If comfort food had a love language, Garlic Butter Chicken Alfredo Stuffed Shells would speak it fluently

Stuffed shells have long been a staple of Italian-American comfort cooking, traditionally filled with ricotta and spinach and baked in marinara sauce. But this version takes a luxurious detour. Instead of tomato-based acidity, we lean into richness—Alfredo richness. The garlic butter chicken filling adds savory depth, while the sauce wraps every shell in creamy perfection. The result is a baked pasta dish that feels restaurant-worthy yet totally achievable at home.

This recipe is ideal for family dinners, date nights, or when you want to impress guests without spending all day in the kitchen. It can be prepped ahead, baked fresh, and even frozen for later—making it as practical as it is indulgent. Whether you’re a seasoned home cook or just getting comfortable with baked pasta dishes, this one delivers big flavor with manageable steps.

Why You’ll Love Garlic Butter Chicken Alfredo Stuffed Shells

• Ultra-creamy, cheesy comfort food
• Packed with tender, seasoned chicken
• Perfect for make-ahead meals and freezer storage
• Customizable with veggies, spice, or cheese blends
• Guaranteed crowd-pleaser for all ages

Let’s dive into everything you need to know to make this irresistible dish at home.

Ingredients

For the Stuffed Shells

• Jumbo pasta shells
• Cooked chicken breast, finely chopped or shredded
• Unsalted butter
• Fresh garlic, minced
• Italian seasoning
• Salt
• Black pepper
• Ricotta cheese
• Shredded mozzarella cheese
• Grated Parmesan cheese
• Fresh parsley, chopped

For the Alfredo Sauce

• Unsalted butter
• Fresh garlic, minced
• Heavy cream
• Cream cheese
• Grated Parmesan cheese
• Salt
• Black pepper
• Nutmeg (optional, but recommended)

Instructions

1. Cook the Pasta Shells
   Bring a large pot of salted water to a boil. Cook jumbo shells until just al dente—do not overcook, as they’ll finish baking later. Drain and lay them out on a baking sheet to cool and prevent sticking.
2. Prepare the Garlic Butter Chicken
   In a skillet over medium heat, melt butter. Add minced garlic and sauté until fragrant. Stir in cooked chicken, Italian seasoning, salt, and black pepper. Cook for 2–3 minutes until everything is well coated and aromatic. Remove from heat.
3. Make the Filling
   In a large bowl, combine the garlic butter chicken with ricotta cheese, mozzarella, Parmesan, and chopped parsley. Mix until creamy and evenly blended.
4. Prepare the Alfredo Sauce
   In a saucepan, melt butter over medium heat. Add garlic and cook briefly. Pour in heavy cream and cream cheese, stirring until smooth. Add Parmesan, salt, pepper, and nutmeg. Simmer gently until thick and velvety.
5. Assemble the Dish
   Preheat oven to 375°F (190°C). Spread a layer of Alfredo sauce on the bottom of a baking dish. Stuff each shell generously with the chicken mixture and arrange them seam-side up in the dish.
6. Sauce & Cheese
   Pour remaining Alfredo sauce over the shells, making sure every shell is coated. Sprinkle extra mozzarella and Parmesan on top.
7. Bake to Perfection
   Cover loosely with foil and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes until bubbly and lightly golden on top.
8. Rest & Serve
   Let the dish rest for 5–10 minutes before serving. Garnish with fresh parsley and extra Parmesan.

Tips for Perfect Stuffed Shells

• Slightly undercook the shells so they don’t tear during stuffing.
• Use freshly grated cheese for smoother melting.
• Let the Alfredo sauce cool slightly before assembling to avoid runny filling.
• For extra richness, mix a spoonful of Alfredo sauce directly into the filling.

Variations & Customizations

• Spicy Kick: Add red pepper flakes or cayenne to the filling.
• Veggie Boost: Stir in sautéed spinach, mushrooms, or broccoli.
• Protein Swap: Try rotisserie chicken, turkey, or even shrimp.
• Cheese Twist: Add provolone or fontina for deeper flavor.

Serving Suggestions

Serve these stuffed shells with a crisp green salad, garlic bread, or roasted vegetables. A sparkling water or light white wine pairs beautifully with the creamy sauce.

Make-Ahead & Storage

This dish can be assembled up to 24 hours in advance and refrigerated before baking. It also freezes well for up to 2 months. Bake from frozen at 350°F, covered, until heated through.

A Little Comfort Food History

Stuffed pasta dishes date back centuries in Italian cuisine, originally created as a way to stretch ingredients and create hearty meals. Alfredo sauce, however, is a much newer Italian-American invention—making this dish a perfect example of culinary evolution and comfort food fusion.

Rich, cozy, and utterly satisfying, Garlic Butter Chicken Alfredo Stuffed Shells are the definition of indulgent home cooking. Once you make them, they’re guaranteed to earn a permanent spot in your dinner rotation.

Garlic Butter Chicken Alfredo Stuffed Shells

Creamy jumbo pasta shells stuffed with garlic butter chicken and baked in rich Alfredo sauce with melted cheese.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6 people

Course: Dinner

Cuisine: American, Italian-American

Calories: 520

Ingredients

  

Pasta & Filling

• 20 jumbo pasta shells
• 2 cups cooked chicken breast chopped or shredded
• 3 tbsp unsalted butter
• 3 cloves garlic minced
• 1 cup ricotta cheese
• 1.5 cups mozzarella cheese shredded
• 0.5 cup Parmesan cheese grated

Alfredo Sauce

• 2 tbsp unsalted butter
• 2 cups heavy cream
• 4 oz cream cheese softened

Equipment

• Large pot
• Skillet
• Saucepan
• Baking dish

Method

 

1. Cook pasta shells until al dente. Drain and set aside.
2. Sauté garlic in butter, add chicken and seasonings. Remove from heat.
3. Mix chicken with ricotta, mozzarella, and Parmesan.
4. Prepare Alfredo sauce by simmering butter, cream, cream cheese, and Parmesan until smooth.
5. Stuff shells, arrange in baking dish, cover with sauce and cheese.
6. Bake at 375°F for 35–40 minutes until bubbly and golden.

Notes

Can be made ahead and frozen before baking.