Garlic Butter Chicken Alfredo Stuffed Shells

Garlic Butter Chicken Alfredo Stuffed Shells! This dish combines everything I love: tender pasta shells, creamy garlic sauce, and hearty chicken filling. It’s basically comfort food heaven on a plate!

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

When I first created these Garlic Butter Chicken Alfredo Stuffed Shells, I knew I had a winner on my hands. The jumbo pasta shells cradle a delicious chicken and cheese mixture, while the homemade garlic butter alfredo sauce takes everything to the next level. It’s fancy enough for company but easy enough for a weeknight dinner. Plus, that moment when you cut into a shell and the filling oozes out? Pure magic!

Ingredients

• 2 large eggs
• 2 ribs celery, finely chopped
• ½ small onion, finely chopped
• 3 cups chopped cooked chicken
• 1½ cups shredded white Cheddar cheese
• 1 cup + 2 tablespoons heavy cream, divided
• ¼ cup chopped fresh parsley, plus more for garnish
• 20 jumbo pasta shells (½ of a 12-ounce box)
• 3 tablespoons unsalted butter
• 2 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 2⅓ cups whole milk
• 1 teaspoon grated lemon zest
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper

Instructions

1. In a large bowl, whisk eggs until smooth. Add celery, onion, chicken, cheese, 2 tablespoons cream, and ¼ cup parsley; stir until well combined.
2. Preheat oven to 350°F. In a large pot of boiling salted water, cook pasta shells according to package instructions; drain.
3. Meanwhile, heat butter over medium heat. Add garlic; cook for 1 minute, stirring constantly. Add flour; cook for 2 minutes or until light golden brown, stirring constantly.
4. Whisk in milk and remaining 1 cup cream. Heat to boiling over medium-high heat. Reduce heat to medium-low and cook for 2 to 3 minutes or until sauce thickens, whisking constantly. Remove from heat; whisk in lemon zest, salt, and pepper.
5. Place a thin layer of sauce in the bottom of a cast iron skillet or baking dish. Fill pasta shells with chicken mixture and place in skillet. Spoon remaining sauce evenly over shells.
6. Transfer to oven and bake for 25 minutes or until edges are bubbly. Let stand for 5 minutes; serve garnished with parsley.

Expert Tips

• Prep the Garlic Butter Chicken Alfredo filling while the pasta shells are cooking to save time.
• Don’t overcook the pasta shells – aim for al dente so they hold their shape when stuffed.
• Cool the shells slightly before handling to avoid burns.
• For extra richness, add a sprinkle of Parmesan cheese on top before baking.
• The lemon zest is my secret weapon – don’t skip it! It brightens up the creamy sauce beautifully.

Recipe Variations & Possible Substitutions

I love experimenting with my Garlic Butter Chicken Alfredo Stuffed Shells recipe! Try using rotisserie chicken for a time-saver. Spinach or broccoli can be added to the filling for some greens. No white cheddar? Mozzarella or provolone work wonderfully too. Half-and-half can substitute for heavy cream if you want it lighter, and you can use gluten-free pasta shells and flour for a gluten-free version.

Serving and Pairing Suggestions

I typically serve these Garlic Butter Chicken Alfredo Stuffed Shells with a simple green salad and garlic bread. A crisp white wine like Pinot Grigio or Chardonnay pairs perfectly with the creamy sauce. For a complete meal, add some roasted vegetables on the side – I particularly love asparagus or Brussels sprouts with this dish.

Storage and Reheating Tips

This dish keeps wonderfully! Store leftover Garlic Butter Chicken Alfredo Stuffed Shells in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 325°F oven for about 15-20 minutes. You can also microwave individual portions, but add a splash of milk before reheating to keep the sauce creamy. These shells can even be frozen before baking – just thaw overnight in the fridge before cooking!

Recipe FAQs

Can I make these ahead of time? Absolutely! Assemble everything up to 24 hours in advance, refrigerate, and bake when ready.

How do I prevent my shells from tearing? Be sure to cook them just until al dente and handle them gently when filling.

Can I use a different protein? Yes! Turkey works great, or try shrimp for a seafood twist on these Garlic Butter Chicken Alfredo Stuffed Shells.

Is there a dairy-free option? You can substitute plant-based milk, butter, and cheese, though the flavor profile will change slightly.

What’s the best way to stuff the shells? I use a small spoon to fill each shell, but a piping bag also works well for neat filling.

Troubleshooting Tips

If your sauce is too thick, gradually add a bit more milk while whisking. Too thin? Cook it a little longer or add a touch more flour. If your shells are breaking, they might be overcooked – next time, cook them for less time. For dry shells after baking, add extra sauce when serving. And if the filling seems bland, boost the flavor with extra cheese, herbs, or a pinch of red pepper flakes for some heat.

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