Garlic Butter Chicken Alfredo Stuffed Shells

Garlic Butter Chicken Alfredo Stuffed Shells combine the heartiness of baked pasta with a rich, buttery alfredo sauce and juicy chicken. The garlic‑infused butter elevates the sauce, while the cheese‑filled shells keep each bite creamy and satisfying—perfect for a quick yet elegant weeknight meal.

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Ingredients

For the Filling

• 2 boneless, skinless chicken breasts, diced
• 2 tablespoons unsalted butter, cubed
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 cup finely grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon freshly cracked black pepper
• 2 tablespoons chopped fresh parsley

For the Shells

• 12 jumbo pasta shells
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese

Step-by-Step Instructions

1. Preheat oven to 375°F (190°C) and lightly grease a 9×13‑inch baking dish.
2. Cook shells in salted boiling water 8‑9 minutes until al dente; drain and set aside.
3. In a large skillet over medium heat melt butter, add garlic and sauté 30 seconds until fragrant.
4. Add diced chicken, season with salt and pepper, and cook 6‑7 minutes until no longer pink.
5. Stir in heavy cream and bring to a gentle simmer; cook 3 minutes until slightly thickened.
6. Remove from heat, fold in Parmesan and parsley, then spoon mixture into each cooked shell.
7. Arrange stuffed shells seam‑side up in the prepared dish, pour marinara over top, and sprinkle mozzarella evenly.
8. Cover with foil and bake 20 minutes; remove foil and bake another 5 minutes until cheese bubbles and turns golden.
9. Let rest 5 minutes before serving so the filling sets.

Tips for Success

• Pat chicken dry before cooking to achieve a quick sear and prevent soggy filling.
• Do not overcook the shells; al dente texture prevents them from turning mushy during baking.
• Simmer the sauce just until it coats the back of a spoon; over‑reduction makes it grainy.
• Cover the dish with foil for the first bake to keep moisture in and finish uncovered for a browned top.
• Use freshly grated Parmesan for optimal melt and flavor.
• Garnish with extra parsley for a fresh contrast.

Storage

Cool leftovers to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat covered in a 350°F oven for 15 minutes or microwave in 30‑second bursts, adding a splash of milk if the sauce has thickened. Frozen shells can be stored for 2 months; bake from frozen at 375°F for 35‑40 minutes, uncovered for the last 5 minutes.

Notes

Keep the sauce just barely thickened for a silky texture, and let the dish rest briefly so the filling sets and is easier to serve.

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