If you’re searching for a cozy, crowd-pleasing dish that brings the comfort of classic Italian flavors with a modern twist, look no further than these Stuffed Shells with Chicken and Garlic Butter. Each jumbo pasta shell is generously packed with tender chicken and creamy cheeses, nestled in a golden pool of homemade garlic butter sauce. It’s perfect for a special dinner, meal prep, or entertaining friends and family.
Why You’ll Love This Recipe
- Creamy and savory filling with juicy chicken
- Aromatic garlic butter sauce that sets it apart
- Easy to make ahead and reheat for busy nights
Ingredients
For the Shells and Filling:
- 18–20 jumbo pasta shells
- 2 cups cooked chicken breast, diced or shredded
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons fresh parsley, chopped
- ½ teaspoon Italian seasoning
- Salt & pepper to taste
For the Garlic Butter Sauce:
- 4 tablespoons unsalted butter
- 4 garlic cloves, finely minced
- 1 tablespoon flour
- 1½ cups milk (whole or 2%)
- ½ cup chicken broth
- ½ teaspoon dried thyme or basil
- Salt and pepper to taste
For Topping:
- Extra shredded mozzarella
- Chopped fresh parsley
Instructions
To begin, set a large pot of salted water over high heat and bring it to a boil. Add the jumbo pasta shells, cooking them just until al dente according to package instructions— usually about nine minutes. Be careful not to overcook, as they’ll continue to soften later in the oven.
Drain the shells and rinse them gently with cold water to stop the cooking and prevent sticking, then arrange them on a towel to dry while you prepare the filling.
Next, in a large bowl, combine your cooked and shredded chicken with ricotta cheese, mozzarella, Parmesan, a beaten egg, and fresh parsley. Sprinkle in Italian seasoning, salt, and freshly ground black pepper, mixing everything together until the filling is creamy and uniform. The egg helps bind the mixture, while the combination of cheeses delivers that irresistible richness.
With the shells cooled and the filling ready, gently fill each shell with a generous spoonful of chicken mixture. Try not to overstuff—the shells should be full but able to sit upright in the baking dish. Arrange the stuffed shells, open side up, in a lightly greased oven-safe casserole dish, placing them snugly together for an even bake.
For the luscious garlic butter sauce, start by melting the butter in a medium saucepan over medium-low heat. Stir in the minced garlic and let it gently sizzle for one to two minutes, just until fragrant but not browned. Sprinkle in the flour and whisk to form a smooth paste; this helps thicken the sauce. Gradually pour in the milk and chicken broth, whisking constantly to avoid lumps.
Add dried thyme or basil, and season with salt and pepper to your liking. Simmer for another two to three minutes, or until the sauce thickens slightly.
Pour the warm garlic butter sauce evenly over the stuffed shells in the baking dish, ensuring every shell is bathed in the savory mixture. Top everything with a generous layer of shredded mozzarella and a sprinkle of fresh parsley for color.
Preheat your oven to 375°F (190°C). Slide the baking dish onto the middle rack and bake for twenty-five to thirty minutes, until the cheese is melted and bubbling and the tops are golden brown. Let the dish rest for five to ten minutes before serving—this allows the flavors to settle and makes portioning cleaner.
Serve your Stuffed Shells with Chicken and Garlic Butter hot, garnished with extra parsley if desired. Pair them with a crisp green salad or roasted vegetables for a perfect balance.
What to Serve Alongside Stuffed Shells
To turn this dish into a well-balanced meal, I recommend pairing your Stuffed Shells with Chicken and Garlic Butter with a vibrant green salad featuring crisp lettuce, cherry tomatoes, and a zesty Italian dressing. The freshness and acidity of the salad cut through the richness of the shells beautifully.
For an even more satisfying spread, serve some warm, crusty garlic bread straight from the oven. Its golden exterior and pillowy interior are perfect for sopping up any extra garlic butter sauce on your plate. A glass of chilled white wine, such as Pinot Grigio or Sauvignon Blanc, complements the creamy, savory flavors and brings a touch of elegance to the meal.
Make-Ahead and Freezer Tips
One of the wonderful things about this recipe is its flexibility for busy schedules. If you’re planning ahead, prepare the stuffed shells and assemble them in your baking dish the day before you intend to serve them. Simply cover and refrigerate until you’re ready to bake. T
hese shells also freeze beautifully—just arrange the filled, unbaked shells in a freezer-safe dish, pour over the garlic butter sauce, and tightly seal. When you’re ready to enjoy, thaw overnight in the refrigerator and bake as instructed, adding a few extra minutes to the baking time if needed. Whether you’re meal prepping for a busy week or storing leftovers for another day, this dish maintains its creamy texture and savory flavors, making it a reliable favorite for any occasion.
