Garlic Butter Chicken Alfredo Stuffed Shells

Cheesy Garlic Butter Alfredo Chicken Stuffed Shells with Creamy Sauce 

Ingredients:

20 jumbo pasta shells

2 cups cooked chicken breast, shredded

2 tbsp butter

3 cloves garlic, minced

1 cup ricotta cheese

1 cup shredded mozzarella cheese (plus ½ cup for topping)

½ cup Parmesan cheese, grated

1 tsp Italian seasoning

½ tsp smoked paprika

Salt & black pepper, to taste

For the Alfredo Sauce:

3 tbsp butter

3 cloves garlic, minced

1 ½ cups heavy cream

1 cup chicken broth

1 cup Parmesan cheese, grated

1 tsp Cajun seasoning (optional for a kick)

½ tsp black pepper

Fresh parsley, chopped (for garnish) 

Directions:

Cook Pasta Shells: Boil shells in salted water until just al dente. Drain and set aside.

Make Filling: In a skillet, melt butter and sauté garlic until fragrant. Mix with shredded chicken, ricotta, mozzarella, Parmesan, Italian seasoning, paprika, salt, and pepper until creamy and combined.

Prepare Alfredo Sauce: In the same skillet, melt butter, add garlic, and sauté 1 minute. Stir in cream, broth, Parmesan, Cajun seasoning, and pepper. Simmer until thickened, about 5–7 minutes.

Stuff Shells: Fill each pasta shell with chicken mixture. Place into a greased baking dish.

Assemble & Bake: Pour Alfredo sauce over shells, sprinkle with extra mozzarella, and bake at 375°F (190°C) for 20–25 minutes until bubbly and golden.

Serve: Garnish with fresh parsley and serve hot with garlic bread.

Prep Time: 25 minutes | Cook Time: 30 minutes | Total Time: 55 minutes

Yield: 6 servings | Calories: ~560 kcal per serving