Chicken Stuffed Shells

There’s something truly special about Chicken Stuffed Shells. I remember the first time I tried them at a cozy family gathering, the aroma of baked pasta filling the air, making my mouth water before I even took a bite. Stuffed with a rich mixture of tender chicken, creamy cheeses, and vibrant spinach, each shell is like a warm hug on a plate. It quickly became one of my favorite comfort foods, perfect for sharing with loved ones or enjoying on a quiet night in. As I recreate this dish, every step brings back memories of laughter, family stories, and the joy of cooking together.

Key Ingredients for Chicken Stuffed Shells

The ingredients for Chicken Stuffed Shells come together to create a balanced and flavorful dish. Each component plays a vital role, from the rich marinara sauce to the creamy cheeses that meld into a delicious filling. It’s all about harmony—combine the comforting jumbo shells with the robust filling made of shredded chicken, spinach, and a blend of cheeses, and you have yourself a masterpiece!

• 10 ounces jumbo shells: These large pasta shells are perfect for stuffing with all the delicious filling.
• 2 cups marinara sauce: This classic sauce adds flavor and moisture, coating the shells beautifully.
• ½ cup heavy cream: Creaminess is key; it adds a rich texture to the filling.
• 1 cup shredded mozzarella cheese: Melts to perfection on top, giving that gooey finish we all love.
• Fresh basil (optional, for garnish): A hint of freshness to elevate the dish’s presentation.
• 2 teaspoons olive oil: Necessary for cooking the garlic and spinach.
• 2 cloves garlic (minced): Adds depth and savory flavor to the filling.
• 3 cups baby spinach: Packed with nutrients and adds a beautiful color to the filling.
• 2 cups shredded cooked chicken: The star protein, making this dish hearty and satisfying.
• ½ cup whole-milk Ricotta cheese: Contributes creaminess and richness to the filling.
• 4 ounces mozzarella cheese (cubed): Adds texture and flavor within the stuffing.
• ½ cup grated Parmesan cheese (divided): Aged cheese that gives a salty flavor and enhances the overall taste.
• 1 large egg: Helps bind the filling together.
• ½ teaspoon kosher salt: Enhances the flavors of the ingredients.
• ⅛ teaspoon ground black pepper: A dash of spice to round out the flavors.

How to Assemble Chicken Stuffed Shells

When you’re ready to dive into making Chicken Stuffed Shells, you’ll want to follow these simple yet detailed steps. It’s a fun process that allows you to create something delicious from scratch. Let’s get started!

1. Preheat your oven to 350°F. This step is crucial as it ensures even cooking of your stuffed shells. As the oven heats up, you can get started on your pasta.
2. Bring a large pot of water to a rolling boil. Generously season it with salt, as this will enhance the flavor of the shells. Once boiling, add the jumbo shells one at a time. Stir gently to prevent sticking. Cook them until they are just slightly less than al dente, ensuring they stay firm enough to handle.
3. Use a slotted spoon to carefully remove the shells from the boiling water and set them aside on a cutting board or plate to cool. It’s essential to let them cool, so they don’t become difficult to handle later.
4. While the shells are cooling, heat a medium-sized skillet over medium heat and add olive oil. Once the oil is shimmering, toss in the minced garlic. Cook it for about 30 seconds until fragrant, but be careful not to burn it.
5. Add the baby spinach to the skillet and sauté it until wilted, which should take around 2 minutes. This step not only cooks the spinach but also intensifies its flavor. Once wilted, transfer the mixture to a large bowl.
6. Now in that same bowl, add the shredded chicken, ricotta cheese, cubed mozzarella, ¼ cup of Parmesan, the egg, and season with salt and black pepper. Stir everything together until well combined, ensuring each shell will be filled with a delightful blend.
7. Next, pour the marinara sauce and heavy cream back into the same skillet you used for the spinach. Bring the mixture to a boil and then reduce the heat to a simmer. This step creates the sauce that will coat the shells.
8. Once the sauce is simmering, stir in the remaining Parmesan cheese until it melts into the sauce, making it creamy and delicious. Remove from heat and season to taste.
9. With the sauce ready, pour it into a 9×12-inch baking dish. This will be the cozy bed for your stuffed shells.
10. Now, it’s time to stuff the shells! Using a spoon or your hands, fill each shell with the chicken mixture, being generous. Arrange them neatly in the baking dish.
11. Sprinkle the top of the filled shells with the remaining shredded mozzarella to create a golden, bubbly topping.
12. Bake the shells uncovered in your preheated oven for about 25 to 30 minutes. You’ll know they’re done when the cheese is melted and the sauce is bubbling.
13. Once baked, remove the dish from the oven and let it cool slightly. If you wish, garnish with fresh basil before serving. Enjoy!

Helpful Notes about Chicken Stuffed Shells

As you prepare to enjoy Chicken Stuffed Shells, here are some notes that might help you get the best results. From storage tips to serving suggestions, these insights will elevate your meal experience.

• Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
• Freezing: These stuffed shells freeze beautifully. Bake them and then freeze in individual portions for easy reheating.
• Pairing: Serve with a side salad and garlic bread for a complete meal.
• Variations: Try using different types of cheese like feta or goat cheese for a unique twist.
• Serving size: This recipe serves 6, but you can easily double it for larger gatherings.

