Description
Garlic Butter Chicken Alfredo Stuffed Shells are a rich and comforting pasta dish made with jumbo shells filled with creamy garlic butter chicken and ricotta, topped with Alfredo sauce and baked to perfection.
Ingredients
- 20 jumbo pasta shells
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 lb boneless, skinless chicken breast, diced
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese (divided)
- 1/2 cup grated Parmesan cheese
- 2 cups Alfredo sauce (store-bought or homemade)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Cook jumbo pasta shells according to package directions until al dente. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add garlic and cook until fragrant, about 1 minute.
- Add diced chicken, Italian seasoning, salt, and pepper. Cook until chicken is golden brown and cooked through, about 7–8 minutes. Remove from heat and let cool slightly.
- In a large bowl, combine cooked chicken, ricotta cheese, 1/2 cup mozzarella, and Parmesan cheese. Mix well.
- Spread 1 cup Alfredo sauce in the bottom of a 9×13-inch baking dish.
- Stuff each cooked pasta shell with the chicken mixture and arrange them in the baking dish.
- Pour remaining Alfredo sauce evenly over the shells and sprinkle with remaining mozzarella cheese.
- Bake uncovered for 20–25 minutes, or until cheese is melted and bubbly.
- Garnish with chopped parsley before serving.
Notes
- Can substitute rotisserie chicken for quicker prep.
- Use homemade Alfredo sauce for richer flavor.
- Add spinach or broccoli to the filling for extra veggies.
- Best served fresh, but leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American