Buttery Chicken Pasta Shells (Print)
Giant pasta shells packed with buttery garlic chicken and smooth alfredo sauce, finished with melty cheese for the ultimate feel-good meal.
# Ingredients:
01 -
1 cup mozzarella cheese, shredded
02 -
4 tablespoons of butter
03 -
Garlic cloves, minced (use about 4)
04 -
24 large pasta shells
05 -
Shredded chicken breast (1 pound, pre-cooked)
06 -
2 cups of creamy alfredo sauce
07 -
Half a cup of Parmesan cheese, grated
08 -
Fresh parsley, chopped up (optional garnish)
09 -
Salt and black pepper, as much as you like
# Steps:
01 -
Heat your oven to 350°F (175°C) and get it ready.
02 -
Follow the packet directions to cook the pasta shells until they’re slightly firm. Drain them completely and set them aside.
03 -
Over medium heat in a big pan, melt the butter. Toss in the garlic and stir for about a minute or two until it smells amazing.
04 -
Mix the shredded chicken into garlic butter, adding some salt and pepper. Cook while stirring gently for about five minutes, then take it off the heat.
05 -
In a bowl, toss together the chicken and a cup of the alfredo sauce until it’s nicely mixed.
06 -
Grab each shell and stuff it generously with the chicken mixture. Lay them out snugly in a greased dish.
07 -
Pour what’s left of the alfredo sauce across the top to cover everything.
08 -
Scatter the Parmesan and mozzarella on top so it covers all the shells.
09 -
Cover the dish with foil and bake for 25 minutes. Take off the foil, then bake again for about 5-10 minutes until the cheese is gooey and bubbly.
10 -
Sprinkle parsley over the top if you feel like it, then serve nice and warm.
# Additional Notes:
01 -
Creamy alfredo sauce combined with buttery garlic and chicken, all stuffed into big pasta shells and finished with melted cheese for that extra delicious bite.