Sometimes cooking for the fam feels like a whole project, but this easy chicken stuffed shells recipe saves me every. single. time. I keep it in my back pocket for when everybody’s hungry and need a big pan of food ASAP. It’s basically cheesy chicken and broccoli mixed with a Creole cream sauce stuffed into jumbo pasta shells, so y’all already know it’s gonna be a hit. Even with the pickiest eaters!
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PRO TIP: Layer a thin spoonful of sauce on the bottom of your baking dish before adding the stuffed shells. Keeps them from sticking!
Chicken Stuffed Shells Recipe
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Ingredients
- 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
Instructions
- 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.
Video
Notes
- Fridge: Store baked shells in an airtight container for up to 3-4 days.
- Freezer: Freeze the unbaked stuffed shells in a covered dish or freezer bag for up to 2 months. Thaw overnight in the fridge before baking.
- Reheating: Warm leftovers in the oven at 350°F until heated through, or microwave individual portions if you’re in a rush.
Nutrition
Recipe Tips
- Cook your shells to al dente. They should be tender with a little bite left, otherwise they’ll tear apart when you stuff them.
- Make sure the sauce coats the back of a spoon. That’s how you’ll know it’s thick enough to hold up your creamy chicken stuffed shells.
- Don’t go wild stuffing the pasta! Overfilled shells will split open in the oven.
- Shred your own mozzarella cheese. It melts smoother and gives these cheesy chicken stuffed shells the best pull.
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Serving Suggestions
- Bread: Every plate of pasta needs bread y’all. I love serving these chicken broccoli stuffed shells with garlic bread, cheesy breadsticks, or a slice of roasted garlic bread.
- Veggies: Keep it simple with garlic green beans, honey glazed carrots, or a classic coleslaw.
- Salads: A bright Caesar salad or a cucumber and onion salad adds freshness to go with the stuffed shells.
Recipe Help
Yes! You can assemble the shells, cover them tightly, and refrigerate for up to a day before baking.
Keep simmering until it coats the back of a spoon. If it still looks loose, stir in a little more parmesan cheese.
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I made this yesterday when I needed comfort food stat! It was not only the best tasting sauce with that subtle hint of cajun in them, but it couldn’t have been more easy to whip up at the last minute! LOVE LOVE LOVE!
This couldn’t look any more perfect!
Hey Jocelyn…..Fantastic ! am a big fan of chicken and this is sooo yummy & delicious, i want a eat now….and i will definitely make this stuffed shells…Thanks for sharing….!
What an interesting combination of ingredients. I really like. Interesting idea! Deliciously.
OMG! This looks fabulous! My whole family will love this dish! This is a must do recipe !
mmm I want to eat it every day! This is a great idea for dinner. I have to try this! Looks amazing! Perfect. This is a great idea.
It is really impressive. Looks very tasty. Thank you for sharing this great recipe.
Oh yum! These look so good! I want to devour a plate before bed!
My son isn’t a huge fan of red sauce, but loves pasta. This will be the perfect option for him! Delicious!
Oh yes a delicious option indeed!
Wow these look fantastic, adding this to my fall sunday dinner to make list.