Chicken Alfredo Stuffed Shells with Roasted Garlic Alfredo Sauce Recipe

If you’re craving something cozy yet elegant, you absolutely have to try this Chicken Alfredo Stuffed Shells with Roasted Garlic Alfredo Sauce Recipe. It’s one of those meals that feels like a big warm hug — creamy, cheesy, and loaded with tender chicken nestled inside pasta shells smothered in a homemade roasted garlic Alfredo sauce. Honestly, I first made this on a chilly weekend when I wanted to impress friends without spending hours in the kitchen, and it was a total hit.

What makes this recipe stand out is the roasted garlic Alfredo sauce. Roasting the garlic mellows its flavor and adds a subtle sweetness that makes the sauce feel extra special — far beyond any jarred Alfredo you’ve tried. It’s perfect for Sunday dinners, casual entertaining, or any night you want to treat yourself (and trust me, you’ll want leftovers!).

Ingredients You’ll Need

Each ingredient in this Chicken Alfredo Stuffed Shells with Roasted Garlic Alfredo Sauce Recipe plays a vital role, from the tender shredded chicken to the creamy ricotta and gooey mozzarella. When you shop, look for fresh herbs and good-quality cheeses to really bring the dish to life.

• Garlic: Roasting a whole head gives the cloves a soft, buttery texture that melts into the Alfredo sauce beautifully.
• Olive oil: Needed for roasting garlic — helps caramelize the cloves without drying them out.
• Jumbo pasta shells: These are perfect for stuffing, sturdy enough to hold the filling but tender when baked.
• Shredded chicken: I like using rotisserie chicken because it’s effortless and flavorful, but you can cook your own too.
• Mozzarella cheese: Divided between the filling and topping for that irresistible stretch and golden melt.
• Parmesan cheese: Adds sharpness and depth; fresh-grated is best for the sauce and filling.
• Ricotta cheese: Gives the filling a creamy, dreamy texture that balances the richness of the Alfredo sauce.
• Egg: Acts as a binder so the filling holds together nicely when baked.
• Fresh parsley: Provides a fresh herbal note and bright color — if fresh isn’t available, dried works fine too.
• Italian seasoning: A blend of herbs that layers extra flavor into the filling.
• Kosher salt and pepper: Essential basics for seasoning throughout the recipe.
• Unsalted butter: The base of the Alfredo sauce for that lush, creamy mouthfeel.
• Heavy cream: Used both in the sauce and to thicken it — makes the sauce silky and rich.
• All-purpose flour: Mixed with cream to gently thicken the sauce without lumps.

Variations

I love making this recipe my own depending on what’s in the fridge or my mood. You can easily swap ingredients or add little twists to suit your taste — and I encourage you to experiment!

• Vegetarian variation: Leave out the chicken and double up on ricotta and spinach for a green, cheesy version that’s just as comforting.
• Spicy kick: Add a pinch of red pepper flakes into the filling or sauce if you like a little heat — I sometimes do this when I want more excitement.
• Gluten-free: Use gluten-free jumbo shells and substitute flour with cornstarch or a gluten-free thickener for the sauce.
• Make it extra cheesy: Sprinkle some shredded fontina or gouda along with mozzarella on top before baking for a deeper cheese flavor.

How to Make Chicken Alfredo Stuffed Shells with Roasted Garlic Alfredo Sauce Recipe

Step 1: Roast the Garlic for That Deep Flavor

Start by preheating your oven to 400 °F. While it’s heating, prepare your garlic head by peeling off the outer skin but leaving the skins on each clove intact. Slice about ¼ to ½ inch off the tops of the cloves so all those garlicky goodness pockets are exposed. Drizzle with olive oil and massage it into the cloves—this part always makes me smile; it feels so tactile and satisfying. Wrap the garlic in foil and bake for about 30 minutes. You’ll know it’s ready when the cloves are tender and can be gently squeezed out like soft butter. Set aside to cool — this step really builds the soulful base of your sauce.

Step 2: Cook Your Pasta Shells Al Dente

Drop a large pot of salted water on the stove and bring it to a boil. Add jumbo pasta shells and cook for 9 to 11 minutes until they’re al dente — you want them pliable but not mushy, because they’ll finish cooking in the oven. I usually stir gently to keep the shells from sticking together and hold them back when draining. It helps prevent breaks and tears when you stuff them later. Drain and set aside to cool enough to handle comfortably.

