That aroma, friends, the one that fills your home and instantly brings a smile to everyone’s face? For me, it often comes from a bubbling dish of chicken & Garlic Butter Stuffed Shells in the oven. As a mom of three, I know the magic of a meal that’s both comforting and satisfying, a dish that says “I love you” in every bite without requiring hours in the kitchen.
This recipe, these glorious chicken & Garlic Butter Stuffed Shells, truly embody that sentiment. I remember the first time I made them – my youngest, usually a picky eater, devoured two whole shells without a single complaint! It was a revelation.
He even asked for more of the creamy garlic butter sauce, which, let’s be honest, is the star of this show. These aren’t just any stuffed shells; they’re jumbo pasta shells generously filled with a luscious mixture of tender, seasoned chicken, fresh spinach, and a blend of cheeses, all bathed in an irresistible garlic butter sauce. It’s a complete meal in one pan, perfect for a busy weeknight yet impressive enough for company.
The beauty of this dish is its simplicity, paired with layers of flavor that make it taste like you slaved away all day. Forget complicated recipes; we’re embracing deliciousness with minimal fuss here.
Every single component of these chicken & Garlic Butter Stuffed Shells works in harmony, from the savory chicken to the vibrant spinach and the rich, garlicky butter. Get ready to make some beautiful food memories with your own family because this recipe for Chicken & Garlic Butter Stuffed Shells is about to become a cherished favorite in your kitchen.
Why You’ll Love This Recipe
You are absolutely going to adore this Chicken & Garlic Butter Stuffed Shells recipe, and for so many wonderful reasons! First and foremost, it’s the ultimate comfort food. Imagine a warm, hearty meal that nourishes both body and soul after a long day – that’s precisely what these Chicken & Garlic Butter Stuffed Shells deliver.
The combination of creamy cheese, tender chicken, and that rich garlic butter sauce is simply irresistible. This dish truly feels like a warm hug on a plate.
Furthermore, this recipe is incredibly family-friendly. I understand the challenge of finding meals that everyone at the dinner table will enjoy, especially with differing tastes. But these chicken & Garlic Butter Stuffed Shells are a universal crowd-pleaser.
The flavors are balanced and appealing, not too spicy or overwhelming, making them perfect for all ages. Even the pickiest eaters often give in to the deliciousness of these chicken stuffed shells. It’s a fantastic way to get some protein and vegetables into your family’s diet in a way that feels indulgent.
Third, the prep for these Chicken & Garlic Butter Stuffed Shells is surprisingly straightforward. While the idea of stuffing shells might seem daunting, I promise it’s much easier than you think. With a little organization, you can have these shells prepped and ready for the oven in a reasonable amount of time.
You can even do some of the components, like cooking the chicken, ahead of time to make assembly even quicker. This makes our Chicken & Garlic Butter Stuffed Shells a perfect option for busy weeknights when you still want a homemade, wholesome meal.
Finally, the versatility of these chicken and garlic butter stuffed shells is a huge bonus. You can easily adapt it to your family’s preferences or what you have on hand. Plus, it reheats beautifully, making leftovers a real treat. This recipe for Chicken & Garlic Butter Stuffed Shells is truly a testament to simple ingredients creating extraordinary flavor, proving that delicious, nourishing food doesn’t have to be complicated.
Ingredients You’ll Need
* 1 (12 ounce) box jumbo pasta shells
* 2 tablespoons olive oil
* 1 ½ pounds boneless, skinless chicken breasts, cooked and shredded (about 3 cups cooked chicken)
* 1 large onion, finely chopped
* 4 cloves garlic, minced, divided
* 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
* 1 ½ cups ricotta cheese
* 1 cup shredded mozzarella cheese, plus ½ cup for topping
* ½ cup grated Parmesan cheese, plus 2 tablespoons for topping
* 1 large egg
* 1 teaspoon dried Italian seasoning
* ½ teaspoon salt
* ¼ teaspoon black pepper
* ¾ cup (1 ½ sticks) unsalted butter
* 2 tablespoons all-purpose flour
* 2 cups whole milk
* 1 (24 ounce) jar marinara sauce or passata
Substitutions & Variations
This recipe for Chicken & Garlic Butter Stuffed Shells is wonderfully adaptable, allowing you to tailor it to your family’s preferences or whatever ingredients you have on hand. You can truly make these chicken and garlic butter stuffed shells your own!
