Description
These Garlic Butter Chicken Alfredo Stuffed Shells are a comforting and indulgent meal, packed with shredded chicken, creamy ricotta, mozzarella, and Parmesan cheeses, all stuffed inside tender pasta shells. Topped with a rich homemade Alfredo sauce and gooey mozzarella cheese, this dish is perfect for a family dinner or a special gathering.
Ingredients
Scale
For the Chicken Filling:
- 2 cups cooked chicken, shredded or diced
- 1 tablespoon garlic, minced
- 1 tablespoon butter
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- ½ cup Parmesan cheese, grated
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
For the Alfredo Sauce:
- 4 tablespoons butter
- 2 cups heavy cream
- 3 cloves garlic, minced
- 1 cup Parmesan cheese, grated
- ½ teaspoon nutmeg
- Salt and pepper to taste
Additional Ingredients:
- 18–20 jumbo pasta shells, cooked
- ½ cup mozzarella cheese, shredded (for topping)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C).
- Cook the pasta shells: Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside.
- Prepare the chicken filling: In a skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the cooked chicken, Italian seasoning, salt, and pepper. Stir to combine and let cool.
- Make the filling: In a bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, and the seasoned chicken mixture. Stir well to combine.
- Prepare the Alfredo sauce: In a saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until aromatic. Stir in the heavy cream, nutmeg, salt, and pepper. Simmer for about 5 minutes, then gradually add the grated Parmesan cheese and stir until the sauce is smooth and creamy.
- Assemble the dish: Spread 1 cup of the Alfredo sauce on the bottom of a 9×13-inch baking dish. Stuff each cooked pasta shell with the chicken and cheese filling and place them in the dish.
- Top with sauce and cheese: Pour the remaining Alfredo sauce over the stuffed shells and sprinkle the shredded mozzarella cheese on top.
- Bake: Bake for 25 minutes, or until the cheese is melted and bubbly.
- Garnish and serve: Remove from the oven, garnish with chopped fresh parsley, and serve hot.
Notes
- You can make this dish ahead of time by assembling it and refrigerating it until ready to bake. Just add a few extra minutes to the baking time if it’s cold from the fridge.
- For a slightly lighter version, use a reduced-fat ricotta and mozzarella cheese.
- You can add vegetables like spinach, mushrooms, or roasted red peppers to the chicken mixture for extra flavor and nutrition.
- Use leftover or rotisserie chicken for a quicker preparation.
- If you prefer a spicier flavor, add a pinch of red pepper flakes to the Alfredo sauce.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 550 kcal
- Sugar: 3g
- Sodium: 620mg
- Fat: 33g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg