Creamy Garlic Butter Chicken Alfredo Shells

Spread the love

Created on August 18th, 2025 at 08:28 pm

Rich, cheesy, stuffed pasta shells baked to golden perfection

Creamy, comforting, and absolutely irresistible — these Chicken Alfredo Stuffed Shells are the ultimate weeknight indulgence. Loaded with a flavorful garlic butter Alfredo sauce and a savory ricotta-chicken blend, this dish feels fancy but comes together in under an hour. Whether you’re planning a romantic Valentine’s dinner, a birthday meal, or just need a no-fuss original dinner idea to wow the family, this recipe has your back. Serve with a crisp green salad and you’ve got a restaurant-worthy dinner on the table with zero stress. ✨🍝

Chicken Alfredo Pasta Shells – Family Favorite Dinner

⏱️ Time Breakdown

Prep Time: 25 mins
Cook Time: 25 mins
Total Time: 50 mins
Servings: 8

📝 Ingredients List

20 whole jumbo pasta shells, cooked and drained
2 boneless, skinless chicken breasts
Salt and pepper, to taste
Olive oil, for grilling or frying
¾ cup ricotta cheese
¾ cup cottage cheese
¾ cup grated mozzarella cheese (plus extra for topping)
2 cups grated parmesan cheese (plus extra for topping)
2 whole eggs
¼ cup minced fresh parsley
2 Tbsp. minced fresh basil
4 Tbsp. butter
2 Tbsp. all-purpose flour
2 cups whole milk
1 cup heavy cream (plus 2 Tbsp. for filling if needed)
3 cloves garlic, minced

👩‍🍳 Step-by-Step Instructions

Preheat oven to 375°F (190°C).
Season chicken with salt and pepper. Heat a grill pan or skillet over medium heat, add olive oil, and cook chicken until fully done (about 5–6 minutes per side). Remove and shred with two forks.
In a mixing bowl, combine ricotta, cottage cheese, mozzarella, 1 cup of the Parmesan, eggs, 2 Tbsp. parsley, salt, pepper, and shredded chicken. Add 2 Tbsp. heavy cream if the mixture seems dry. Mix until smooth.
Make the sauce: In a large skillet over medium heat, melt butter and whisk in flour. Cook 2–3 minutes until golden. Slowly whisk in milk and cream, cooking until thickened (3–4 minutes).
Add garlic, remaining 1 cup Parmesan, salt, pepper, 1 Tbsp. parsley, and basil. Stir until smooth and creamy. Adjust seasoning if needed.
Assemble: Spread 1 cup Alfredo sauce in the bottom of a 9×13” baking dish.
Fill each shell with the chicken-cheese mixture and place stuffed-side down into the dish.
Pour remaining sauce over the shells, then sprinkle with extra mozzarella and Parmesan.
Bake uncovered for 25 minutes, until bubbly and golden.
Garnish with parsley and basil. Serve hot! 🧄🧀🍽️

💡 Pro Tips

Make ahead: Assemble the dish 1 day ahead and refrigerate. Bake when ready to serve.
Storage: Leftovers keep well in the fridge for 3–4 days. Reheat covered in the oven or microwave.
No ricotta? Swap with all cottage cheese or mascarpone for a creamier texture.
Serve with: Garlic bread, arugula salad, or roasted vegetables for a balanced meal.

📊 Nutrition Table

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 plate	420	18g	35g	22g	4g	6g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.