Garlic Butter Chicken Alfredo Shells

This garlic butter chicken alfredo stuffed shells recipe brought a new level of comfort to our weeknight dinners with its creamy homemade alfredo sauce and tender chicken packed into jumbo pasta shells. Ready in just about 80 minutes from start to finish, this easy stuffed pasta bake is perfect for busy families who want maximum flavor and minimal hassle on any night of the week. With a cheesy golden top and rich sauce, it’s a restaurant worthy meal you can make at home in under an hour and a half.

The first time I made these garlic butter chicken alfredo stuffed shells, I was craving something indulgent yet practical enough for a cozy weeknight dinner. The combination of rich creamy sauce, gooey cheese, and savory chicken instantly made it a family favorite. Now it’s my most requested pasta recipe for celebrations, kid’s milestones, or anytime we just want an extra comforting homemade meal.

Gather Your Ingredients

• Cooked chicken, shredded or diced: Use leftover rotisserie chicken for unbeatable convenience and heightened flavor; turkey also works well
• Jumbo pasta shells: Look for sturdy, large shells so you can stuff them easily and they hold up well during baking
• Garlic, minced: Fresh garlic is best for a vibrant aroma; jarred garlic works in a pinch but may be a bit milder
• Butter: Unsalted gives you better control of seasoning; use high quality for the richest sauce
• Ricotta cheese: Classic filling for creamy texture; whole milk ricotta amps up flavor, while part skim keeps it lighter
• Mozzarella cheese, shredded: Low moisture mozzarella melts and stretches best; you can substitute part-skim or a blend
• Parmesan cheese, grated: Real Parmigiano Reggiano adds nutty depth; look for freshly grated for smooth melting
• Italian seasoning: Dried herb blend that brings warmth and flair; you can make your own from oregano, basil, and thyme
• Heavy cream: Creates a luscious Alfredo sauce; substitute with half-and-half for a lighter version
• Salt and pepper: Adjust throughout cooking for balance and perfect flavor
• Chopped fresh parsley: For garnish and bright color; use fresh over dried if possible

How to Make Garlic Butter Chicken Alfredo Stuffed Shells

Preheat the Oven for Even Cooking:

Set your oven to 375°F (190°C) to ensure it’s fully heated by the time you assemble your shells. A properly preheated oven ensures even cheese melt and a bubbly, golden top.

Sauté the Aromatics for Maximum Flavor:

In a large skillet, melt one tablespoon of butter over medium heat. Add the minced garlic and cook just until fragrant, about 1 minute. Stir in the cooked chicken, Italian seasoning, and a pinch of salt and pepper. Sauté the mixture for 2 to 3 minutes so every piece of chicken is evenly flavored, then let it cool slightly to avoid melting the cheese too soon in the filling step.

Mix the Cheesy Filling:

In a large bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, and your cooled chicken mixture. Mix thoroughly until creamy and cohesive. If the filling seems dry, add an extra spoonful of ricotta or a touch of cream so it holds together easily with a spoon.

Craft the Homemade Garlic Butter Alfredo Sauce:

In a medium saucepan, melt four tablespoons of butter over medium heat, then add three cloves of minced garlic. Sauté for one to two minutes, being careful not to brown the garlic to keep flavor sweet and rich. Pour in two cups of heavy cream and stir; simmer for about five minutes with a pinch of nutmeg and extra salt to taste, whisking in grated Parmesan gradually until the sauce coats the spoon smoothly.

Stuff the Pasta Shells Generously:

Cook jumbo pasta shells just until al dente by package directions. Drain and lay them out so they don’t stick. Spread one cup of Alfredo sauce in the bottom of a nine by thirteen inch baking dish. Fill each shell generously with the chicken cheese mixture and arrange in a single layer.

Finish with Sauce and Cheese:

Pour the rest of the Alfredo sauce over the shells, making sure each is well coated. Scatter additional shredded mozzarella on top for a bubbly golden finish. This step ensures gooey texture and a restaurant quality appearance.

