Garlic Butter Chicken Alfredo Stuffed Shells Recipe
This Garlic Butter Chicken Alfredo Stuffed Shells recipe combines tender jumbo pasta shells filled with a creamy mixture of shredded chicken, ricotta, mozzarella, and Parmesan cheeses, infused with garlic and Italian seasoning. Baked in a rich Alfredo sauce and topped with melted mozzarella, it’s a comforting and flavorful Italian-inspired dish perfect for family dinners or special occasions.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
Pasta
- 16 jumbo pasta shells
Filling
- 2 cups cooked chicken, shredded
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- ½ cup Parmesan cheese, grated
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 tablespoon parsley, chopped
Sauce and Topping
- 2 cups Alfredo sauce
- ¼ cup unsalted butter
- 1 tablespoon olive oil
- Additional mozzarella cheese for topping (about ½ cup)
Instructions
- Prepare the pasta shells. Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly so they can be handled without breaking.
- Make the garlic butter. In a small pan, melt the unsalted butter over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes, taking care not to burn the garlic. Remove from heat and set aside.
- Prepare the filling mixture. In a large bowl, combine the shredded cooked chicken, ricotta cheese, mozzarella, Parmesan, Italian seasoning, chopped parsley, salt, and pepper. Pour the garlic butter into the mixture and stir well to combine all ingredients evenly.
- Stuff the shells. Spoon generous amounts of the chicken and cheese mixture into each pasta shell, ensuring they are well filled but not overflowing.
- Assemble in the baking dish. Preheat the oven to 350°F (175°C). Spread a thin layer of Alfredo sauce at the bottom of a baking dish. Arrange the stuffed shells in the dish and pour the remaining Alfredo sauce over them. Sprinkle additional mozzarella cheese evenly on top for a golden, bubbly finish.
- Bake the stuffed shells. Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese on top is melted and lightly golden brown.
- Garnish and serve. Remove from the oven and let the dish rest for 5 minutes. Garnish with extra chopped parsley if desired before serving warm for a comforting, cheesy meal.
Notes
- Use freshly cooked chicken or leftover rotisserie chicken for convenience.
- For a lighter option, substitute half of the ricotta with cottage cheese.
- Ensure not to overcook pasta shells to avoid breakage when stuffing.
- Can be prepared in advance and refrigerated before baking; just add extra 5 minutes to baking time if baking straight from the fridge.
- To make it spicier, add a pinch of red pepper flakes to the filling mixture.
Keywords: Garlic Butter Chicken Alfredo Stuffed Shells, stuffed pasta shells, chicken Alfredo, baked pasta, Italian dinner, cheesy stuffed shells