Description
Savor the creamy goodness of Garlic Butter Chicken Alfredo Shells, featuring tender pasta shells stuffed with a delicious chicken and spinach filling, all smothered in a rich garlic butter sauce. This comforting dish is perfect for family dinners and is sure to please everyone at the table!
Ingredients
Scale
- 1 pound large pasta shells
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup fresh spinach, chopped
- Fresh parsley, chopped (for garnish)
Instructions
- Start by bringing a large pot of salted water to a boil.
- Once the water is boiling, add the large pasta shells. Cook according to the package instructions until al dente, usually about 8-10 minutes.
- Once cooked, drain the pasta shells and rinse them under cold water to stop the cooking process. Set them aside on a baking sheet to cool slightly.
- While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat.
- Season the chicken breasts generously with salt and pepper on both sides.
- Once the oil is hot, add the chicken breasts to the skillet. Cook for about 6-7 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F).
- Remove the chicken from the skillet and let it rest for a few minutes before slicing it into bite-sized pieces.
- In the same skillet, reduce the heat to medium and add the butter. Allow it to melt, scraping up any browned bits from the bottom of the pan for extra flavor.
- Add the minced garlic to the melted butter and sauté for about 1-2 minutes, or until fragrant.
- Pour in the heavy cream, stirring to combine with the garlic butter. Bring the mixture to a gentle simmer.
- Once simmering, add the grated Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Stir continuously until the cheese is melted and the sauce is smooth.
- Next, add the chopped spinach to the sauce and cook for an additional 2-3 minutes, or until the spinach is wilted.
- Add the sliced chicken to the garlic butter sauce, stirring to coat the chicken evenly.
- Carefully fold in the cooked pasta shells, ensuring each shell is filled with the creamy chicken mixture.
- Once everything is well combined, taste the mixture and adjust the seasoning with more salt and pepper if needed.
- Preheat your oven to 350°F (175°C).
- Transfer the filled pasta shells into a greased 9×13 inch baking dish. Make sure to spread them out evenly.
- If you have any leftover garlic butter sauce, drizzle it over the top of the shells for extra flavor and moisture.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the top is bubbly and slightly golden.
- Once out of the oven, let the dish cool for a few minutes before serving.
- Garnish with freshly chopped parsley for a pop of color and added freshness.
- Serve the garlic butter chicken Alfredo shells warm, and enjoy the creamy, cheesy goodness!
Notes
- For added flavor, consider marinating the chicken in Italian herbs before cooking.
- You can substitute the chicken with shrimp or a plant-based protein for a different twist.
- Feel free to add other vegetables like mushrooms or bell peppers to the filling.
- Prep Time: 20 minutes
- Cook Time: 40 minutes