If you are craving a comfort meal that feels like a big, warm hug, you have to try this Cheesy Chicken Stuffed Shells Recipe. Juicy shredded chicken mingles with creamy ricotta and Parmesan cheeses, all nestled inside tender jumbo pasta shells. The magic happens when these stuffed shells swim in a luscious garlic and herb sauce topped with gooey mozzarella cheese, then baked to golden, bubbly perfection. This dish brings together simple ingredients but delivers an irresistible combination of flavors and textures that will make it your new weeknight favorite or a special occasion showstopper.
Ingredients You’ll Need
Every ingredient in this recipe plays a vital role, creating layers of flavor and richness that make this dish truly special. From the pasta that holds the filling to the blend of cheeses that keep everything creamy and melty, you’ll see how uncomplicated ingredients combine for an unforgettable taste experience.
- 1 pound jumbo pasta shells: These large shells are perfect for stuffing and hold a hefty amount of filling without breaking.
- 2 cups cooked, shredded chicken breast: Provides a lean protein base that’s tender and flavorful.
- 1 cup ricotta cheese: Adds creamy texture and mild sweetness, making the filling rich but light.
- 1/2 cup freshly grated Parmesan cheese: Delivers a sharp, nutty flavor that balances the creaminess.
- 2 tablespoons fresh parsley (chopped): Brings freshness and a burst of color to the filling.
- 1 teaspoon garlic powder: Gives the filling a subtle savory garlicky warmth.
- 1/2 teaspoon black pepper: Adds just enough heat for depth without overpowering the other flavors.
- 1/4 teaspoon salt: Enhances all the ingredients, making everything pop.
- 1 can (10.5 ounces) condensed cream of chicken soup: Creates a smooth, comforting base for the sauce.
- 12 ounces evaporated milk: Makes the sauce creamy and luscious without added heaviness.
- 4 ounces garlic and herb cream cheese: Infuses the sauce with a rich, aromatic blend of garlic and herbs.
- 1 1/2 cups shredded mozzarella cheese (divided): Provides that classic melty cheese pull and golden topping everyone loves.
How to Make Cheesy Chicken Stuffed Shells Recipe
Step 1: Prepare the Oven and Pasta Shells
Begin by preheating your oven to 350 degrees Fahrenheit, setting the perfect heat to bake all those beautiful flavors together. Next, boil a pot of water and cook the jumbo pasta shells according to the package instructions, aiming for a tender al dente texture so they hold their shape but aren’t mushy. Once cooked, drain and rinse the shells under cold water – this cools them quickly and prevents them from sticking, making stuffing a breeze.
Step 2: Make the Luscious Chicken and Cheese Filling
In a medium bowl, combine the shredded chicken with ricotta and Parmesan cheeses. Season with garlic powder, salt, and black pepper, then fold in freshly chopped parsley for a refreshing pop. This mixture is creamy, savory, and bursting with flavor—a perfect filling to generously spoon inside each shell.
Step 3: Stuff and Arrange the Shells
Carefully stuff each cooled pasta shell with the chicken and cheese mixture and arrange them neatly in a single layer inside a 9×13-inch glass baking dish. This even spacing makes sure every shell bakes evenly and each bite is as good as the last.
Step 4: Prepare the Creamy Sauce
In a large saucepan over medium heat, warm the cream of chicken soup with evaporated milk until well heated through. Stir in the garlic and herb cream cheese and continue stirring until fully melted and incorporated into a smooth, creamy sauce. Finish by stirring in one cup of shredded mozzarella, which adds cheesy richness and body to the sauce that will coat your stuffed shells beautifully.
Step 5: Pour Sauce and Add Cheese Topping
Pour this deliciously creamy sauce over the arranged stuffed shells, letting it seep into all the nooks and crannies. Then sprinkle the remaining half cup of shredded mozzarella cheese evenly on top to create a golden, bubbly crust as it bakes.
Step 6: Bake Until Hot and Bubbly
Bake your dish in the preheated oven for about 40 minutes, until everything is hot, bubbly, and the cheese topping is beautifully melted and slightly browned. Let the shells cool just a bit before serving to allow the sauce to thicken and the flavors to meld.
How to Serve Cheesy Chicken Stuffed Shells Recipe
Garnishes
Adding a sprinkle of fresh chopped parsley or a few torn basil leaves just before serving can brighten the whole dish and add a hint of herbal freshness. A light dusting of extra Parmesan cheese gives that perfect final touch of salty sharpness if you love cheesy goodness.
Side Dishes
Because this dish is such a hearty main, pairing it with lighter sides works wonders. A crisp green salad with a tangy vinaigrette cuts through the richness perfectly. Roasted or steamed vegetables like asparagus or broccoli add nice textural contrast and vibrant color to your plate.
Creative Ways to Present
For a fun family dinner, serve the stuffed shells straight from the baking dish family-style, inviting everyone to dig in. For a dinner party, plate individual servings on warm plates and drizzle a little extra sauce on the side, garnished with a fresh herb sprig, to make it feel extra special and homemade with love.
