Ben Kenwood December 29, 2025

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Garlic Butter Chicken Alfredo Stuffed Shells

Name: Garlic Butter Chicken Alfredo Stuffed Shells
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 12 jumbo pasta shells; 2 cups cooked shredded chicken; 1 cup ricotta cheese; 1 cup mozzarella cheese, shredded; 1/2 cup Parmesan cheese, grated; 2 cups Alfredo sauce; 2 tablespoons butter; 4 cloves garlic, minced; Salt and pepper to taste; Chopped parsley for garnish

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There is something deeply comforting about a pan of golden, bubbling stuffed shells fresh from the oven, steam curling up with the scent of garlic, butter, and melted cheese. This Garlic Butter Chicken Alfredo Stuffed Shells recipe delivers that cozy, restaurant-worthy feeling at home, perfect for a relaxed family dinner or a special weekend supper. If you love rich, creamy sauces and tender shredded chicken folded into pillowy pasta, this dish wraps all those textures and flavors into every bite, and it pairs beautifully with simple sides or heartier mains like Garlic Butter Chicken Bites Creamy Parmesan Pasta for a themed meal night.

Why This Garlic Butter Chicken Alfredo Stuffed Shells Works

This recipe hits comfort food notes in three satisfying ways, creamy sauce, tender filling, and a crisp, browned cheese top. The Alfredo sauce soaks into the shells a little as they bake, keeping each bite moist while the garlic butter and cheeses add layered richness, so the overall texture feels indulgent without being dense.

What makes this dish special is how easily it balances convenience and showmanship. You can use leftover roasted or poached chicken, which keeps the prep time low, yet plating a tray of filled shells looks elegant and celebratory. Quick highlights

Creamy and saucy, with a slightly crisp, golden cheese finish
Uses simple pantry cheeses and jarred Alfredo for speed
Feels indulgent, yet is easy to scale for guests

What You’ll Need

Think of the ingredients as players with clear roles, the pasta holds the filling, the cheeses bind and flavor, and the garlic butter lifts everything with fragrance. If you want to boost lean protein or add a smoky note, swap in cooked turkey bacon for a lighter, leaner touch, or use extra shredded chicken if you prefer no pork alternatives.

12 jumbo pasta shells
2 cups cooked shredded chicken
1 cup ricotta cheese
1 cup mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
2 cups Alfredo sauce
2 tablespoons butter
4 cloves garlic, minced
Salt and pepper to taste
Chopped parsley for garnish

Optional notes, use low-fat ricotta for a lighter dish, and fresh grated Parmesan gives the best aroma and melt.

How to Cook Garlic Butter Chicken Alfredo Stuffed Shells

Preheat your oven to 375°F (190°C). Let the oven come up to temperature so the cheese melts evenly and the shells bake into a lusciously golden top.
Cook the jumbo pasta shells according to package instructions until al dente, then drain and set aside. You want the shells tender enough to bite through, with a little chew so they hold their shape when stuffed.
In a skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant. The kitchen will fill with the warm, toasty garlic scent, and the butter will become slightly nutty.
In a bowl, mix the cooked chicken, ricotta cheese, half of the mozzarella cheese, half of the Parmesan cheese, garlic butter, salt, and pepper. Stir until the mixture is creamy and studded with cheese, taste for seasoning, and adjust.
Stuff each shell with the chicken and cheese mixture. Use a small spoon so each shell gets a generous but neat mound, the filling should be soft and slightly springy.
Spread half of the Alfredo sauce on the bottom of a baking dish. Arrange the stuffed shells on top. The first layer of sauce keeps the shells from sticking and creates a glossy base as it warms.
Pour the remaining Alfredo sauce over the shells and sprinkle with the rest of the mozzarella and Parmesan cheese. The sauce should coat each shell, and the cheese on top will form a bubbly, golden crust.
Cover with foil and bake for 25 minutes, then remove the foil and bake for an additional 10 minutes until bubbly and golden. The covered stage steams the filling through, then removing the foil lets the top brown for an appealing texture.
Garnish with chopped parsley before serving. The parsley adds a bright, herbaceous note and a pop of color against the rich, creamy top.

Prep ~15 minutes, Cook ~35 minutes, Total ~50 minutes, Servings ~6, Kcal ~700 per serving

Make-Ahead and Prep Tips

Preparing parts of this dish ahead of time saves evening stress yet still delivers a freshly baked presentation. You can cook the pasta shells and shred the chicken up to two days ahead, storing them separately in airtight containers in the refrigerator. Mix the filling and keep it chilled, then assemble the shells and cover the baking dish with foil for the final bake later.

If you want to freeze for a later meal, assemble the shells in a freezer-safe dish, cover tightly with plastic wrap and foil, and freeze for up to two months. When you are ready to bake, thaw overnight in the refrigerator and then bake as directed, you may need an extra 10 to 15 minutes in the oven if still cold. For busy nights, make the whole dish a day ahead, bake the next evening, and reheat briefly to refresh the top before serving.

Storing and Reheating

Store leftover Garlic Butter Chicken Alfredo Stuffed Shells in an airtight container or covered baking dish in the refrigerator for up to 3 to 4 days. To freeze leftovers, place individual portions in freezer-safe containers or wrap tightly with foil and freeze up to 2 months, label with date and contents.

To reheat from the fridge, set oven to 350°F, cover the dish to prevent drying, and warm for 15 to 20 minutes until heated through and bubbling. For single servings, a microwave works, heat on medium power in 30 second intervals, stirring or rotating as needed to avoid hot spots, then finish with a quick 30 second blast to melt the cheese. From frozen, thaw overnight for best results, then reheat in the oven at 350°F for about 25 to 35 minutes covered, uncover for the last 10 minutes to refresh the top. One freshness cue, look for a bright, fresh aroma and avoid any sour smell, which signals it is past its prime.

