If you love creamy, cheesy pasta dishes, these Garlic Butter Chicken Alfredo Stuffed Shells will quickly become a favorite. Jumbo pasta shells are filled with a rich mixture of shredded chicken, ricotta, mozzarella, and Parmesan, all infused with garlic and buttery flavor. Topped with a velvety homemade Alfredo sauce and baked until golden and bubbly, this dish is pure comfort food perfection.

Ideal for weeknight dinners, family gatherings, or even a cozy date night, this recipe balances rich, indulgent flavors with a simple, approachable method. Each bite combines creamy filling, tender pasta, and luscious Alfredo sauce, creating a restaurant-quality dish in the comfort of your own kitchen. Serve it with garlic bread or a fresh salad, and you’ve got a meal that impresses every time.

Why You’ll Love This Recipe

Ultra-Cheesy & Creamy: Loaded with mozzarella, ricotta, and Parmesan for rich, melty indulgence.
Family-Friendly Comfort Food: Mild flavors kids and adults both love.
One-Dish Meal: Pasta, protein, and sauce all in one casserole.
Perfect for Entertaining: A crowd-pleaser for dinner parties or special occasions.
Customizable: Easy to adjust with spices, cheeses, or protein.
Make-Ahead Friendly: Assemble in advance and bake when ready.

Ingredient Breakdown

Jumbo Pasta Shells: Large pasta shells hold the creamy chicken filling perfectly, making every bite satisfyingly cheesy.

Cooked Chicken Breast: Adds lean protein and heartiness to the filling. Shredded chicken blends well with the cheese mixture.

Butter: Used in both the filling and Alfredo sauce for a rich, silky texture and flavor.

Garlic: Fresh garlic adds aromatic depth to both the filling and sauce, giving the dish its signature savory taste.

Ricotta Cheese: Provides creamy, slightly sweet texture that binds the filling.

Mozzarella Cheese: Melts beautifully for gooey, cheesy layers in both filling and topping.

Parmesan Cheese: Adds sharp, nutty flavor and helps thicken the filling and sauce.

Italian Seasoning & Smoked Paprika: Season the filling with warm, savory herbs and a hint of smoky depth.

Heavy Cream & Chicken Broth (Alfredo Sauce): Create a velvety, rich sauce to pour over stuffed shells before baking.

Cajun Seasoning (Optional): Adds a subtle kick for those who enjoy a spicier dish.

Fresh Parsley: A bright garnish that adds color and freshness to the finished dish.

Pro Tips for Perfect Stuffed Shells

Don’t Overcook Pasta: Shells should be just al dente; they finish cooking in the oven and will soak up the sauce.
Shred Chicken Evenly: Evenly shredded chicken ensures every shell has a perfect bite of protein.
Season Generously: Taste the filling and Alfredo sauce before baking to balance salt and pepper.
Use Fresh Cheese: Freshly grated mozzarella and Parmesan melt better and provide richer flavor.
Prevent Soggy Shells: Grease the baking dish and avoid over-pouring sauce to keep shells intact.

Ingredient Swaps or Variations

Protein Options: Use rotisserie chicken, turkey, or even cooked sausage for different flavors.
Cheese Variations: Swap mozzarella for provolone, Fontina, or Gouda for a unique twist.
Vegetable Boost: Add spinach, mushrooms, or roasted red peppers to the filling.
Spice Level: Increase Cajun seasoning or add red pepper flakes for a spicy version.
Gluten-Free: Use gluten-free jumbo shells and ensure your chicken broth is gluten-free.

Serving Suggestions

Side Salad: A crisp Caesar or garden salad balances the richness of the dish.
Garlic Bread: Toasted garlic bread is perfect for soaking up extra Alfredo sauce.
Wine Pairing: A lightly oaked Chardonnay or Pinot Grigio complements the creamy flavors.
Family Style: Serve directly from the baking dish for a cozy, communal meal.
Comfort Meal: Pair with roasted vegetables or a simple green side for a hearty weeknight dinner.

Make Ahead + Storage Tips

Assemble Ahead: Prepare the filling and stuffed shells up to a day in advance, cover, and refrigerate. Pour sauce just before baking.
Store Leftovers: Keep baked shells in an airtight container in the fridge for up to 3–4 days.
Reheat Tips: Reheat in the oven at 350°F (175°C) until warmed through. Cover with foil to prevent drying out.
Freezing: Freeze unbaked stuffed shells for up to 2 months. Thaw overnight in the fridge before baking.

Cultural or Historical Notes

Stuffed pasta dishes like these shells trace their roots to Italian cuisine, particularly baked pasta recipes designed for communal family meals. The addition of chicken and creamy Alfredo sauce is a modern American twist, combining classic Italian flavors with comfort-food indulgence perfect for weeknight dinners or special occasions.

Frequently Asked Questions

Can I make this dish vegetarian?
Yes! Replace the chicken with sautéed mushrooms, spinach, or roasted vegetables for a meatless version.

Can I use pre-shredded rotisserie chicken?
Absolutely. Pre-cooked rotisserie chicken saves time and adds flavor.

Is this recipe freezer-friendly?
Yes! Assemble unbaked shells, cover tightly, and freeze for up to 2 months. Bake from thawed or partially thawed for best results.

Can I prepare the Alfredo sauce ahead of time?
Yes, make it a few hours ahead. Reheat gently over low heat, stirring occasionally before pouring over shells.

What’s the best way to prevent soggy shells?
Don’t overfill the shells or pour too much sauce on top. Bake uncovered for a few minutes at the end for a slight golden top.

Garlic Butter Chicken Alfredo Stuffed Shells

Emily