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Chicken Stuffed Shells

These Chicken Stuffed Shells are packed with creamy chicken and spinach and then topped with gooey mozzarella. This delicious pasta dish will be a family favorite.
Course Main Course
Cuisine American
Prep Time 25 minutes
Cook Time 32 minutes
Total Time 57 minutes
Servings 8
Calories 438kcal
Author Dina

Ingredients

  • 2 Tbsp unsalted butter
  • 2 garlic cloves minced
  • 3 cups

    heavy cream

  • 1 1/2 cups grated Parmesan cheese
  • 1/4 tsp black pepper
  • 1 tsp salt
  • 12 oz jumbo shells
  • 2 cups shredded rotisserie chicken
  • 10 oz frozen baby spinach thawed & chopped
  • 15 oz Ricotta cheese
  • 1/2 cup grated Parmesan
  • 1 cup shredded Mozzarella cheese
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • 2 cups shredded Mozzarella cheese

Instructions

  • Make the sauce first- in a large saucepan, melt 2 Tbsp unsalted butter over medium heat. Then stir in 2 minced garlic cloves for about 1 minute. Then pour in 3 cups of heavy cream and let it come to a simmer. Remove the sauce off the heat and whisk in 1 1/2 cups grated parmesan cheese along with 1/4 tsp black pepper and 1 tsp salt. Then set aside for later.
  • Now cook 12 oz of jumbo pasta shells in a pot of boiling salted water according to the package. Drain and toss in a little olive oil to prevent sticking and set aside.
  • In a large bowl combine 2 cups shredded rotisserie chicken, 10 oz frozen baby spinach (thawed & chopped), 15 oz Ricotta cheese, 1/2 cup grated Parmesan, 1 cup shredded Mozzarella, 3/4 tsp salt, and 1/4 tsp black pepper.
  • Now use a medium-sized cookie scoop to stuff each pasta shell with the cheesy spinach filling.
  • Coat the bottom of a deep 9x13-inch baking dish with 1 cup of white sauce. Then place the stuffed shells on top (open side up).
  • Evenly pour the remaining sauce on top of the shells and sprinkle 2 cups of shredded mozzarella cheese on top. Preheat the oven to 350 degrees Fahrenheit and bake for about 30 minutes. Then broil for 2-3 minutes to get the cheese golden brown.

Notes

  • Add olive oil to the shells- Doing this once they are done cooking will ensure they don't stick together and later break when you are ready to stuff them.
  • Drain your spinach- After you've thawed your spinach, you will need to thoroughly drain it to keep the water from thinning out your filling and making the shells soggy.
  • Cook the shells open side up- Doing it this way ensures that the filling will not fall out the bottom as you scoop and serve this delicious dish.
  • Broil your Chicken Stuffed Shells at the end- For the last few minutes of cooking, make sure to set your oven to broil so you get that perfect golden brown on your cheesy topping.

Nutrition

Calories: 438kcal | Carbohydrates: 37g | Protein: 24g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 73mg | Sodium: 965mg | Potassium: 398mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3987IU | Vitamin C: 10mg | Calcium: 429mg | Iron: 2mg