A Comforting Twist on Pasta Night There’s nothing quite like a warm, cheesy, and comforting pasta dish to brighten up your day. These Garlic Butter Chicken Alfredo Stuffed Shells are the ultimate indulgence—creamy, garlicky, and packed with flavor. Perfect for date nights or family dinners, this recipe is sure to become a staple in your kitchen.
Why You’ll Love This Recipe
If you’re looking for a dish that combines simplicity with pure comfort food magic, this one’s for you. The garlic butter sauce adds a rich aroma, while the chicken Alfredo filling makes every bite feel luxurious. Plus, who doesn’t love stuffed shells? They’re easy to prepare, visually stunning, and always crowd-pleasing.
Ingredients (You’ll Find the Full List Below)
Here’s what we’re working with:
Shells (jumbo pasta shells)
Chicken breast (tender and flavorful)
Alfredo sauce (store-bought or homemade)
Mozzarella cheese (because more cheese equals more happiness)
Parmesan cheese (for that extra savory kick)
Garlic butter (the star of the show)
For the full list, keep reading—it’s all waiting for you further down!
Directions
#1 Prepare Your Workspace
Start by gathering all your ingredients and tools. Cooking becomes so much easier when everything is within reach. Preheat your oven to 375°F (190°C). While it heats up, cook the jumbo shells according to package instructions until al dente. Drain them and set aside.
#2 Cook the Chicken Alfredo Filling
In a large skillet, heat some olive oil over medium-high heat. Add diced chicken breasts and season generously with salt, pepper, and Italian seasoning. Cook until golden brown and cooked through. Remove the chicken from the pan and shred it using two forks. Return the skillet to the stove, add minced garlic, and sauté for about 30 seconds before mixing in your favorite Alfredo sauce. Stir everything together until smooth and creamy.
#3 Assemble the Stuffed Shells
Take each cooked shell and fill it generously with the chicken Alfredo mixture. Place the filled shells into a greased baking dish, arranging them snugly side by side. Sprinkle shredded mozzarella and grated Parmesan evenly over the top of the shells.
#4 Bake to Perfection
Slide the baking dish into the preheated oven and bake for 20-25 minutes, or until the cheese is bubbly and slightly golden on top. For an extra crispy finish, broil for 1-2 minutes at the end—but watch carefully to avoid burning.
#5 Finish with Garlic Butter Sauce
While the stuffed shells are baking, make the garlic butter sauce. Melt butter in a small saucepan, then stir in minced garlic and let it simmer gently for a few minutes. Once the shells come out of the oven, drizzle this fragrant sauce over the top for an irresistible finishing touch.
Expert Tips and Tricks
To save time, use rotisserie chicken instead of cooking fresh chicken. Simply shred it and mix it into the Alfredo sauce. Always undercook the pasta shells slightly since they’ll continue cooking in the oven. Overcooked shells can turn mushy. Don’t skip the garlic butter step—it truly elevates the entire dish!
Recipe Variations and Possible Substitutions
Feel free to customize this recipe based on your preferences: Swap the chicken for grilled shrimp or sausage for a different protein option. Use spinach or roasted vegetables to add a pop of color and nutrition. Try different cheeses like ricotta or provolone if you’re not a fan of mozzarella. For vegetarians, omit the chicken and double down on veggies or tofu for a plant-based twist.
Serving and Pairing Suggestions
These stuffed shells are hearty enough to stand alone as the main course. Serve them with a crisp green salad dressed in balsamic vinaigrette for balance. A loaf of crusty bread would also pair beautifully to soak up the leftover sauce. For dessert, consider something light like fruit salad or lemon bars to complement the richness of the meal.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, cover the shells with foil and warm them in the oven at 350°F (175°C) for 10-15 minutes. Alternatively, microwave individual portions for 1-2 minutes, stopping halfway to stir and ensure even heating.
FAQs
Q: Can I make this dish ahead of time? Yes! Prepare the stuffed shells up to the point of baking, then cover and refrigerate overnight. When ready to serve, simply bake as directed, adding a few extra minutes to account for the cold start. Q: What type of pasta shells should I use? Jumbo pasta shells work best because they hold plenty of filling without breaking apart easily. Look for ones labeled “stuffed” or “jumbo.” Q: Is homemade Alfredo sauce better than store-bought? Both options work well! Homemade sauce gives you control over ingredients and flavor, but store-bought saves time. Choose whichever fits your schedule. Q: How do I prevent the cheese from getting too brown during baking? Cover the dish loosely with foil during the first half of baking. Remove the foil toward the end to allow the cheese to melt and crisp up.
Conclusion
Garlic Butter Chicken Alfredo Stuffed Shells might sound fancy, but they’re surprisingly simple to make. With just a few key steps and some love, you’ll have a restaurant-worthy dish right at home. Whether you’re feeding a hungry family or impressing guests, this recipe delivers big flavors and endless satisfaction. So go ahead, give it a try—you won’t regret it! Happy cooking, my friend!
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Garlic Butter Chicken Alfredo Stuffed Shells
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
A rich and indulgent dish where jumbo pasta shells are stuffed with a creamy chicken Alfredo filling, topped with melted cheese, and finished with a garlicky butter sauce. Perfect for a comforting dinner or special occasion meal.
Ingredients
- 1 lb jumbo pasta shells
- 2 boneless, skinless chicken breasts, diced
- Salt and pepper, to taste
- 1 tsp Italian seasoning
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 2 cups prepared Alfredo sauce (homemade or store-bought)
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 3 tbsp unsalted butter
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Cook the Pasta Shells : Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package instructions until al dente. Drain and set aside.
- Prepare the Chicken Filling : Heat olive oil in a large skillet over medium-high heat. Add diced chicken and season with salt, pepper, and Italian seasoning. Cook until golden brown and cooked through. Remove chicken from the skillet and shred it using two forks. In the same skillet, sauté minced garlic for about 30 seconds, then stir in the Alfredo sauce. Combine the chicken and sauce, mixing well.
- Assemble the Stuffed Shells : Preheat your oven to 375°F (190°C). Grease a baking dish with cooking spray. Fill each cooked shell with the chicken Alfredo mixture and place them in the baking dish. Sprinkle half of the shredded mozzarella and Parmesan cheese evenly over the filled shells.
- Bake : Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Add Garlic Butter Sauce : While the shells are baking, melt butter in a small saucepan over low heat. Stir in minced garlic and let it simmer gently for 1-2 minutes. Once the shells are done, drizzle the garlic butter sauce over the top. Garnish with fresh parsley if desired.
Notes
- To save time, you can use rotisserie chicken instead of cooking fresh chicken. Simply shred it and mix it into the Alfredo sauce.
- Always undercook the pasta shells slightly since they will continue to cook in the oven. Overcooked shells can become mushy.
- For extra flavor, add sautéed spinach or roasted vegetables to the filling.
Nutrition
- Serving Size: 2 stuffed shells
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg