Creamy Garlic Butter Chicken Alfredo Stuffed Shells baked with mozzarella creates a rich, indulgent comfort meal that’s sure to please everyone at the dinner table. With tender chicken, a velvety sauce, and gooey melted cheese, this dish is both hearty and delicious. It’s the perfect meal for any night when you’re craving something warm, satisfying, and full of flavor.
Ingredients
12 jumbo pasta shells
2 tablespoons butter
2 cloves garlic, minced
2 chicken breasts, cooked and shredded
1 cup heavy cream
½ cup chicken broth
1 cup grated Parmesan cheese
1 ½ cups shredded mozzarella cheese, divided
Salt and pepper to taste
Fresh parsley, chopped (optional)
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 375°F (190°C). Cook the jumbo shells according to package instructions, drain, and set them aside.
In a large skillet, melt butter over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
Add the shredded chicken to the skillet and stir in the heavy cream and chicken broth. Bring to a simmer and cook for 2-3 minutes, letting the sauce thicken slightly.
Stir in Parmesan cheese, ½ cup of mozzarella, salt, and pepper. Continue stirring until the cheese is melted and the sauce becomes creamy.
Stuff each pasta shell with the chicken Alfredo mixture and place them in a greased 9x13 baking dish.
Pour any remaining Alfredo sauce over the stuffed shells, then sprinkle the remaining mozzarella cheese on top.
Bake for 20-25 minutes, or until the cheese is melted and bubbly.
Garnish with chopped parsley if desired before serving.
Servings and Timing
Servings: 4 servings
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Variations
I love experimenting with different ingredients to change things up. Here are some variations I’ve tried:
Vegetarian Version: Swap the chicken for sautéed mushrooms, spinach, or zucchini for a vegetarian-friendly version.
Spicy Kick: Add a pinch of red pepper flakes to the garlic butter sauce for a little heat.
Use Different Cheese: If you prefer, you can substitute the Parmesan with Pecorino Romano or add some ricotta to the filling for a creamier texture.
Storage/Reheating
Storage: Leftover stuffed shells can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes until heated through. You can also microwave individual servings for 1-2 minutes, stirring halfway through.
FAQs
How can I make this recipe ahead of time?
I like to prepare the stuffed shells in advance and refrigerate them before baking. Just assemble everything in the baking dish, cover with foil, and store in the fridge for up to a day. When ready to cook, bake as directed, adding a few extra minutes to the cooking time if needed.
Can I use store-bought Alfredo sauce instead of making my own?
Absolutely! While I love making the sauce from scratch, you can use store-bought Alfredo sauce if you’re short on time. Just be sure to adjust the seasonings to taste.
Can I freeze this dish?
Yes, you can freeze the stuffed shells. I recommend assembling the dish and freezing it before baking. Cover it tightly with plastic wrap and foil, and freeze for up to 3 months. When ready to bake, thaw it overnight in the refrigerator and then bake as directed.
What can I serve with garlic butter chicken Alfredo stuffed shells?
I usually serve these stuffed shells with a simple green salad or steamed vegetables to balance the richness of the dish. A side of garlic bread is also a great option!
Can I use a different type of pasta for this recipe?
While jumbo pasta shells are ideal for stuffing, you can also use manicotti tubes or even large conchiglie shells if that’s what you have on hand. Just make sure the pasta is large enough to hold the filling.
Conclusion
Garlic Butter Chicken Alfredo Stuffed Shells is a fantastic dish that I can’t get enough of. Whether I’m hosting family or simply craving something comforting, this recipe always hits the spot. With creamy sauce, tender chicken, and gooey cheese, it’s a meal that’s both indulgent and satisfying. Plus, it’s easy to make and perfect for any occasion. I hope you give it a try and enjoy it as much as I do!
Recipe:
Garlic Butter Chicken Alfredo Stuffed Shells
- Total Time: 45 minutes
- Yield: 4 servings
Description
Garlic Butter Chicken Alfredo Stuffed Shells are the ultimate comfort food! Jumbo pasta shells stuffed with tender chicken, creamy garlic butter Alfredo sauce, and melted mozzarella create a hearty and indulgent meal that will satisfy your cravings. Perfect for weeknight dinners or cozy gatherings, this dish is a crowd-pleaser packed with flavor and melted cheese. Get ready for a creamy, cheesy delight that’s easy to make and absolutely delicious.
Ingredients
12 jumbo pasta shells
2 tablespoons butter
2 cloves garlic, minced
2 chicken breasts, cooked and shredded
1 cup heavy cream
½ cup chicken broth
1 cup grated Parmesan cheese
1 ½ cups shredded mozzarella cheese, divided
Salt and pepper to taste
Fresh parsley, chopped (optional)
Instructions
- Preheat the oven to 375°F (190°C). Cook the jumbo shells according to package instructions, drain, and set them aside.
- In a large skillet, melt butter over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
- Add the shredded chicken to the skillet and stir in the heavy cream and chicken broth. Bring to a simmer and cook for 2-3 minutes, allowing the sauce to thicken slightly.
- Stir in Parmesan cheese, ½ cup of mozzarella, salt, and pepper. Stir until the cheese is melted and the sauce becomes creamy.
- Stuff each pasta shell with the chicken Alfredo mixture and place them in a greased 9x13 baking dish.
- Pour any remaining Alfredo sauce over the stuffed shells, then sprinkle the remaining mozzarella cheese on top.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped parsley if desired before serving.
Notes
Vegetarian Version: Swap the chicken for sautéed mushrooms, spinach, or zucchini.
Spicy Kick: Add a pinch of red pepper flakes to the garlic butter sauce for extra heat.
Cheese Variation: Use Pecorino Romano instead of Parmesan or add ricotta for a creamier texture.
Freezing Tip: Assemble the dish, freeze before baking, and bake it later after thawing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 4 servings
- Calories: 430 kcal
