Garlic Butter Chicken Alfredo Stuffed Shells

Why You’ll Love This Recipe

I love how this recipe brings together everything comforting in one dish—creamy Alfredo sauce, garlicky chicken, and gooey cheese inside perfectly cooked pasta shells. The filling is rich and satisfying, and the golden cheesy topping adds the perfect finish. It’s also great for prepping ahead and baking later, which makes it perfect for busy nights or entertaining.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 20 jumbo pasta shells, cooked al dente

• 2 cups cooked shredded chicken breast

• 3 tablespoons unsalted butter

• 4 cloves garlic, minced

• 2 cups Alfredo sauce

• 1 cup ricotta cheese

• 2 cups mozzarella cheese, shredded and divided

• 1/2 cup Parmesan cheese, finely grated

• 1 large egg

• 1 teaspoon Italian seasoning

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

1. I start by preheating the oven to 375°F (190°C) and lightly greasing a 9×13-inch baking dish.

2. I melt the butter in a skillet over medium heat, then sauté the garlic for about 30–60 seconds until fragrant. I stir in the shredded chicken and toss to coat it in the garlic butter, then remove from heat.

3. In a mixing bowl, I combine the garlic-butter chicken, ricotta, 1 cup mozzarella, Parmesan, egg, Italian seasoning, salt, and pepper. I mix until everything is well blended.

4. I spread 1 cup of Alfredo sauce on the bottom of the prepared baking dish.

5. I carefully spoon (or pipe) the filling into each cooked pasta shell and place them seam-side up in the baking dish.

6. I pour the remaining 1 cup of Alfredo sauce over the stuffed shells, then sprinkle the remaining 1 cup of mozzarella on top.

7. I cover the dish with foil and bake for 25 minutes, then uncover and bake for another 8–10 minutes until bubbly and lightly golden.

8. I let it rest for 5 minutes before garnishing with fresh parsley and serving.

Servings and timing

This recipe makes 6 servings and takes about 55 minutes total—20 minutes of prep and 35 minutes of baking. It’s great for feeding a family or having leftovers for the next day.

Variations

• Add spinach: I like mixing in some sautéed spinach to the filling for a veggie boost.

• Spice it up: A pinch of red pepper flakes in the filling or sauce adds a gentle kick.

• Different cheese: I sometimes swap mozzarella with provolone or use a blend for extra flavor.

• Use rotisserie chicken: A time-saver that adds extra flavor and cuts down on prep.

• Make it extra saucy: I double the Alfredo sauce if I want a more indulgent bake.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I cover and warm it in the oven at 350°F or microwave individual portions with a splash of cream or milk to loosen the sauce. These stuffed shells also freeze well—before or after baking. I wrap them tightly and freeze for up to 2 months, then bake from frozen or thaw in the fridge overnight.

FAQs

Can I make this ahead of time?

Yes, I often assemble the entire dish a day ahead, cover it tightly, and refrigerate until ready to bake. It’s perfect for meal prep or dinner parties.

What’s the best Alfredo sauce to use?

I prefer a homemade Alfredo or a high-quality store-bought version with minimal ingredients like cream, butter, and Parmesan.

How do I keep the shells from tearing?

I cook a few extra shells in case some rip while boiling. I also let them cool slightly before stuffing to make handling easier.

Can I freeze the stuffed shells?

Absolutely. I freeze them before baking for the best texture. I just wrap the dish well and bake it from frozen, adding a bit more baking time.

What sides go well with this dish?

I usually serve it with a green salad, steamed broccoli, or garlic bread to balance out the richness.

Conclusion

These Garlic Butter Chicken Alfredo Stuffed Shells are a cheesy, creamy, and delicious way to upgrade classic stuffed pasta. They’re comforting, satisfying, and easy enough for weeknights but special enough for any occasion. Every time I serve this dish, it gets rave reviews—and it’s no wonder. It’s the kind of pasta bake that makes everyone come back for seconds.

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