Description
These Garlic Butter Chicken Alfredo Stuffed Shells combine tender pasta shells filled with a rich, creamy garlic butter chicken mixture, all smothered in a luscious Alfredo sauce. Perfect for a comforting family dinner or a special gathering, this dish is bursting with cheesy, garlicky goodness!
Ingredients
For the Chicken Filling:
2 cups cooked chicken, shredded or diced
2 tablespoons unsalted butter
3 cloves garlic, minced
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 large egg
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
For the Alfredo Sauce:
3 tablespoons unsalted butter
3 cloves garlic, minced
2 cups heavy cream
1 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
For Assembly:
20–25 jumbo pasta shells, cooked al dente
1 cup shredded mozzarella cheese (for topping)
1/4 cup chopped fresh parsley (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Make the Chicken Filling: In a skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté until fragrant (about 30 seconds). Add shredded chicken and stir to coat in the garlic butter. Remove from heat and let cool slightly.
- Combine Filling Ingredients: In a large bowl, mix the chicken, ricotta, mozzarella, Parmesan, egg, Italian seasoning, salt, and black pepper. Set aside.
- Make the Alfredo Sauce: In a saucepan, melt 3 tablespoons of butter over medium heat. Add garlic and sauté until fragrant. Pour in the heavy cream and whisk in Parmesan cheese, salt, black pepper, garlic powder, and onion powder. Simmer for 2-3 minutes until slightly thickened.
- Stuff the Shells: Fill each cooked pasta shell with a generous amount of the chicken mixture. Arrange stuffed shells in the greased baking dish.
- Assemble and Bake: Pour the Alfredo sauce evenly over the stuffed shells. Sprinkle with shredded mozzarella cheese. Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes until cheese is melted and bubbly.
- Garnish and Serve: Remove from oven, sprinkle with fresh parsley, and serve warm.
Notes
- Make-Ahead: Assemble the dish up to 24 hours in advance, cover, and refrigerate until ready to bake.
- Freezing Tip: Freeze unbaked stuffed shells in an airtight container for up to 3 months. Bake from frozen at 375°F for 45-50 minutes.
- Protein Variations: Try using shredded rotisserie chicken, cooked ground turkey, or even shrimp for a twist.
Nutrition
- Serving Size: 3-4 shells
- Calories: ~520 kcal
- Sugar: 2g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 115mg