Description
Garlic Butter Chicken Alfredo Stuffed Shells combine tender pasta shells filled with a creamy garlic chicken Alfredo mixture, baked to golden bubbly perfection. This comforting Italian-American dish features a rich homemade Alfredo sauce with garlic, Parmesan cheese, and Italian seasoning, making it an ideal family meal that is both satisfying and flavorful.
Ingredients
Scale
Pasta Shells
- 12 large pasta shells
Chicken Alfredo Filling
- 3 boneless, skinless chicken breasts (about 1 lb), diced
- 4 cloves fresh garlic, minced
- 3 tbsp unsalted butter
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the stuffed shells.
- Cook Pasta Shells: Bring salted water to a boil and cook the pasta shells until al dente. Drain and set aside to cool slightly for stuffing.
- Cook Chicken: In a skillet over medium heat, melt the butter. Add the diced chicken seasoned with salt and pepper, cooking until golden brown and cooked through. Stir in the minced garlic and cook until fragrant, about 1-2 minutes.
- Make Alfredo Sauce: Reduce the heat to low, pour in the heavy cream while stirring continuously. Gradually add the grated Parmesan cheese, stirring until the sauce becomes smooth and creamy. Season with Italian seasoning, and adjust salt and pepper to taste.
- Stuff Shells: Fill each cooked pasta shell with the chicken Alfredo mixture. Place all stuffed shells in a baking dish. Pour any remaining Alfredo sauce over the shells and sprinkle additional Parmesan cheese on top if desired.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes until the sauce is bubbly and the tops are golden brown.
- Garnish and Serve: Remove from oven, garnish with freshly chopped parsley, and serve warm.
Notes
- You can substitute cooked rotisserie chicken for a quicker option.
- Use gluten-free pasta shells to make this recipe gluten-free.
- For a lighter version, substitute heavy cream with half-and-half or a lighter cream alternative.
- Be careful not to overcook pasta shells to avoid them breaking during stuffing.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
