Garlic Butter Chicken Alfredo Stuffed Shells

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There’s something incredibly comforting about pasta, especially when it’s creamy, cheesy, and loaded with tender chicken. I first made these Garlic Butter Chicken Alfredo Stuffed Shells on a chilly Sunday afternoon when I was craving something rich and satisfying. The garlic butter gives the chicken a deep, savory flavor that soaks right into the Alfredo sauce. And when you nestle that creamy goodness inside perfectly cooked pasta shells and top it with golden breadcrumbs—oh, it’s magic.

I love how this dish feels a little fancy, yet it’s so simple to put together. It’s one of those meals that makes people pause after the first bite and go, “Wait…what is this?!”. Whether you’re making it for a cozy dinner at home or serving it up for guests, this recipe is always a hit. Plus, it makes the house smell amazing—like garlic, cream, and pure comfort.

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

• Creamy, cheesy, and ultra-satisfying
• Full of rich garlic butter flavor
• Great for meal prep or freezing
• Feels fancy without being complicated
• Kid-friendly and picky-eater approved
• A perfect crowd-pleaser for gatherings
• Uses simple ingredients with big flavor payoff
• Can be customized with extra veggies or proteins

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What Kind of Chicken Works Best for Garlic Butter Chicken Alfredo Stuffed Shells?

For this recipe, I always go with boneless, skinless chicken breasts because they cook quickly and shred easily once they’re tender. But honestly, rotisserie chicken is a secret weapon here—already cooked, juicy, and packed with flavor. If you’re in a rush or just not in the mood to cook from scratch, it cuts your prep time in half and still tastes amazing.

Chicken thighs can also work beautifully. They bring a richer flavor and stay moist during cooking, especially if you’re sautéing them in that golden garlic butter. Just be sure to trim excess fat if you’re using them.

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Options for Substitutions

Don’t be afraid to make this dish your own. Here are some easy swaps that work like a charm:

• Chicken: Swap in rotisserie chicken, leftover turkey, or even cooked Italian sausage if you’re feeling bold.
• Pasta Shells: Can’t find jumbo shells? Use manicotti or cannelloni tubes—they’re just as stuffable.
• Alfredo Sauce: Homemade is amazing, but a good-quality store-bought sauce totally works when you’re short on time.
• Cheese: Try mozzarella, provolone, or fontina instead of—or in addition to—parmesan.
• Garlic Butter: If you’re dairy-free, use plant-based butter. It still gives you that garlicky richness.
• Add Veggies: Spinach, chopped broccoli, or mushrooms can be mixed right into the chicken filling.
• Gluten-Free Option: Use gluten-free pasta shells and a thickened gluten-free Alfredo sauce.

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Ingredients for Garlic Butter Chicken Alfredo Stuffed Shells

Each ingredient plays a key role in building the creamy, garlicky, cheesy dream that is this dish. Here’s what you’ll need and why it matters:

• Jumbo Pasta Shells
  These are the vessel for all the creamy chicken Alfredo filling. They hold everything together and bake up beautifully.
• Cooked Chicken (shredded or finely chopped)
  This is the star of the filling. It soaks up the garlic butter and gives the dish its hearty bite.
• Garlic (fresh, minced)
  The base of the garlic butter flavor—don’t skip it. It adds depth and a savory aroma that makes this dish irresistible.
• Butter
  For sautéing the garlic and infusing the chicken with that warm, rich flavor. It also helps create the velvety texture of the filling.
• Cream Cheese
  This binds the filling together and gives it a smooth, tangy creaminess that pairs perfectly with the Alfredo sauce.
• Alfredo Sauce
  Whether homemade or store-bought, this is the creamy blanket that pulls everything together and gives the dish its signature flavor.
• Parmesan Cheese (grated)
  Salty, nutty, and sharp—it deepens the flavor of both the filling and the topping.
• Mozzarella Cheese (shredded)
  Melts like a dream over the top for that gooey, cheesy finish we all love.
• Italian Seasoning
  Adds a touch of herbs to balance the richness of the sauce and cheese.
• Salt and Black Pepper
  Essential to enhance every flavor in the dish.
• Breadcrumbs (optional, for topping)
  A crunchy, golden finish that adds great texture contrast to the creamy shells.
• Fresh Parsley (chopped, for garnish)
  Just a pop of freshness and color to bring everything to life when serving.

