Description
Garlic Butter Chicken Alfredo Stuffed Shells combine tender jumbo pasta shells filled with a creamy mixture of shredded chicken, ricotta, and mozzarella cheeses, infused with garlic and Italian seasoning, all baked in a rich Alfredo sauce and topped with Parmesan and fresh parsley. This comforting Italian-inspired casserole is perfect for a hearty family dinner.
Ingredients
Scale
Pasta and Filling
- 16 jumbo pasta shells
- 2 cups cooked chicken, shredded
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- ½ cup Parmesan cheese, grated
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Sauce and Topping
- 2 cups Alfredo sauce
- ¼ cup unsalted butter
- 1 tablespoon olive oil
- 1 tablespoon parsley, chopped
Instructions
- Cook the Pasta Shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to the package instructions until al dente. Drain the shells carefully to prevent tearing and set aside to cool slightly.
- Prepare the Filling: In a large bowl, combine shredded cooked chicken, ricotta cheese, shredded mozzarella, half of the grated Parmesan, minced garlic, Italian seasoning, salt, and pepper. Mix thoroughly to create a creamy, flavorful filling.
- Make Garlic Butter Sauce: In a small saucepan, melt the unsalted butter with the olive oil over medium heat. Add a portion of the minced garlic (reserve some for the filling), cooking until fragrant but not browned, then remove from heat.
- Assemble the Stuffed Shells: Preheat your oven to 375°F (190°C). Spread a thin layer of Alfredo sauce on the bottom of a baking dish. Carefully stuff each cooked shell with the chicken and cheese mixture and arrange them in the dish. Pour the remaining Alfredo sauce over the stuffed shells, then drizzle the garlic butter sauce evenly on top. Sprinkle the remaining Parmesan cheese over everything.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake an additional 10 minutes to allow the cheese to brown slightly and the sauce to bubble.
- Garnish and Serve: Remove the stuffed shells from the oven and let them cool for a few minutes. Sprinkle chopped fresh parsley on top before serving to add a bright, fresh flavor and appealing appearance.
Notes
- Be careful not to overcook the pasta shells as they will cook further in the oven.
- You can substitute cooked rotisserie chicken to save time.
- For a spicier kick, add red pepper flakes to the filling mixture.
- Use homemade Alfredo sauce for a richer taste or store-bought for convenience.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
Keywords: stuffed shells, chicken Alfredo, garlic butter, pasta casserole, Italian chicken recipe, baked pasta