35-Minute Garlic Butter Chicken Alfredo Stuffed Shells Heaven

Name: 35-Minute Garlic Butter Chicken Alfredo Stuffed Shells Heaven
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 12 jumbo pasta shells; 2 cups cooked chicken, shredded; 1 cup Alfredo sauce; 2 tbsp butter; 2 cloves garlic, minced; 1/2 cup mozzarella cheese, shredded; 1/4 cup Parmesan cheese, grated; 1/4 tsp black pepper; 1/4 tsp salt

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Oh my gosh, you have to try these Garlic Butter Chicken Alfredo Stuffed Shells! I’ve been making this recipe for years – it’s one of those dishes that never fails to impress. The first time I made it for a dinner party, my friends literally scraped the baking dish clean. What makes it so special? Imagine tender pasta shells stuffed with juicy chicken swimming in the most luscious garlic butter Alfredo sauce, then topped with bubbly melted cheese. It’s comfort food at its finest, but here’s the best part – it comes together in about 30 minutes with just a handful of ingredients. Trust me, once you taste that first cheesy, garlicky bite, this will become your new go-to recipe for busy weeknights and special occasions alike.

Garlic Butter Chicken Alfredo Stuffed Shells - detail 1

Why You’ll Love These Garlic Butter Chicken Alfredo Stuffed Shells

Let me tell you why these stuffed shells stole my heart (and probably will steal yours too):

Creamy comfort in every bite – That garlic butter Alfredo sauce hugging tender chicken inside pasta shells? Pure magic.
Faster than takeout – 35 minutes from fridge to table, and half that time is just waiting for the oven to work its magic.
Kid-approved – My picky eaters go crazy for these cheesy shells (I just tell them they’re eating “giant pasta tacos”).
Endlessly customizable – Toss in spinach, mushrooms, or even bacon if you’re feeling fancy.
Leftovers taste amazing – If by some miracle you have any left, they reheat beautifully for lunch the next day.

Ingredients for Garlic Butter Chicken Alfredo Stuffed Shells

Here’s everything you’ll need for these heavenly stuffed shells – I promise it’s all simple stuff you might already have:

12 jumbo pasta shells – Look for the big guys, about 1.5 inches wide (the regular ones just won’t hold enough filling!)
2 cups cooked chicken, shredded – Rotisserie chicken works perfectly here – my little time-saving trick
1 cup Alfredo sauce – Store-bought is fine, but homemade takes it next-level (I’ll share my easy recipe sometime!)
2 tbsp butter – Real butter, please – this is where that rich garlic flavor starts
2 cloves garlic, minced – Fresh is best, but 1/2 tsp garlic powder works in a pinch
1/2 cup mozzarella cheese, shredded – The stringy, melty goodness that makes the top irresistible
1/4 cup Parmesan cheese, grated – That salty kick that balances the creaminess
1/4 tsp black pepper – Freshly cracked if you’ve got it
1/4 tsp salt – Taste your Alfredo sauce first – some brands are saltier than others

Equipment You’ll Need

Don’t worry – you won’t need any fancy gadgets for these stuffed shells! Here’s what I always grab from my kitchen:

Large pot – For cooking those jumbo shells to al dente perfection
9×13 inch baking dish – The perfect snug home for your stuffed shells
Medium skillet – For making that garlic butter magic happen
Mixing bowl – Where all the creamy, chickeny goodness comes together
Cheese grater – Because freshly grated cheese melts so much better

That’s it! Now let’s get cooking – your future cheesy, garlicky self will thank you.

How to Make Garlic Butter Chicken Alfredo Stuffed Shells

Alright, let’s dive into making these dreamy stuffed shells! I’ve made this recipe so many times I could do it in my sleep, but I’ll walk you through each step like I’m right there in the kitchen with you.

Step 1: Cook the Pasta Shells

First things first – get that oven preheating to 375°F (190°C). While it’s warming up, bring a big pot of salted water to a rolling boil. Here’s my golden rule with the pasta shells: cook them just until al dente, about 9-10 minutes. They’ll finish cooking in the oven later, and nobody likes mushy shells! Drain them carefully (they’re fragile when hot) and spread them out on a baking sheet so they don’t stick together. Pro tip: drizzle a tiny bit of olive oil over them if you’re worried about sticking.

Step 2: Prepare the Garlic Butter Chicken Filling

Now for the good stuff! Melt your butter in a skillet over medium heat. When it’s bubbling slightly, add the minced garlic and sauté just until fragrant – about 30 seconds to 1 minute max. You want that garlic golden, not burnt! Take it off the heat and let it cool for a minute. In a mixing bowl, combine your shredded chicken, Alfredo sauce, that glorious garlic butter, salt, and pepper. Stir it all together until every bit of chicken is coated in that creamy, garlicky goodness. Taste and adjust seasoning – I sometimes add a pinch of Italian seasoning if I’m feeling fancy.

