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
Units
Scale
- 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