Stuffed Shells with Chicken and Garlic Butter bring together tender jumbo pasta shells, rich creamy cheese, juicy chicken, and an indulgent garlic-butter cream sauce that transforms this classic dish into a melt-in-your-mouth comfort masterpiece.
The shells cradle a savory, herb-kissed chicken and ricotta mixture that becomes luxuriously soft as it bakes. Meanwhile, the sauce bubbles up around every shell, coating them in velvety richness and delivering full, satisfying flavor in every bite. It’s the kind of dish that feels elegant enough for company yet simple enough for busy family nights. Whether you serve it with warm bread, roasted vegetables, or a fresh salad, this recipe promises a soul-soothing, creamy pasta experience everyone will love.
Equipment You Will Need
- Large pot
- Strainer
- Mixing bowls
- 9×13-inch baking dish
- Wooden spoon or spatula
- Large skillet
- Whisk
- Measuring cups and spoons
- Aluminum foil
Ingredients List
- Chicken Filling
- 2 cups cooked chicken breast, shredded or diced
- 1 ½ cups ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- ½ teaspoon salt
- ½ teaspoon black pepper
- Garlic Butter Cream Sauce
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 ½ cups heavy cream
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
- Shells & Topping
- 20 jumbo pasta shells, cooked al dente
- 1 cup shredded mozzarella
- ¼ cup Parmesan
- Chopped parsley for garnish
Step-by-Step Instructions
Start by cooking the jumbo shells until al dente, making sure they remain firm enough to hold their shape during stuffing. Drain them and lay them in a single layer on a baking sheet so they don’t stick while you prepare the filling.
In a large mixing bowl, combine the cooked chicken, ricotta, mozzarella, Parmesan, egg, and seasonings. Mix gently until well blended, forming a creamy, savory filling that easily spoons into the shells. Taste for seasoning and adjust with salt or pepper as needed.
Next, prepare the garlic butter sauce. Melt the butter in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, being careful not to burn it. Sprinkle in the flour and whisk continuously, forming a smooth roux.
Slowly pour in the chicken broth followed by the heavy cream, whisking constantly until the sauce thickens into a luxurious, velvety consistency. Add Italian seasoning, salt, and pepper, allowing the sauce to simmer gently and develop rich flavor.
Preheat your oven to 350°F (175°C). Spread a thin layer of the garlic butter cream sauce across the bottom of a 9×13-inch baking dish. *
Fill each cooked shell generously with the chicken-ricotta mixture, placing them snugly in the dish. Once all the shells are arranged, pour the remaining sauce evenly over the top. Finish with a generous sprinkle of mozzarella and Parmesan, making sure each shell gets a bit of cheesy coverage.
Cover the dish with foil and bake for 25 minutes. Remove the foil and continue baking for another 10–12 minutes until the cheese melts beautifully and the sauce is bubbling around the edges.
For a golden finish, broil for one to two minutes while watching carefully. Let the shells rest for 5–10 minutes before serving so the sauce thickens and the flavors settle into each other. Garnish with fresh parsley for color and freshness.
Expert Tips for Success
Use freshly shredded cheese to ensure smooth melting and optimal creamy texture. Pre-cook the shells only to al dente—overcooked shells tend to tear during stuffing.
When mixing the filling, avoid overblending; a gently combined mixture gives the best texture. Taste the filling before adding the egg so you can adjust seasoning easily.
When making the sauce, whisk continuously to avoid lumps and achieve that silky restaurant-style finish. If it thickens too quickly, lower heat and add a splash more broth or cream.
Arrange shells closely in the baking dish to help them remain upright and hold their filling. Allowing the dish to rest before serving helps the sauce cling to the shells more effectively. For extra flavor, add a splash of white wine to the sauce while it simmers.
Variations and Substitutions
Swap chicken for shredded turkey, rotisserie chicken, or chopped cooked ham. For a lighter version, replace ricotta with cottage cheese or use half-and-half instead of heavy cream.
Add spinach, sautéed mushrooms, or roasted garlic to the filling for added depth and nutrition. A Cajun version can be made by adding Cajun seasoning to both the filling and sauce.
Use Alfredo sauce instead of homemade garlic butter sauce if you’re short on time. For a three-cheese option, add fontina or provolone to the topping.
Replace pasta shells with manicotti tubes if shells are unavailable. Fresh herbs like basil or thyme can enhance the dish with beautiful aromatics. For a tangier profile, stir a spoonful of cream cheese into the filling mixture.
Serving Suggestions and Pairings
Serve this dish with warm garlic bread to soak up every drop of the creamy sauce. A fresh Caesar salad pairs perfectly with the rich textures of the stuffed shells.
Steamed broccoli, roasted asparagus, or sautéed spinach make excellent veggie sides that balance the richness. A simple mixed-greens salad with lemon vinaigrette adds brightness to the plate.
For beverages, pair with iced tea, sparkling water with lemon, or crisp white wine like pinot grigio or chardonnay. For a comfort-forward meal, serve with buttery dinner rolls and herb-roasted potatoes. This dish also works beautifully as part of a larger spread for gatherings, potlucks, or holiday meals.
Storage, Freezing, and Reheating
Refrigerate leftovers in an airtight container for up to four days. The flavors usually intensify, making the dish even creamier and more delicious the next day.
Reheat individual portions in the microwave or warm the entire dish in the oven at 325°F until heated through. Cover with foil while reheating to prevent drying.
To freeze, assemble the shells but skip baking them. Cover tightly with foil and freeze for up to two months. Thaw overnight in the refrigerator before baking normally. Baked leftovers can also be frozen; just wrap portions individually for convenience. Add a fresh sprinkle of cheese before reheating to restore creaminess and flavor.
Frequently Asked Questions
Can I use jarred Alfredo instead of making sauce?
Yes—replace the sauce entirely for a quicker version.
How do I keep shells from tearing?
Cook to al dente and rinse lightly with cool water.
Can I add vegetables to the filling?
Absolutely—spinach, mushrooms, and broccoli work well.
Can this be made ahead?
Yes, assemble up to 24 hours ahead and bake when ready.
