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Garlic Butter Chicken Alfredo Stuffed Shells
Emily

Garlic Butter Chicken Alfredo Stuffed Shells

Cheesy, creamy, and indulgent, these Garlic Butter Chicken Alfredo Stuffed Shells combine tender chicken, ricotta, and mozzarella in jumbo pasta shells baked under a rich garlic Alfredo sauce. A comforting dinner perfect for family nights.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Meals for Every Night
Cuisine: Italian-American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 20 jumbo pasta shells
  • 2 cups cooked chicken breast, shredded
  • 2 tbsp butter
  • 3 cloves garlic, minced
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 0.5 cup mozzarella cheese, for topping
  • 0.5 cup Parmesan cheese, grated
  • 1 tsp Italian seasoning
  • 0.5 tsp smoked paprika
  • salt & black pepper, to taste
  • 3 tbsp butter (for Alfredo sauce)
  • 3 cloves garlic, minced (for Alfredo sauce)
  • 1.5 cups heavy cream
  • 1 cup chicken broth
  • 1 cup Parmesan cheese, grated
  • 1 tsp Cajun seasoning (optional)
  • 0.5 tsp black pepper
  • fresh parsley, chopped (for garnish)

Equipment

  • Large pot
  • skillet
  • Mixing bowl
  • baking dish
  • wooden spoon
  • Oven

Method
 

  1. Boil jumbo pasta shells in salted water until just al dente. Drain and set aside.
  2. In a skillet, melt butter and sauté garlic until fragrant. Mix with shredded chicken, ricotta, mozzarella, Parmesan, Italian seasoning, paprika, salt, and pepper until combined.
  3. In the same skillet, melt butter, add garlic, and sauté for 1 minute. Stir in cream, broth, Parmesan, Cajun seasoning, and black pepper. Simmer 5–7 minutes until thickened.
  4. Fill each pasta shell with chicken mixture. Arrange in a greased baking dish.
  5. Pour Alfredo sauce over shells, sprinkle with mozzarella, and bake at 375°F (190°C) for 20–25 minutes until golden and bubbly.
  6. Garnish with chopped parsley and serve hot with garlic bread.

Notes

Make ahead by assembling the shells and refrigerating (up to 24 hours) before baking. Add a pinch of red chili flakes or Cajun seasoning for a spicy kick. Serve with garlic bread and a crisp side salad for a complete meal.