* Protein Power-Ups: Instead of chicken breast, consider using cooked and shredded rotisserie chicken for an even quicker prep time. Ground chicken or even ground turkey browned with Italian seasoning also works beautifully as a stuffing. For a vegetarian version, simply omit the chicken and add extra spinach, mushrooms, or even cooked lentils to the cheese mixture for substance.
This allows for a delightful meatless stuffed shells option.
* Cheese Changes: While ricotta, mozzarella, and Parmesan create a classic, creamy filling for our Chicken & Garlic Butter Stuffed Shells, feel free to experiment. Provolone adds a sharper, more piquant note, while a smoky Gouda could introduce an interesting depth of flavor.
A blend of Italian cheeses often makes a great substitute. Just ensure you maintain the total amount of cheese for the right texture.
* Veggie Boost: Want to add more greens to your Chicken & Garlic Butter Stuffed Shells?
Sautéed mushrooms, finely diced bell peppers, or even zucchini would be fantastic additions to the chicken and cheese filling. Make sure to cook them down to remove excess moisture before mixing. A handful of fresh basil or parsley chopped into the filling also brightens the flavor profile significantly.
* Sauce Sensations: The garlic butter sauce is divine, but if you prefer a different base for your Chicken & Garlic Butter Stuffed Shells, you have options. A creamy Alfredo sauce would make this dish even richer, or a straightforward béchamel sauce seasoned with a little nutmeg could be lovely. For a spicier kick, stir a pinch of red pepper flakes into the marinara sauce or the garlic butter sauce.
* Herbaceous Additions: Don’t limit yourself to just Italian seasoning. Fresh herbs like oregano, thyme, or rosemary would complement the chicken and garlic butter flavors wonderfully. Chop them finely and stir them into the chicken and cheese mixture.
A little fresh dill could also add an unexpected, yet delicious, twist. These simple variations ensure that your Chicken & Garlic Butter Stuffed Shells always feel fresh and exciting.
Step-by-Step Instructions
Let’s get cooking these fantastic Chicken & Garlic Butter Stuffed Shells! Follow these steps closely for a truly delicious meal.
1. Prep the Pasta: First, bring a large pot of salted water to a rolling boil. Add the jumbo pasta shells and cook according to package directions until al dente.
You want them firm enough to handle without tearing. Drain the shells thoroughly and rinse them with cold water to prevent sticking. Lay them out on a clean baking sheet or parchment paper while you prepare the filling.
2. Cook the Chicken (if not pre-cooked): Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
Stir in 2 cloves of minced garlic and cook for another minute until fragrant. If using raw chicken, add the chicken breasts to the skillet, season with a pinch of salt and pepper, and cook until no longer pink, about 6-8 minutes per side. Remove the chicken, let it cool slightly, then shred it using two forks or a stand mixer. Set aside.
3. Make the Filling: In a large mixing bowl, combine the cooked and shredded chicken, thoroughly squeezed dry spinach, ricotta cheese, 1 cup of mozzarella cheese, ½ cup of Parmesan cheese, the large egg, Italian seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper. Mix everything together until well combined. This is the heart of your Chicken & Garlic Butter Stuffed Shells.
4. Prepare the Garlic Butter Sauce: In a medium saucepan, melt the ¾ cup of unsalted butter over medium heat. Add the remaining 2 cloves of minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
Stir in the 2 tablespoons of all-purpose flour and cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in the 2 cups of whole milk until the sauce thickens and becomes smooth, about 3-5 minutes. Season the garlic butter sauce with a pinch of salt and pepper to taste. Remove from heat.
