Description
Garlic Butter Chicken Alfredo Stuffed Shells are a rich and creamy baked pasta dish featuring jumbo pasta shells stuffed with a savory mixture of shredded chicken, ricotta, mozzarella, and Parmesan cheeses, all smothered in a luscious garlic butter Alfredo sauce and baked to golden perfection. This comforting Italian-American main course makes a perfect family dinner or special occasion meal.
Ingredients
Scale
Pasta
- 12 jumbo pasta shells
Chicken Alfredo Mixture
- 2 cups cooked chicken breast, shredded
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/2 teaspoon Italian seasoning
- 1 tablespoon olive oil
Cheese Filling
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
Topping
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat and Cook Pasta: Preheat your oven to 375°F (190°C). Cook the jumbo pasta shells according to the package instructions until al dente. Drain them well and set aside to cool slightly so they are easier to handle.
- Sauté Garlic and Prepare Sauce: In a skillet over medium heat, melt the butter with the olive oil. Add the minced garlic and sauté for 1-2 minutes until fragrant, making sure not to burn the garlic.
- Add Chicken and Cream: Stir in the shredded cooked chicken, heavy cream, Italian seasoning, salt, black pepper, and nutmeg. Cook the mixture for 3-4 minutes, stirring frequently until the sauce thickens slightly to a creamy consistency.
- Mix Cheese Filling: In a large bowl, combine the ricotta cheese, 1 cup shredded mozzarella, grated Parmesan, and chopped fresh parsley. Stir the cheese mixture well and then fold in half of the prepared chicken Alfredo sauce, mixing until combined.
- Stuff Pasta Shells: Carefully fill each cooked pasta shell with the cheese and chicken Alfredo mixture, ensuring they are well filled but not overstuffed.
- Assemble in Baking Dish: Grease a baking dish lightly. Place the stuffed shells in the dish in a single layer. Pour the remaining chicken Alfredo sauce evenly over the stuffed shells.
- Add Topping and Bake: Sprinkle the remaining 1/2 cup mozzarella cheese over the top of the shells. Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Finish Baking: Remove the foil and continue baking for an additional 10 minutes until the cheese topping is golden brown and bubbly.
- Garnish and Serve: Remove from the oven, garnish with extra chopped parsley if desired, and serve warm for a flavorful comforting meal.
Notes
- The stuffed shells can be prepared a day ahead and refrigerated before baking to save time on the day of serving.
- For a lighter variation, substitute half-and-half for the heavy cream in the sauce.
- To make it vegetarian, omit the chicken and increase the cheese mixture or add sautéed vegetables.
- Ensure not to overcook the pasta shells to avoid them becoming mushy after baking.
