As a busy parent, finding meals that are tasty and quick can be tough. That’s why I’m excited to share this Chicken Stuffed Shells recipe. It’s a hit with your family and is ready in no time, perfect for busy weeknights.
Chicken Stuffed Shells are a comforting dish. It mixes tender pasta shells with a creamy, cheesy filling and a tasty homemade Alfredo sauce. The addition of juicy chicken and fresh broccoli makes it a meal everyone will enjoy.
Table of Contents
Key Takeaways
- Easy-to-follow recipe for delicious Chicken Stuffed Shells
- Combines tender pasta shells, creamy ricotta, and savory chicken
- Includes a homemade Alfredo sauce for a creamy, flavorful topping
- Can be prepared ahead of time and baked when ready to serve
- Nutritious and satisfying, with the addition of broccoli
What Are Chicken Stuffed Shells?
Chicken stuffed jumbo pasta shells are a tasty twist on the classic stuffed shells. They are filled with shredded chicken, creamy cottage cheese, and melted cheddar cheese. Baked to perfection, they make a comforting and satisfying meal.
Origin and Popularity
Stuffed shells have been loved for decades, with the chicken version becoming popular in the 1990s. It’s a favorite because it’s packed with protein and loved by families everywhere.
Common Variations
- Different cheese fillings, such as ricotta, mozzarella, or a blend
- Addition of vegetables like spinach, broccoli, or sun-dried tomatoes
- Variations in the sauce, including marinara, Alfredo, or a creamy mushroom sauce
Why You’ll Love This Recipe
This chicken stuffed shells recipe is easy to make and can be prepared ahead of time. It’s a hit with both adults and kids. The filling of tender chicken, creamy cottage cheese, and cheddar cheese is sure to satisfy your taste buds.
Looking for a meal that’s both family-friendly and impressive? These chicken stuffed jumbo pasta shells are sure to become a favorite in your home.
Ingredients You’ll Need
To make this tasty cheesy chicken stuffed shell casserole or baked chicken and ricotta stuffed shells, you’ll need some ingredients. Let’s look at what you’ll need:
For the Stuffed Shells
- 20 whole jumbo pasta shells
- 2 boneless, skinless chicken breasts, diced or shredded (about 1 cup cooked)
- 3/4 cup ricotta cheese
- 3/4 cup grated mozzarella cheese
- 3/4 cup grated Parmesan cheese
- 2 large eggs
- 1 cup cooked broccoli florets (fresh or frozen)
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- Salt and pepper to taste
For the Sauce
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups chicken stock
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
Optional Toppings
- Additional grated Parmesan or mozzarella cheese
You can use pre-cooked chicken or cook it yourself. Frozen broccoli is easy to use in the stuffed shells. The creamy, cheesy sauce is perfect with the cheesy chicken stuffed shell casserole or baked chicken and ricotta stuffed shells.
Preparing the Chicken
To make the perfect chicken stuffing for jumbo pasta shells, start by preparing the chicken. You have a few options for the chicken part of this dish.
Cooking Options: Boiled vs. Baked
You can boil the chicken breasts. Just put them in a pot of water and simmer for 4-10 minutes. They should reach 165°F inside. This method is fast and simple.
Or, you can bake the chicken in the oven at 350°F for 20-25 minutes. This way, it cooks evenly.
Shredding the Chicken
After cooking, let the chicken cool a bit. Then, use two forks to shred or dice it into small pieces. You’ll need about 2 cups of shredded or diced chicken stuffing for jumbo pasta shells for this recipe.
If you’re short on time, use pre-cooked, diced, or shredded chicken breast meat. A rotisserie chicken is also a great choice for this chicken stuffing for jumbo pasta shells recipe.
Making the Stuffing Mixture
To make the creamy stuffing for your creamy chicken and spinach stuffed shells, start with a few ingredients. Mix cooked, shredded chicken with ricotta cheese, cooked spinach, a beaten egg, minced parsley, Italian seasoning, garlic powder, salt, and pepper.
Combining Ingredients
In a large bowl, gently mix all the ingredients together. The creamy ricotta cheese will help hold the mixture together. The spinach and herbs will add a wonderful flavor to the stuffing.
Tips for Flavor Customization
- Try different cheeses like mozzarella or Parmesan for a unique taste.
- Adding sautéed mushrooms, diced onions, or roasted garlic can enhance the flavor.
- Use kale or other leafy greens instead of spinach for a different veggie mix.
- Adjust the seasoning to your liking, adding more or less Italian seasoning, garlic, salt, and pepper.
Customizing the stuffing mixture ensures your creamy chicken and spinach stuffed shells will taste just right to you.
Cooking the Pasta Shells
When making chicken stuffed jumbo pasta shells, picking the right pasta is key. Jumbo pasta shells are great because they have lots of room for the chicken and cheese filling.
