Garlic Butter Chicken Alfredo Stuffed Shells: The Ultimate Comfort Food

There’s something undeniably satisfying about a bubbling dish of pasta fresh from the oven. When that pasta happens to be jumbo shells stuffed with creamy chicken Alfredo, bathed in garlic butter sauce, and topped with melted cheese? Well, that’s when a simple dinner transforms into the kind of meal that creates memories. As someone who has been perfecting this recipe for years, I can tell you that my Garlic Butter Chicken Alfredo Stuffed Shells has become the most requested dish when family and friends gather at my table.

Why This Dish Deserves a Place in Your Recipe Collection

Stuffed shells have been around for generations, typically filled with ricotta and covered in marinara sauce. But this version takes a delicious detour from tradition, combining the creamy richness of Alfredo sauce with tender shredded chicken and aromatic garlic butter. The result is a dish that feels both familiar and special—comforting enough for a Sunday family dinner but impressive enough for entertaining guests.

What makes these stuffed shells truly outstanding is the balance of flavors and textures. The pasta shells maintain their integrity, providing the perfect vessel for the creamy filling. The Alfredo sauce offers richness without being overwhelming, while the garlic butter adds depth and a subtle punch that elevates the entire dish. Finished with a sprinkle of fresh herbs and a gentle dusting of paprika for color and flavor, this is comfort food at its finest.

Step-by-Step Instructions

Preparing the Pasta Shells

1. Bring a large pot of salted water to a rolling boil. Cook the jumbo pasta shells according to package directions, but aim for al dente (usually 1-2 minutes less than the recommended time). The shells will continue cooking in the oven, so you want them firm enough to hold their shape during stuffing.
2. Once cooked, drain the shells and rinse immediately with cold water to stop the cooking process. This also prevents them from sticking together. Drizzle with a bit of olive oil and toss gently to coat. Set aside to cool while you prepare the filling.

Making the Chicken Alfredo Filling

1. In a large mixing bowl, combine the shredded chicken, ricotta cheese, 1 cup of mozzarella, 1/2 cup of Parmesan, eggs, parsley, garlic powder, and oregano. Season with salt and pepper.
2. Mix thoroughly until all ingredients are well combined. The mixture should be creamy but substantial enough to hold its shape when stuffed into the shells.
3. Taste and adjust seasonings if necessary. The filling should be flavorful on its own, as it will be the heart of your dish.

Creating the Garlic Butter Alfredo Sauce

1. In a large saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned. Garlic can quickly burn and become bitter, so keep a close eye on it.
2. Sprinkle the flour over the garlic butter and whisk continuously for 1-2 minutes to create a roux. This will thicken your sauce, so don’t skip this step.
3. Slowly pour in the heavy cream and milk, whisking constantly to prevent lumps from forming. Continue to cook, stirring frequently, until the mixture begins to thicken slightly, about 3-4 minutes.
4. Reduce the heat to low and add the Parmesan cheese, stirring until melted and fully incorporated. Season with nutmeg, salt, and white pepper.
5. Allow the sauce to simmer gently for another 2-3 minutes until it reaches a smooth, velvety consistency. It should coat the back of a spoon but still be pourable. Remove from heat.

Assembling and Baking the Stuffed Shells

1. Preheat your oven to 375°F (190°C).
2. Pour about 1/3 of the Alfredo sauce into the bottom of a 9×13 inch baking dish, spreading it evenly to cover the bottom.
3. Fill each pasta shell with a generous spoonful of the chicken mixture. Don’t be afraid to really stuff them—the filling should mound slightly above the edges of the shells.
4. Arrange the filled shells in the baking dish, placing them close together but not overcrowding.
5. Pour the remaining Alfredo sauce over the stuffed shells, making sure each one gets covered with sauce. This prevents the pasta from drying out during baking.
6. Sprinkle the remaining cup of mozzarella cheese evenly over the top of the shells.
7. Cover the baking dish with aluminum foil, making sure it doesn’t touch the cheese topping.
8. Bake covered for 25 minutes, then remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and beginning to brown in spots.
9. For an extra golden top, you can place the dish under the broiler for 1-2 minutes, watching carefully to prevent burning.
10. Remove from the oven and let stand for 5-10 minutes before serving. This resting period allows the dish to set slightly and makes serving easier.