5. Assemble the Stuffed Shells: Preheat your oven to 375°F (190°C). Pour the entire jar of marinara sauce into the bottom of a 9×13 inch baking dish, spreading it evenly.
Next, take each cooked pasta shell and carefully fill it with about 2-3 tablespoons of the chicken and cheese mixture. Arrange the filled shells in a single layer over the marinara sauce in the baking dish.
6. Add the Garlic Butter Sauce and Bake: Pour the prepared garlic butter sauce evenly over the top of the stuffed shells. Sprinkle the remaining ½ cup of mozzarella cheese and 2 tablespoons of Parmesan cheese over everything.
Cover the baking dish tightly with aluminum foil. Bake for 25 minutes.
7. Final Bake: Remove the foil and continue baking for another 10-15 minutes, or until the cheese is melted and bubbly and the sauce is simmering. For a golden-brown top, you can briefly broil the dish for 1-2 minutes, watching carefully to prevent burning.
Let your magnificent Chicken & Garlic Butter Stuffed Shells rest for 5-10 minutes before serving. This allows the sauce to settle and makes serving easier.
Pro Tips for Success
Creating these delicious Chicken & Garlic Butter Stuffed Shells is straightforward, but a few pro tips can elevate your dish from good to absolutely phenomenal. Pay attention to these details, and you’ll be serving up perfection every time.
Squeeze the Spinach Dry: This tip is crucial for the perfect filling in your Chicken & Garlic Butter Stuffed Shells. After thawing frozen spinach, it holds a surprising amount of water. Excess moisture will make your filling watery and potentially compromise the texture of the shells.
Place the thawed spinach in a clean kitchen towel or a few layers of paper towels and squeeze out as much liquid as humanly possible. This ensures a firm, flavorful filling that holds its shape beautifully.
Don’t Overcook the Pasta: When boiling your jumbo shells, cook them until they are just al dente, or even a minute shy of the package instructions. Remember, they will continue to cook in the oven as they bake in the sauces. Slightly undercooked shells are much easier to handle when stuffing and will maintain a pleasant chewiness rather than becoming mushy after baking. Overcooked shells can tear easily, making the stuffing process frustrating.
Season in Layers: The secret to truly flavorful Chicken & Garlic Butter Stuffed Shells lies in seasoning at every stage. Don’t just rely on the Italian seasoning in the filling. Season your chicken as you cook it, taste and adjust the seasoning for your garlic butter sauce, and don’t forget to season the pasta water. These small additions of salt and pepper throughout build a complex flavor profile that truly shines.
Make Ahead for Convenience: This recipe is fantastic for meal prepping. You can assemble the entire dish of Chicken & Garlic Butter Stuffed Shells up to 24 hours in advance. Simply cover it tightly with foil and refrigerate.
When ready to bake, add an extra 10-15 minutes to the covered baking time to ensure it heats through evenly. This makes our chicken and garlic butter stuffed shells perfect for busy weeknights or when hosting.
Storage & Reheating Tips
One of the best things about these Chicken & Garlic Butter Stuffed Shells is how well they store and reheat, making leftovers a delightful prospect. You can enjoy the deliciousness for days to come with just a few simple steps.
Storing Leftovers: After your family finishes enjoying their Chicken & Garlic Butter Stuffed Shells, allow any remaining portions to cool completely at room temperature for no more than two hours. Once cooled, transfer the stuffed shells and sauce to an airtight container. You can store them in the refrigerator for up to 3-4 days.
For longer storage, you can freeze individual portions or the entire dish. To freeze, place the cooled shells in a freezer-safe container, ensuring they are well-covered with sauce to prevent freezer burn. They will keep well in the freezer for up to 2-3 months.
Reheating from the Refrigerator: To reheat refrigerated Chicken & Garlic Butter Stuffed Shells, you have a couple of options.
* Oven: This is my preferred method for maintaining the best texture. Preheat your oven to 350°F (175°C).
