If you’re looking for a dinner that’s comforting, flavorful, and impressive enough for guests, these Stuffed Shells with Chicken and Garlic Butter are a must-try. Tender pasta shells are filled with a creamy chicken and cheese mixture, then baked in a luscious garlic butter sauce that ties everything together beautifully. The result? A dish that’s rich, savory, and melt-in-your-mouth delicious. I once made this with rotisserie chicken for convenience, and it turned out just as flavorful as starting from scratch — a real time-saver on busy evenings.
Why You’ll Love This Recipe
This recipe transforms simple ingredients into a luxurious, restaurant-worthy pasta dish. The tender jumbo shells hold a rich, creamy filling made with shredded chicken, cheese, and herbs, while the garlic butter sauce adds depth and comfort. It’s a wonderful make-ahead meal that’s easy enough for weeknights yet elegant enough for special occasions. Each bite is cheesy, garlicky perfection that will leave everyone asking for seconds.
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Stuffed Shells with Chicken and Garlic Butter – Creamy, Cheesy, and Irresistible
- Total Time: 55 mins
- Yield: 6 servings
- Diet: Halal
Description
These Stuffed Shells with Chicken and Garlic Butter are rich, creamy, and bursting with flavor. Tender pasta shells are filled with shredded chicken, ricotta, mozzarella, and Parmesan cheese, then baked in a luscious garlic butter sauce for the ultimate comfort meal.
Ingredients
- 20 jumbo pasta shells
- 2 cups cooked shredded chicken
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 tbsp fresh parsley, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the Garlic Butter Sauce:
- 1/4 cup unsalted butter
- 4 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups milk
- 1/2 cup chicken broth
- 1/2 tsp Italian seasoning
- 1/4 tsp crushed red pepper flakes (optional)
- 1/2 cup shredded mozzarella cheese
- Salt and pepper, to taste
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Cook jumbo shells according to package directions until al dente. Drain and set aside.
- In a large bowl, mix shredded chicken, ricotta, mozzarella, Parmesan, egg, parsley, salt, and pepper until well combined.
- To make the garlic butter sauce, melt butter in a saucepan over medium heat. Add minced garlic and cook for 1–2 minutes until fragrant.
- Whisk in flour and cook for 1 minute. Gradually add milk and chicken broth, whisking constantly until smooth and thickened (about 4–5 minutes).
- Stir in Italian seasoning, red pepper flakes, and mozzarella cheese. Season with salt and pepper to taste.
- Spread a thin layer of garlic butter sauce on the bottom of the prepared baking dish.
- Stuff each cooked shell with 2 tablespoons of the chicken mixture and arrange them in the dish.
- Pour the remaining garlic butter sauce evenly over the shells.
- Cover with foil and bake for 20 minutes, then uncover and bake an additional 10 minutes until bubbly and golden.
- Garnish with extra Parmesan and parsley before serving.
Notes
- Use rotisserie chicken for convenience.
- Add spinach or chopped broccoli to the filling for extra nutrition.
- Make ahead and refrigerate up to 24 hours before baking.
- Pairs beautifully with garlic bread and a green salad.
- Prep Time: 25 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Jumbo pasta shells: The perfect vessel for holding all that creamy chicken filling. Cook until just al dente so they don’t tear while stuffing.
Chicken: Shredded cooked chicken — rotisserie chicken works wonderfully for convenience and flavor.
Butter: The base of the garlic butter sauce, adding richness and depth.
Garlic: Fresh minced garlic infuses the sauce with irresistible aroma and flavor.
Cream cheese: Adds creaminess and helps bind the filling together.
Ricotta cheese: Light and fluffy, it gives the filling that classic Italian texture.
Mozzarella cheese: Melts beautifully and adds that signature cheesy pull.
Parmesan cheese: Sharp, salty, and essential for flavor depth.
Italian seasoning: A blend of herbs that enhances the dish with subtle earthy notes.
