If you love creamy, comforting pasta dishes loaded with rich flavor, you are absolutely going to adore this Garlic Butter Chicken Alfredo Stuffed Shells Recipe. Tender chicken mingles with a luscious garlic butter Alfredo sauce, all tucked inside jumbo pasta shells that soak up every delicious bite. This dish hits all the right notes—creamy, savory, and irresistibly cheesy—making it a perfect weeknight meal or a show-stopping crowd-pleaser for dinner guests. Once you try this recipe, it’s bound to become a trusted favorite in your kitchen rotation.
Ingredients You’ll Need
Preparing this Garlic Butter Chicken Alfredo Stuffed Shells Recipe is adventure in flavor, but you’ll see it all starts with a handful of simple, quality ingredients that bring everything together. Each one plays an important role in building layers of taste and texture, from the tender chicken to the luscious cheese and fragrant garlic.
- 12 large pasta shells: The perfect size to hold heaps of creamy filling while staying tender yet sturdy after baking.
- 3 boneless, skinless chicken breasts (about 1 lb): When cooked just right, they make the filling hearty and protein-packed.
- 4 cloves fresh garlic, minced: Fresh garlic adds bright, aromatic flavor that complements the rich sauce beautifully.
- 3 tbsp unsalted butter: Essential for creating that silky garlic butter base and a touch of indulgence.
- 1 cup heavy cream: This makes the Alfredo sauce irresistibly creamy and smooth.
- 1 cup freshly grated Parmesan cheese: Parmesan melts into the sauce, bringing a salty, nutty depth.
- 1 tsp Italian seasoning: A blend of herbs that adds an herby, slightly earthy note to balance the richness.
- Salt and pepper to taste: Simple seasonings that bring all the flavors together perfectly.
- Fresh parsley for garnish: A pop of color and a fresh, bright finish to each serving.
How to Make Garlic Butter Chicken Alfredo Stuffed Shells Recipe
Step 1: Prep and Cook the Pasta Shells
Start by preheating your oven to 350°F (175°C). Meanwhile, bring a large pot of salted water to a boil and cook the pasta shells until they are just al dente. They should be tender but still have a slight bite to hold the filling without falling apart. Once cooked, carefully drain and set them aside to cool slightly.
Step 2: Cook the Chicken and Garlic
In a skillet set over medium heat, melt the unsalted butter. Add diced chicken breasts that have been seasoned with salt and pepper. Cook the chicken pieces until they develop a golden-brown crust and are cooked through. Stir in the minced fresh garlic and cook for about 1 minute until the garlic becomes fragrant, infusing the chicken and butter with incredible flavor.
Step 3: Make the Alfredo Sauce
Turn the heat down to low and slowly pour in the heavy cream, stirring constantly to combine it with the garlic butter and chicken juices. Gradually add the freshly grated Parmesan cheese, stirring until the sauce is smooth, creamy, and perfectly melted. Season the sauce with Italian seasoning, plus an extra pinch of salt and pepper if needed. This sauce will be the luscious filling that ties the whole dish together.
Step 4: Stuff the Shells
Now for the fun part! Carefully spoon the creamy chicken Alfredo mixture into each cooked pasta shell, filling them generously. Arrange the stuffed shells in a baking dish in a single layer. Once they’re all nestled in, pour any leftover Alfredo sauce over the top to keep each shell moist and saucy during baking.
Step 5: Bake to Perfection
Place the baking dish in your preheated oven and bake for 20 to 25 minutes. During this time, the sauce bubbles happily and the tops of the shells develop a beautiful golden hue. When done, the house will smell absolutely irresistible, and your cheesy, creamy dinner masterpiece will be ready to enjoy.
Step 6: Garnish and Serve
Finish off your Garlic Butter Chicken Alfredo Stuffed Shells Recipe by sprinkling fresh parsley on top. This vibrant green garnish adds a pop of color and a fresh, bright flavor that cuts through the creamy richness just perfectly.
How to Serve Garlic Butter Chicken Alfredo Stuffed Shells Recipe
Garnishes
A sprinkle of fresh parsley is the classic option, but adding a light dusting of extra Parmesan cheese right before serving elevates the dish even more. For an extra touch of flavor, a few red pepper flakes can bring a subtle kick without overpowering the creamy sauce.
Side Dishes
This dish is wonderfully rich, so pairing it with crisp, green sides like a simple arugula salad with lemon vinaigrette or steamed broccoli is ideal. Garlic bread or toasted baguette slices are also fantastic to scoop up any leftover sauce on the plate.
