Garlic Butter Chicken Alfredo Stuffed Shells

Garlic Butter Chicken Alfredo Stuffed Shells are pure comfort food. Large pasta shells are filled with shredded chicken coated in a rich, creamy garlic Alfredo sauce, then topped with mozzarella and baked until bubbly and golden. This dish is hearty, cheesy, and perfect for both family dinners and special occasions.

Ingredients

• 2 cups cooked chicken breast, shredded or finely chopped
• 20–24 large pasta shells, cooked al dente
• 4 tablespoons butter, divided
• 4 garlic cloves, minced
• 1½ cups heavy cream
• 1 cup grated Parmesan cheese
• 1½ teaspoons Italian seasoning
• Salt and black pepper, to taste
• 2 cups shredded mozzarella cheese
• Fresh parsley or extra Parmesan, for garnish (optional)

Instructions

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Step 1: Preheat the Oven

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

Step 2: Cook the Pasta Shells

Boil salted water and cook shells until al dente. Drain and set aside.

Step 3: Cook the Chicken

If using raw chicken, cook in 2 tbsp butter for 6–7 minutes per side, season, and shred. For precooked chicken, just shred it.

Step 4: Make the Garlic Alfredo Sauce

In the same skillet, melt remaining 2 tbsp butter. Add garlic and sauté 1 minute. Add cream, bring to simmer, stir in Parmesan, Italian seasoning, salt and pepper. Simmer 2–3 minutes. Stir in shredded chicken and coat evenly. Remove from heat.

Step 5: Stuff the Shells

Use a spoon to fill each pasta shell with the creamy chicken Alfredo mixture. Arrange in the greased dish. Pour leftover sauce over the top.

Step 6: Add the Cheese

Sprinkle mozzarella evenly over the shells.

Step 7: Bake the Dish

Bake uncovered for 20–25 minutes until cheese is melted and golden. Optional: Broil for 1–2 minutes for a crispy top.

Step 8: Let Cool and Serve

Let rest 5 minutes before serving. Garnish with parsley or Parmesan, if desired.

Serving Suggestions

• Fresh Salad: A crisp green salad with vinaigrette balances the richness.
• Garlic Bread: Great for soaking up extra sauce.
• Roasted Vegetables: Try broccoli, asparagus, or zucchini.
• Simple Sides: Sautéed spinach or lemon green beans add freshness.

Additional Tips

• Prep Ahead: Assemble and refrigerate up to 24 hours before baking.
• Add Veggies: Stir in spinach, peas, or mushrooms to the Alfredo mix.
• Freezer Friendly: Freeze unbaked in a freezer-safe container up to 3 months. Thaw before baking.
• Make It Spicy: Add red pepper flakes or jalapeños for heat.

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Storage and Reheating

• Refrigerator: Store leftovers in an airtight container up to 3 days.
• Reheat: Microwave individual portions or bake at 350°F (175°C) until warmed through.
• Freezer: Freeze baked or unbaked; thaw overnight before reheating or baking.

Conclusion

Garlic Butter Chicken Alfredo Stuffed Shells are rich, creamy, and packed with flavor. Whether you’re planning a special dinner or a comforting family meal, this dish delivers every time. It’s make-ahead friendly, endlessly customizable, and always satisfying. One bite, and it just might become a staple in your dinner rotation.

Frequently Asked Questions

→ Can I use rotisserie chicken?

Yes, rotisserie chicken works great and saves prep time.

→ Can I make this ahead of time?

Absolutely. Assemble and refrigerate, then bake when ready.

→ What cheese works best?

Parmesan and mozzarella melt beautifully, but feel free to try provolone or gouda.

→ Can I freeze stuffed shells?

Yes, freeze before baking and cook straight from frozen, adding 10-15 minutes to bake time.

→ What sides go well with this dish?

A green salad, steamed veggies, or garlic bread are great pairings.