Creamy Garlic Butter Chicken Alfredo Shells
Jumbo pasta shells stuffed with a ricotta-chicken filling, covered in homemade garlic butter Alfredo sauce, and baked until bubbly and golden.
Equipment
- Large pot
- Skillet or grill pan
- Large mixing bowl
- Whisk
- 9x13-inch baking dish
- Measuring Cups and Spoons
Ingredients
Pasta and chicken
- 20 jumbo pasta shells cooked and drained
- 2 boneless skinless chicken breasts
- salt and black pepper to taste
- 1 tbsp olive oil for cooking
Filling
- 3/4 cup ricotta cheese
- 3/4 cup cottage cheese
- 3/4 cup mozzarella cheese grated, plus more for topping
- 2 cups parmesan cheese grated, divided, plus more for topping
- 2 large eggs
- 1/4 cup fresh parsley minced, divided
- 2 tbsp fresh basil minced
- 2 tbsp heavy cream optional, to loosen filling
Garlic butter Alfredo sauce
- 4 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 3 cloves garlic minced
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook the jumbo shells in salted water until just al dente. Drain and rinse with cool water so they don’t stick. Set aside.
- Season chicken with salt and pepper. Heat a skillet or grill pan over medium heat with olive oil, then cook chicken 5–6 minutes per side until cooked through. Rest 5 minutes.
- Shred the chicken with two forks (or chop finely) and add it to a large mixing bowl.
- Make the filling: add ricotta, cottage cheese, mozzarella, 1 cup parmesan, eggs, half the parsley, basil, and a pinch of salt and pepper. Mix until creamy. If it feels too thick to spoon, stir in 1–2 tablespoons heavy cream.
- Make the Alfredo sauce: melt butter in a large skillet over medium heat. Whisk in flour and cook 2 minutes, whisking often, until lightly golden.
- Slowly whisk in milk, then whisk in heavy cream. Simmer 3–4 minutes, whisking, until the sauce thickens enough to coat the back of a spoon.
- Stir in garlic, remaining 1 cup parmesan, remaining parsley, and a pinch of salt and pepper. Stir until smooth. If the sauce gets too thick, whisk in a splash of milk.
- Spread about 1 cup of sauce in the bottom of the baking dish. Fill each shell with the chicken-cheese mixture and arrange in the dish.
- Pour the remaining Alfredo sauce over the shells. Top with extra mozzarella and parmesan.
- Bake uncovered for 25 minutes, until bubbly and lightly golden on top. Rest 5 minutes before serving.
Notes
Make ahead: Assemble up to 1 day ahead and refrigerate; bake with 5 extra minutes if chilled. Storage: Refrigerate leftovers 3–4 days. Reheat covered with a splash of milk to keep the sauce creamy. Freezing: Freeze assembled (unbaked) up to 2 months; thaw overnight before baking.