Garlic Butter Chicken Alfredo Stuffed Shells
Tender pasta shells filled with creamy garlic-butter chicken and ricotta, baked in Alfredo sauce and mozzarella. The ultimate cheesy comfort food!
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baked
- Cuisine: Italian-American
Ingredients
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 (store-bought or homemade)
1 cup ricotta cheese
2 cups mozzarella cheese, shredded (divided)
½ cup Parmesan cheese, finely grated
1 large egg
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat Oven: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Make Garlic Butter Chicken: In a skillet, melt butter over medium heat. Add garlic and sauté for 30–60 seconds until fragrant. Stir in shredded chicken.
Mix Filling: In a large bowl, combine garlic butter chicken, ricotta, 1 cup mozzarella, Parmesan, egg, Italian seasoning, salt, and pepper. Stir until well mixed.
Prepare Baking Dish: Spread 1 cup of Alfredo sauce evenly on the bottom of the baking dish.
Stuff Shells: Fill each cooked shell with chicken mixture and place seam-side up in the dish.
Add Sauce & Cheese: Pour remaining 1 cup Alfredo sauce over the shells. Sprinkle with remaining 1 cup mozzarella.
Bake: Cover with foil and bake for 25 minutes. Uncover and bake another 8–10 minutes until bubbly and lightly golden.
Rest & Garnish: Let cool for 5 minutes. Garnish with chopped parsley.
Serve: Serve hot with salad or vegetables for a complete meal.
Notes
Cook a few extra shells in case some tear while boiling.
Let shells cool slightly before stuffing for easier handling.
Add 2–3 tablespoons Alfredo to the filling for extra creaminess.
Adjust salt based on your sauce and cheese saltiness.
