Garlic Butter Chicken Alfredo Stuffed Shells are a rich and comforting baked pasta dish made with tender chicken and creamy sauce. Jumbo pasta shells are filled with a cheesy garlic chicken mixture, then baked in a smooth Alfredo sauce until bubbly. This is a cozy, family-friendly meal that feels special without being complicated.

Why You’ll Love It

This recipe brings together creamy Alfredo sauce, flavorful garlic butter chicken, and lots of melted cheese. Every bite is soft, rich, and satisfying. It’s also a great make-ahead dinner that reheats well and works for both weeknights and gatherings.

Creamy Garlic Butter Chicken Alfredo Stuffed Shells

What You’ll Need (Ingredients)

For the Chicken Filling

Cooked shredded chicken – hearty protein and main filling
Butter – adds rich garlic flavor
Garlic – builds savory depth
Italian seasoning – balances the flavors
Salt and black pepper – basic seasoning
Ricotta cheese – creamy texture
Shredded mozzarella cheese – melty and mild
Grated Parmesan cheese – adds sharp, savory flavor
Chopped parsley – fresh finish

For the Alfredo Sauce

Butter – base of the sauce
All-purpose flour – thickens the sauce
Milk – smooth body
Heavy cream – richness and creaminess
Grated Parmesan cheese – classic Alfredo flavor
Garlic powder – gentle garlic note
Salt and black pepper – seasoning

Other

Jumbo pasta shells – perfect for stuffing
Extra shredded mozzarella – for topping

Tools for This Recipe

Mixing bowls
Whisk
Spatula
Large pot
Saucepan
Baking pan
Knife

How to Make It (Step-by-Step)

Step Block 1 — Prep & Batter

Cook the jumbo pasta shells in salted boiling water until just tender, then drain and let them cool slightly. In a skillet, melt butter and cook the garlic until fragrant. Add the shredded chicken, Italian seasoning, salt, and pepper, and stir to coat. Remove from heat and mix in ricotta, mozzarella, Parmesan, and parsley to form the filling.

Step Block 2 — Bake & Cool

In a saucepan, melt butter and whisk in flour. Slowly add milk and cream while whisking until the sauce thickens. Stir in Parmesan, garlic powder, salt, and pepper. Spread a layer of Alfredo sauce in the bottom of a baking dish. Fill each pasta shell with the chicken mixture and arrange them in the dish. Pour the remaining sauce over the shells, sprinkle with mozzarella, and bake until bubbly and lightly golden. Let rest briefly before serving.

Helpful Tips

Cook shells just until tender so they don’t tear while stuffing.
Use cooked rotisserie chicken to save time.
Whisk the sauce constantly to keep it smooth.

Substitutions & Variations

Add cooked spinach or broccoli to the filling for extra color.
Use cottage cheese instead of ricotta if preferred.
Swap mozzarella with a mild Italian cheese blend.

What to Serve With It

Simple green salad
Garlic bread or rolls
Steamed vegetables
Light fruit drinks

Leftovers & Storage

Room temperature: Let cool briefly before storing.
Fridge: Store covered for up to 3 days.
Freezer: Freeze baked or unbaked shells for up to 3 months.
Reheat covered in the oven until warmed through.

FAQs

Can I make this ahead of time?
Yes, assemble the dish and refrigerate, then bake when ready.

Can I use store-bought Alfredo sauce?
Yes, it works well if you want to save time.

How do I know it’s done baking?
The sauce should be bubbling and the cheese melted.

Can I add vegetables?
Yes, cooked vegetables mix well into the filling.

Can I double the recipe?
Yes, use a larger baking dish and allow extra baking time.

Conclusion

Garlic Butter Chicken Alfredo Stuffed Shells are creamy, comforting, and full of flavor. With tender chicken, cheesy filling, and smooth Alfredo sauce, this dish is always a crowd-pleaser. It’s a recipe you’ll want to keep in your regular dinner rotation.

Full Recipe