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Step 1: Cook the Pasta Shells

Boil the jumbo shells in salted water just until al dente—you don’t want them too soft since they’ll cook more in the oven. Drain and rinse under cool water to stop the cooking. Set them aside to cool slightly so they’re easier to handle when stuffing.

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Step 2: Make the Garlic Butter Chicken Filling

In a skillet over medium heat, melt the butter and sauté the minced garlic until fragrant—about 1 minute. Add the cooked chicken and stir to coat it in the garlic butter. Then stir in the cream cheese, Parmesan, a bit of salt and pepper, and Italian seasoning. Mix until everything is creamy and well blended. Remove from heat and let it cool for a few minutes.

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Step 3: Stuff the Shells

Take your cooled shells and gently spoon the creamy chicken mixture into each one. Try not to overfill, just enough to snugly fill the shell. Place them in a greased baking dish, open side up.

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Step 4: Pour on the Alfredo Sauce

Generously pour the Alfredo sauce over the stuffed shells, making sure they’re mostly covered. You can drizzle a little extra sauce between the shells if you like it super creamy (I always do).

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Step 5: Add Cheese and Topping

Sprinkle shredded mozzarella and more Parmesan over the top. If you’re using breadcrumbs, now’s the time to sprinkle them on for that golden crust.

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Step 6: Bake to Perfection

Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for about 20 minutes. Then uncover and bake another 10 minutes, or until the cheese is bubbly and slightly golden on top.

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Step 7: Garnish and Serve

Once out of the oven, let it sit for 5 minutes. Sprinkle with freshly chopped parsley and serve while it’s hot and creamy.

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How Long to Cook Garlic Butter Chicken Alfredo Stuffed Shells

These stuffed shells need about 30 minutes total in the oven—20 minutes covered, followed by 10 minutes uncovered. This timing gives the cheese a chance to melt and bubble while letting the breadcrumbs (if used) get that irresistible golden crunch.

You’ll also want to budget around 15–20 minutes for prep, especially if you’re cooking the chicken from scratch. If you’re using pre-cooked or rotisserie chicken, you’ll cut that time in half.

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Tips for Perfect Garlic Butter Chicken Alfredo Stuffed Shells

• Undercook the Pasta Slightly: Go for al dente so the shells don’t fall apart after baking. They’ll soften more in the oven.
• Cool the Shells Before Stuffing: Warm pasta can be tricky to handle and might tear. A quick rinse under cold water helps.
• Use a Piping Bag (or Zip Bag): For super easy filling, spoon the chicken mixture into a zip-top bag, snip the corner, and pipe it into the shells.
• Don’t Skimp on Sauce: The Alfredo sauce is what keeps the shells moist and creamy. Be generous, especially around the edges.
• Bake Covered First: This keeps the filling soft and prevents the cheese from browning too fast.
• Add Extra Cheese if You’re a Cheese Lover: No one will complain about a little extra mozzarella or Parmesan on top.
• Use Fresh Garlic: It’s a major flavor driver in this recipe—fresh minced garlic makes a big difference.
• Let It Rest Before Serving: Just 5 minutes after baking helps everything set slightly and makes serving neater.

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Watch Out for These Mistakes While Cooking

Even though this dish is pretty forgiving, a few small missteps can make a big difference in the final result. Here’s what to keep an eye on:

• Overcooking the Pasta: If your shells are too soft before baking, they’ll fall apart when you try to stuff or serve them. Stop cooking them just shy of al dente.
• Too Little Sauce: Skimping on Alfredo will dry out the dish. You want the shells to be nestled in a creamy layer, not just barely coated.
• Filling the Shells While Too Hot: Hot filling or hot pasta can be hard to handle. Let both cool slightly for easier assembly.
• Not Seasoning the Chicken: Season while sautéing—garlic butter helps, but a pinch of salt and pepper brings the whole thing to life.
• Uneven Baking: Make sure you cover the dish first so it heats evenly, then uncover to finish with that golden top.
• Skipping the Rest Time: Fresh out of the oven, everything is super hot and runny. Letting it rest helps the cheese set just enough for cleaner scooping.
• Forgetting to Grease the Dish: A light layer of oil or spray prevents any stuck-on pasta nightmares.
• Using Cold Alfredo Sauce: If it’s straight from the fridge, it can slow down baking. Let it come to room temp or warm it slightly.