Step 3: Assemble and Bake

Time for the fun part! Grab your baking dish and start stuffing those shells. I use a small spoon to fill each one generously, but don’t overstuff or they might burst in the oven. Arrange them snugly in the dish – they like to cuddle. Now shower them with that mozzarella and Parmesan combo. Pop them in the oven for 15-20 minutes until the cheese is bubbly and golden brown in spots. When you pull them out, resist diving in immediately – let them rest for 5 minutes so the filling sets. Then dig in and prepare for compliments!

Tips for Perfect Garlic Butter Chicken Alfredo Stuffed Shells

After making these stuffed shells more times than I can count, here are my can’t-live-without tips for getting them just right:

Rotisserie chicken is your best friend – It saves time and adds amazing flavor. Just shred it while still slightly warm for easiest handling.
Don’t overstuff the shells – Leave a little breathing room at the edges or they might split during baking (trust me, I learned this the messy way!).
Undercook the pasta slightly – Those shells will continue cooking in the oven, so al dente is perfect out of the pot.
Fresh garlic makes all the difference – That jarred minced stuff just doesn’t give the same rich, aromatic flavor.
Let it rest before serving – I know it’s hard, but giving it 5 minutes means the filling won’t ooze out everywhere.

Variations for Garlic Butter Chicken Alfredo Stuffed Shells

One of my favorite things about this recipe is how easily you can switch it up! Here are some delicious twists I’ve tried over the years:

Spinach lovers – Stir in a handful of fresh chopped spinach or thawed frozen spinach (squeezed dry) to the chicken mixture
Mushroom magic – Sauté some sliced mushrooms with the garlic for an earthy flavor boost
Bacon bonus – Crumbled bacon mixed into the filling takes these shells over the top (my husband’s favorite version)
Spicy kick – Add a pinch of red pepper flakes or a dash of hot sauce to the Alfredo mixture
Veggie-packed – Diced roasted red peppers or sun-dried tomatoes add bright pops of flavor

The possibilities are endless – once you’ve mastered the basic recipe, have fun making it your own! Check out more chicken recipes for more inspiration.

Serving Suggestions

These Garlic Butter Chicken Alfredo Stuffed Shells are rich enough to stand alone, but here’s what I love serving alongside them:

Crusty garlic bread – For soaking up every last bit of that creamy sauce (my kids fight over the crispy ends!)
Simple green salad – The fresh crunch balances the richness perfectly
Roasted veggies – Toss some asparagus or broccoli in olive oil and garlic while the shells bake

Honestly? Sometimes we just eat them straight from the baking dish with forks – no judgment here!

Storage and Reheating

If by some miracle you have leftovers (it’s rare in my house!), here’s how to keep them tasting fresh. Store cooled shells in an airtight container in the fridge for up to 3 days. When reheating, I prefer the oven (350°F for 10-15 minutes) because it keeps the cheese melty and the shells from getting soggy. Microwave works in a pinch – just cover with a damp paper towel and heat in 30-second bursts. Pro tip: sprinkle on a little extra cheese before reheating to revive that fresh-from-the-oven magic!

Nutritional Information

Just so you know, these Garlic Butter Chicken Alfredo Stuffed Shells pack about 420 calories per serving (3 shells). Remember, these are estimates – actual numbers can vary depending on your specific ingredients and brands. It’s comfort food, so enjoy every cheesy bite guilt-free! For more information on nutritional estimates, please see our disclaimer.

Frequently Asked Questions

I get asked about these Garlic Butter Chicken Alfredo Stuffed Shells all the time – here are the questions that pop up most often:

Can I use jarred Alfredo sauce?
Absolutely! I’ve used both homemade and store-bought with great results. Just taste it first – some brands are saltier than others. My favorite jarred brand is Classico, but use what you love!

Can I freeze leftovers?
You bet! Freeze baked shells in an airtight container for up to 2 months. Thaw overnight in the fridge, then reheat at 350°F until warmed through (about 20 minutes). The texture might be slightly softer, but still delicious.

What if I can’t find jumbo shells?
No worries! Use regular shells and just make more of them – you’ll need about 24. Or get creative and use manicotti tubes or even lasagna noodles rolled up with the filling inside.

Can I make these ahead?
Totally! Assemble everything (without baking) up to a day in advance. Cover and refrigerate, then add 5-10 minutes to the baking time since you’re starting with cold ingredients.

Share Your Experience

I’d love to hear how your Garlic Butter Chicken Alfredo Stuffed Shells turned out! Did your family go crazy for them like mine does? Leave a note below telling me your favorite variation or any clever twists you tried. Happy cooking!