If you are craving a dish that feels like a warm, comforting hug on a plate, the Garlic Butter Chicken Alfredo Stuffed Shells Recipe is exactly what you need. This dish brings together tender pasta shells loaded with creamy, garlicky chicken Alfredo that’s rich, flavorful, and packed with all the cheesy goodness you can imagine. Every bite melts in your mouth with layers of buttery garlic, savory chicken, and Italian herbs, making it an instant favorite for family dinners or cozy gatherings. It’s a deliciously indulgent twist on classic stuffed shells that’s easier to make than you might think.
Ingredients You’ll Need
The beauty of this recipe lies in its simple yet essential ingredients. Each component plays a key role: pasta shells provide the perfect vessel, chicken adds hearty protein, and the creamy Alfredo sauce with garlic and butter ties everything together with luscious flavor and smooth texture.
- 12 large pasta shells: Choose jumbo shells that can hold plenty of filling without breaking apart.
- 3 boneless, skinless chicken breasts (about 1 lb): Tender, lean protein that soaks up all the delicious seasoning.
- 4 cloves fresh garlic, minced: Fresh garlic delivers punchy, aromatic notes essential for this dish.
- 3 tbsp unsalted butter: Butter adds richness and a silky mouthfeel to the sauce and chicken.
- 1 cup heavy cream: Heavy cream makes the Alfredo sauce luxuriously creamy and smooth.
- 1 cup freshly grated Parmesan cheese: Parmesan brings sharp, nutty flavor and helps thicken the sauce.
- 1 tsp Italian seasoning: A blend of herbs that enhances the overall Italian-inspired taste.
- Salt and pepper to taste: Basic seasonings that elevate and balance all flavors perfectly.
- Fresh parsley for garnish: Adds a bright, fresh pop of color and subtle herbal freshness.
How to Make Garlic Butter Chicken Alfredo Stuffed Shells Recipe
Step 1: Preheat and Prepare the Shells
Start by preheating your oven to 350°F (175°C) to get it ready for baking. Meanwhile, cook the pasta shells in generously salted boiling water until they’re perfectly al dente — tender but still firm to the bite. Drain and set them aside, making sure they don’t stick together as you prepare the filling.
Step 2: Cook the Chicken and Garlic
In a skillet over medium heat, melt the unsalted butter, then add diced chicken breasts that have been lightly seasoned with salt and pepper. Cook the chicken until it’s golden brown and cooked through, which brings out the best texture and flavor. Toss in the freshly minced garlic last, stirring for just a minute until fragrant so it doesn’t burn but releases all those delicious aromatic notes.
Step 3: Make the Creamy Alfredo Sauce
Lower the heat and pour in the heavy cream, stirring constantly to keep the sauce smooth. Gradually add the freshly grated Parmesan cheese, which will melt wonderfully into the cream, thickening it into a decadent Alfredo sauce. Season this mixture with Italian seasoning plus a pinch of salt and pepper to balance the richness.
Step 4: Stuff the Shells
Now comes the fun part: filling the shells! Spoon the creamy chicken and Alfredo mixture generously into each pasta shell until they’re well stuffed. Arrange the filled shells snugly in a baking dish, then pour any remaining Alfredo sauce over the top to keep everything extra saucy and luscious. If you’d like, sprinkle a bit more Parmesan cheese on top for a golden, cheesy crust.
Step 5: Bake to Perfection
Bake the dish in your preheated oven for 20 to 25 minutes until the sauce is bubbly and the tops of the shells are beautifully golden. This baking step brings all the flavors together while creating a satisfying, slightly crispy finish on top that contrasts perfectly with the creamy filling inside.
How to Serve Garlic Butter Chicken Alfredo Stuffed Shells Recipe
Garnishes
Finishing your dish with fresh parsley adds a burst of color and a subtle herbaceous lift that brightens each bite. You might also consider a light sprinkle of extra Parmesan or a dash of cracked black pepper for an elegant touch.
Side Dishes
This creamy main pairs beautifully with a crisp green salad dressed lightly with lemon vinaigrette to cut through the richness. Garlic bread or a crusty baguette is perfect for sopping up any leftover Alfredo sauce, making every last drop count.
Creative Ways to Present
For a stunning presentation, arrange the shells in a circular pattern on a serving platter and garnish with fresh herbs and a drizzle of good-quality olive oil. If you want to impress guests, serve individual portions in small ramekins for a cozy, personalized touch.
