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Chicken Stuffed Shells with Creamy Parmesan Sauce Recipe

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4.4 from 93 reviews

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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/chicken-stuffed-shells-with-creamy-parmesan-sauce-recipe/