What to Serve With Chicken Stuffed Shells

When it comes to serving Chicken Stuffed Shells, the options are delightful and varied. Here’s a detailed list of suggestions to create a perfect meal:

• Garden Salad: A fresh garden salad adds a light and crisp contrast to the rich flavors of the shells. Consider tossing in some cherry tomatoes, cucumbers, and a zesty vinaigrette.
• Garlic Bread: Who can resist warm garlic bread? It’s perfect for soaking up any leftover sauce on your plate.
• Steamed Vegetables: Lightly steamed broccoli or asparagus can bring a nice balance to the meal. They add a pop of color and nutrients.
• Wine Pairing: A light white wine or sparkling water can enhance your dining experience without overpowering the dish.
• Seasonal Sides: During winter, roasted vegetables like carrots and Brussels sprouts make wonderful companions to the stuffed shells.
• Occasion: These stuffed shells are perfect for dinner parties, family gatherings, or even a comforting weeknight meal.

FAQ

Conclusion

In summary, Chicken Stuffed Shells is a delightful dish that combines comfort and flavor in every bite. It’s perfect for family gatherings or cozy nights in, making it a must-try for any pasta lover. So why not whip up a batch tonight? You won’t regret it; this dish is sure to become a favorite in your household.

Chicken Stuffed Shells

The ultimate comfort food, Chicken Stuffed Shells are creamy, cheesy, and packed with flavor. This easy weeknight dinner will satisfy your cravings and impress your family!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Dinner

Cuisine: Italian

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 10 ounces jumbo shells
• 2 cups marinara sauce
• ½ cup heavy cream
• 1 cup shredded mozzarella cheese
• 1 bunch fresh basil optional, for garnish
• 2 teaspoons olive oil
• 2 cloves garlic minced
• 3 cups baby spinach
• 2 cups shredded cooked chicken
• ½ cup whole-milk Ricotta cheese
• 4 ounces mozzarella cheese cubed
• ½ cup grated Parmesan cheese divided
• 1 large egg
• ½ teaspoon kosher salt
• ⅛ teaspoon ground black pepper

Equipment

• 9×12-inch Baking Dish

Method

 

1. Preheat your oven to 350°F. This step is crucial as it ensures even cooking of your stuffed shells. As the oven heats up, you can get started on your pasta.
2. Bring a large pot of water to a rolling boil. Generously season it with salt, as this will enhance the flavor of the shells. Once boiling, add the jumbo shells one at a time. Stir gently to prevent sticking. Cook them until they are just slightly less than al dente, ensuring they stay firm enough to handle.
3. Use a slotted spoon to carefully remove the shells from the boiling water and set them aside on a cutting board or plate to cool. It’s essential to let them cool, so they don’t become difficult to handle later.
4. While the shells are cooling, heat a medium-sized skillet over medium heat and add olive oil. Once the oil is shimmering, toss in the minced garlic. Cook it for about 30 seconds until fragrant, but be careful not to burn it.
5. Add the baby spinach to the skillet and sauté it until wilted, which should take around 2 minutes. This step not only cooks the spinach but also intensifies its flavor. Once wilted, transfer the mixture to a large bowl.
6. Now in that same bowl, add the shredded chicken, ricotta cheese, cubed mozzarella, ¼ cup of Parmesan, the egg, and season with salt and black pepper. Stir everything together until well combined, ensuring each shell will be filled with a delightful blend.
7. Next, pour the marinara sauce and heavy cream back into the same skillet you used for the spinach. Bring the mixture to a boil and then reduce the heat to a simmer. This step creates the sauce that will coat the shells.
8. Once the sauce is simmering, stir in the remaining Parmesan cheese until it melts into the sauce, making it creamy and delicious. Remove from heat and season to taste.
9. With the sauce ready, pour it into a 9×12-inch baking dish. This will be the cozy bed for your stuffed shells.
10. Now, it’s time to stuff the shells! Using a spoon or your hands, fill each shell with the chicken mixture, being generous. Arrange them neatly in the baking dish.
11. Sprinkle the top of the filled shells with the remaining shredded mozzarella to create a golden, bubbly topping.
12. Bake the shells uncovered in your preheated oven for about 25 to 30 minutes. You’ll know they’re done when the cheese is melted and the sauce is bubbling.
13. Once baked, remove the dish from the oven and let it cool slightly. If you wish, garnish with fresh basil before serving. Enjoy!

Notes

• Don’t overcook the shells: If you cook the shells too long, they’ll break apart when you try to stuff them. Aim for slightly less than al dente.
• Rinse under cold water: Gently rinse the shells after boiling to separate them if they’re sticking together.
• Make-ahead option: The filling can be prepared ahead of time and stored in the fridge for up to 2 days.

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Meet Chloe Bennett

I started this blog to document the rustic, comforting food I love to make. I’m the “Pine” of the group I’m all about hearty stews, wood-fired cooking, and cozy, one-pot meals. I brought my best friends on board to make this a shared journal of our adventures. I work closely with Maya to develop our main courses and do most of the writing for our posts.