Description
Garlic Butter Chicken Alfredo Stuffed Shells combine tender pasta shells filled with a creamy, garlicky chicken Alfredo mixture, baked to bubbly perfection and garnished with fresh parsley. This comforting Italian-inspired dish is perfect for a family dinner, pairing rich flavors of garlic butter, Parmesan cheese, and Italian seasoning in a satisfying casserole.
Ingredients
Scale
Pasta Shells
- 12 large pasta shells
Chicken and Sauce
- 3 boneless, skinless chicken breasts (about 1 lb), diced
- 4 cloves fresh garlic, minced
- 3 tbsp unsalted butter
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and pepper to taste
Garnish
- Fresh parsley for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the stuffed shells.
- Cook Pasta Shells: Boil salted water and cook the pasta shells until al dente. Drain and set aside to cool slightly so they are ready to be stuffed.
- Cook Chicken and Garlic: In a skillet over medium heat, melt the unsalted butter. Add the diced chicken breasts seasoned with salt and pepper. Cook the chicken until it is golden brown and fully cooked through. Stir in the minced garlic and cook until fragrant, about 1 minute.
- Make Alfredo Sauce: Reduce the heat to low and pour in the heavy cream, stirring continuously. Gradually add the freshly grated Parmesan cheese, stirring until the sauce is smooth and creamy. Season the mixture with Italian seasoning, salt, and pepper to taste.
- Stuff Shells: Spoon the chicken Alfredo mixture into each cooked pasta shell. Arrange the stuffed shells in a baking dish in a single layer. Pour any remaining Alfredo sauce evenly over the shells. Optionally, sprinkle extra Parmesan cheese on top for a cheesy crust.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes until the sauce is bubbly and the top is golden brown.
- Garnish and Serve: Remove from the oven, garnish with freshly chopped parsley, and serve warm.
Notes
- For best results, cook pasta shells just until al dente to prevent overcooking during baking.
- You can substitute chicken breasts with pre-cooked rotisserie chicken for a quicker version.
- Feel free to add spinach or mushrooms into the filling for added flavor and nutrition.
- Use freshly grated Parmesan cheese rather than pre-grated for a smoother sauce.
- Adjust seasoning with salt and pepper according to your taste preference.
- Leftover stuffed shells can be refrigerated for up to 3 days and reheated in the oven.
