Description
Delicious jumbo pasta shells stuffed with a creamy chicken mixture and baked in a tomato-cream sauce.
Ingredients
Scale
- 24 jumbo pasta shells (about 8 ounces dry)
- 3 cups cooked shredded chicken
- 8 ounces cream cheese, softened
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese, plus extra for serving
- 3 cloves garlic, minced, divided
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning, plus extra to taste
- 1/2 teaspoon smoked paprika, optional
- 1 teaspoon salt, divided, or to taste
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil or melted butter
- 2 cups marinara sauce
- 1 cup heavy cream
- 1/2 cup chicken broth
- 2 tablespoons chopped fresh parsley, plus more for garnish
Instructions
- Cook the jumbo pasta shells in a large pot of salted boiling water until just al dente according to package directions, then drain, rinse gently with cool water, and lay them out on a lightly oiled baking sheet so they don’t stick.
- In a large mixing bowl combine the cooked shredded chicken, softened cream cheese, ricotta cheese, 1 1/2 cups of the shredded mozzarella, 1/2 cup of the shredded sharp cheddar, 1/4 cup of the grated Parmesan, 2 minced garlic cloves, onion powder, Italian seasoning, smoked paprika, 1/2 teaspoon salt, and black pepper, then stir until the filling is creamy and the chicken is evenly coated.
- Taste the chicken filling and adjust the seasoning with a little more salt, pepper, or Italian seasoning if needed so it’s flavorful before stuffing the shells.
- In a medium saucepan heat the olive oil or melted butter over medium heat, then add the remaining minced garlic clove and cook just until fragrant, about 30 seconds.
- Pour the marinara sauce, heavy cream, and chicken broth into the saucepan, whisking until smooth, then season with the remaining salt and a pinch of pepper if needed.
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
- Spoon a thin layer of the tomato-cream sauce into the bottom of the prepared baking dish, just enough to fully coat the bottom so the shells don’t stick or dry out.
- Use a spoon to fill each cooked pasta shell with a generous amount of the creamy chicken mixture, then arrange the stuffed shells snugly in the baking dish with the open sides facing up.
- Pour the remaining tomato-cream sauce evenly over the stuffed shells, making sure most of them are lightly covered so they bake up tender and saucy.
- Sprinkle the remaining 1/2 cup shredded mozzarella, the remaining 1/2 cup shredded sharp cheddar, and the remaining Parmesan cheese evenly over the top of the shells.
- Cover the baking dish loosely with foil and bake for about 20 minutes, then remove the foil and bake for an additional 10 to 15 minutes, or until the sauce is bubbling around the edges and the cheese on top is melted and lightly golden.
- Let the Cheesy Chicken Shells rest for 5 to 10 minutes before serving, then garnish with chopped fresh parsley and extra Parmesan if desired.
Notes
- For added flavor, you can mix in some spinach or other vegetables in the filling.
- Feel free to use any type of cheese you prefer.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed shell
- Calories: 550
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg