These Garlic Butter Chicken Alfredo Stuffed Shells are a creamy dream! Large pasta shells are filled with tender chicken and smothered in a rich garlic butter sauce—yum!
Honestly, who can resist pasta filled with cheesy goodness? I love to sprinkle some extra cheese on top before baking, because more cheese equals more happiness! 🍝
Key Ingredients & Substitutions
Jumbo Pasta Shells: These are essential for holding the filling. If you can’t find jumbo shells, consider using manicotti or even large cannelloni. Just remember, the filling method will vary slightly based on the pasta shape.
Cooked Chicken: Shredded rotisserie chicken works great here for speed. If you’re vegetarian, you could swap the chicken for sautéed mushrooms or spinach—both add lovely flavor without compromising the dish.
Ricotta Cheese: This creamy cheese gives the filling a smooth texture. If ricotta isn’t available, consider cottage cheese (for a lighter version) or even cream cheese for a richer flavor.
Cheeses: Mozzarella is a must for that gooey texture. I like to use part-skim mozzarella for a healthier touch. Parmesan adds a sharp taste; if it’s not handy, pecorino Romano is a good substitute.
Alfredo Sauce: You can either make your own or buy it. If you’re making it, adding cream cheese or a splash of white wine can enhance the flavors. Store-bought sauces are convenient and save time!
How Do I Make Sure the Pasta Shells Are Perfectly Cooked?
Cooking pasta shells can be tricky, but with these tips, you’ll nail it! The key is to cook them until al dente, meaning they should still have a slightly firm bite. This ensures they won’t become mushy when baked.
- Use plenty of salted water to prevent sticking.
- Follow the package instructions closely but check for doneness a minute early.
- Once drained, rinse with cold water to stop the cooking process and cool them down.
How to Make Garlic Butter Chicken Alfredo Stuffed Shells
Ingredients You’ll Need:
For the Stuffed Shells:
- 12 jumbo pasta shells
- 2 cups cooked chicken, shredded
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1/4 cup unsalted butter
- 2 cups Alfredo sauce (store-bought or homemade)
- 1/4 cup fresh parsley, chopped (for garnish)
- Salt and pepper to taste
How Much Time Will You Need?
This recipe will take about 15 minutes for preparation and about 35-40 minutes for cooking. In total, you’re looking at around 1 hour to enjoy these delicious stuffed shells filled with creamy goodness!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This will ensure it’s warm and ready for your stuffed shells when they’re prepared!
2. Cook the Pasta:
Grab a large pot and fill it with salted water. Bring it to a boil, then carefully add the jumbo pasta shells. Cook them according to the package instructions until they are al dente (firm to the bite). Once done, drain the shells in a colander and set them aside to cool down. You want them just cool enough to handle easily!
3. Prepare the Filling:
In a skillet, melt the butter over medium heat. Once it’s melted, add the minced garlic and sautĂ© for about 1 minute until it’s fragrant—not browned! In a separate large mixing bowl, combine the shredded chicken, ricotta cheese, half of the mozzarella cheese, grated Parmesan cheese, and the sautĂ©ed garlic. Season the mixture with salt and pepper to your taste, and mix everything until it’s nicely combined.
4. Stuff the Shells:
Now it’s time for the fun part! Using a spoon, carefully fill each cooked pasta shell with the chicken mixture. Once filled, place the stuffed shells in a greased 9×13 inch baking dish, making sure they fit snugly.
5. Add the Sauce:
Pour the Alfredo sauce evenly over the stuffed shells, ensuring they’re well coated. Then, sprinkle the remaining mozzarella cheese generously on top of the shells for that gooey finish!
6. Bake:
Cover the baking dish with aluminum foil and pop it into the preheated oven. Bake for about 25 minutes, then carefully remove the foil. Bake for an additional 10-15 minutes or until the cheese is bubbly and slightly golden—you want that perfect cheesy topping!
7. Garnish and Serve:
Once baked, take the dish out of the oven and let it cool for a few minutes. Lastly, sprinkle some chopped fresh parsley on top for a lovely finish. Serve warm and enjoy your delicious Garlic Butter Chicken Alfredo Stuffed Shells!
Can I Make This Recipe Vegetarian?
Yes! To make this dish vegetarian, you can substitute the shredded chicken with a mix of sautéed vegetables such as spinach, mushrooms, and bell peppers. You can also add protein-rich ingredients like chickpeas or tofu for added texture and flavor.
Can I Use Different Types of Cheese?
Absolutely! If you prefer a different flavor or don’t have ricotta or mozzarella on hand, feel free to use other cheeses like cottage cheese, cream cheese, or even goat cheese. Just remember that each cheese will slightly change the flavor and creaminess of the dish!
How to Store Leftovers?
Store any leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in the oven at 350°F (175°C) until heated through, or microwave for a quick option.
Can I Freeze These Stuffed Shells?
Yes! These stuffed shells freeze well. Assemble them in the baking dish, cover tightly with foil or plastic wrap, and freeze for up to 3 months. When you’re ready to eat, bake them directly from the freezer; just add an extra 10-15 minutes to the cooking time.
