bottom of your plate—that’s living your best life!
Creative Ways to Present
If you’re feeling adventurous, serve each individual shell atop a swirl of extra Alfredo sauce on the plate, or bake them in individual ramekins for a more elegant, single-serve presentation. For a family-style spread, let your beautiful casserole go straight from oven to table so everyone can scoop their own bubbly, golden portion of Garlic Butter Chicken Alfredo Stuffed Shells.
Make Ahead and Storage
Storing Leftovers
Leftover shells store very well in an airtight container in the refrigerator for up to 3 days. The flavors tend to meld even more overnight, making your next-day lunch or dinner unexpectedly delicious.
Freezing
Garlic Butter Chicken Alfredo Stuffed Shells freeze beautifully! Simply assemble the dish (but don’t bake), wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge when you’re ready to enjoy, then bake as directed—add 5 to 10 minutes to the baking time if starting from cold.
Reheating
To reheat, cover the shells with foil and warm in a 350°F (175°C) oven for 20 to 25 minutes, or until heated through. For a quick lunch, you can also microwave single servings—just add a splash of extra Alfredo sauce to keep them nice and creamy.
FAQs
Can I use rotisserie chicken instead of plain cooked chicken?
Absolutely! Rotisserie chicken is a wonderful shortcut and adds extra flavor to the filling. Just shred it and measure out 2 cups for the recipe.
Is it possible to use a different cheese in the filling?
Yes, you can swap or add cheeses based on what you love or have on hand: fontina, provolone, or gouda all melt beautifully and bring delicious flavor twists to the Garlic Butter Chicken Alfredo Stuffed Shells.
Can I make this recipe ahead of time?
Definitely. Assemble the shells and refrigerate the covered dish for up to 24 hours before baking. This makes it perfect for prepping the night before a busy dinner or special occasion.
How do I keep the pasta shells from ripping as I fill them?
Cook the shells just until al dente and let them cool slightly before filling—they’ll be sturdy but still flexible. Using a small spoon or even a piping bag helps fill them gently and neatly.
Does homemade Alfredo sauce make a big difference?
Homemade Alfredo can make the dish feel even more special with fresh cream, butter, and Parmesan, but good quality store-bought sauce will still give you creamy, delicious results. It’s all about what works best for you!
Final Thoughts
If you’re ready to wow your family or friends—while also treating yourself—give Garlic Butter Chicken Alfredo Stuffed Shells a try. This dish hits every craveworthy note: rich comfort, cheesy goodness, and the kind of garlic-kissed flavor that turns any meal into a celebration. Enjoy each forkful, and don’t be surprised if it becomes a request at every gathering!
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Garlic Butter Chicken Alfredo Stuffed Shells Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in these delicious Garlic Butter Chicken Alfredo Stuffed Shells, a comforting and flavorful twist on classic stuffed pasta. Jumbo pasta shells are filled with a creamy mixture of chicken, cheeses, and aromatic seasonings, then baked to perfection in a rich Alfredo sauce. A satisfying main course that’s sure to impress!
Ingredients
For the Stuffed Shells:
- 20 jumbo pasta shells
- 2 cups cooked chicken breast, shredded
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Assembly:
- 2 cups Alfredo sauce (homemade or store-bought)
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Cook Pasta: Cook pasta shells until al dente, then drain and set aside.
- Prepare Filling: Sauté garlic in butter, then mix with chicken, cheeses, egg, seasonings.
- Stuff Shells: Fill each pasta shell with chicken mixture and place in baking dish.
- Add Sauce: Pour Alfredo sauce over shells, top with extra mozzarella.
- Bake: Cover with foil, bake for 25 minutes, then uncover and bake for additional 5–7 minutes.
- Serve: Garnish with parsley before serving.
Notes
- For a richer flavor, use homemade Alfredo sauce with fresh cream and Parmesan.
- This dish can be assembled ahead and refrigerated until ready to bake.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 3–4 stuffed shells
- Calories: 480
- Sugar: 3 g
- Sodium: 820 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 29 g
- Cholesterol: 120 mg
