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
Scale
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.
