Name: Chicken Alfredo Stuffed Shells with Roasted Garlic Alfredo Sauce Recipe
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: 1 head garlic; 2 teaspoons olive oil; 20 jumbo pasta shells; 3 cups shredded chicken (rotisserie chicken recommended); 2 cups shredded mozzarella cheese, divided; 1 cup grated Parmesan cheese, divided; ¾ cup ricotta cheese; 1 large egg; 2 tablespoons chopped fresh flat leaf parsley (plus additional for garnish) or 2 teaspoons dried parsley; 1 teaspoon Italian seasoning; ½ teaspoon kosher salt; ¼ teaspoon pepper; 1 head roasted garlic, mashed (from above); 4 tablespoons unsalted butter; 16 ounces heavy cream (divided: 1 ¾ cups for sauce, ¼ cup for thickener); 1 ¼ cups freshly grated Parmesan cheese; Salt to taste; ½ teaspoon ground black pepper; 1 tablespoon all-purpose flour; ¼ cup heavy cream (remainder of the 16 ounces)

There’s something genuinely comforting about Chicken Alfredo Stuffed Shells with Roasted Garlic Alfredo Sauce Recipe that makes it a go-to for weekends or any special family dinner. The combination of tender jumbo pasta shells stuffed with a cheesy, flavorful chicken filling, all smothered in a rich, homemade roasted garlic Alfredo sauce, is nothing short of magical. Trust me, once you try this recipe, it’ll be hard to go back to plain pasta nights.

I love how this dish delivers on both taste and presentation. Whether you’re cooking for a hungry crowd or craving something cozy for yourself, Chicken Alfredo Stuffed Shells with Roasted Garlic Alfredo Sauce Recipe feels like a warm hug on a plate. Plus, making the roasted garlic sauce from scratch really elevates the whole experience, making it taste restaurant-quality without the hassle of dining out.

Ingredients You’ll Need

Let’s talk ingredients — they all come together like a well-rehearsed orchestra, each playing a crucial part to balance creamy, savory, and just the right amount of herbaceous flavor. When shopping, look for fresh mozzarella and good-quality Parmesan; they’ll make a big difference in the final taste.

Garlic: Roasting the whole head softens garlic’s sharpness and adds incredible depth to the sauce.
Olive oil: A drizzle helps the garlic roast evenly and adds richness.
Jumbo pasta shells: Make sure to pick ones labeled “jumbo” because they’re perfect for stuffing and holding all that cheesy goodness.
Shredded chicken: Using rotisserie chicken saves time and adds a nice, tender texture to the filling.
Mozzarella cheese: Divided portions help create a gooey inside and cheesy topping.
Parmesan cheese: Freshly grated Parmesan really brightens the sauce and filling.
Ricotta cheese: Adds creaminess and helps bind the filling together.
Egg: Acts as a binder so the filling holds its shape inside the shells.
Fresh flat leaf parsley: A little herbaceous punch, but dried works in a pinch.
Italian seasoning: Brings a fragrant blend of herbs to enhance the savory notes.
Kosher salt & pepper: Essential for seasoning throughout.
Unsalted butter: The base for your Alfredo sauce, lending richness without overpowering.
Heavy cream: Divided for making the sauce smooth and luscious, with a bit reserved to thicken.
All-purpose flour: Helps thicken the sauce to that perfect velvety consistency.

Variations

One of the great things about Chicken Alfredo Stuffed Shells with Roasted Garlic Alfredo Sauce Recipe is how easy it is to make it your own. I often switch things up depending on what we’re craving or what’s in the fridge.

Vegetarian version: Try swapping out the chicken for sautéed mushrooms and spinach—I’ve done it several times, and it still hits that creamy, indulgent spot.
Spicy kick: Add a pinch of red pepper flakes into the sauce or the filling if you like things with a little heat. I enjoy this especially when sharing with friends who love a bit of spice.
Gluten-free: Use gluten-free jumbo shells and a gluten-free flour blend for thickening the sauce. It works surprisingly well without sacrificing texture.
Cheese overload: Double up on the cheese inside or sprinkle extra mozzarella on top for that melty, golden bubble—because who doesn’t love more cheese?

How to Make Chicken Alfredo Stuffed Shells with Roasted Garlic Alfredo Sauce Recipe

Step 1: Roast the Garlic to Perfection

Start by roasting your garlic—this is a game-changer for the Alfredo sauce. Preheat your oven to 400°F and trim the tops of the garlic head to expose the cloves. Drizzle with olive oil and massage it in gently so every clove gets coated. Wrap it tightly in foil and bake for about 30 minutes until the cloves are soft and fragrant. When it’s cool enough to handle, squeeze the cloves out and mash them. I like to do this first because freshly roasted garlic makes everything taste so much richer than just using raw or powdered garlic.

Step 2: Prepare the Pasta Shells

Lower your oven temperature to 375°F and spray your baking dish so the shells don’t stick. Boil the jumbo pasta shells in salted water for about 9-11 minutes until al dente. You don’t want them too soft or they’ll tear when you stuff them. Drain and set aside to cool while working on the filling and sauce. A quick tip: rinse the shells gently with cool water after boiling to stop the cooking and make them easier to handle.

