Crispy, golden-brown cheese bubbling over creamy, garlic-infused chicken and perfectly cooked pasta – that’s what awaits you with these Creamy Garlic Butter Chicken Alfredo Stuffed Shells. This isn’t just another pasta dish; it’s a flavor explosion designed to deliver maximum comfort and satisfaction. The richness of the alfredo sauce, combined with the savory chicken and the delightful texture of the jumbo shells, makes every bite a moment to savor.
What makes this recipe so special is the balance of flavors. The garlic butter base elevates the classic alfredo, adding a depth and warmth that complements the chicken beautifully. The baking process allows the cheese to melt and create a delightful crust, providing a textural contrast to the creamy filling. This is a perfect dish for a family weeknight dinner, or even a special occasion where you want to impress without spending hours in the kitchen.
Why you’ll love this Creamy Garlic Butter Chicken Alfredo Stuffed Shells
- It’s a surprisingly easy way to create a restaurant-quality meal at home.
- The creamy, cheesy sauce is incredibly rich and satisfying.
- These stuffed shells are easily customizable with your favorite vegetables.
- The combination of chicken, garlic butter, and alfredo is a crowd-pleasing flavor sensation.
- This Creamy Garlic Butter Chicken Alfredo recipe is perfect for making ahead and baking later.
- Leftovers are just as delicious the next day!
Ingredients & Substitutions
- 1 pound jumbo pasta shells
- 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup grated mozzarella cheese
- 1/4 cup chopped fresh parsley, for garnish
Garlic butter chicken alfredo makes every moment feel velvety. Substitution Tip: For a lighter version, you can substitute half the heavy cream with milk. You can also use gluten-free pasta shells for a gluten-free meal.
How to make Creamy Garlic Butter Chicken Alfredo Stuffed Shells
Step 1: Prepare the Pasta
Preheat oven to 375°F (190°C). Cook pasta shells according to package directions until al dente. Drain well and set aside.
Step 2: Cook the Chicken
While pasta is cooking, melt 2 tablespoons of butter in a large skillet over medium heat. Add chicken and cook until browned and cooked through. Season with salt, pepper, and Italian seasoning. Remove chicken from skillet and set aside.
Step 3: Make the Alfredo Sauce
In the same skillet, melt remaining 2 tablespoons of butter over medium heat. Add garlic and cook until fragrant, about 1 minute. Pour in heavy cream and bring to a simmer. Reduce heat and simmer for 5 minutes, or until slightly thickened. Stir in Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
Step 4: Combine Chicken and Sauce
Add cooked chicken to the alfredo sauce and stir to combine.
Step 5: Stuff the Shells
Spoon chicken alfredo mixture into each cooked pasta shell. Arrange stuffed shells in a baking dish. Sprinkle with mozzarella cheese.
Step 6: Bake and Garnish
Bake for 20 minutes, or until cheese is melted and bubbly. Garnish with fresh parsley before serving.
Tips for Success
- Don’t overcook the pasta shells. They should be al dente so they hold their shape during baking.
- Grate your own Parmesan cheese for the best flavor and melting quality.
- Be careful not to burn the garlic when making the alfredo sauce. It should be fragrant, not bitter.
- Allow the alfredo sauce to thicken slightly before adding the chicken for a richer consistency.
Serving Suggestions
This Creamy Garlic Butter Chicken Alfredo Stuffed Shells dish is delicious on its own, but it also pairs well with a simple Greek salad or steamed vegetables like broccoli or asparagus. A crisp, dry white grape juice or a sparkling water with lemon complements the richness of the dish perfectly. If you are looking for a cool treat afterward, you might like this recipe for tacos using leftover chicken.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, bake at 350°F (175°C) until heated through, or microwave in individual portions.
Frequently Asked Questions
Can I freeze this dish?
Yes, you can freeze these stuffed shells. Assemble the dish but don’t bake it. Wrap tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.
Can I use a different type of cheese?
Absolutely! Provolone, fontina, or even a little bit of ricotta would be delicious additions or substitutions.
Can I add vegetables to this recipe?
Definitely! Spinach, mushrooms, sun-dried tomatoes, or roasted bell peppers would all be great additions to the alfredo sauce.
These Creamy Garlic Butter Chicken Alfredo Stuffed Shells are a guaranteed crowd-pleaser, bringing together the comforting flavors of chicken alfredo with the fun and satisfying presentation of stuffed pasta. It’s a surprisingly simple recipe that delivers a truly unforgettable meal, perfect for any occasion. Give it a try and let us know what you think in the comments below!
Creamy Garlic Butter Chicken Alfredo Stuffed Shells
Indulge in the ultimate comfort food: jumbo pasta shells overflowing with a creamy, cheesy chicken alfredo, infused with rich garlic butter flavor. This baked pasta dish is surprisingly easy to make and guaranteed to be a crowd-pleaser. Tender chicken, a luscious alfredo sauce, and perfectly cooked pasta shells combine for a truly unforgettable meal. Get ready for a symphony of flavors and textures in every single bite!
- Total Time: 50 minutes
- Yield: 6 servings 1x
Ingredients
- 1 pound jumbo pasta shells
- 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup grated mozzarella cheese
- 1/4 cup chopped fresh parsley, for garnish
Instructions
- Preheat oven to 375°F (190°C). Cook pasta shells according to package directions until al dente. Drain well and set aside.
- While pasta is cooking, melt 2 tablespoons of butter in a large skillet over medium heat. Add chicken and cook until browned and cooked through. Season with salt, pepper, and Italian seasoning. Remove chicken from skillet and set aside.
- In the same skillet, melt remaining 2 tablespoons of butter over medium heat. Add garlic and cook until fragrant, about 1 minute. Pour in heavy cream and bring to a simmer. Reduce heat and simmer for 5 minutes, or until slightly thickened. Stir in Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
- Add cooked chicken to the alfredo sauce and stir to combine.
- Spoon chicken alfredo mixture into each cooked pasta shell. Arrange stuffed shells in a baking dish. Sprinkle with mozzarella cheese.
- Bake for 20 minutes, or until cheese is melted and bubbly. Garnish with fresh parsley before serving.
Notes
For a richer flavor, use a blend of Parmesan and Pecorino Romano cheese. You can also add vegetables like spinach or mushrooms to the alfredo sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, bake at 350°F (175°C) until heated through.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 8g
- Sodium: 550mg
- Fat: 40g
- Saturated Fat: 25g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 180mg