Garlic Butter Chicken Alfredo Stuffed Shells

When it comes to comfort food, few dishes can hold a candle to the rich, creamy allure of classic pasta recipes. The mere thought of a warm, indulgent pasta dish evokes feelings of home, warmth, and satisfaction. Among the myriad of pasta options, Creamy Garlic Butter Chicken Alfredo Stuffed Shells stand out as a delightful choice that promises both flavor and comfort in every bite. This recipe is more than just a meal; it’s an experience that brings families together around the dinner table, whether it’s a busy weeknight or a special gathering.

Discover the comforting delight of Creamy Garlic Butter Chicken Alfredo Stuffed Shells – the perfect recipe that brings family and friends together! This indulgent dish features tender jumbo pasta shells filled with succulent chicken, a rich garlic butter Alfredo sauce, and creamy cheeses. Easy to make and flexible for various tastes, it's an impressive option for any gathering. Get ready to enjoy a warm, satisfying meal that promises to leave everyone asking for more!

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Ingredients

20 jumbo pasta shells

2 cups cooked chicken breast, shredded (or rotisserie chicken)

2 cups alfredo sauce (store-bought or homemade)

1/2 cup cream cheese, softened

1/2 cup grated Parmesan cheese

1 cup shredded mozzarella cheese

4 tablespoons unsalted butter

4 cloves garlic, minced

1 teaspoon dried Italian seasoning

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C).

Cook the Shells: In a large pot of salted boiling water, cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.

Prepare the Filling: In a large mixing bowl, combine shredded chicken, 1 cup of alfredo sauce, cream cheese, Parmesan cheese, and a bit of salt and pepper. Stir until well mixed and creamy.

Sauté the Garlic: In a skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1-2 minutes until fragrant. Be careful not to burn the garlic.

Combine Garlic with Sauce: Remove the skillet from heat and add the remaining alfredo sauce along with Italian seasoning. Stir well to combine.

Stuff the Shells: Take each cooked jumbo shell and carefully fill it with the chicken and cheese mixture. Place the stuffed shells in a greased 9x13 inch baking dish.

Top and Bake: Pour the garlic butter alfredo sauce over the stuffed shells, ensuring all are well coated. Sprinkle the shredded mozzarella cheese on top.

Bake: Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.

Garnish and Serve: Remove the stuffed shells from the oven, garnish with chopped parsley, and serve hot.

Prep Time, Total Time, Servings: 20 mins | 50 mins | 6 servings