Delicious Chicken Alfredo Stuffed Shells

These jumbo shells packed with garlicky chicken and creamy Alfredo turn basic stuff from your kitchen into a dinner that'll wow everyone. The mix of soft shredded chicken, garlic-infused butter, and velvety sauce tucked inside big pasta shells makes something that's both super cozy and fancy enough for guests.

I whipped these shells up for the first time when friends were coming over and I needed something that wouldn't flop but would still impress them. The dish was gone in minutes, and now it's what everyone asks me to make whenever I have pals over who really dig good Italian food.

Ingredients

• Jumbo pasta shells work as the perfect holders for all that yummy filling
• Chicken breast gives you lots of protein and soaks up all the flavors really well
• Alfredo sauce brings creamy richness without you having to make it yourself
• Minced garlic gives the whole dish that amazing smell and taste
• Butter adds a luxurious feel and helps spread the garlic flavor everywhere
• Mozzarella cheese gives you those long, stretchy pulls with each bite
• Parmesan cheese adds that deep flavor and makes the top golden brown
• Fresh parsley adds a pop of color and fresh taste

Step-by-Step Instructions

Get The Pasta Ready

Boil the jumbo shells following what the box says, but keep them a bit firm since they'll cook more in the oven. Don't forget to stir them now and then so they don't stick together. After you drain them, put them on a baking sheet with some space between each one so they won't clump up while you make the filling.

Make The Garlic Butter Mix

Melt your butter in a big pan over medium heat until you see it bubbling slightly. Throw in the minced garlic and cook it for 1-2 minutes until it smells amazing and looks light gold but not dark brown. Your kitchen will smell fantastic and this sets up the incredible flavor base.

Fix The Chicken Mixture

Put your shredded chicken in with the garlic butter, add some salt and pepper, and mix it all up until the chicken is completely covered in that fragrant butter. Let it cook about 5 minutes so the flavors can mix together. Take it off the heat and let it cool a bit so you won't burn your fingers when filling the shells.

Put The Shells Together

Stir the garlic butter chicken with 1 cup of Alfredo sauce in a bowl until it's all mixed up. Take each pasta shell and stuff it full with the chicken mix, then place them in a greased baking dish with the openings pointing up so all the good stuff stays inside.

Top It Off And Bake

Pour the rest of the Alfredo sauce over all the filled shells, making sure they're totally covered so the pasta won't dry out. Sprinkle the mozzarella and Parmesan on top, cover with foil, and bake for 25 minutes. Take the foil off for the last 5-10 minutes to get that perfect bubbly, golden cheese on top.

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I found out that grabbing a rotisserie chicken from the store saves tons of time making this dish. The already-seasoned meat adds extra flavor that goes great with the garlic butter, and it reminds me of those Sunday meals when my grandma would turn yesterday's roast chicken into amazing pasta dishes.

Make Ahead And Storage

These stuffed shells work great for planning ahead. You can get the whole dish ready up to a day early, wrap it tight with plastic and stick it in the fridge. Just cook it about 10 minutes longer if it's cold from the fridge. Any leftover shells will stay good in the fridge for up to 3 days if you keep them in a sealed container. If you want to keep them longer, freeze the cooked shells in single servings, wrapped in foil and placed in freezer bags. You can heat them straight from frozen in a 350°F oven for around 30 minutes.

Variations To Try

This dish tastes great as is, but you can change it up lots of ways. Try mixing in some cooked spinach or broccoli with the chicken for extra veggies. Adding sun-dried tomatoes and artichoke hearts gives it a nice Mediterranean feel. If you like things spicy, throw some red pepper flakes into the garlic butter. You can also swap the chicken for Italian sausage or go meatless with sautéed mushrooms instead. There are so many options you can try based on what you've got in your kitchen.

Serving Suggestions

These shells really stand out as the main dish, but a few simple sides can make your meal even better. A fresh green salad with a light dressing works great against the rich pasta. Some garlic bread or soft breadsticks come in handy for soaking up extra sauce. For a fancier dinner, serve with roasted veggies like asparagus or Brussels sprouts. A glass of Chardonnay or Pinot Grigio goes really well with the creamy flavors.

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Recipe FAQs

→ Can I make these stuffed shells ahead of time?

You bet! Put the whole dish together up to a day before and keep it in the fridge covered up. When you're ready to eat, let it sit out for about 30 minutes before putting it in the oven. You might need to cook it 5-10 minutes longer if it's still cold from the fridge.

→ What can I substitute for alfredo sauce?

Don't have alfredo? You can whip up a quick version by mixing 1 cup heavy cream, 1 cup grated Parmesan, 2 tablespoons butter, and a tiny bit of nutmeg. Warm it up gently until it gets thick. You could also try a white sauce with Parmesan mixed in or even a creamy sauce made with mushrooms.

→ Can I use rotisserie chicken for this dish?

For sure! Grabbing a rotisserie chicken from the store is a great way to save time. Just pull the meat off and shred it, then go ahead with the garlic butter part. You'll get tasty, tender chicken without having to cook it yourself.

→ How do I prevent my pasta shells from breaking while cooking?

Cook your jumbo shells in lots of salty water with a bit of olive oil so they don't stick together. Don't cook them too long - they should still be a little firm since they'll cook more in the oven. Drain them carefully and spread them out on a baking sheet to cool a bit before you start filling them.

→ What sides pair well with stuffed shells?

These hearty shells go great with lighter sides like a fresh green salad with tangy dressing, oven-roasted veggies like asparagus or broccoli, or some warm garlic bread to mop up the sauce. A simple side of spinach cooked with garlic works really well too.

→ Can I freeze this dish?

You can totally freeze these shells! Do it either before or after baking. If you want to freeze them before cooking, put everything together (except the cheese that goes on top), wrap it up tight, and freeze for up to 3 months. Let it thaw in the fridge overnight, add the cheese on top, and bake it according to the recipe, but add about 10-15 extra minutes to the cooking time.