Garlic Butter Chicken Alfredo Stuffed Shells
Loaded with cheese and rich homemade Alfredo sauce.
Ingredients
For the Chicken Filling:
- 2 cups cooked chicken shredded or diced
- 1 tablespoon garlic minced
- 1 tablespoon butter
- 1 cup ricotta cheese
- 1 cup mozzarella cheese shredded
- ½ cup Parmesan cheese grated
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
For the Alfredo Sauce:
- 4 tablespoons butter
- 2 cups heavy cream
- 3 cloves garlic minced
- 1 cup Parmesan cheese grated
- ½ teaspoon nutmeg
- Salt and pepper to taste
Additional Ingredients:
- 18 –20 jumbo pasta shells cooked
- ½ cup mozzarella cheese shredded
- Fresh parsley chopped
Instructions
- Preheat oven to 375°F (190°C).
- Cook jumbo pasta shells until al dente, then drain and set aside.
- In a skillet, melt butter and sauté garlic until fragrant. Add cooked chicken, Italian seasoning, salt, and pepper. Stir and let cool.
- In a bowl, combine ricotta, mozzarella, Parmesan, and the chicken mixture to make the filling.
- Prepare Alfredo sauce by melting butter in a saucepan. Add garlic and cook briefly. Stir in cream, nutmeg, salt, and pepper. Simmer for 5 minutes. Gradually add Parmesan until smooth.
- Spread 1 cup of Alfredo sauce into a baking dish.
- Stuff each shell with the chicken mixture and arrange in the dish.
- Pour remaining Alfredo sauce over the shells.
- Sprinkle mozzarella cheese on top.
- Bake for 25 minutes until bubbly and golden.
- This garlic butter chicken alfredo stuffed shells dish is best served hot and fresh.
Notes
- Swap chicken with turkey if desired
- Add mushrooms for extra depth
- Serve with garlic bread or salad