Make Ahead and Storage
Storing Leftovers
Leftover Garlic Butter Chicken Alfredo Stuffed Shells can be stored in an airtight container in the refrigerator for up to 3 days. This makes it a fantastic choice for meal prep or enjoying as a comforting lunch the next day.
Freezing
You can freeze the stuffed shells before baking by placing them in a freezer-safe dish, covered tightly with foil or plastic wrap. They’ll keep well for up to 2 months, offering a ready-to-bake meal whenever the craving strikes.
Reheating
To reheat, thaw frozen stuffed shells overnight in the fridge, then bake them at 350°F for about 20 minutes or until heated through and bubbly. For refrigerated leftovers, heating in the oven is best to retain the perfect texture and keep the sauce creamy.
FAQs
Can I use pre-cooked chicken for this recipe?
Absolutely! Using pre-cooked chicken can save time; just make sure to dice it finely and mix thoroughly with the sauce to absorb all those amazing flavors before stuffing the shells.
Is there a way to make this recipe vegetarian?
Yes, you can substitute the chicken with sautéed mushrooms, spinach, or artichokes. These options work wonderfully with the garlic butter Alfredo sauce and still provide satisfying texture and flavor.
Can I use regular cream instead of heavy cream?
Heavy cream is preferred because it thickens the sauce nicely and lends richness, but you can try using half-and-half if you’re looking for a lighter option. Just be aware the sauce may be a bit less creamy and might not set up as thickly after baking.
How do I prevent the pasta shells from sticking together?
After cooking, drain the shells and toss them gently with a small amount of olive oil. This helps keep them separate and makes stuffing much easier.
Can I prepare the dish entirely ahead and bake later?
Yes, you can assemble the stuffed shells a day ahead, cover, and refrigerate them. Bake them just before serving, adding a few extra minutes to the baking time if needed.
Final Thoughts
There is something incredibly satisfying about the Garlic Butter Chicken Alfredo Stuffed Shells Recipe that makes it a true crowd-pleaser. With every creamy, garlicky bite, you’ll find comfort, richness, and a burst of flavor that feels like a celebration of Italian comfort food in your own kitchen. Trust me, once you try this recipe, it will quickly become one of your go-to dishes to share with loved ones. So grab your ingredients and get ready to experience joy in every shell!
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Garlic Butter Chicken Alfredo Stuffed Shells Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
Indulge in creamy, flavorful Garlic Butter Chicken Alfredo Stuffed Shells, a comforting baked pasta dish featuring tender chicken, rich Alfredo sauce, and perfectly cooked jumbo pasta shells. This recipe combines the best of Italian-inspired flavors with a buttery garlic twist, ideal for a family dinner or special occasion.
Ingredients
Pasta Shells
- 12 large pasta shells
Chicken and Sauce
- 3 boneless, skinless chicken breasts (about 1 lb), diced
- 4 cloves fresh garlic, minced
- 3 tbsp unsalted butter
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and pepper to taste
Garnish
- Fresh parsley, chopped
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to prepare it for baking the stuffed shells later.
- Cook Pasta Shells: Boil salted water and cook the large pasta shells until they are al dente. Drain and set aside carefully to avoid tearing.
- Cook Chicken: In a skillet over medium heat, melt the unsalted butter. Add diced chicken seasoned with salt and pepper, cooking until golden brown on all sides.
- Add Garlic: Stir in the minced garlic and cook just until fragrant, taking care not to burn it.
- Make Alfredo Sauce: Lower the heat and pour in the heavy cream, stirring continuously. Gradually add the freshly grated Parmesan cheese, stirring until the sauce becomes smooth and creamy. Season with Italian seasoning, salt, and pepper to taste.
- Stuff Shells: Spoon the chicken Alfredo mixture into each cooked pasta shell and arrange them in a baking dish.
- Assemble and Bake: Pour any remaining Alfredo sauce over the stuffed shells. Sprinkle extra Parmesan cheese on top if desired. Bake for 20-25 minutes until the dish is bubbly and golden brown.
- Garnish and Serve: Remove from the oven and garnish with freshly chopped parsley before serving warm.
Notes
- Be careful not to overcook the pasta shells to avoid breakage while stuffing.
- You can substitute chicken breasts with pre-cooked rotisserie chicken for quicker preparation.
- Use freshly grated Parmesan cheese for the best flavor and smoother sauce consistency.
- For a lighter version, substitute heavy cream with half-and-half, but the sauce will be less rich.
- Ensure garlic is cooked just until fragrant to prevent bitterness.
