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Chicken Alfredo Stuffed Shells with Roasted Garlic Alfredo Sauce Recipe

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4.8 from 227 reviews

This Chicken Alfredo Stuffed Shells recipe features jumbo pasta shells filled with a creamy mixture of shredded chicken, ricotta, and cheeses, all baked in a rich homemade roasted garlic Alfredo sauce. It combines comforting Italian flavors with a luscious, garlicky sauce that’s made from scratch for a truly restaurant-quality dish. Perfect for a cozy family dinner or entertaining guests, this recipe promises a delightful blend of creamy, cheesy, and savory tastes.

Ingredients

Scale

Roasted Garlic:

  • 1 head garlic
  • 2 teaspoons olive oil

Stuffed Shells:

  • 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

Roasted Garlic Alfredo Sauce:

  • 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)

Instructions

  1. Roast Garlic: Preheat your oven to 400°F. Peel off the outer skin of a whole head of garlic but keep the individual cloves’ skins intact. Slice off ¼ to ½ inch from the tops of the cloves to expose them. Place the head on a piece of foil, drizzle with 2 teaspoons olive oil, and massage the oil into the cloves. Wrap tightly in foil and bake on a sheet for 30 minutes, until cloves are tender. Cool before handling.
  2. Prep for Stuffed Shells: After garlic roasting, reduce oven temperature to 375°F. Spray a 9×13-inch baking dish with cooking spray to prepare for assembly.
  3. Cook Pasta Shells: Bring a large pot of salted water to boil over medium-high heat. Add 20 jumbo shells and cook 9–11 minutes until al dente. Drain and allow to cool while making filling and sauce.
  4. Make Chicken Filling: In a large bowl, lightly beat one egg. Add 3 cups shredded chicken, ¾ cup ricotta, 1 cup mozzarella, ½ cup Parmesan, parsley, salt, pepper, and Italian seasoning. Mix well to combine and set aside.
  5. Mash Roasted Garlic: Squeeze soft cloves from skins and mash in a small bowl with a fork to create a smooth paste for the sauce.
  6. Prepare Alfredo Sauce Base: In a small saucepan over low to medium heat, melt 4 tablespoons butter. Add 1 ¾ cups heavy cream and the mashed roasted garlic. Warm the mixture until very warm but do not boil.
  7. Add Cheese and Seasoning: Stir in 1 ¼ cups Parmesan, salt to taste, and ½ teaspoon black pepper. Whisk continuously until the cheese melts smoothly into the cream.
  8. Thicken Sauce: In a small bowl, mix 1 tablespoon flour with the remaining ¼ cup heavy cream until smooth. Add this mixture to the saucepan and stir constantly over heat until sauce thickens evenly.
  9. Assemble Dish: Spread 1 cup of the Alfredo sauce on the bottom of the prepared baking dish. Fill each cooked shell with chicken mixture and place with filling side facing up in the dish. Pour remaining sauce over the filled shells evenly.
  10. Bake Stuffed Shells: Cover the dish with foil and bake at 375°F for 25 minutes. Remove foil and sprinkle the remaining 1 cup mozzarella and ½ cup Parmesan on top. Bake uncovered for another 5–10 minutes until cheese melts and bubbles.
  11. Garnish and Serve: Remove from the oven and garnish with additional chopped parsley before serving. Let cool slightly for best flavor and texture.

Notes

  • The homemade roasted garlic Alfredo sauce elevates this dish to restaurant quality; however, you can substitute with store-bought Alfredo sauce to save time.
  • Nutritional information is based on a serving size of approximately 3 ½ stuffed shells per person.
  • Ensure pasta shells are cooked al dente to avoid over-softening during baking.
  • Use fresh Parmesan and mozzarella for best flavor and melt quality.
  • Leftovers can be refrigerated for up to 3 days and reheated gently in the oven.

Keywords: Chicken Alfredo, Stuffed Shells, Roasted Garlic, Italian Pasta Bake, Comfort Food, Homemade Alfredo Sauce

Find it online: https://mjrecipe.com/chicken-alfredo-stuffed-shells-with-roasted-garlic-alfredo-sauce-recipe/