Best Chicken Alfredo Stuffed Shells with Garlic Butter

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Stuffed shells with chicken and garlic offer the perfect combination of hearty comfort food and Italian-inspired flavors. This baked pasta dish is a favorite for families and gatherings because it’s rich, cheesy, and packed with savory ingredients. The creamy texture of ricotta cheese paired with shredded chicken and the bold aroma of minced garlic creates a delicious filling that’s hard to resist.

Often associated with Italian-American cuisine (source), stuffed shells are known for their versatility. While traditionally filled with ricotta and spinach or meat, this variation with chicken and garlic introduces a flavorful protein twist. The use of jumbo pasta shells (source) makes the dish not only satisfying but also visually appealing when served hot and bubbling with cheese.

Whether you’re preparing a weeknight dinner or planning a make-ahead meal for guests, stuffed shells with chicken and garlic bring comfort and elegance to the table. In this article, we’ll explore everything from key ingredients and step-by-step preparation to storage tips and sauce options. Along the way, we’ll highlight flavor-enhancing additions like olive oil, Italian herbs, and marinara or garlic cream sauces to help you create the best possible version of this baked pasta classic.

Best Chicken Alfredo Stuffed Shells with Garlic Butter

Stuffed Shells with Chicken and Garlic is a cozy, oven-baked pasta dish that combines tender chicken, aromatic garlic, and creamy cheeses inside jumbo pasta shells. Topped with marinara or garlic cream sauce and melted mozzarella, this comforting meal is perfect for weeknights or special occasions.
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Ingredients Method Notes

Ingredients
  

  • 20 to 24 jumbo pasta shells
  • 2 tablespoons olive oil
  • 2 cups cooked chicken breast shredded or finely chopped
  • 3 cloves garlic minced
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 1 egg
  • 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
  • Salt and black pepper to taste
  • 1 teaspoon Italian seasoning
  • 2 cups marinara sauce or garlic cream sauce
  • Additional mozzarella and Parmesan for topping

Method
 

  1. Cook jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool.
  2. In a skillet, heat olive oil over medium heat. Add garlic and cook for 30 seconds until fragrant. Add chopped chicken and stir to combine. Remove from heat and let cool slightly.
  3. In a large bowl, mix together ricotta, mozzarella, Parmesan, egg, parsley, Italian seasoning, salt, and pepper. Stir in the cooked chicken and garlic mixture.
  4. Preheat oven to 375°F (190°C). Spread 1 cup of marinara or garlic cream sauce in the bottom of a 9x13-inch baking dish.
  5. Fill each cooked shell with a generous spoonful of the chicken and cheese mixture. Place stuffed shells in the baking dish in a single layer.
  6. Spoon the remaining sauce over the top of the shells. Sprinkle with extra mozzarella and Parmesan cheese.
  7. Cover the dish with foil and bake for 25 minutes. Uncover and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
  8. Let rest for a few minutes before serving. Garnish with additional parsley if desired.

Notes

  • Use rotisserie or leftover chicken to save prep time.
  • Avoid overfilling the shells—they should be full but not bursting.
  • Both marinara and garlic cream sauce work; try a mix of the two for extra flavor.
  • Can be made ahead and frozen for easy meal planning.
  • Ideal for potlucks, family dinners, or holiday gatherings.

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