Creative Ways to Present
For a dinner party, consider plating individual portions nestled on a bed of sautéed spinach or kale to add color and nutrition. You can also serve this recipe in small, oven-safe ramekins for personalized servings that look super elegant.
Make Ahead and Storage
Storing Leftovers
Once cooled, place leftovers in an airtight container and refrigerate them for up to 3 days. The flavors meld beautifully overnight, so leftovers often taste even better the next day.
Freezing
This Garlic Butter Chicken Alfredo Stuffed Shells Recipe freezes wonderfully. Arrange the stuffed shells in a freezer-safe dish, cover tightly with foil or plastic wrap, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat leftovers covered with foil in a 350°F oven for 15-20 minutes until warmed through. Alternatively, microwave individual portions on medium power in short bursts, stirring occasionally to ensure even heat and creamy texture.
FAQs
Can I use pre-cooked or rotisserie chicken for this recipe?
Absolutely! If you want to save time, shredded rotisserie chicken works perfectly and still keeps the dish flavorful and satisfying.
What kind of pasta shells should I buy?
Look for jumbo pasta shells specifically labeled for stuffing, as their large size makes filling easier and they hold the sauce well.
Can I make this recipe gluten-free?
Yes! Simply substitute regular pasta shells with gluten-free jumbo shells available at many grocery stores. Just be careful with cooking time as gluten-free pasta can overcook quickly.
Is it possible to make this recipe dairy-free?
To go dairy-free, swap the butter with a plant-based alternative, use coconut cream or a dairy-free heavy cream substitute, and find a dairy-free Parmesan cheese. This changes the flavor profile but can still be delicious.
Can I prepare the stuffed shells ahead of time and bake them later?
Definitely! You can assemble the stuffed shells, cover them, and refrigerate for up to 24 hours. Then bake as directed, adding a few extra minutes to ensure they heat through thoroughly.
Final Thoughts
There is something truly special about a warm plate of Garlic Butter Chicken Alfredo Stuffed Shells Recipe, loaded with creamy sauce and tender chicken nestled inside perfectly cooked pasta. It’s comfort food with a touch of elegance that never fails to satisfy. I can’t wait for you to try making it yourself—once you do, I’m sure it will become one of your favorite go-to recipes for any occasion.
Print
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
Description
Garlic Butter Chicken Alfredo Stuffed Shells combine tender pasta shells filled with juicy, garlicky chicken and creamy Alfredo sauce, baked to bubbly golden perfection. This comforting Italian-inspired dish is perfect for a family dinner or special occasion.
Ingredients
Pasta Shells
- 12 large pasta shells
Chicken Mixture
- 3 boneless, skinless chicken breasts (about 1 lb), diced
- 4 cloves fresh garlic, minced
- 3 tbsp unsalted butter
- Salt and pepper to taste
Alfredo Sauce
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 tsp Italian seasoning
Garnish
- Fresh parsley for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) so it reaches the proper temperature by the time you finish preparing the shells.
- Cook Pasta Shells: Bring salted water to a boil and cook the large pasta shells until al dente, about 8-10 minutes. Drain and set aside to cool slightly.
- Cook Chicken: In a skillet over medium heat, melt the unsalted butter. Season diced chicken breasts with salt and pepper, then add to the skillet. Cook until the chicken is golden brown and cooked through, about 7-8 minutes.
- Add Garlic: Stir in the minced fresh garlic and cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
- Make Alfredo Sauce: Lower the heat and pour in the heavy cream, stirring continuously. Gradually add the freshly grated Parmesan cheese, stirring until the cheese melts and the sauce is smooth and creamy. Season the mixture with Italian seasoning and adjust salt and pepper to taste.
- Stuff Shells: Using a spoon, stuff each cooked pasta shell with the chicken and Alfredo mixture. Place the stuffed shells in a greased baking dish in a single layer.
- Add Sauce and Bake: Pour any remaining Alfredo sauce over the stuffed shells. Optionally, sprinkle extra Parmesan cheese on top for added golden crust. Bake in the preheated oven for 20-25 minutes until bubbly and lightly golden.
- Garnish and Serve: Remove from oven and sprinkle fresh parsley over the top for a fresh, vibrant finish before serving.
Notes
- To save time, use cooked rotisserie chicken instead of raw chicken breasts.
- You can substitute heavy cream with half-and-half for a lighter sauce, but it may be less creamy.
- For an extra cheesy topping, add shredded mozzarella before baking.
- Make sure to salt the pasta water well to season the shells properly.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
