If you’re looking for the ultimate creamy, cheesy pasta dish that combines the comforting flavors of garlic butter, chicken, and Alfredo sauce, these Garlic Butter Chicken Alfredo Stuffed Shells are the answer. This recipe is a rich, satisfying meal that’s perfect for dinner parties, family gatherings, or a cozy night in. I discovered this mouthwatering recipe on I Wuv Cooking, and it’s too good not to share!
Why You’ll Love This Recipe
These stuffed shells bring together tender, shredded chicken, three types of cheese, and a buttery, garlicky Alfredo sauce to create a dish that feels indulgent and luxurious. It’s an easy-to-follow recipe that delivers maximum flavor with minimal effort.
Garlic Butter Chicken Alfredo Stuffed Shells Recipe
With just a few simple steps, you’ll have a golden, bubbly, and delicious pasta dish that will wow your family and friends.
Ingredients
- 12 jumbo pasta shells
- 1 pound chicken breast, cooked and shredded
- 1/2 cup butter
- 4 cloves garlic, minced
- 2 cups Alfredo sauce
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Chopped parsley (optional, for garnish)
Instructions
- Prepare the Pasta Shells:
Cook the jumbo pasta shells according to the package directions. Once cooked, drain and set aside to cool slightly. - Make the Garlic Butter Alfredo Sauce:
In a skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant (about 1-2 minutes). Stir in the Alfredo sauce and bring to a gentle simmer. Remove from heat. - Prepare the Filling:
In a large bowl, combine the shredded chicken, ricotta cheese, mozzarella cheese, Parmesan cheese, salt, and pepper. Mix until well combined. - Stuff the Shells:
Using a spoon, stuff each cooked pasta shell with the chicken and cheese mixture. Arrange the filled shells in a greased baking dish. - Add the Sauce and Cheese:
Pour the garlic butter Alfredo sauce evenly over the stuffed shells. Sprinkle extra mozzarella cheese on top for a golden, cheesy finish. - Bake:
Preheat your oven to 375°F. Bake the dish for 20 minutes, or until the sauce is bubbly and the cheese is melted and golden. - Garnish and Serve:
Remove the dish from the oven and garnish with freshly chopped parsley for a pop of color and freshness. Serve warm and enjoy!
Tips for Perfect Stuffed Shells
- Use Fresh Garlic: Freshly minced garlic enhances the sauce’s flavor, making it more aromatic and delicious.
- Try Different Cheese: Add a touch of provolone or fontina for a unique twist.
- Make Ahead: Stuff the shells and refrigerate them, then bake just before serving for an easy meal prep option.
These Garlic Butter Chicken Alfredo Stuffed Shells are a guaranteed crowd-pleaser. Creamy, cheesy, and bursting with flavor, they’re sure to become a staple in your dinner rotation. Try them tonight and let me know what you think!
Creamy Garlic Butter Chicken Alfredo Stuffed Shells: Your New Pasta Obsession
Ingredients
- 1 pound chicken breast, cooked and shredded
- 2 tablespoons butter
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 4 cups grated Parmesan cheese
- 12 large pasta shells
- 2 cups Alfredo sauce
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the pasta shells according to package instructions until al dente; drain and set aside.
- In a skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant.
- In a large bowl, combine the shredded chicken, ricotta cheese, half of the mozzarella cheese, half of the Parmesan cheese, salt, and pepper. Mix well.
- Stuff each cooked pasta shell with the chicken mixture and place them in a greased baking dish.
- Pour Alfredo sauce over the stuffed shells, making sure to cover them evenly.
- Top with the remaining mozzarella and Parmesan cheese.
- Cover the dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Garnish with fresh parsley before serving.
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