Perfect Pairings

A crisp green salad with lemon vinaigrette to cut through the creaminess
Roasted broccoli or asparagus, tossed with olive oil and a squeeze of lemon
Garlic bread or herbed focaccia for sopping up extra sauce
Steamed green beans with toasted almonds for texture contrast
A light tomato salad with basil and a drizzle of olive oil

If you want to serve a second main or make a larger garlic-forward spread, try pairing with Cheesy Beef and Bowtie Pasta in Garlic Butter for a hearty, shared-table feel.

Make It Your Own

Give this recipe your personal stamp with easy swaps and additions, all without losing that creamy, garlic forward soul of the dish. Here are some ideas to inspire variations and keep things interesting.

Add spinach and artichoke, fold in roughly chopped cooked spinach and some chopped artichoke hearts into the filling for a Mediterranean lift.
Use turkey bacon for crisp texture, dice and crisp turkey bacon, then fold into the filling for a smoky, lighter alternative to traditional bacon.
Swap in different cheeses, try fontina for a silkier melt or Asiago for a sharper edge, adjust amounts to taste.
Make it lighter, use half and half or a light Alfredo sauce, and swap whole milk ricotta for part-skim to reduce richness without losing creaminess.
Add a punch of heat, stir in red pepper flakes or a spoon of harissa to the Alfredo for a warm kick.
Vegetarian option, replace the chicken with roasted mushrooms and chopped roasted peppers for meaty texture without meat.
Herb-forward filling, add chopped basil, chives, or thyme to brighten the filling with fresh green notes.
Make it smokier, fold in a spoon of smoked paprika and a touch of grated smoked cheese for depth.

Always avoid alcohol or wine in any of the variations, and if looking for a smoky pork-like note, choose turkey bacon as a lean swap.

Pro Tips for Best Results

Boil the shells until just al dente, they will finish cooking in the oven and maintain a pleasant bite.
Don’t overfill the shells, leave a little space so the filling can warm evenly and the sauce can surround each shell.
Spread sauce under the shells, this prevents sticking and creates steam for a tender interior.
Cover the dish for most of the bake, then uncover to brown the top, aim for a golden, bubbly cheese finish.
Let the dish rest 5 to 10 minutes before serving, the filling will set slightly and be easier to plate.
Use a thermometer to ensure the center reaches 165°F if you are concerned about reheated chicken, this guarantees safe, hot filling.

Frequently Asked Questions

Can I make these with store-bought rotisserie chicken?
Yes, rotisserie chicken is an excellent shortcut, it adds flavor and saves time. Shred it into bite-sized pieces and fold it into the filling as instructed, taste and adjust seasoning since rotisserie can be seasoned already.
Is it possible to use a different pasta shape, instead of jumbo shells?
You can use manicotti tubes or large pasta shells alternatives, but adjust cooking times slightly. Manicotti may be harder to stuff, so consider piping the filling, and ensure any shape you use fits comfortably in your baking dish.
How do I prevent the shells from becoming soggy?
Cook the shells just until al dente and avoid over-saucing them before baking, spread a thin layer of sauce under the shells and pour the remainder over after arranging, this balances moisture while preventing sitting in too much liquid. Also, cover for most of the bake and uncover only at the end to crisp the top.
Can I prepare this recipe for a crowd?
Yes, it scales well, simply double or triple quantities and use multiple baking dishes or a sheet pan if necessary. Keep spacing in mind to allow heat to circulate, and increase baking time slightly if the dish is very deep.
What is the best way to reheat individual portions?
For best texture, reheat individual portions in the oven at 350°F covered until warmed through, or microwave on medium power in short bursts for convenience, finishing with a brief oven or broiler blast to revive the top if desired.
Can I substitute the Alfredo sauce with a homemade white sauce?
Absolutely, a simple béchamel enriched with grated Parmesan makes a delicious substitute, use butter, flour, and warm milk, then stir in cheese and seasonings until smooth and creamy. Keep the sauce thick enough to coat the shells without running off.

Final Thoughts

Garlic Butter Chicken Alfredo Stuffed Shells are the perfect weeknight luxury, bringing together buttery garlic, creamy cheeses, and tender chicken in a dish that looks as good as it tastes. This recipe rewards small prep steps with big, comforting flavor and it adapts well to make-ahead plans, swaps, and dietary tweaks. Gather the family, warm a baking dish until the cheese bubbles, and enjoy a plateful of cozy, nourishing comfort that invites second helpings.

Garlic Butter Chicken Alfredo Stuffed Shells

Author: anastasia-rice
Total Time: 50 minutes
Yield: 6 servings 1x
Diet: Comfort Food

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Description

Comforting baked jumbo pasta shells stuffed with creamy garlic butter chicken and cheese, topped with melted mozzarella and parmesan.

Instructions

Preheat your oven to 375°F (190°C).
Cook the jumbo pasta shells according to package instructions until al dente, then drain and set aside.
In a skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant.
In a bowl, mix the cooked chicken, ricotta, half of the mozzarella, half of the Parmesan, garlic butter, salt, and pepper until creamy.
Stuff each shell with the chicken and cheese mixture.
Spread half of the Alfredo sauce on the bottom of a baking dish and arrange the stuffed shells on top.
Pour the remaining Alfredo sauce over the shells and sprinkle with the rest of the mozzarella and Parmesan cheese.
Cover with foil and bake for 25 minutes, then remove the foil and bake for an additional 10 minutes until bubbly and golden.
Garnish with chopped parsley before serving.