Step 3: Whip Up the Chicken Filling

In a large mixing bowl, crack and lightly beat one egg — this helps bind everything together but keeps the filling tender and creamy. Add shredded chicken, ricotta, half your mozzarella, half the Parmesan, parsley, salt, pepper, and Italian seasoning. Mix everything well using a spatula or clean hands (I won’t judge!) until it’s evenly combined. A tip: taste a little bit of the filling (raw chicken aside, of course) before stuffing to check seasoning. It should be flavorful but not salty.

Step 4: Make the Roasted Garlic Alfredo Sauce

Remove your roasted garlic cloves by gently squeezing them out of the skins into a small bowl and mash them with a fork until smooth. In a saucepan over low to medium heat, melt butter, then add 1 ¾ cups of heavy cream along with your mashed garlic. Warm everything until just hot; don’t let it boil — this preserves the cream’s smoothness. Slowly add Parmesan, stirring constantly, until the cheese melts and the sauce thickens a bit. Mix flour with remaining ¼ cup heavy cream until smooth, then whisk into the sauce. Continue to cook until the sauce obtains a lovely creamy thickness. Season with salt and pepper to taste — this sauce is the star, so give it a final taste and adjust as needed!

Step 5: Assemble and Bake

Preheat your oven again, this time to 375 °F. Take a 9×13-inch baking dish, spray it lightly with cooking spray, and pour in about one cup of your Alfredo sauce, spreading it to coat the bottom — this keeps the shells from sticking and adds extra creaminess. Now carefully stuff each shell with the chicken filling and place them seam-side up in the pan. Pour the rest of the Alfredo sauce evenly over the shells. Cover the dish tightly with foil and bake for 25 minutes. When time’s up, remove the foil, sprinkle the remaining mozzarella and Parmesan cheeses on top, and bake uncovered for another 5 to 10 minutes until the cheese is melted and bubbly. Garnish with additional fresh parsley — it just brightens everything up.

How to Serve Chicken Alfredo Stuffed Shells with Roasted Garlic Alfredo Sauce Recipe

Garnishes

I always sprinkle some fresh chopped parsley over the top before serving; it adds a pop of color and a fresh herbal note that cuts through the richness beautifully. Sometimes, I’ll also grate a little extra Parmesan for guests who want it on the side. A light dusting of cracked black pepper on the finished plates adds a lovely earthy finish.

Side Dishes

This recipe pairs wonderfully with a crisp green salad tossed in a light vinaigrette to balance the creamy richness. Roasted or steamed veggies like broccoli or asparagus are also fantastic companions. For a heartier meal, I like to serve some garlic bread or a crusty baguette — perfect for mopping up every last bit of sauce!

Creative Ways to Present

For holidays or dinner parties, I sometimes arrange the stuffed shells in a circular pattern in the baking dish for a pretty presentation. Adding halved cherry tomatoes or a sprinkle of toasted pine nuts on top before baking elevates the dish visually and adds layers of texture. Using a white serving platter, I drizzle some extra Alfredo sauce around the shells and garnish with microgreens to impress guests without fuss.

Make Ahead and Storage

Storing Leftovers

Leftovers keep really well in an airtight container in the fridge for up to 3 days. I usually cover the dish tightly with foil or plastic wrap if I’m refrigerating the entire pan, which helps maintain moisture so the pasta doesn’t dry out.

Freezing

This recipe freezes beautifully. I like to assemble the shells in a freezer-safe dish, cover tightly with foil, and freeze before baking. When I want to enjoy it, I thaw overnight in the refrigerator, then bake as directed. This way, you have a homemade, comforting meal ready to go on busier nights.

Reheating

To reheat, I cover the leftovers with foil and warm them in a 350 °F oven for about 20 minutes, or until heated through. This keeps the cheese from drying out and helps preserve that fresh-from-the-oven texture. If you’re in a hurry, the microwave works — just do it in short bursts and cover loosely to trap moisture.

FAQs

Final Thoughts

Chicken Alfredo Stuffed Shells with Roasted Garlic Alfredo Sauce Recipe holds a special spot in my heart because it’s that perfect mix of comforting and impressive. It shows up at family dinners when I want to make something memorable but straightforward enough to prepare without rushing. I truly hope you try this recipe and enjoy the wonderful layers of flavor and texture as much as I do — it’s a guaranteed crowd-pleaser and feels like a little indulgence on any night of the week.

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