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!
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:4 servings 1x
Category:Main Course
Method:Baking, Stovetop
Cuisine:Italian-American
Diet:Vegetarian
Ingredients
Scale
20 jumbo pasta shells
2 tablespoons olive oil
2 boneless, skinless chicken breasts, diced
4 cloves garlic, minced
1 cup heavy cream
1 cup chicken broth
1 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1/4 cup unsalted butter
1 teaspoon garlic powder
1 teaspoon dried Italian seasoning
Salt and pepper, to taste
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.
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.