Make Ahead and Storage
Storing Leftovers
If you have leftovers of this Cheesy Chicken Stuffed Shells Recipe, store them in an airtight container in the refrigerator. They will stay fresh and delicious for up to 3 days, making excellent next-day meals that reheat beautifully.
Freezing
This recipe freezes wonderfully. Assemble the stuffed shells and sauce as directed, then cover the baking dish tightly with foil and plastic wrap before freezing. They freeze well for up to 2 months. To bake from frozen, increase the cook time and bake covered until piping hot, then uncover for the last few minutes to brown the cheese topping.
Reheating
For reheating, your best bet is the oven to keep the shells tender and the sauce creamy—cover with foil and bake at 350 degrees Fahrenheit until heated through. You can also reheat individual portions in the microwave but keep an eye so they don’t dry out. Adding a splash of milk or cream before reheating helps maintain that luscious sauce texture.
FAQs
Can I use rotisserie chicken instead of cooking my own chicken for this recipe?
Absolutely! Using rotisserie chicken is a fantastic shortcut that adds extra flavor and saves time. Just shred the chicken into bite-size pieces before mixing with the cheeses for the filling.
Is it possible to make this dish vegetarian?
Yes! Simply omit the chicken and add extra ricotta or your favorite cooked vegetables like spinach or mushrooms to the filling. The creamy sauce and cheeses will still make it incredibly satisfying.
Can I prepare this recipe ahead of time and bake it later?
Definitely! You can assemble the stuffed shells and sauce, then cover and refrigerate for up to 24 hours before baking. Let it come to room temperature before baking for best results.
What can I substitute for cream of chicken soup?
If you prefer homemade, you can make a creamy béchamel sauce flavored with chicken broth, or use cream of mushroom soup as an alternative. Keep in mind this will slightly change the flavor but still be delicious.
How can I make this recipe spicier?
To add a kick, mix in some red pepper flakes into the filling or sprinkle a bit of cayenne pepper into the sauce. You can also top with sliced jalapeños when serving for that extra layer of heat.
Final Thoughts
This Cheesy Chicken Stuffed Shells Recipe is one of those timeless dishes that never fails to bring warmth and smiles around the dinner table. It combines ease and elegance, making it perfect for busy weeknights or when you want to impress guests without stress. I truly hope you give it a try and enjoy every melt-in-your-mouth bite as much as I do.
Print
Cheesy Chicken Stuffed Shells Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
Cheesy Chicken Stuffed Shells is a comforting baked pasta dish featuring jumbo shells filled with a savory mixture of shredded chicken, ricotta, and Parmesan cheeses, baked in a creamy garlic and herb sauce topped with mozzarella for a deliciously cheesy finish. Perfect for family dinners, this recipe combines rich flavors with a satisfying texture.
Ingredients
Pasta
- 1 pound jumbo pasta shells
Filling
- 2 cups cooked, shredded chicken breast
- 1 cup ricotta cheese
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
Sauce
- 1 can (10.5 ounces) condensed cream of chicken soup
- 12 ounces evaporated milk
- 4 ounces garlic and herb cream cheese
- 1 1/2 cups shredded mozzarella cheese, divided
Instructions
- Preheat Oven: Preheat your oven to 350°F to ensure it is ready for baking the stuffed shells.
- Cook Pasta Shells: Boil the jumbo pasta shells according to the package instructions until just al dente. Drain and rinse the shells under cold water to stop cooking and prevent sticking.
- Prepare Filling: In a medium bowl, mix the cooked shredded chicken, ricotta cheese, Parmesan cheese, garlic powder, chopped fresh parsley, salt, and black pepper until well combined. Stuff each cooked shell with this mixture and arrange them in a single layer inside a 9×13 inch glass baking dish.
- Make Sauce: In a large saucepan over medium heat, combine the cream of chicken soup and evaporated milk. Heat until hot but not boiling, then add garlic and herb cream cheese, stirring until melted and fully incorporated. Remove from heat and stir in 1 cup of shredded mozzarella cheese until smooth.
- Assemble and Top: Pour the creamy sauce evenly over the stuffed shells in the baking dish. Sprinkle the remaining 1/2 cup of shredded mozzarella cheese over the top for a cheesy crust.
- Bake: Bake the dish at 350°F for 40 minutes or until the sauce is bubbly and the cheese on top is melted and slightly golden. Allow to cool for a few minutes before serving.
Notes
- Do not overcook the pasta shells; they should be just al dente as they will cook further in the oven.
- If fresh parsley isn’t available, dried parsley can be used, but use about one-third of the amount.
- For a richer sauce, substitute half-and-half for the evaporated milk.
- This dish can be prepared ahead of time and refrigerated before baking; just add a few extra minutes to the baking time if baking from cold.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated thoroughly before serving.
