Chicken Stuffed Shells with Creamy Parmesan Sauce Recipe

Introduction

Chicken stuffed shells are a comforting and satisfying Italian-inspired dish perfect for family dinners. Jumbo pasta shells are filled with a creamy mixture of ricotta, chicken, spinach, and cheese, then baked in a rich garlic cream sauce. This recipe is sure to become a favorite for any occasion.

Ingredients

• 12 oz box Jumbo Pasta Shells
• 15 oz container Ricotta cheese
• 2 cups cooked and shredded chicken
• 5 oz frozen spinach (thawed and drained)
• 1 1/2 cup shredded Mozzarella cheese (divided)
• 1/4 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 Tablespoons butter
• 2 cloves garlic (minced)
• 2 Tablespoons all-purpose flour
• 1 1/2 cups heavy cream
• 1 1/2 cups milk
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Step 1: Preheat your oven to 350º F.
2. Step 2: Bring a large pot of water to a boil and cook the jumbo pasta shells according to package directions, but reduce the cooking time by 2 minutes so they are slightly underdone. Drain and rinse with cold water to stop cooking.
3. Step 3: In a mixing bowl, combine the ricotta cheese, shredded chicken, 1 cup of mozzarella cheese, Italian seasoning, thawed and drained spinach, 1/4 cup Parmesan cheese, salt, and black pepper. Mix well and set aside.
4. Step 4: In a saucepan, melt the butter over medium-high heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
5. Step 5: Stir in the flour and cook for a couple of minutes, stirring constantly, until no white streaks remain.
6. Step 6: Gradually whisk in the heavy cream and milk. Bring the mixture to a simmer and cook for 5-6 minutes until it thickens slightly.
7. Step 7: Stir in 1/2 cup Parmesan cheese and season with salt and black pepper to taste. Keep the sauce warm on low heat.
8. Step 8: When the pasta shells are cool enough to handle, spoon the chicken and cheese mixture into each shell.
9. Step 9: Spread 1/2 cup of the cream sauce on the bottom of a 13×9 inch baking dish. Arrange the stuffed shells over the sauce as you fill them.
10. Step 10: Pour the remaining sauce evenly over the shells and sprinkle with the remaining 1/2 cup of mozzarella cheese.
11. Step 11: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until hot and the cheese is melted and bubbly.

Tips & Variations

• For extra flavor, try adding a pinch of crushed red pepper flakes to the filling for a subtle kick.
• You can substitute cooked turkey for chicken if preferred.
• Use fresh spinach instead of frozen by sautéing it until wilted and draining any excess moisture.
• The cream sauce can be made ahead of time and reheated gently before assembling.

Storage

Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 350º F until warm, about 15-20 minutes. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegetarian?

Yes, omit the chicken and increase the amount of cheese and spinach or add other vegetables like mushrooms or zucchini for a vegetarian version.

Do I need to cook the pasta shells fully before stuffing?

No, cook the shells slightly less than the package instructions to prevent them from becoming too soft after baking.

Chicken Stuffed Shells with Creamy Parmesan Sauce Recipe

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Delicious Chicken Stuffed Shells featuring jumbo pasta shells filled with a creamy mixture of ricotta, shredded chicken, spinach, and cheeses, topped with a rich Parmesan cream sauce and baked to perfection.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American

Ingredients

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For the Shells and Filling

• 12 oz box Jumbo Pasta Shells
• 15 oz container Ricotta cheese
• 2 cups cooked and shredded chicken
• 5 oz frozen spinach (thawed and drained)
• 1 1/2 cup shredded Mozzarella cheese (divided)
• 1/4 cup grated Parmesan Cheese
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Sauce

• 2 Tablespoons butter
• 2 cloves garlic (minced)
• 2 Tablespoons all-purpose flour
• 1 1/2 cups heavy cream
• 1 1/2 cups milk
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat Oven: Preheat your oven to 350º F to prepare for baking the stuffed shells later.
2. Cook Pasta Shells: Bring a large pot of water to a boil and cook jumbo pasta shells according to package instructions minus 2 minutes, so they remain slightly undercooked. Drain and rinse with cold water to stop cooking.
3. Prepare Filling Mixture: In a mixing bowl, combine ricotta cheese, shredded chicken, 1 cup of shredded mozzarella, Italian seasoning, thawed and drained spinach, grated Parmesan cheese, salt, and black pepper. Mix well and set aside.
4. Sauté Garlic: In a saucepan, melt butter over medium-high heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
5. Make Roux: Stir in all-purpose flour and cook for a couple of minutes until the mixture is smooth and no white streaks remain.
6. Add Dairy and Thicken Sauce: Slowly whisk in heavy cream and milk, bringing the mixture to a simmer. Cook for 5-6 minutes, stirring frequently, until the sauce thickens slightly.
7. Incorporate Parmesan and Season: Stir in grated Parmesan cheese and season with salt and black pepper to taste. Keep the sauce on low heat while filling the pasta shells.
8. Stuff Shells: Once cooled enough to handle, use a spoon to fill each pasta shell generously with the chicken and cheese mixture.
9. Assemble in Baking Dish: Spread 1/2 cup of the prepared sauce over the bottom of a 13×9 inch baking dish. Arrange the stuffed shells evenly over the sauce as you fill them.
10. Add Sauce and Cheese: Pour the remaining sauce evenly over the shells. Sprinkle the remaining 1/2 cup of shredded mozzarella cheese on top.
11. Bake Covered: Cover the baking dish with foil and bake for 25 minutes in the preheated oven.
12. Finish Baking Uncovered: Remove foil and bake for an additional 10-15 minutes until the dish is hot throughout and the cheese on top is melted and bubbly.

Notes

• Be sure to slightly undercook the pasta shells to avoid overcooked, mushy shells after baking.
• Drain the thawed spinach well to prevent excess moisture from making the filling watery.
• Use fresh garlic for the best flavor in the sauce.
• Let the sauce thicken properly before assembling to ensure a creamy texture that holds the shells nicely.
• Covering with foil during initial baking helps the shells cook evenly and keep moist.
• For extra flavor, you can sprinkle some chopped fresh basil or parsley after baking.

Keywords: Chicken stuffed shells, baked pasta, ricotta cheese recipe, creamy stuffed shells, Italian comfort food