Description
Garlic Butter Chicken Alfredo Stuffed Shells combine tender pasta shells filled with a creamy, cheesy garlic butter chicken Alfredo sauce. Baked to golden perfection and garnished with fresh parsley, this comforting Italian-inspired dish makes a perfect hearty meal for families or dinner guests.
Ingredients
Scale
Pasta Shells
- 12 large pasta shells
Chicken Alfredo Filling
- 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, chopped
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 they are al dente. Drain and set aside to cool slightly, ensuring they retain their shape for stuffing.
- Cook Chicken and Garlic: In a skillet over medium heat, melt the butter. Add the diced chicken seasoned with salt and pepper, cooking until golden brown on all sides. Then add the minced garlic and cook until fragrant, about 1-2 minutes.
- Prepare Alfredo Sauce: Reduce the heat to low, pour in the heavy cream, stirring continuously to prevent curdling. Gradually add the Parmesan cheese and stir until melted and smooth. Season the sauce with Italian seasoning, salt, and pepper to taste.
- Stuff Shells: Spoon the chicken Alfredo mixture into each cooked pasta shell and arrange them evenly in a baking dish. Pour any remaining Alfredo sauce over the shells and optionally sprinkle extra Parmesan cheese on top.
- Bake: Bake the stuffed shells in the preheated oven for 20-25 minutes, or until the sauce is bubbly and the tops are lightly golden brown.
- Garnish and Serve: Remove from oven and garnish with freshly chopped parsley before serving warm.
Notes
- You can prepare the Alfredo sauce in advance and refrigerate until needed.
- For extra creaminess, add a little shredded mozzarella on top before baking.
- Make sure not to overcook the pasta shells so they don’t become too soft to hold the filling.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
