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Garlic Butter Chicken Alfredo Stuffed Shells Recipe

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These Garlic Butter Chicken Alfredo Stuffed Shells are filled with tender chicken and a creamy Alfredo sauce, all baked to perfection. Perfect for family dinners or a special occasion!

Ingredients

Scale
  1. 20 jumbo pasta shells
  2. 2 tablespoons olive oil
  3. 2 boneless, skinless chicken breasts, diced
  4. 4 cloves garlic, minced
  5. 1 cup heavy cream
  6. 1 cup chicken broth
  7. 1 cup grated Parmesan cheese
  8. 1/2 cup shredded mozzarella cheese
  9. 1/4 cup unsalted butter
  10. 1 teaspoon garlic powder
  11. 1 teaspoon dried Italian seasoning
  12. Salt and pepper, to taste
  13. 1/4 cup fresh parsley, chopped (for garnish)

Instructions

  • Preheat your oven to 375°F (190°C).
  • Cook the pasta shells according to package instructions. Drain and set aside to cool.
  • In a large skillet, heat olive oil over medium heat. Add the diced chicken and season with salt, pepper, and garlic powder. Cook the chicken until browned and cooked through, about 7-8 minutes. Remove from the skillet and set aside.
  • In the same skillet, melt butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
  • Stir in the heavy cream, chicken broth, and Italian seasoning. Let the sauce simmer for 3-4 minutes, then add Parmesan and mozzarella cheese. Stir until the cheese is melted and the sauce becomes creamy.
  • Add the cooked chicken back into the sauce and stir to combine.
  • Carefully stuff each cooked shell with the creamy chicken Alfredo mixture and arrange the stuffed shells in a baking dish.
  • Pour any remaining Alfredo sauce over the stuffed shells and top with extra mozzarella cheese.
  • Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
  • Garnish with fresh parsley and serve hot.

Notes

  • You can add extra seasonings to the Alfredo sauce if desired, such as red pepper flakes for a spicy kick.
  • Feel free to add extra vegetables like spinach or mushrooms for more flavor and nutrition.

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