Bake Until Golden, Bubbly, and Irresistible:

Bake in your preheated oven for twenty five minutes. The sauce should be bubbling at the edges with cheese melted into a golden layer. For more browning, broil for two to three minutes at the end, but watch carefully.

Garnish and Serve Hot:

Rest the dish for about five minutes to let the filling set before serving. Sprinkle fresh chopped parsley for a touch of color and freshness. Serve hot and watch everyone dig in to the cheesy goodness.

The secret ingredient that transformed this dish for me is just a hint of fresh nutmeg whisked into the Alfredo sauce, which adds surprising warmth especially during colder months. I still remember my kids’ eyes lighting up as we pulled the bubbling baking dish from the oven. The aroma of garlic butter and melted cheese fills the whole house with a sense of cozy celebration every time.

Smart Swaps and Variations

If you do not have ricotta cheese, cottage cheese or even cream cheese work well as substitutes for a similar creamy effect. Gluten free pasta shells are easy to find and hold up just as well in the oven. For a lower fat version, swap half the cream for milk, but expect a slightly thinner Alfredo sauce. You can also add blanched spinach, steamed broccoli, or cooked turkey for new flavors and an extra nutrition boost in every bite.

How to Store and Reheat Garlic Butter Chicken Alfredo Stuffed Shells

Let leftovers cool to room temperature to prevent condensation before covering the baking dish tightly with foil or transferring to airtight containers. Refrigerate for up to four days, and for longer storage, pack individual portions in freezer safe containers for up to three months. To reheat, cover with foil and bake at 350°F until piping hot, or microwave in short bursts on medium power, adding a splash of milk or cream to keep the sauce smooth and creamy.

What to Serve with Garlic Butter Chicken Alfredo Stuffed Shells

Pair this hearty pasta bake with a crisp green salad tossed in a zesty vinaigrette for balance, or serve next to garlic bread or warm focaccia to soak up the extra Alfredo sauce. On special occasions, a glass of chilled white wine like Pinot Grigio or a refreshing Italian soda elevates the meal. For more color and nutrients, roasted broccoli or asparagus make an excellent vegetable side.

Nutritional Benefits

Garlic butter chicken alfredo stuffed shells offer a good balance of lean protein from the chicken and cheese and plenty of calcium thanks to the mozzarella and Parmesan. Use gluten free pasta and lactose free cream to adapt for dietary needs. With about 600 calories per main dish serving, this meal keeps you full and satisfied while delivering great comfort and flavor.

Recipe Success Tips

The most common mistake with stuffed shells is overfilling, which makes them burst in the oven and leads to a messy bake. Stick to a rounded spoonful per shell and take care not to tear the pasta when assembling. Taste the cheesy filling and sauce before stuffing for perfect seasoning, and let the dish rest five minutes out of the oven so servings hold their shape and do not fall apart.

This garlic butter chicken alfredo stuffed shells is my go to recipe for meals that feel both comforting and extra special. Try it soon and see which variation your family enjoys most for a memorable homemade pasta night!

Common Questions About This Recipe

→ Can I use rotisserie chicken for this dish?

Yes, pre-cooked rotisserie chicken works great and saves prep time. Dice or shred it before mixing with the cheese.

→ What kind of cheese can I substitute for ricotta?

Cottage cheese or mascarpone can be used in place of ricotta for a different texture and flavor.

→ How can I make the Alfredo sauce lighter?

Use half-and-half or whole milk instead of heavy cream, and reduce the butter if desired. The sauce will be less rich but still creamy.

→ Can this dish be prepared ahead of time?

Yes, assemble the stuffed shells and sauce in the baking dish up to a day ahead. Refrigerate, then bake before serving.

→ How do I prevent the shells from sticking together after boiling?

Rinse cooked pasta shells under cold water and toss them lightly with olive oil to keep them separate until filling.

→ Is it possible to make this dish vegetarian?

Yes, leave out the chicken and add sautéed spinach, mushrooms, or other vegetables as a filling option.