Serving Suggestions

Garnish your Garlic Butter Chicken Alfredo Stuffed Shells with additional fresh parsley and a light sprinkle of paprika for color and flavor. I like to serve this dish with:

• A simple green salad dressed with lemon vinaigrette to cut through the richness
• Garlic bread or crusty Italian bread for soaking up extra sauce
• Steamed broccoli or asparagus for a vegetable component
• A glass of crisp white wine like Pinot Grigio or Sauvignon Blanc

Make-Ahead and Storage Tips

One of the many wonderful things about this recipe is how well it works for meal prep and leftovers:

Make-Ahead Options:

• Prepare the entire dish up to 24 hours in advance, cover tightly with plastic wrap, and refrigerate. Allow an extra 10-15 minutes of baking time if cooking directly from the refrigerator.
• The filling can be made up to 2 days ahead and stored in an airtight container in the refrigerator.
• Cooked and cooled pasta shells can be stored separately from the filling for up to 24 hours. Toss with a bit of olive oil to prevent sticking.

Freezing Instructions:

• Assemble the entire dish but do not bake. Cover tightly with plastic wrap and then aluminum foil, and freeze for up to 3 months.
• Thaw overnight in the refrigerator before baking as directed, adding approximately 15-20 minutes to the baking time.
• Alternatively, freeze individual portions after baking and cooling for quick meals later.

Storing Leftovers:

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat individual portions in the microwave, covered, on medium power to prevent the sauce from separating.
• For larger portions, reheat covered in a 350°F oven until warmed through, about 15-20 minutes.

Variations to Keep This Recipe Fresh

While the classic version of this recipe is hard to beat, here are some delicious variations to try:

1. Seafood Lover’s Version: Replace the chicken with lump crab meat, small cooked shrimp, or a combination of seafood for an elegant twist.
2. Vegetarian Delight: Omit the chicken and add sautéed mushrooms, spinach, and artichoke hearts to the filling.
3. Spicy Kick: Add red pepper flakes to the sauce and filling, and consider incorporating pepper jack cheese into your cheese blend.
4. Mediterranean Style: Mix in sun-dried tomatoes, Kalamata olives, and feta cheese to the filling for a Mediterranean-inspired version.
5. Pesto Addition: Swirl a few tablespoons of basil pesto into the Alfredo sauce for a beautiful color contrast and herbaceous flavor.

Troubleshooting Tips for Perfect Stuffed Shells

Even experienced cooks can encounter challenges when making stuffed shells. Here are solutions to common issues:

Problem: Shells tear while filling Solution: Make sure the shells are cooked al dente, not too soft. If a shell tears, don’t discard it—place it torn-side down in the baking dish or use it to patch another torn shell.

Problem: Sauce is too thin Solution: If your sauce isn’t thickening properly, make a slurry with 1 tablespoon cornstarch and 2 tablespoons cold water. Whisk this into the simmering sauce until it reaches your desired consistency.

Problem: Sauce separates or becomes grainy Solution: This usually happens when the sauce is heated too quickly or at too high a temperature. If your sauce separates, try whisking in a tablespoon of cold cream off the heat to bring it back together.

Problem: Shells stick together Solution: Always rinse cooked shells with cold water and toss with a little olive oil. If they’re still sticking, gently separate them with your fingers before filling.

The Story Behind My Recipe

I first created this recipe on a cold winter evening when I was craving something rich and comforting but wanted to elevate my usual pasta night. I had leftover rotisserie chicken in the fridge and jumbo shells in the pantry, and the combination of creamy Alfredo and garlic butter just seemed like a natural pairing.

What started as an experiment quickly became a family favorite. My children, who were typically picky eaters, cleared their plates and asked for seconds. My spouse declared it “restaurant quality,” and friends who tried it immediately requested the recipe.

Over the years, I’ve tweaked the ingredients and proportions to achieve the perfect balance of flavors and textures. The key discoveries were adding the eggs to help the filling hold together during baking, incorporating garlic butter rather than plain butter for extra flavor, and using a combination of cheeses for depth and complexity.

Why This Recipe Works

The science behind this dish is fascinating. The starch from the pasta helps the sauce cling to each shell, while the proteins in the chicken and cheese create a satisfying, filling meal. The fat in the cream and cheese carries flavor molecules to your taste buds, making each bite richly flavorful.

