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A baking dish filled with jumbo pasta shells stuffed with chicken and ricotta, covered in white alfredo sauce and melted mozzarella.
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Garlic Butter Chicken Alfredo Stuffed Shells

Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 6 servings
Calories: 745kcal

Ingredients

  • 12 ounces jumbo pasta shells
  • 2 cups cooked chicken breast, shredded
  • 15 ounces ricotta cheese
  • 2 cups shredded mozzarella cheese, divided
  • 1.5 cups grated Parmesan cheese, divided
  • 1 large egg , lightly beaten
  • 1 teaspoon dried Italian seasoning
  • 1/2 cup unsalted butter
  • 4 cloves garlic , minced
  • 2 cups heavy cream
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped

Instructions

  • Preheat oven to 375°F (190°C).
  • Cook jumbo pasta shells in a large pot of salted boiling water until al dente. Drain and rinse with cool water to prevent sticking.
  • In a large mixing bowl, combine the shredded chicken, ricotta cheese, 1 cup of mozzarella cheese, 1/2 cup of Parmesan cheese, egg, and Italian seasoning. Mix until well combined.
  • In a medium saucepan over medium heat, melt the butter. Add minced garlic and sauté for 1 minute until fragrant.
  • Whisk in the heavy cream, salt, and pepper. Bring to a gentle simmer for 3-5 minutes until slightly thickened.
  • Remove the sauce from heat and whisk in the remaining 1 cup of Parmesan cheese until smooth.
  • Spread 1/2 cup of the Alfredo sauce onto the bottom of a 9x13 inch baking dish.
  • Stuff each cooked shell generously with the chicken mixture and place open-side up in the baking dish.
  • Pour the remaining Alfredo sauce evenly over the stuffed shells.
  • Sprinkle the remaining 1 cup of mozzarella cheese over the top.
  • Bake for 20 to 25 minutes, or until the cheese is melted and bubbling.
  • Garnish with chopped fresh parsley and serve immediately.