Description
A creamy, cheesy pasta dinner made with garlic butter chicken, stuffed into jumbo shells, smothered in Alfredo sauce, and topped with bubbly golden cheese—this easy comfort meal is freezer-friendly, family-approved, and perfect for cozy nights. Keywords: chicken alfredo stuffed shells, creamy pasta bake, garlic butter chicken recipe.
Ingredients
Scale
- 20 jumbo pasta shells
- 2 cups cooked chicken, shredded or finely chopped
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 4 ounces cream cheese, softened
- 1/2 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup grated Parmesan cheese (divided)
- 1 1/2 cups shredded mozzarella cheese
- 2 cups Alfredo sauce (homemade or store-bought)
- 1/4 cup breadcrumbs (optional)
- Fresh chopped parsley for garnish
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Cook pasta shells in salted boiling water until al dente. Drain and rinse with cool water. Set aside.
- In a skillet, melt butter over medium heat. Add garlic and cook for 1 minute until fragrant.
- Add chicken, season with salt, pepper, and Italian seasoning. Stir in cream cheese and 1/2 cup Parmesan until creamy. Remove from heat.
- Fill each shell with the chicken mixture and place into prepared baking dish.
- Pour Alfredo sauce evenly over the stuffed shells.
- Sprinkle with mozzarella and remaining Parmesan. Add breadcrumbs on top if using.
- Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until bubbly and golden.
- Let rest for 5 minutes before serving. Garnish with parsley.