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
Scale
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.