Stuffed Shells with Chicken & Garlic Butter

I don’t know what it is about stuffed shells, but they’ve always felt like one of those meals that hug you a little. It’s the kind of food that makes you want to slow down, pour a drink, and just exist for a minute. You don’t rush through this dish. You make it because you need something that feels cozy, or because the day was long and everything outside the kitchen feels a bit too much.

I first made this one night when I had leftover chicken and no idea what to do with it. I remember standing in front of the fridge, door open, half-tired, half-hungry, and thinking, Alright, let’s just make something good. And this happened — the shells, the creamy sauce, that buttery garlic smell that fills every corner of the house. It was one of those moments where you take the first bite and just… stop talking. Because you know you did something right.

There’s no rush in making this recipe. You stir things slowly. You taste as you go. You let the sauce get thick and glossy while your kitchen starts smelling like home. You don’t measure every sprinkle of cheese — you just go by feeling, by comfort. Some nights, that’s what cooking should be.

When it bakes, it turns golden around the edges, bubbling up with that creamy garlic butter sauce. You can hear it sizzle when you pull it from the oven. And when you finally dig in — that first forkful, with the sauce dripping a bit off the shell — it’s warm and heavy and absolutely perfect in the most un-fancy way.

If you’ve had a rough day, this is the kind of thing you make for yourself without apology. If you love someone, this is what you put in front of them. It’s not about presentation. It’s about comfort.

Ingredients

For the Chicken Filling:

• 2 cups cooked chicken breast, shredded or diced
• 1 ½ cups ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp Italian seasoning
• Salt & black pepper, to taste

For the Garlic Butter Cream Sauce:

• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 2 tbsp all-purpose flour
• 2 cups heavy cream
• ½ cup chicken broth
• ½ tsp Italian seasoning
• Salt & pepper, to taste
• ½ cup shredded Parmesan

For Assembly:

• 20–24 jumbo pasta shells, cooked al dente
• ½ cup mozzarella (for topping)
• ¼ cup Parmesan (for topping)
• Fresh parsley for garnish

Instructions

1. Make the filling.
In a big bowl, toss together your chicken, cheeses, herbs, and seasonings. Mix it up until it’s creamy and smells like something you already know will be good. Don’t worry if it’s a little messy. That’s how it should be.

2. Make the sauce.
Melt the butter in a skillet, add the garlic, and let it cook just until fragrant. You’ll smell it when it’s right. Stir in the flour and whisk until smooth. Then pour in the heavy cream and chicken broth slowly, still whisking. It’ll start to thicken, and you’ll know when it’s ready — glossy, rich, like a little blanket for your pasta. Stir in Parmesan and season with salt and pepper. Taste it. Always taste it.

3. Assemble the dish.
Spread a thin layer of that sauce on the bottom of your baking dish. Stuff the shells — not too full, just enough that they look generous — and line them up in the dish. Pour the rest of the sauce over them and top everything with mozzarella and Parmesan.

4. Bake.
Bake at 375°F (190°C) for about 20–25 minutes, until it’s bubbling and golden around the edges. The smell will hit you first — garlic, butter, cheese — and for a second, it’ll feel like everything’s okay.

5. Serve.
Let it rest for a few minutes before serving. Sprinkle some fresh parsley over the top if you want, grab a fork, and don’t wait for anyone else.

Just a Thought

This dish isn’t fancy. It’s not “restaurant-worthy” or delicate. It’s the opposite of that — simple, heavy, made for real life. It’s what you make when you need comfort, or when you want to feed someone you love without saying much. Because sometimes, food says it for you.

Recipe FAQs

1: Can I make this ahead?
Yes. It’s even better the next day, honestly. Assemble it earlier, cover it, and bake when you’re ready. The flavors kind of melt together overnight.

2: What if I don’t have chicken?
You can use turkey, rotisserie chicken, or even leftover roast. I’ve made it with mushrooms once when I was out of meat — still came out amazing.

3: Do I have to use ricotta?
Nope. If you don’t have ricotta, use cottage cheese or even a mix of cream cheese and milk. It’s not about following rules — it’s about making it taste good to you.

4: Can I freeze it?
Yes, totally. Freeze it before baking, then cook it straight from the freezer (add 10–15 minutes to the bake time). It’s a lifesaver for those “I can’t even” kind of nights.

5: What goes well with it?
Garlic bread if you want to go all in. A salad if you need something green to feel balanced. Or just a fork, right out of the pan — I won’t judge.

Stuffed Shells with Chicken & Garlic Butter

Recipe by Salma Recipe

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• *For the Chicken Filling:*

• * 2 cups cooked chicken breast, shredded or diced

• * 1 ½ cups ricotta cheese

• * 1 cup shredded mozzarella cheese

• * ½ cup grated Parmesan cheese

• * 2 tbsp fresh parsley, chopped

• * 1 tsp garlic powder

• * ½ tsp onion powder

• * ½ tsp Italian seasoning

• * Salt & black pepper, to taste

• *For the Garlic Butter Cream Sauce:*

• * 4 tbsp unsalted butter

• * 4 cloves garlic, minced

• * 2 tbsp all-purpose flour

• * 2 cups heavy cream

• * ½ cup chicken broth

• * ½ tsp Italian seasoning

• * Salt & pepper, to taste

• * ½ cup shredded Parmesan

• For Assembly:

• * 20–24 jumbo pasta shells, cooked al dente

• * ½ cup mozzarella (for topping)

• * ¼ cup Parmesan (for topping)

• * Fresh parsley for garnish

Directions

• *1. Make the filling.*
• In a big bowl, toss together your chicken, cheeses, herbs, and seasonings. Mix it up until it’s creamy and smells like something you already know will be good. Don’t worry if it’s a little messy. That’s how it should be.
• *2. Make the sauce.*
• Melt the butter in a skillet, add the garlic, and let it cook just until fragrant. You’ll smell it when it’s right. Stir in the flour and whisk until smooth. Then pour in the heavy cream and chicken broth slowly, still whisking. It’ll start to thicken, and you’ll know when it’s ready — glossy, rich, like a little blanket for your pasta. Stir in Parmesan and season with salt and pepper. Taste it. Always taste it.
• *3. Assemble the dish.*
• Spread a thin layer of that sauce on the bottom of your baking dish. Stuff the shells — not too full, just enough that they look generous — and line them up in the dish. Pour the rest of the sauce over them and top everything with mozzarella and Parmesan.
• *4. Bake.*
• Bake at 375°F (190°C) for about 20–25 minutes, until it’s bubbling and golden around the edges. The smell will hit you first — garlic, butter, cheese — and for a second, it’ll feel like everything’s okay.
• *5. Serve.*
• Let it rest for a few minutes before serving. Sprinkle some fresh parsley over the top if you want, grab a fork, and don’t wait for anyone else.
• Just a Thought
• This dish isn’t fancy. It’s not “restaurant-worthy” or delicate. It’s the opposite of that — simple, heavy, made for real life. It’s what you make when you need comfort, or when you want to feed someone you love without saying much. Because sometimes, food says it for you.