Place the desired amount of stuffed shells in an oven-safe dish, add a splash of water or milk to the sauce if it seems too thick, and cover loosely with foil. Bake for 20-30 minutes, or until heated through and bubbly.
* Microwave: For a quick single serving, place 1-2 shells on a microwave-safe plate, cover with a microwave-safe lid or damp paper towel, and heat on high for 1-2 minutes, or until hot.
Stir the sauce around the shells halfway through for even heating. Be careful not to overheat, as this can make the pasta rubbery.
Reheating from the Freezer:
* Thaw First (Recommended): For best results, transfer the frozen Chicken & Garlic Butter Stuffed Shells to the refrigerator and allow them to thaw overnight. Once thawed, reheat using the oven method described above.
* Direct from Frozen: If you’re in a hurry, you can reheat from frozen, but it will take longer.
Preheat your oven to 350°F (175°C). Place the frozen shells in an oven-safe dish, add a bit more liquid to the sauce, and cover tightly with foil. Bake for 45-60 minutes, or until heated through.
You might need to uncover it for the last 10 minutes to crisp up any cheese.
Always ensure your Chicken & Garlic Butter Stuffed Shells are heated to an internal temperature of 165°F (74°C) for food safety.
What to Serve With This Recipe
These magnificent Chicken & Garlic Butter Stuffed Shells are incredibly hearty and satisfying on their own, making them a complete meal. However, pairing them with a few simple sides can elevate your dining experience and add fresh dimensions to the meal.
* A Simple Green Salad: A crisp, light salad provides a wonderful contrast to the richness of the Chicken & Garlic Butter Stuffed Shells. Think mixed greens, a few cherry tomatoes, sliced cucumbers, and a simple vinaigrette. The acidity of the dressing cuts through the creamy sauce beautifully, cleansing the palate with each bite.
This is a classic and easy pairing.
* Garlic Bread or Crusty Bread: Is there anything better than using a piece of warm, crusty bread to sop up every last drop of that amazing garlic butter sauce and marinara? I think not!
Garlic bread is a natural partner, enhancing the garlicky notes already present in the Chicken & Garlic Butter Stuffed Shells. A fresh baguette or Italian loaf also works perfectly.
* Steamed or Roasted Vegetables: To add more vibrant greens and extra nutrients, consider serving a side of steamed broccoli, green beans, or roasted asparagus.
A light drizzle of olive oil, salt, and pepper is all these vegetables need to shine. They complement the flavors of the Chicken & Garlic Butter Stuffed Shells without overpowering them.
* Light Soup: A light, clear soup, like a simple minestrone without pasta or a clear vegetable broth-based soup, can be a nice starter if you’re looking to extend the meal.
Keep the soup light so it doesn’t compete with the main event: your glorious Chicken & Garlic Butter Stuffed Shells.
Choosing simple, fresh sides will ensure that your Chicken & Garlic Butter Stuffed Shells remain the star of the show while still creating a balanced and thoroughly enjoyable meal.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! If you opt for fresh spinach for your Chicken & Garlic Butter Stuffed Shells, you will need a larger quantity, likely 2-3 times the amount of frozen. Wilt it in a pan with a touch of olive oil, then let it cool, squeeze out all the excess moisture thoroughly, and chop it before adding to the filling. This ensures the best texture for your chicken stuffed shells.
Can I make the chicken and garlic butter sauce ahead of time?
Yes, you certainly can! You can cook and shred the chicken a day or two in advance and store it in the refrigerator. The garlic butter sauce can also be made a day ahead and stored in an airtight container in the fridge.
Gently reheat it on the stovetop over low heat, whisking frequently, before assembling your Chicken & Garlic Butter Stuffed Shells. This helps streamline your prep time significantly.
What kind of pasta shells should I use?
For this Chicken & Garlic Butter Stuffed Shells recipe, you should specifically look for jumbo pasta shells, sometimes labeled “Conchiglioni.” These are the large shells designed for stuffing. Regular-sized shells will be too small to hold the generous filling of chicken and garlic butter. Ensure you cook them al dente for optimal handling.
