Garlic Butter Chicken Alfredo Stuffed Shells — The Lazy Gourmet’s Win

Why I’m obsessed with this dish right now

I used to shell out money for takeout — so much creamy, garlicky goodness in those plastic containers. Then I remembered how I hate cleaning up. Making this at home? Way more satisfying. Plus, it’s a total cheat. You just boil shells, stuff them with shredded chicken and ricotta, spoon that garlic butter Alfredo over everything, bake it till bubbly. Sounds simple, but I swear, it’s the smell of butter melting and garlic waking up in the oven that makes me pause. It feels like comfort and rebellion wrapped in one dish. Yeah, it’s not fancy. Is it practical? Absolutely. This is the kind of meal that makes a weekday feel like a tiny celebration. Because honestly, sometimes, all I need is a pile of pasta, melted cheese, and garlic in the air. That’s enough to make me happy—no explanations required.

Baked Chicken and Ricotta Stuffed Pasta Shells

This dish involves boiling large pasta shells until al dente, then stuffing them with shredded chicken mixed with ricotta cheese. The shells are arranged in a baking dish topped with garlic butter Alfredo sauce and baked until bubbly and golden, resulting in a creamy, cheesy casserole with a tender texture and inviting appearance.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4

Course: Main Course

Cuisine: Italian-inspired

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

• 12 large pasta shells uncooked
• 2 cups shredded cooked chicken alternatively, cooked shredded turkey
• 1 cup ricotta cheese
• 4 cloves garlic minced
• 1/2 cup unsalted butter for garlic butter
• 2 cups alfredo sauce store-bought or homemade
• 1 salt to taste
• 1/2 teaspoon black pepper
• 1/4 cup grated Parmesan cheese for topping

Equipment

• Large pot for boiling pasta
• Mixing Bowl
• Baking Dish
• Spoon or piping bag for stuffing
• Saucepan for Alfredo sauce

Method

 

1. Bring a large pot of water to a rolling boil over high heat. Add the pasta shells and cook until al dente, about 10 minutes. Drain and set aside to cool slightly.
2. While the pasta cooks, melt the butter in a saucepan over medium heat. Add the minced garlic and cook until fragrant, about 1-2 minutes. Remove from heat and set aside.
   12 large pasta shells
3. In a mixing bowl, combine the shredded chicken and ricotta cheese. Season with salt and black pepper, then mix until well blended. Use a spoon or piping bag to fill each cooked shell with the chicken and ricotta mixture.
   12 large pasta shells
4. Preheat your oven to 375°F (190°C). Spread a thin layer of Alfredo sauce on the bottom of the baking dish. Arrange the stuffed shells in a single layer over the sauce. Pour the remaining Alfredo sauce evenly over the shells. Drizzle the garlic butter from the saucepan over the top.
   12 large pasta shells
5. Sprinkle grated Parmesan cheese over the assembled dish. Bake in the preheated oven until bubbling and golden on top, about 20-25 minutes. Remove from oven and let rest for 5 minutes before serving.
   12 large pasta shells

Notes

You can substitute turkey or vegetables for the shredded chicken. For a creamier sauce, add a splash of heavy cream to the Alfredo sauce before baking.

Sometimes I wonder if I’m overthinking the perfect dinner. Or maybe I just like the idea of a dish that’s more than the sum of its parts. Regardless, this one’s staying in the rotation. Easy, cheesy, and all about garlic—what’s not to love?