Description
Delicious and creamy stuffed jumbo pasta shells filled with a savory mixture of shredded chicken, ricotta, mozzarella, and Parmesan cheeses, baked in a rich and aromatic garlic butter sauce. This comforting Italian-inspired dish is perfect for a family dinner or special occasion and is easy to prepare with simple ingredients.
Ingredients
Scale
For the Chicken Filling
- 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
For the Garlic Butter Sauce
- 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
For the Pasta
- 20 jumbo pasta shells (conchiglioni)
- 1 tablespoon olive oil (to prevent sticking)
- Salt for boiling water
Instructions
- Cook the Pasta Shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to the package directions, usually about 9–10 minutes, or until al dente. Drain and rinse under cool water to stop the cooking process. Toss the shells lightly with olive oil to prevent sticking. Set aside to cool while preparing the filling.
- Prepare the Chicken Filling: In a large bowl, combine the ricotta, mozzarella, Parmesan, egg, parsley, garlic powder, onion powder, salt, and black pepper. Stir until smooth and well combined. Fold in the shredded chicken until evenly distributed. Taste and adjust seasoning if needed. For extra creaminess, optionally add 1 tablespoon of sour cream or cream cheese to the filling. Cover and refrigerate while making the sauce.
- Make the Garlic Butter Sauce: In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, but do not brown. Whisk in the flour and cook for 1 minute to create a roux. Slowly pour in the milk while whisking constantly, followed by the chicken broth. Continue whisking until the sauce thickens, about 3–4 minutes. Stir in Parmesan cheese, Italian seasoning, and salt and pepper to taste. Remove from heat and stir in chopped parsley. This rich garlic butter sauce will perfectly coat the shells.
- Assemble the Stuffed Shells: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Spread a thin layer of garlic butter sauce on the bottom. Using a spoon, fill each shell with the chicken and cheese mixture. Arrange the filled shells snugly in the baking dish. Pour the remaining garlic butter sauce evenly over the shells. Sprinkle mozzarella and Parmesan cheese on top.
- Bake the Dish: Cover the dish with foil. Bake for 20 minutes, then remove foil and bake uncovered for an additional 10 minutes, or until cheese is melted and golden brown. Let rest for 5 minutes before serving to allow the sauce to thicken slightly.
Notes
- To prevent shells from sticking, toss them with olive oil after boiling.
- If you prefer, substitute half-and-half for whole milk in the sauce for extra richness.
- Add 1 tablespoon sour cream or cream cheese to the filling for a creamier texture.
- Do not overcook the pasta shells; they should be al dente to hold the filling well.
- Let the dish rest after baking to thicken the sauce for better serving consistency.
- Use fresh parsley for brighter flavor, but dried can be substituted if unavailable.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Keywords: stuffed shells, chicken stuffed pasta, garlic butter sauce, baked pasta, Italian dinner, comfort food, chicken pasta recipe