How do I prevent the shells from sticking together after boiling?
The best way to prevent the shells from sticking together for your Chicken & Garlic Butter Stuffed Shells is to rinse them thoroughly with cold water immediately after draining. Then, lay them out in a single layer on a baking sheet or parchment paper while you prepare the filling. A little drizzle of olive oil tossed through them can also help. This makes stuffing them much easier.
Can this recipe be made gluten-free?
Yes, with a few substitutions, you can easily adapt these Chicken & Garlic Butter Stuffed Shells to be gluten-free. Use gluten-free jumbo pasta shells, which are widely available in most grocery stores. For the garlic butter sauce, substitute the all-purpose flour with a gluten-free all-purpose flour blend (one that contains xanthan gum works best for thickening) or a cornstarch slurry. Ensure all other ingredients, like marinara sauce, are also certified gluten-free.
Nutrition Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 680 kcal |
| Total Fat | 38g |
| Saturated Fat | 22g |
| Cholesterol | 150mg |
| Sodium | 1100mg |
| Total Carbohydrates | 52g |
| Dietary Fiber | 5g |
| Total Sugars | 8g |
| Protein | 36g |
Chicken & Garlic Butter Stuffed Shells
- Total Time: 55 mins
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
These glorious Chicken & Garlic Butter Stuffed Shells are jumbo pasta shells generously filled with a mixture of tender, seasoned chicken, fresh spinach, and a blend of cheeses, all bathed in an irresistible garlic butter sauce. It's a complete meal in one pan, perfect for busy weeknights yet impressive enough for company.
Ingredients
1 box (12 ounce) Jumbo pasta shells
2 tablespoons Olive oil
1 ½ pounds Boneless, skinless chicken breasts, cooked and shredded (about 3 cups cooked chicken)
1 large Onion, finely chopped
4 cloves Garlic, minced, divided
1 package (10 ounce) Frozen chopped spinach, thawed and squeezed dry
1 ½ cups Ricotta cheese
1 cup Shredded mozzarella cheese, plus ½ cup for topping
½ cup Grated Parmesan cheese, plus 2 tablespoons for topping
1 large Egg
1 teaspoon Dried Italian seasoning
½ teaspoon Salt
¼ teaspoon Black pepper
¾ cup (1 ½ sticks) Unsalted butter
2 tablespoons All-purpose flour
2 cups Whole milk
1 jar (24 ounce) Marinara sauce or passata
Instructions
- Prep the Pasta: Bring a large pot of salted water to a rolling boil. Add the jumbo pasta shells and cook according to package directions until al dente. Drain the shells and rinse them with cold water
- Cook the Chicken (if not pre-cooked): Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened. Stir in minced garlic and then add chicken breasts to cook until no longer pink. Remove and shred the chicke
- Make the Filling: In a large mixing bowl, combine the shredded chicken, squeezed dry spinach, ricotta cheese, mozzarella cheese, Parmesan cheese, egg, seasoning, salt, and pepper. Mix well to combine
- Prepare the Garlic Butter Sauce: Melt butter in a medium saucepan over medium heat. Add minced garlic and cook until fragrant. Stir in flour to create a roux, then gradually whisk in milk until thickened. Season with salt and pepper
- Assemble the Stuffed Shells: Preheat oven to 375°F (190°C). Spread marinara sauce evenly in the bottom of a baking dish. Fill each cooked pasta shell with 2-3 tablespoons of filling and arrange in the dish
- Add the Garlic Butter Sauce and Bake: Pour garlic butter sauce over the shells, sprinkle with remaining cheeses, cover with foil, and bake for 25 minutes
- Final Bake: Remove foil and continue baking for 10-15 minutes, until cheese is melted and bubbly. Let it rest before serving
Notes
Squeeze the spinach dry to prevent a watery filling.
Don't overcook the pasta; they should be al dente.
- Prep Time: 30 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 680 kcal
- Sugar: 8g
- Sodium: 1100mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 150mg