Introduction

Stuffed shells with chicken and garlic butter offer a comforting and flavorful meal that’s perfect for family dinners. Tender pasta shells are filled with a creamy chicken and cheese mixture, then baked in a rich garlic butter sauce. This dish is sure to impress with its savory goodness and satisfying texture.

The image shows a baking dish filled with large pasta shells stuffed with a creamy filling. Each shell is topped with a melted layer of light golden cheese, sprinkled with small pieces of green herbs. The pasta looks soft and has a slightly shiny texture. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked chicken breast, shredded or diced

1 ½ cups ricotta cheese

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

1 egg (for binding)

2 tablespoons chopped fresh parsley (or 1 teaspoon dried)

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon salt

¼ teaspoon black pepper

6 tablespoons unsalted butter

4 cloves garlic, minced

2 tablespoons all-purpose flour

1 ½ cups whole milk (or half-and-half for richness)

½ cup chicken broth

½ cup grated Parmesan cheese

½ teaspoon Italian seasoning

Salt and pepper to taste

2 tablespoons fresh parsley, chopped

20 jumbo pasta shells (conchiglioni)

1 tablespoon olive oil (to prevent sticking)

Salt for boiling water

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to the package directions, usually 9–10 minutes, until al dente. Drain and rinse under cool water to stop cooking. Toss the shells lightly with olive oil to prevent sticking and set aside to cool.

Step 2: In a large bowl, combine ricotta, mozzarella, Parmesan, egg, parsley, garlic powder, onion powder, salt, and black pepper. Stir until smooth and well combined. Fold in the shredded chicken evenly. Taste and adjust seasoning as needed. For extra creaminess, add 1 tablespoon of sour cream or cream cheese. Cover and refrigerate while preparing the sauce.

Step 3: In a medium saucepan, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant, avoiding browning. Whisk in flour and cook for 1 minute to form a roux. Slowly pour in milk while whisking, then add chicken broth. Continue whisking until sauce thickens, about 3–4 minutes. Stir in Parmesan, Italian seasoning, salt, and pepper. Remove from heat and stir in chopped parsley.

Step 4: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and spread a thin layer of garlic butter sauce on the bottom. Using a spoon, fill each shell with the chicken and cheese mixture. Arrange shells snugly in the dish. Pour remaining sauce evenly over the shells and sprinkle mozzarella and Parmesan on top.

Step 5: Cover the baking dish with foil and bake for 20 minutes. Remove foil and bake uncovered for an additional 10 minutes until cheese is melted and golden brown. Let rest for 5 minutes before serving to allow the sauce to thicken slightly.

FAQs

Can I make stuffed shells ahead of time?

Yes, you can prepare and assemble the shells a day ahead, keep them covered in the refrigerator, and bake just before serving. This makes for easy meal prepping.

What can I use instead of jumbo pasta shells?

If jumbo shells aren’t available, large manicotti tubes can be used as a substitute. Just be sure to adjust cooking times according to the package instructions.