Stuffed Shells with Chicken & Garlic Butter Sauce
If you’re looking for a dish that combines comfort, elegance, and irresistible flavor, these Stuffed Shells with Chicken and Garlic Butter Sauce are the perfect choice. Imagine tender jumbo pasta shells filled with a creamy chicken and ricotta mixture, baked in a luscious garlic butter sauce, and topped with golden, bubbling cheese. It’s the kind of recipe that feels like a hug on a plate — hearty enough for family dinners, yet impressive enough for guests.
This recipe is designed to be easy to follow, adaptable, and deeply satisfying, with plenty of tips and variations to make it your own. Let’s dive into the details.
Why You’ll Love This Recipe
Comfort food at its best: Creamy filling, cheesy topping, and buttery sauce.
Family-friendly: Kids and adults alike will devour these shells.
Make-ahead friendly: Assemble in advance and bake when ready.
Versatile: Swap proteins, cheeses, or sauces to suit your taste.
Restaurant-quality: Looks and tastes like something you’d order at a cozy Italian trattoria.
Ingredients Breakdown
Filling
Chicken breast: Shredded or diced, adds lean protein.
Ricotta cheese: Creamy base for the filling.
Mozzarella cheese: Melts beautifully, adding gooey texture.
Parmesan cheese: Nutty, salty depth.
Egg: Binds the filling together.
Parsley: Fresh, herby brightness.
Seasonings: Garlic powder, onion powder, salt, pepper.
Garlic Butter Sauce
Butter: Rich and indulgent.
Garlic: The star flavor.
Flour: Thickens the sauce.
Milk & chicken broth: Creamy and savory base.
Parmesan cheese: Adds body and flavor.
Italian seasoning: A blend of herbs for depth.
Parsley: Fresh finish.
Pasta & Garnish
Jumbo pasta shells: Perfect vessels for stuffing.
Olive oil: Prevents sticking.
Mozzarella & Parmesan: For the golden topping.
Fresh herbs: Parsley or basil for garnish.
Step-by-Step Instructions
1. Cook the Pasta
Bring salted water to a boil, cook shells until al dente (9–10 minutes). Drain, rinse, and toss with olive oil.
2. Prepare the Filling
Mix ricotta, mozzarella, Parmesan, egg, parsley, and seasonings until smooth. Fold in chicken. Chill until ready.
3. Make the Sauce
Melt butter, sauté garlic, whisk in flour. Gradually add milk and broth, whisk until thickened. Stir in Parmesan, seasoning, and parsley.
4. Assemble
Preheat oven to 375°F (190°C). Grease a baking dish, spread sauce on the bottom. Stuff shells, arrange snugly, pour sauce over, sprinkle cheese.
5. Bake
Cover with foil, bake 20 minutes. Remove foil, bake 10 minutes until golden. Rest 5 minutes before serving.
Cooking Tips
Don’t overcook pasta: Slightly underdone shells hold their shape better.
Use freshly grated cheese: Melts smoother than pre-shredded.
Season generously: Taste filling before stuffing.
Let it rest: Sauce thickens as it cools slightly.
Variations
Spinach & Chicken: Add sautéed spinach to the filling.
Buffalo Chicken: Mix in buffalo sauce for a spicy twist.
Alfredo Style: Swap garlic butter sauce for Alfredo.
Vegetarian: Replace chicken with mushrooms or zucchini.
Four-Cheese: Ricotta, mozzarella, Parmesan, and provolone.
Pairings
Wine: A crisp Chardonnay or Pinot Grigio.
Sides: Garlic bread, Caesar salad, roasted vegetables.
Dessert: Tiramisu or panna cotta for an Italian finish.
Storage & Make-Ahead
Refrigerate: Up to 3 days in an airtight container.
Freeze: Assemble shells, cover tightly, freeze up to 2 months. Bake from frozen, adding 15 minutes.
Reheat: Oven at 350°F until warmed through.
Nutritional Notes (Approx. per serving)
Calories: ~420
Protein: 28g
Carbs: 32g
Fat: 18g
Calcium-rich thanks to cheese and milk.
Final Thoughts
This recipe is more than just dinner — it’s a centerpiece for gatherings, a comfort on busy nights, and a canvas for creativity. Whether you stick to the classic version or experiment with bold flavors, these stuffed shells will quickly become a household favorite.