Chicken Stuffed Shells Recipe is filled with flavorful chicken and broccoli stuffed inside of tender pasta shells then smothered with a decadent cajun cream sauce and cheese. Easily the best stuffed shells recipe ever!
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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.
As a result, I’m starting to understand the importance of the easy weeknight meal. Between the busy work days, baby duties and everything else life brings, I find myself strapped for time. This chicken stuffed shells recipe is one of my many easy weeknight meals including Crispy Skillet Baked Garlic Chicken, Easy Citrus Shrimp and Lemon Roast Chicken and Potatoes. So, I’ve taken it upon myself to put together recipes that are both simple and delicious.
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
Sweet Highlights:
- 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.
Ingredients
- 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!
*Did you make this recipe? Please give it a star rating and leave comments below!*
Chicken Stuffed Shells Recipe
Flavorful chicken and broccoli are stuffed inside of tender pasta shells and smothered with cheese and a decadent cajun cream sauce. Next level!
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Servings: 6 servings
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
Nutrition
Calories: 578kcal | Carbohydrates: 8g | Protein: 23g | Fat: 50g | Saturated Fat: 30g | Cholesterol: 186mg | Sodium: 493mg | Potassium: 281mg | Sugar: 1g | Vitamin A: 2200IU | Vitamin C: 16.5mg | Calcium: 436mg | Iron: 1mg
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Made this for my family and it was delicious! We prepack lunches for the week and this is one that is great for dinner but also packs and reheats well. The sauce is so good I am using it in other dishes to add some amazing flavor.
Made this for a small dinner party with friends. They LOVED it. Made some minor changes: sautéed the onions with the garlic to make them part of the sauce instead of in the shell mixture; went a bit heavy handed with the cajun and Italian seasoning; and, added some pepper. So good. Thank you for ANOTHER great recipe!! PS – I made a Black Forest Cake for desert that was amazing but the guests said there is nothing better the “my” Carrot Cake (which, of course, is your recipe). I think I’m going to have to bake the carrot cake as a second cake when I experiment with new cakes. 🙂
WOW! WOW! I can’t wait to make these for my family!
Nice and flavorful. The sauce alone can be used with fettucine or whatever pasta you choose…5 stars
Made the recipe exactly as written…so delicious!
Added orange and yellow bell peppers for extra flavor. Used shredded chicken breast inside the shells, and sliced chicken breast outside of the shells with the cream sauce. Delicious!!!
This dish was so amazing. I was looking for something different to cook for my family for Sunday dinner and happened to see this recipe. I tried it and let me tell you, it was heaven on a plate. My family loved every bite and i was Excited giving this my was first time making it. Thank you so much for sharing. From the spice sauce, the shells, the cheese and the taste was a thumbs up. All 5 stars ⭐️ ⭐️⭐️⭐️⭐️
This is great! I have some chicken left from my cooked tarragon chicken dish. I was trying to think what to use it with. I don’t have broccoli but I do have baby spinach. Pandemic shopping sometimes leaves you without stuff. But this sounds delicious, and I have everything else. Dinner tonight! Thank you!
Loved this dish. My husband who is very critical and a picky eater loved it. Thanks for this recipe.
Creamy Deliciousness! We loved this, not sauteing the minced onions worried me a bit, but the surprise bit of crunch really competed the dish.