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This jumbo shell pasta loaded with garlicky buttery chicken and Alfredo turns basic kitchen staples into a knockout dinner that'll make folks think you got takeout from that fancy Italian place down the street. When tender shredded chicken meets aromatic garlic butter and velvety Alfredo all stuffed inside big pasta shells, you get something that's both super cozy and totally dinner-party worthy.
I whipped up these stuffed shells the first time when friends were coming over and I needed something that couldn't fail but would still wow them. The dish was gone in minutes flat, and now whenever I've got pals over who love good Italian food, this is my go-to crowd-pleaser.
Ingredients
- Jumbo pasta shells work as the perfect little boats to hold all that creamy goodness
- Chicken breast makes a flavor-soaking protein foundation that'll fill you up
- Alfredo sauce brings creamy richness without making you cook it yourself
- Minced garlic spreads its amazing smell and taste through every bite
- Butter adds richness and carries the garlic flavor everywhere
- Mozzarella cheese gives you that awesome cheese-pull moment everyone loves
- Parmesan cheese adds nutty flavor depth and creates a golden top
- Fresh parsley adds a pop of color and fresh taste to finish things off
Step-by-Step Instructions
- Get The Shells Ready
- Boil the jumbo shells following what the box says but take them out when they're still a bit firm since they'll cook more in the oven. Give them a stir now and then so they don't stick together. After draining, spread them out on a baking sheet so they don't clump up while you make the filling.
- Make The Flavor Base
- In a big skillet, melt your butter over medium heat until you see it bubbling slightly. Toss in the minced garlic and cook for about 1-2 minutes until it smells amazing and turns light gold but not dark brown. Your kitchen will smell incredible and this sets up all the flavor for the dish.
- Fix Up The Chicken Mixture
- Throw your shredded chicken into the garlicky butter, add some salt and pepper, and mix until all the chicken pieces are coated in that fragrant butter. Let it cook about 5 minutes so the flavors can get friendly. Take it off the heat and let it cool a bit so you won't burn your fingers when stuffing the shells.
- Put It All Together
- In a bowl, mix the chicken with 1 cup of Alfredo sauce until everything's evenly coated. Take each shell and stuff it generously with the chicken mix, then place them open-side up in a greased baking dish so all the good stuff stays inside.
- Top It Off And Bake
- Pour the rest of the Alfredo sauce over your stuffed shells, making sure they're all covered so the pasta won't dry out. Sprinkle mozzarella and Parmesan all over, cover with foil, and bake for 25 minutes. Then uncover for another 5-10 minutes to get that perfect bubbly, golden cheese on top.
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I found out that grabbing a rotisserie chicken from the store makes this dish so much quicker to put together. The already-seasoned meat adds extra flavor that works so well with the garlic butter. It always reminds me of when my grandma would turn Sunday's leftover chicken into amazing pasta dishes for Monday dinner.
Make Ahead And Storage
These stuffed shells work great for planning ahead. You can put the whole dish together a day early, wrap it tight with plastic and stick it in the fridge. Just add about 10 more minutes to cooking time when it's cold from the fridge. Any leftover shells will stay good in the fridge for up to 3 days if you keep them in a sealed container. If you want to save them longer, freeze the cooked shells in single portions wrapped in foil and tucked into freezer bags. You can heat them straight from frozen in a 350°F oven for about 30 minutes.
Variations To Try
This dish tastes awesome just as it is, but you can easily switch things up. Try mixing in some cooked spinach or broccoli with the chicken for extra veggies. Adding sun-dried tomatoes and artichokes gives it a Mediterranean feel. If you like heat, throw some red pepper flakes into the garlic butter. You can swap chicken for Italian sausage or go meatless with sautéed mushrooms instead. There are tons of ways to make it your own with whatever you've got in your kitchen.
Serving Suggestions
These stuffed shells stand out as the main attraction, but a few simple sides can make dinner even better. A fresh green salad with light dressing balances out the rich pasta perfectly. Some garlic bread or breadsticks are great for scooping up extra sauce. For a fancier meal, add some roasted asparagus or Brussels sprouts on the side. A glass of Chardonnay or Pinot Grigio goes really well with all the creamy flavors.
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Frequently Asked Questions
- → Can I prepare these stuffed shells in advance?
Sure! Assemble it up to a day ahead, cover it, and stash it in the fridge. Bring it to room temperature for half an hour before baking. If it’s chilled, just bake for 5-10 extra minutes to heat it through.
- → What works as a substitute for alfredo sauce?
If you can’t get alfredo sauce, mix 1 cup each of heavy cream and grated Parmesan, add 2 tablespoons of butter, and a little nutmeg. Slowly heat until thickened. Or, try a creamy mushroom sauce or bechamel with Parmesan.
- → Can I save time with rotisserie chicken?
Yes! Store-bought rotisserie chicken works great. Shred it and use it in the garlic butter step—it’s quick and full of flavor without needing to cook fresh chicken.
- → How do I keep my pasta shells intact during cooking?
Cook jumbo shells in lightly salted water with a splash of olive oil. Stop when they’re just firm (al dente) so they stay sturdy for baking. Lay them out separately to cool before stuffing.
- → What sides taste great with these shells?
Pair them with a fresh salad with vinaigrette, roasted broccoli or asparagus, or some garlic bread to mop up the sauce. Sautéed spinach with garlic is another light, tasty option.
- → Can I freeze these stuffed shells?
Yes, they freeze wonderfully whether baked or unbaked. Assemble everything but the final cheese topping, wrap tightly, and freeze for up to 3 months. Thaw in the fridge overnight, add cheese, and bake, adding an extra 10-15 minutes if needed.