Choosing the Right Pasta
For this recipe, use jumbo pasta shells. These large, hollow shells are perfect for stuffing. Look for shells that are about 2-3 inches long to fit the filling well.
Cooking Time and Drainage Tips
- Bring a large pot of salted water to a boil over high heat.
- Add the jumbo pasta shells and cook as the package says, usually 12-15 minutes.
- Cook the shells a bit less than the package suggests, as they’ll cook more in the oven.
- Drain the cooked shells in a colander and rinse with cold water. This stops the cooking and makes them easier to stuff.
By following these steps, you’ll get perfectly cooked jumbo pasta shells. They’re ready to be filled with the tasty chicken mixture.
Layering Your Dish
Building the chicken and cheese stuffed shell bake is easy. Start by putting a thin layer of sauce at the bottom of a greased 9×13 inch baking dish. This keeps the pasta from sticking and adds flavor.
Filling the Shells
Then, fill each cooked jumbo pasta shell with the chicken and ricotta mix. Make sure to fill it well for a tasty bite. You’ll need about 16-20 shells for the dish.
Arranging in the Baking Dish
Place the filled shells in the dish, arranging them neatly. This makes the dish look good and helps the sauce soak into the shells.
After arranging the shells, pour the rest of the sauce over them. This coats every bite in the creamy sauce.
Now, the chicken and cheese stuffed shell bake is ready to bake. Next, we’ll cover how to prepare the sauce and finish the recipe.
Preparing the Sauce
The sauce is key in the chicken stuffed shells recipe. You can make your own or use a store-bought one. Both options will make your dish taste great.
Easy Homemade Sauce Option
To make a creamy Alfredo sauce, start by melting 3 tablespoons of unsalted butter in a saucepan. Heat it over medium. Once melted, whisk in 3 tablespoons of all-purpose flour to make a roux.
Then, slowly add 1 cup of chicken stock, stirring constantly to avoid lumps. Next, add 16 ounces of heavy cream and simmer for 5-7 minutes. Stir in 1 1/4 cups of Parmesan cheese and add 1/2 teaspoon of black pepper.
Store-Bought Alternatives
If you’re in a hurry, a store-bought Alfredo sauce is a good choice. You’ll need about 2 cups or 16 ounces of sauce. Choose a high-quality brand for the best taste.
Baking the Chicken Stuffed Shells
After filling your jumbo pasta shells with chicken and ricotta, it’s time to bake them. Preheat your oven to 375°F (190°C). Then, grab a baking dish and arrange the shells snugly but not too tight.
Oven Temperature and Time
Cover the dish with aluminum foil and bake. Bake the baked chicken and ricotta stuffed shells for 20 to 30 minutes. This helps the shells heat evenly and the filling set.
Checking for Doneness
- After 20-30 minutes, remove the foil cover.
- Continue baking the baked chicken and ricotta stuffed shells for 5 to 10 minutes more. This ensures the cheese melts and the edges brown.
- For a golden-brown finish, broil for 2-3 minutes. Watch closely to avoid burning.
The baked chicken and ricotta stuffed shells are done when the filling is hot and bubbly. Use a fork to check if they’re hot before serving.
“The key to perfectly baked chicken and ricotta stuffed shells is getting the temperature and timing just right. With a little attention, you’ll have a delicious, oven-fresh dish ready to enjoy.”
Serving Suggestions
Your chicken and vegetable stuffed shells need a great presentation. Match them with light sides for a balanced meal. This will make your dish look and taste amazing.
Sides That Pair Well
- Fresh, crisp green salad with a simple vinaigrette
- Steamed broccoli or asparagus, drizzled with lemon and olive oil
- Warm, crusty garlic bread or breadsticks for the sauce
Presentation Tips
To make your chicken and vegetable stuffed shells look better, try these ideas:
- Add fresh parsley or basil on top for color and taste.
- Grate Parmesan cheese lightly over the shells for extra flavor.
- Present the chicken and vegetable stuffed shells in the baking dish for a cozy feel.
| Serving Size | Calories | Carbs | Protein | Fat |
|---|---|---|---|---|
| 4 shells | 752 | 40g | 43g | 46g |
Pair your chicken and vegetable stuffed shells with light sides. Add simple garnishes for a stunning dish. This will impress everyone at your table.
Storage and Reheating
Our easy chicken stuffed shell recipe is perfect for leftovers. It stays delicious for days. This makes it easy to enjoy the flavors again and again.
Best Practices for Leftovers
Keep leftover chicken stuffed shells in an airtight container in the fridge for 3-4 days. You can also freeze them for 2-3 months. Cool the shells completely before freezing in a safe container or bag.
Reheating Techniques
There are ways to reheat your leftover chicken stuffed shells. Cover them with foil and bake at 350°F (175°C) for 20-30 minutes. This ensures they’re hot and ready to eat.
For individual servings, microwave them on medium power, covered, for 2-3 minutes. Always heat the dish to 165°F (74°C) for safety.