Description
Garlic Butter Chicken Alfredo Stuffed Shells are a creamy and delicious pasta dish filled with shredded chicken and a rich garlic butter Alfredo sauce, perfect for a comforting meal.
Ingredients
Scale
- 3 cups cooked shredded chicken
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- Salt & pepper to taste
- 4 tablespoons salted butter
- 4–5 cloves garlic, minced
- 2 cups heavy cream
- 1 cup freshly grated Parmesan
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon Italian seasoning
- 20–22 jumbo pasta shells
- 1 cup shredded mozzarella (for topping)
- Fresh parsley for garnish
Instructions
- Cook the Shells: Bring a pot of salted water to a boil. Add jumbo shells and cook until al dente (about 10 minutes). Drain and lay shells on a tray to prevent sticking.
- Make the Garlic Butter Alfredo Sauce: In a large skillet, melt butter over medium heat. Add minced garlic; sauté until fragrant (about 1 minute). Pour in heavy cream and bring to a gentle simmer. Add Parmesan, salt, pepper, and Italian seasoning. Stir until thick and creamy. Remove from heat.
- Prepare the Chicken Filling: In a bowl, combine shredded chicken, ricotta, mozzarella, Parmesan, garlic powder, Italian seasoning, salt & pepper. Mix until fully combined.
- Assemble the Stuffed Shells: Preheat oven to 375°F (190°C). Spread a layer of Alfredo sauce in the bottom of a baking dish. Stuff each shell with 2–3 tablespoons of chicken filling. Arrange shells in the dish. Pour the remaining Alfredo sauce over the top. Sprinkle with extra mozzarella.
- Bake: Bake uncovered for 20–25 minutes, or until cheese is melted and lightly golden on top.
- Serve: Garnish with freshly chopped parsley and serve warm with garlic bread or a green salad.
Notes
- For a lighter version, you can use low-fat cream and cheese.
- Feel free to add vegetables like spinach or mushrooms to the filling for extra nutrition.
- These stuffed shells can be made ahead of time and stored in the refrigerator before baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed shell
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 70mg