From a culinary perspective, this dish hits all the right notes: creamy, savory, garlicky, with a tender pasta shell that provides the perfect contrast to the rich filling and sauce. It’s the kind of dish that satisfies deeply—both physically and emotionally.

Final Thoughts

Garlic Butter Chicken Alfredo Stuffed Shells may not be the quickest weeknight meal to prepare, but sometimes a recipe that requires a bit more time and attention results in something truly special. The process of filling each shell can even be therapeutic—a chance to slow down and focus on creating something delicious with your hands.

When you bring this dish to the table, you’re not just serving food; you’re offering comfort, care, and a moment to pause and enjoy something truly delicious. Whether for Sunday dinner with family, a special occasion with friends, or simply because you deserve a meal that feels like a warm hug, these stuffed shells deliver every time.

So preheat that oven, gather your ingredients, and prepare to create a dish that will likely become a new favorite in your home, just as it has in mine. Your taste buds—and anyone lucky enough to share your table—will thank you.

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  Garlic Butter Chicken Alfredo Stuffed Shells

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  • Author: aliidblouch432e123

  Print Recipe

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  Description

  Garlic Butter Chicken Alfredo Stuffed Shells are the ultimate comfort food—creamy, cheesy, and packed with rich garlic butter flavor!  Jumbo pasta shells stuffed with a delicious chicken ricotta mixture, smothered in Alfredo sauce, and baked to golden perfection. Perfect for a cozy family dinner

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  Ingredients

  Scale 1x2x3x

  The Ingredients You’ll Need

  For the shells and filling:

  • 24 jumbo pasta shells
  • 2 cups cooked chicken, shredded (rotisserie chicken works wonderfully)
  • 2 cups whole milk ricotta cheese
  • 1 cup mozzarella cheese, shredded (plus 1 cup more for topping)
  • 1/2 cup Parmesan cheese, freshly grated
  • 2 large eggs
  • 2 tablespoons fresh parsley, chopped (plus more for garnish)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground black pepper to taste

  For the garlic butter Alfredo sauce:

  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 cup Parmesan cheese, freshly grated
  • 1/4 teaspoon nutmeg (freshly grated if possible)
  • Salt and white pepper to taste
  • Paprika for garnish

  Step-by-Step Instructions

  Preparing the Pasta Shells

  1. Bring a large pot of salted water to a rolling boil. Cook the jumbo pasta shells according to package directions, but aim for al dente (usually 1-2 minutes less than the recommended time). The shells will continue cooking in the oven, so you want them firm enough to hold their shape during stuffing.
  2. Once cooked, drain the shells and rinse immediately with cold water to stop the cooking process. This also prevents them from sticking together. Drizzle with a bit of olive oil and toss gently to coat. Set aside to cool while you prepare the filling.

  Making the Chicken Alfredo Filling

  1. In a large mixing bowl, combine the shredded chicken, ricotta cheese, 1 cup of mozzarella, 1/2 cup of Parmesan, eggs, parsley, garlic powder, and oregano. Season with salt and pepper.
  2. Mix thoroughly until all ingredients are well combined. The mixture should be creamy but substantial enough to hold its shape when stuffed into the shells.
  3. Taste and adjust seasonings if necessary. The filling should be flavorful on its own, as it will be the heart of your dish.

  Creating the Garlic Butter Alfredo Sauce

  1. In a large saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned. Garlic can quickly burn and become bitter, so keep a close eye on it.
  2. Sprinkle the flour over the garlic butter and whisk continuously for 1-2 minutes to create a roux. This will thicken your sauce, so don’t skip this step.
  3. Slowly pour in the heavy cream and milk, whisking constantly to prevent lumps from forming. Continue to cook, stirring frequently, until the mixture begins to thicken slightly, about 3-4 minutes.
  4. Reduce the heat to low and add the Parmesan cheese, stirring until melted and fully incorporated. Season with nutmeg, salt, and white pepper.
  5. Allow the sauce to simmer gently for another 2-3 minutes until it reaches a smooth, velvety consistency. It should coat the back of a spoon but still be pourable. Remove from heat.

