Garlic Butter Chicken Alfredo Stuffed Shells

There are certain dinners that feel like a warm hug the moment they come out of the oven, and these Garlic Butter Chicken Alfredo Stuffed Shells are absolutely one of them. This is the kind of meal that fills the kitchen with the smell of butter and garlic, makes everyone wander in asking “Is it ready yet?”, and guarantees clean plates all around.

It starts with jumbo pasta shells—those perfect little pockets just waiting to be filled. They’re stuffed with tender chicken cooked in garlic butter, mixed with creamy ricotta and Parmesan for richness, then nestled into a pool of silky Alfredo sauce. Everything gets topped with mozzarella and baked until bubbly, golden, and irresistible.

This dish is indulgent without being fussy. It feels restaurant-worthy, yet it’s surprisingly simple to pull together, making it perfect for cozy weeknights, Sunday dinners, or when you want something comforting and impressive without spending all day in the kitchen. Pair it with a crisp salad or some garlic bread, and you’ve got a complete meal that tastes like pure comfort.

Why You’ll Love This Recipe

• It’s ultra-creamy and cheesy, but balanced with savory garlic butter chicken
• Great for make-ahead meals or feeding a crowd
• Comfort food that feels special enough for guests
• Kid-friendly and freezer-friendly

Ingredients

• Jumbo pasta shells
• Cooked chicken breast, diced or shredded
• Butter
• Garlic cloves, minced
• Ricotta cheese
• Heavy cream
• Parmesan cheese, freshly grated
• Mozzarella cheese, shredded
• Italian seasoning
• Salt
• Black pepper
• Fresh parsley, chopped

Instructions

1. Preheat your oven and cook the jumbo pasta shells in salted water until just al dente. Drain and set aside.
2. In a skillet, melt butter over medium heat. Add minced garlic and cook until fragrant. Stir in the cooked chicken, season with salt, pepper, and Italian seasoning, and sauté briefly until coated and warmed through.
3. In a bowl, mix ricotta cheese with Parmesan and a portion of the mozzarella. Fold in the garlic butter chicken mixture.
4. Prepare the Alfredo sauce by gently heating butter, garlic, heavy cream, and Parmesan until smooth and creamy. Season to taste.
5. Spread a layer of Alfredo sauce on the bottom of a baking dish.
6. Stuff each cooked shell generously with the chicken and cheese filling and arrange in the dish.
7. Pour remaining Alfredo sauce over the shells and sprinkle with the rest of the mozzarella.
8. Bake until bubbly and lightly golden on top. Garnish with fresh parsley before serving.

Peruvian Chicken and Rice with Green Sauce

Juicy Peruvian-style roasted chicken served over fluffy seasoned rice and finished with a creamy, spicy green sauce known as ají verde.

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Prep Time 25 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Latin American, Peruvian

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

Chicken

• 1.5 lb boneless skinless chicken thighs
• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp salt
• 0.5 tsp black pepper

Rice

• 1.5 cups long grain white rice
• 3 cups chicken broth
• 2 cloves garlic minced
• 1 tbsp butter

Green Sauce (Ají Verde)

• 1 cup fresh cilantro packed
• 0.5 cup mayonnaise
• 0.25 cup sour cream
• 1 tbsp lime juice fresh
• 1 clove garlic
• 1 tbsp jalapeño seeded
• 2 tbsp olive oil
• 0.25 tsp salt

Equipment

• Large skillet
• Saucepan with lid
• Blender or food processor
• Mixing bowls

Method

 

1. Season chicken with paprika, cumin, garlic powder, salt, and pepper.
2. Heat olive oil in a skillet over medium-high heat and sear chicken until golden and cooked through.
3. Remove chicken and rest before slicing.
4. In a saucepan, melt butter and sauté garlic until fragrant.
5. Add rice and toast briefly, then pour in chicken broth.
6. Cover and cook rice until tender and fluffy.
7. Blend all green sauce ingredients until smooth and creamy.
8. Serve sliced chicken over rice and drizzle generously with green sauce.

Notes

Adjust jalapeño for spice level. Chicken breasts can be substituted for thighs.

Serving Suggestions

Serve these stuffed shells hot from the oven with a simple green salad or roasted vegetables to balance the richness. Garlic bread or a crusty loaf is perfect for soaking up every bit of that creamy sauce.

Storage & Make-Ahead Tips

These stuffed shells store beautifully. Refrigerate leftovers for several days or freeze the unbaked casserole for an easy future dinner. Just bake straight from the fridge or freezer, adding a few extra minutes as needed.