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What to Serve With Garlic Butter Chicken Alfredo Stuffed Shells

Garlic Bread

Because more garlic is always a good idea. Crisp and buttery, it’s perfect for scooping up extra sauce.

Caesar Salad

Crisp romaine, creamy dressing, and a little Parmesan balance out the richness of the pasta.

Roasted Broccoli

Oven-roasted with olive oil and sea salt—it adds color and crunch that works beautifully with creamy pasta.

Caprese Salad

Tomatoes, fresh mozzarella, and basil add a light, fresh contrast to the warm, cheesy shells.

A Glass of Chardonnay

If you’re feeling fancy, a lightly oaked white wine pairs beautifully with the garlic and cream flavors.

Sautéed Spinach

Quickly wilted with olive oil and garlic—it’s simple, healthy, and totally complements the dish.

Marinated Cucumbers

A cool, tangy side that helps balance out the richness on your plate.

Lemon Asparagus

Lightly steamed or roasted with lemon zest. The citrus notes brighten up each bite of cheesy pasta.

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Storage Instructions

Garlic Butter Chicken Alfredo Stuffed Shells store beautifully, making them perfect for leftovers or meal prep.

• Refrigerator: Store any leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen even more overnight!
• Freezer: These shells are freezer-friendly. Assemble them in a freezer-safe baking dish (before baking), cover tightly with foil, and freeze for up to 2 months.
• To Reheat from Fridge: Place in an oven-safe dish, cover with foil, and bake at 350°F for about 15–20 minutes, or until warmed through.
• To Reheat from Frozen: Thaw overnight in the fridge, then bake covered at 375°F for 30–35 minutes, uncovering the last 10 minutes to brown the top.

Pro tip: Add a splash of cream or Alfredo sauce before reheating to keep everything super creamy.

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Estimated Nutrition (Per Serving – Based on 6 Servings)

Keep in mind this can vary depending on the specific brands of Alfredo and cheese you use, but here’s a general idea:

• Calories: ~480
• Protein: 28g
• Carbohydrates: 32g
• Fat: 26g
• Saturated Fat: 13g
• Cholesterol: 105mg
• Fiber: 2g
• Sugar: 2g
• Sodium: 720mg

It’s rich, no doubt—but totally worth it. You can always lighten it up with low-fat cheese or Alfredo if desired.

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Frequently Asked Questions

Can I make these stuffed shells ahead of time?

Absolutely! You can prep the entire dish up to 24 hours in advance. Just cover and refrigerate, then bake when ready. It’s great for busy weeknights or prepping for guests.

Can I use store-bought Alfredo sauce?

Yes, and it works really well. Just pick a good-quality one for best flavor. If you have time, homemade Alfredo adds a fresh, creamy touch.

What kind of chicken should I use?

Cooked, shredded chicken breast is my go-to. Rotisserie chicken saves time and adds extra flavor, and cooked chicken thighs also work for a juicier filling.

Can I freeze the stuffed shells?

Definitely. Assemble the shells (without baking), wrap tightly, and freeze for up to 2 months. You can bake straight from frozen—just add a bit more time in the oven.

What’s the best way to reheat leftovers?

The oven is best. Cover with foil and bake at 350°F for 15–20 minutes. If they seem dry, a splash of Alfredo sauce or cream helps refresh them.

Can I add vegetables to the filling?

Yes! Spinach, chopped broccoli, or sautéed mushrooms are great options. Just make sure to cook and drain them well to avoid extra moisture.

Is this dish gluten-free?

Not as written, but it’s easy to make gluten-free by using GF pasta shells and a gluten-free Alfredo sauce. Check the labels on your breadcrumbs too, if using.

How do I keep the shells from tearing?

Cook them until just al dente, and rinse them under cold water after draining. It makes them easier to handle and less likely to split when stuffing.

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Conclusion

This Garlic Butter Chicken Alfredo Stuffed Shells recipe has become a beloved favorite in my kitchen—and I know it’ll be the same in yours. It’s creamy, comforting, and so easy to customize. Whether it’s a cozy family dinner or a dish to impress friends, these shells never disappoint.

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