Step 3: Make the Chicken Filling

In a large bowl, beat the egg lightly, then add shredded chicken, ricotta, 1 cup mozzarella, ½ cup Parmesan, parsley, salt, pepper, and Italian seasoning. Stir everything until well combined—it creates a creamy but firm filling that’s bursting with flavor. If the mixture feels too wet, a pinch of more Parmesan can help tighten it up.

Step 4: Whip Up the Roasted Garlic Alfredo Sauce

Melt butter in a saucepan over low to medium heat, then add the roasted garlic mash and 1¾ cups heavy cream. Warm it gently without boiling, then whisk in Parmesan, salt, and pepper until creamy and smooth. In a small bowl, mix the flour with the remaining ¼ cup heavy cream until lump-free, then stir this into the sauce to thicken it nicely. Keep stirring and heating until it reaches that perfect velvety consistency. Don’t rush this step—the sauce will bring everything together.

Step 5: Assemble and Bake

Spoon about one cup of your Alfredo sauce into the bottom of your baking dish and spread it evenly. Next, fill each shell generously with the chicken mixture and arrange them filling-side up in the dish. Pour the remaining sauce over the shells, cover with foil, and bake for 25 minutes. Then, remove the foil, sprinkle the leftover mozzarella and Parmesan evenly on top, and bake uncovered for another 5-10 minutes or until the cheese is golden and bubbling. Garnish with fresh parsley—it adds that fresh, green pop that just makes the whole thing look inviting.

How to Serve Chicken Alfredo Stuffed Shells with Roasted Garlic Alfredo Sauce Recipe

The image shows several clear glass bowls and a small saucepan arranged on a white marbled surface. Starting from the top left, there is a bowl filled with smooth, yellow pasta shells. To its right, a bowl contains shredded pale chicken. Below the chicken, there is a small bowl of grated pale yellow cheese, and beneath that, a bowl filled with gooey white shredded cheese. To the left of the cheese, the saucepan holds a creamy, light beige sauce. Around the center, three small clear bowls hold different green and brown spices. At the bottom right, a small bowl contains a white creamy ingredient. The setup looks neat with all ingredients carefully placed. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a big fan of finishing with fresh chopped parsley and a little extra freshly grated Parmesan. Sometimes, I add a sprinkle of crushed red pepper flakes for a touch of heat, but that’s totally optional. It just adds a nice contrast to the creaminess without overpowering the flavors.

Side Dishes

Pair this dish with a crisp green salad dressed in a light vinaigrette or roasted veggies like asparagus or broccoli for some freshness and crunch. Garlic bread is a natural companion here—because you’ll definitely want something to mop up that amazing Alfredo sauce!

Creative Ways to Present

For special occasions, I like to serve these stuffed shells in individual ramekins, layering a few shells and topping each with fresh herbs and a sprinkle of cheese. It looks fancy but is so much easier than worrying about portions at dinner parties. Plus, it makes leftovers feel like a treat when reheated!

Make Ahead and Storage

Storing Leftovers

I store leftover stuffed shells in an airtight container in the fridge for up to 3 days. They keep their texture well, and I just cover them tightly to avoid dryness. Sometimes I save the extra sauce separately if I’m worried about things getting too soggy.

Freezing

This recipe freezes beautifully. After assembling (but before baking), cover the dish tightly with plastic wrap and foil, label it, and freeze for up to 2 months. When ready, bake straight from frozen but add an extra 15-20 minutes to the cooking time, keeping it covered initially to prevent over-browning.

Reheating

To reheat, I usually pop leftovers in the oven at 350°F covered with foil to keep moisture in, for about 20 minutes or until heated through. You can also microwave individual servings covered loosely with a damp paper towel to maintain creaminess. Avoid overheating because the sauce can separate and the chicken dry out if you’re not careful.

FAQs

Can I use pre-made Alfredo sauce instead of making the roasted garlic sauce from scratch?

Absolutely! Using jarred Alfredo sauce can save you time, and it still tastes good with the stuffed shells. Just consider adding a bit of freshly roasted garlic or extra Parmesan to boost flavor if you want to mimic that homemade taste.
What’s the best way to shred chicken for this recipe?

I recommend using rotisserie chicken for convenience, then shredding it with your hands or two forks for an even texture. Avoid finely chopping or grinding because you want distinct pieces for a satisfying bite inside the shells.
Can I prepare Chicken Alfredo Stuffed Shells with Roasted Garlic Alfredo Sauce Recipe ahead of time?

Yes! You can assemble everything a day ahead, cover tightly, and refrigerate. When you’re ready to eat, just bake it as directed, adding a little extra time to ensure it’s heated through.
How do I avoid overcooking my pasta shells?

Boil the shells just until al dente—tender but still firm to the bite. Then rinse them under cool water immediately and handle gently while stuffing. This will help the shells hold up during baking without turning mushy.
What can I substitute for ricotta if I don’t have any on hand?

You can try cottage cheese (blended until smooth) or even cream cheese for a richer filling. The texture will be slightly different but still delicious.

Final Thoughts

Chicken Alfredo Stuffed Shells with Roasted Garlic Alfredo Sauce Recipe is one of those dishes that feels indulgent yet surprisingly approachable. I love making it for friends because it impresses without requiring tons of last-minute effort. Once you’ve mastered the roasted garlic Alfredo sauce, you’ll see how a few simple steps can transform dinner into something truly special. Give it a try—you might just find your new favorite comfort food.