Roasted Garlic Alfredo Shells with Chicken is the ultimate comfort food—rich, creamy, garlicky, and perfectly indulgent. Imagine tender jumbo pasta shells stuffed with juicy shredded chicken, smothered in a velvety roasted garlic Alfredo sauce, then baked until golden and bubbling. It’s an elegant yet approachable dish that combines the heartiness of a casserole with the irresistible flavor of classic Alfredo pasta.

This recipe is a dream come true for anyone who loves creamy pasta dishes but wants something extra special. The roasted garlic infuses the sauce with deep, mellow sweetness, balancing beautifully with the savory Parmesan and tender chicken. It’s an unforgettable combination that will have everyone asking for seconds.

Why I Love This Recipe

I love this recipe because it feels both cozy and sophisticated—a dish that’s equally at home at a family dinner or a weekend gathering. The roasted garlic gives the Alfredo sauce a subtle caramelized depth that elevates the entire dish. Plus, I love how the shells hold the creamy sauce in every bite, creating a perfect balance of texture and flavor.

It’s also a versatile recipe—you can make it ahead, customize the filling, or even serve it as a freezer-friendly meal. It’s the kind of dish that brings comfort and satisfaction with every forkful.

Why It’s a Must-Try Dish

This is a must-try dish because it takes a classic Alfredo pasta and transforms it into something unforgettable. The combination of creamy roasted garlic sauce, tender chicken, and perfectly cooked pasta shells makes it both rich and satisfying. It’s also surprisingly easy to prepare—perfect for weeknights yet impressive enough for guests.

The roasted garlic is the star here. It’s mellow, buttery, and aromatic—adding that “restaurant-quality” touch that turns a simple meal into something truly special.

Recipe Overview

• Preparation Time: 20 minutes
• Cooking Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 6 servings
• Calories: Approximately 620 kcal per serving
• Course: Main Course
• Cuisine: Italian-American

Ingredients

For the Alfredo Sauce:

• 1 whole garlic bulb
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups heavy cream
• 1 cup whole milk
• 1 cup grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• ¼ teaspoon nutmeg (optional, for warmth)

For the Pasta and Filling:

• 20–22 jumbo pasta shells
• 2 cups cooked chicken, shredded (rotisserie or poached)
• 1 cup ricotta cheese
• ½ cup shredded mozzarella cheese
• 2 tablespoons chopped parsley or basil

For Topping:

• ½ cup mozzarella cheese, shredded
• ¼ cup Parmesan cheese, grated
• Fresh parsley, for garnish

Directions

Step 1: Roast the Garlic

1. Preheat oven to 400°F (200°C).
2. Slice off the top of the garlic bulb to expose the cloves.
3. Drizzle with olive oil, wrap in foil, and roast for 30–35 minutes until soft and golden.
4. Let it cool, then squeeze the roasted cloves from their skins and mash into a smooth paste.

Step 2: Cook the Pasta

1. Boil the jumbo shells in salted water until al dente (about 9–10 minutes).
2. Drain and toss with a little olive oil to prevent sticking.

Step 3: Make the Alfredo Sauce

1. In a saucepan over medium heat, melt the butter.
2. Whisk in flour and cook for 1–2 minutes until lightly golden.
3. Gradually whisk in cream and milk, stirring constantly.
4. Add the roasted garlic paste, Parmesan, salt, pepper, and nutmeg.
5. Simmer until thick and creamy, about 5–6 minutes.

Step 4: Prepare the Filling

1. In a mixing bowl, combine shredded chicken, ricotta, mozzarella, and chopped herbs.
2. Stir in ½ cup of the Alfredo sauce to moisten the mixture.

Step 5: Assemble the Shells

1. Preheat oven to 375°F (190°C).
2. Spread ½ cup of Alfredo sauce on the bottom of a baking dish.
3. Stuff each pasta shell with the chicken mixture and place in the dish.
4. Pour the remaining Alfredo sauce evenly over the shells.
5. Sprinkle mozzarella and Parmesan on top.

Step 6: Bake

1. Cover with foil and bake for 20 minutes.
2. Remove foil and bake for another 10–15 minutes, until bubbly and golden.

Step-by-Step Preparation Summary

1. Roast garlic until caramelized.
2. Cook pasta shells until al dente.
3. Prepare Alfredo sauce with roasted garlic and Parmesan.
4. Mix filling using chicken, cheeses, and herbs.
5. Stuff shells with filling and layer with sauce.
6. Bake until hot and golden.

How to Serve

Serve warm, straight from the oven, garnished with fresh parsley and extra Parmesan. Pair it with:

• A crisp green salad with lemon vinaigrette
• Garlic bread or focaccia
• A glass of Chardonnay or Pinot Grigio

This dish is hearty enough to stand alone but also pairs beautifully with roasted vegetables.

Recipe Tips

• Roast garlic ahead: It can be made a day in advance and stored in the fridge.
• Use quality Parmesan: Freshly grated cheese makes the sauce smoother and more flavorful.
• Don’t overcook the shells: Slightly undercooked pasta holds its shape better when baked.
• Thin the sauce if needed: Add a splash of milk if the sauce becomes too thick after cooling.

Recipe Variations

1. Spinach & Chicken Alfredo Shells: Add sautéed spinach to the filling for color and nutrition.
2. Mushroom Alfredo Shells: Replace chicken with sautéed mushrooms for a vegetarian version.
3. Three-Cheese Alfredo Shells: Combine ricotta, fontina, and mozzarella for an ultra-creamy version.
4. Spicy Alfredo: Add red pepper flakes or a pinch of cayenne for a little heat.
5. Pesto Alfredo: Stir in a spoonful of basil pesto for a fresh, herbal flavor.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Reheating: Bake covered at 350°F (175°C) until heated through, or microwave in short bursts with a splash of milk.
• Freezing (Before Baking): Assemble the shells, cover tightly with foil, and freeze for up to 2 months. Bake directly from frozen (add 15–20 minutes to baking time).

Special Equipment Needed

• Baking dish (9×13 inch)
• Saucepan
• Mixing bowls
• Foil
• Whisk
• Garlic roaster or foil for roasting

FAQ

Q1: Can I use store-bought Alfredo sauce?
Yes, but homemade roasted garlic Alfredo gives far better flavor.

Q2: Can I make it vegetarian?
Absolutely—omit the chicken and add mushrooms, spinach, or roasted vegetables instead.

Q3: Can I use rotisserie chicken?
Yes! It’s a perfect shortcut and saves time.

Q4: How do I prevent shells from drying out?
Cover with foil during most of the baking, then uncover at the end to brown.

Q5: Can I make the sauce lighter?
Use half-and-half instead of heavy cream for a lighter but still creamy version.

Conclusion

Roasted Garlic Alfredo Shells with Chicken is a comforting, restaurant-worthy meal that captures the essence of creamy Italian cuisine with a homemade touch. The roasted garlic transforms the Alfredo sauce into something extraordinary—smooth, aromatic, and rich. Each bite delivers the perfect mix of cheesy filling, tender pasta, and velvety sauce.

Whether you’re cooking for a family dinner or entertaining guests, this dish will impress everyone at the table. It’s luxurious yet comforting—truly a must-try recipe that celebrates the beauty of simplicity and flavor.