Garlic Butter Chicken Alfredo Shells (Print-Friendly Version)

Creamy garlic butter chicken alfredo shells are a comforting family favorite, ideal for spring gatherings or cozy weeknights. Each bite blends tender chicken and cheese in a rich, savory sauce. Definitely one to keep handy.

# Ingredients You’ll Need:

→ Filling

01 - 2 cups cooked chicken, shredded or diced
02 - 1 tablespoon garlic, minced
03 - 1 tablespoon unsalted butter
04 - 1 teaspoon Italian seasoning
05 - Salt and freshly ground black pepper, to taste
06 - 1 cup ricotta cheese
07 - 1 cup mozzarella cheese, shredded

→ Alfredo Sauce

08 - 4 tablespoons unsalted butter
09 - 3 cloves garlic, minced
10 - 2 cups heavy cream
11 - 1 cup Parmesan cheese, finely grated
12 - Salt and freshly ground black pepper, to taste

→ Pasta

13 - 18 to 20 jumbo pasta shells, cooked

# How to Make It:

01 - Preheat oven to 375°F (190°C).
02 - In a skillet over medium heat, melt 1 tablespoon butter. Add 1 tablespoon minced garlic and sauté until fragrant, about 1 minute. Stir in cooked chicken, Italian seasoning, salt, and pepper, combining thoroughly. Remove from heat and allow to cool slightly.
03 - In a mixing bowl, blend ricotta cheese, 1 cup shredded mozzarella, 1 cup grated Parmesan, and the seasoned chicken mixture until evenly incorporated.
04 - In a saucepan over medium heat, melt 4 tablespoons butter. Add 3 minced garlic cloves and cook for 1-2 minutes until aromatic. Stir in heavy cream, salt, and pepper. Simmer for 5 minutes, then gradually whisk in 1 cup grated Parmesan, stirring until the sauce is smooth and creamy.
05 - Spread 1 cup of Alfredo sauce evenly over the bottom of a 9×13-inch baking dish. Stuff each cooked jumbo pasta shell with the chicken and cheese filling and arrange them in the prepared dish.
06 - Pour remaining Alfredo sauce over the stuffed shells and sprinkle with additional shredded mozzarella cheese. Bake uncovered for 25 minutes, or until the cheese is fully melted and bubbling.
07 - Remove baking dish from oven. Garnish with freshly chopped parsley if desired, and serve immediately while hot.

# Extra Suggestions:

01 - Allow pasta shells to cool slightly before stuffing to prevent tearing.
02 - Store any leftovers in an airtight container in the refrigerator for up to 3 days.

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