  Assembling and Baking the Stuffed Shells

  1. Preheat your oven to 375°F (190°C).
  2. Pour about 1/3 of the Alfredo sauce into the bottom of a 9×13 inch baking dish, spreading it evenly to cover the bottom.
  3. Fill each pasta shell with a generous spoonful of the chicken mixture. Don’t be afraid to really stuff them—the filling should mound slightly above the edges of the shells.
  4. Arrange the filled shells in the baking dish, placing them close together but not overcrowding.
  5. Pour the remaining Alfredo sauce over the stuffed shells, making sure each one gets covered with sauce. This prevents the pasta from drying out during baking.
  6. Sprinkle the remaining cup of mozzarella cheese evenly over the top of the shells.
  7. Cover the baking dish with aluminum foil, making sure it doesn’t touch the cheese topping.
  8. Bake covered for 25 minutes, then remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and beginning to brown in spots.
  9. For an extra golden top, you can place the dish under the broiler for 1-2 minutes, watching carefully to prevent burning.
  10. Remove from the oven and let stand for 5-10 minutes before serving. This resting period allows the dish to set slightly and makes serving easier.

  Serving Suggestions

  Garnish your Garlic Butter Chicken Alfredo Stuffed Shells with additional fresh parsley and a light sprinkle of paprika for color and flavor. I like to serve this dish with:

  • A simple green salad dressed with lemon vinaigrette to cut through the richness
  • Garlic bread or crusty Italian bread for soaking up extra sauce
  • Steamed broccoli or asparagus for a vegetable component
  • A glass of crisp white wine like Pinot Grigio or Sauvignon Blanc

  Make-Ahead and Storage Tips

  One of the many wonderful things about this recipe is how well it works for meal prep and leftovers:

  Make-Ahead Options:

  • Prepare the entire dish up to 24 hours in advance, cover tightly with plastic wrap, and refrigerate. Allow an extra 10-15 minutes of baking time if cooking directly from the refrigerator.
  • The filling can be made up to 2 days ahead and stored in an airtight container in the refrigerator.
  • Cooked and cooled pasta shells can be stored separately from the filling for up to 24 hours. Toss with a bit of olive oil to prevent sticking.

  Freezing Instructions:

  • Assemble the entire dish but do not bake. Cover tightly with plastic wrap and then aluminum foil, and freeze for up to 3 months.
  • Thaw overnight in the refrigerator before baking as directed, adding approximately 15-20 minutes to the baking time.
  • Alternatively, freeze individual portions after baking and cooling for quick meals later.

  Storing Leftovers:

  • Refrigerate leftovers in an airtight container for up to 3 days.
  • Reheat individual portions in the microwave, covered, on medium power to prevent the sauce from separating.
  • For larger portions, reheat covered in a 350°F oven until warmed through, about 15-20 minutes.

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  Instructions

  1️⃣ Preheat oven to 375°F (190°C). Grease a baking dish.
  2️⃣ Make garlic butter chicken: In a pan, melt butter over medium heat, sauté garlic until fragrant, then add shredded chicken, salt, pepper, and Italian seasoning. Cook for 2 minutes.
  3️⃣ Prepare the filling: In a bowl, mix ricotta, ½ cup mozzarella, ¼ cup Parmesan, and the garlic butter chicken.
  4️⃣ Stuff the shells: Fill each cooked shell with the chicken-ricotta mixture and place in the baking dish.
  5️⃣ Add Alfredo sauce: Pour Alfredo sauce over the stuffed shells, then top with remaining mozzarella and Parmesan.
  6️⃣ Bake for 20-25 minutes, until bubbly and golden.
  7️⃣ Garnish with fresh parsley and serve hot!

  Notes

  1️⃣ Preheat oven to 375°F (190°C). Grease a baking dish.
  2️⃣ Make garlic butter chicken: In a pan, melt butter over medium heat, sauté garlic until fragrant, then add shredded chicken, salt, pepper, and Italian seasoning. Cook for 2 minutes.
  3️⃣ Prepare the filling: In a bowl, mix ricotta, ½ cup mozzarella, ¼ cup Parmesan, and the garlic butter chicken.
  4️⃣ Stuff the shells: Fill each cooked shell with the chicken-ricotta mixture and place in the baking dish.
  5️⃣ Add Alfredo sauce: Pour Alfredo sauce over the stuffed shells, then top with remaining mozzarella and Parmesan.
  6️⃣ Bake for 20-25 minutes, until bubbly and golden.
  7️⃣ Garnish with fresh parsley and serve hot!