So, if you have been following along with me this year, you know my baby girl is now seven months old! OMG seriously I cannot believe how quickly time is passing. I am desperately trying to hold on to each and every fleeting moment with a fierceness I can’t quite explain. I’ve slowed down my travel schedule as a result, and I’m trying to be a bit more conscious of the time and effort it takes me to complete certain tasks.
The Perks and Highlights of the Best Chicken Stuffed Shells
Cuisine Inspiration: Cajun and Italian
Primary Cooking Method: Baking and Sautéing
Dietary Info: Contains Dairy and Gluten
Key Flavor: Creamy, Cheesy, and Spiced
Skill Level: Intermediate
- Luscious Creamy Sauce: The heavy cream and parmesan create a rich and velvety base, enhancing the shells’ flavor.
- Cajun Kick: A generous sprinkle of Creole seasoning adds a warm, spicy vibe, perfect for those who love a bit of heat.
- Cheese Galore: With parmesan inside and melted mozzarella on top, it’s a cheesy delight from the first bite.
- Quick and Easy: Despite its gourmet look, this recipe is straightforward, making it accessible for any home cook.
- Versatile Veggie Addition: The broccoli adds a nutritious twist and a pop of color, but feel free to swap it out with your favorite veggies.
- Jumbo Shells: They’re big, they’re bold, and they’re ready to be stuffed with goodness.
- Unsalted Butter: This ensures everything you sauté is sizzling and flavorsome.
- Minced Garlic: It’s small but mighty and packs a punch of flavor.
- Heavy Whipping Cream: This makes the sauce luscious and rich.
- Grated Parmesan Cheese: Cheesy goodness that’s part salty, part nutty, and all delish.
- Creole Seasoning: The heart of Cajun cooking, it’s a vibrant mix that’s set to turn up the heat and the flavor.
- Italian Seasoning: A herbal hug that brings a touch of the Mediterranean to the mix.
- Salt & Black Pepper: A little seasoning goes a long way.
- Ricotta Cheese: Creamy, dreamy, and delightful
- Rotisserie Chicken: Shredded to perfection, it’s the protein-packed, flavor-loaded star of the show.
- Cooked Broccoli: Adding a pop of color and a burst of veggie goodness.
- Diced Onion: Sharp, sweet, and everything in between.
- Shredded Mozzarella Cheese: Because more cheese equals more happiness.
- Parsley for Garnish: A sprinkle of green to make it all beam.
How to Make Chicken Stuffed Shells
- Prep: Preheat the oven to 350°F and cook the jumbo shells as per package instructions. Let them cool to room temperature.
- Sauté: In a large pan, melt butter over medium-high heat, add garlic, and sauté for 30-60 seconds, avoiding burning.
- Create Sauce: Add heavy cream, ½ cup parmesan, ½ tablespoon creole seasoning, and all the Italian seasoning. Bring to a boil, then simmer for 5-7 minutes until thick. Pour into a baking pan and set aside.
- Mix Filling: In a bowl, combine ricotta, chicken, broccoli, onion, remaining parmesan, and creole seasoning.
- Assemble: Stuff each shell with the chicken mixture, place in the sauced baking pan, cover with mozzarella, and bake for 20 minutes or until bubbly.
- Serve: Let cool for 10-15 minutes, garnish with parsley, and serve it up!
At times, preparing meals for yourself or the family can feel overwhelming or time-consuming. Believe me, I understand. So, do yourself a favor, put together a few simple recipes that you not only love to eat, but enjoy making. I promise you these Chicken Stuffed Shells will be one of them!
More Amazing Italian Recipes
For more delicious Italian favorites, check out these recipes:
- If you love stuffed shells, you will adore this Italian Sausage Stuffed Shells version.
- There is nothing more satisfying than this comforting Italian Pot Roast recipe.
- If you love a classic, try my amazing Spaghetti and Meatballs.
- Want a vegetarian version of your favorite, try my Lentil Meatballs!
- Don’t forget the most perfect Garlic bread recipe to serve with your Italian dish!
Chicken Stuffed Shells Recipe
- 1/2 (12 ounce) box jumbo shells 6 ounces total
- 2 tbsp unsalted butter
- 2 tbsp minced garlic
- 2 cups heavy whipping cream
- 1 cup grated parmesan cheese divided
- 1 tbsp creole seasoning divided
- 1/2 tsp Italian seasoning
- salt (if needed) to taste
- black pepper to taste
- 1 cup ricotta cheese
- 1 cup rotisserie chicken shredded
- 1 cup broccoli cooked and diced
- 1/2 cup diced onion
- 1 cup shredded mozzarella cheese
- Parsley for garnish
- Preheat oven to 350 F degrees.
- Cook the jumbo pasta shells according to the instructions on the box and set aside separately to bring back to room temperature.
- Add butter to a large pan over medium high heat. Once melted, add garlic and cook for 30-60 seconds making sure not to overcook and cause burning.
- Add heavy cream, ½ cup of parmesan cheese, ½ tablespoon of creole seasoning, and all of the Italian seasoning and stir to mix together. Bring cream sauce to a boil then reduce heat to low and simmer for 5-7 minutes to thicken. Once thickened, remove from heat and pour into a large baking pan and set aside.
- Next in a separate medium sized bowl, add ricotta cheese, chicken, broccoli, onion, remaining parmesan and remaining creole seasoning and stir together to combine well.
- Stuff room temperature shells with chicken mixture and add to bottom of sauced baking pan.
- Cover with mozzarella cheese and bake for 20 minutes or until cheese has completely melted and is bubbling. Remove from oven. Allow to cool for 10-15 minutes, garnish with parsley and serve.