Fresh parsley: Adds freshness and a pop of color when serving.
Milk or heavy cream: Gives the garlic butter sauce a smooth, velvety texture.
Salt and pepper: For seasoning and balance.
Directions
Preheat your oven to 180°C (350°F) and lightly grease a large baking dish. Cook the pasta shells according to package directions until al dente, then drain and set aside to cool slightly.
In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant. Stir in milk or cream, salt, and pepper, letting the sauce simmer gently until slightly thickened. Remove from heat.
In a mixing bowl, combine shredded chicken, cream cheese, ricotta, half of the mozzarella, Parmesan, and Italian seasoning. Mix until creamy and well blended.
Spoon the filling into each cooked shell and arrange them in the baking dish. Pour the garlic butter sauce evenly over the top and sprinkle with the remaining mozzarella. Cover with foil and bake for 20 minutes, then uncover and bake for an additional 10 minutes until bubbly and golden.
Garnish with fresh parsley before serving. Serve warm with a side of garlic bread or a crisp green salad.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Serves 6
Preparation time: 25 minutes
Cooking time: 30 minutes
Total time: About 55 minutes
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) for 15–20 minutes, covered with foil to retain moisture. You can also freeze the stuffed shells (before baking) for up to 2 months. To bake from frozen, add an extra 15 minutes to the cooking time.
Variations and Customizations
Spinach and Chicken Shells: Add chopped spinach to the filling for extra color and nutrition.
Alfredo Chicken Shells: Replace the garlic butter sauce with creamy Alfredo for a richer twist.
Buffalo Chicken Shells: Mix a little buffalo sauce into the filling for a spicy, tangy variation.
Three-Cheese Shells: Combine mozzarella, fontina, and Parmesan for a more complex cheesy flavor.
Vegetable Version: Add sautéed mushrooms, zucchini, or bell peppers to the filling for a hearty vegetarian take.
Pesto Chicken Shells: Stir a spoonful of basil pesto into the filling for a fresh, herby upgrade.
Bacon and Chicken Shells: Add crumbled bacon to the filling for smoky richness.
Garlic Cream Sauce: Add a splash of white wine to the sauce for a deeper flavor.
Greek-Style Shells: Swap Italian seasoning for oregano and add feta cheese for a Mediterranean flair.
Low-Carb Option: Use the filling and sauce over zucchini noodles instead of pasta shells.
FAQs
Can I use rotisserie chicken for this recipe?
Yes, it’s an excellent shortcut and adds great flavor.
Can I make this dish ahead of time?
Absolutely. Assemble the shells, refrigerate, and bake when ready to serve.
Can I freeze stuffed shells?
Yes, freeze them before baking and cook directly from frozen when needed.
What type of pasta shells should I use?
Jumbo shells work best since they’re large enough to hold the filling.
Can I use other cheeses?
Yes, fontina, provolone, or even gouda can be delicious alternatives.
Can I make this recipe without ricotta?
Substitute cottage cheese or extra cream cheese for similar texture.
What side dishes go well with stuffed shells?
Garlic bread, Caesar salad, or roasted vegetables pair beautifully.
Can I make it spicy?
Yes, add red pepper flakes or a dash of hot sauce to the filling.
Why did my sauce separate?
Make sure to keep the heat low when adding milk or cream to the butter.
How do I reheat leftovers without drying them out?
Cover with foil and reheat gently in the oven or add a splash of milk before reheating.
Conclusion
These Stuffed Shells with Chicken and Garlic Butter are the definition of comfort food done right. Creamy, cheesy, and rich with garlic butter flavor, every bite feels indulgent and satisfying. Whether you’re preparing a weeknight family dinner or entertaining guests, this dish delivers elegance with ease. Once you try it, you’ll find it’s one of those recipes that earns a permanent spot in your dinner rotation — hearty, comforting, and absolutely delicious.
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