Looking for a dish that’s as impressive as it is indulgent? These Garlic Butter Chicken Alfredo Stuffed Shells are everything you need in a cozy, satisfying meal. Packed with creamy ricotta, tender chicken, and smothered in a rich garlic butter Alfredo sauce, these stuffed shells are perfect for family dinners or special occasions.
This recipe brings together the classic flavors of chicken Alfredo with the elegance of stuffed pasta shells, creating a dish that will quickly become a favorite in your home.
What Makes These Stuffed Shells So Special?
The combination of tender pasta shells stuffed with a cheesy chicken filling and bathed in a homemade garlic butter Alfredo sauce is pure magic. Every bite is a perfect balance of creamy, savory, and cheesy goodness, with a touch of garlic to elevate the flavors.
Garlic Butter Chicken Alfredo Stuffed Shells Recipe
Here’s how to make this decadent dish step by step.
Ingredients
For the Stuffed Shells:
- 1 box jumbo pasta shells (about 20 shells)
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, cooked and shredded
- 3/4 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
For the Garlic Butter Alfredo Sauce:
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Shells
- Cook the jumbo pasta shells according to package directions until al dente. Drain and set aside to cool.
- Make the Chicken Filling
- In a medium bowl, mix together shredded chicken, ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Stir until well combined.
- Prepare the Garlic Butter Alfredo Sauce
- In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Stir in the heavy cream and bring to a simmer, letting it cook for 3-4 minutes. Gradually mix in Parmesan and mozzarella cheese, stirring until melted and creamy. Season with salt and pepper to taste.
- Stuff the Shells
- Preheat your oven to 375°F (190°C). Gently stuff each cooled pasta shell with the chicken mixture, filling them generously.
- Assemble the Dish
- Spread a thin layer of Alfredo sauce on the bottom of a baking dish. Arrange the stuffed shells in a single layer on top of the sauce. Pour the remaining Alfredo sauce over the shells, then sprinkle with extra mozzarella and Parmesan cheese.
- Bake
- Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese on top is bubbly and golden brown.
- Garnish and Serve
- Sprinkle with freshly chopped parsley before serving for a pop of color and added flavor. Serve hot and enjoy the creamy, cheesy perfection!
Tips for Success
- Time-Saver: Use rotisserie chicken for quick and easy preparation.
- Vegetable Boost: Add sautéed spinach or mushrooms to the chicken filling for extra flavor and nutrition.
- Make-Ahead: Assemble the stuffed shells the day before, cover, and refrigerate. Simply bake when ready to serve.
Why You’ll Love This Recipe
This dish takes the comforting flavors of garlic butter and Alfredo sauce and combines them with the heartiness of stuffed pasta. It’s indulgent, cheesy, and packed with flavor—perfect for a family dinner, date night, or even a small gathering. Plus, it’s versatile enough to customize with your favorite add-ins.
Did you try this recipe?
Let me know how it turned out in the comments! Don’t forget to share it with friends and family who love creamy, cheesy pasta dishes. Follow me for more comfort food recipes that are as easy as they are delicious!
Creamy Garlic Butter Chicken Alfredo Stuffed Shells: A Comfort Food Dream
Ingredients
- 4 cups ricotta cheese
- 2 cups grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 12 large pasta shells
- 2 cups cooked shredded chicken
- 1/4 cup unsalted butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine ricotta cheese, 1 cup of Parmesan cheese, garlic powder, Italian seasoning, and heavy cream. Mix until smooth.
- Fold in the cooked shredded chicken and season with salt and pepper.
- Cook the pasta shells according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add the remaining Parmesan cheese and stir until melted and combined to form the Alfredo sauce.
- Stuff each pasta shell with the ricotta and chicken mixture, then place in a greased baking dish.
- Pour the Alfredo sauce over the stuffed shells, ensuring they are evenly covered.
- Sprinkle shredded mozzarella cheese on top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.
- Garnish with fresh parsley before serving.
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