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Cheesy Chicken Stuffed Shells with Cream Sauce

Close-up of baked Cheesy Chicken Stuffed Pasta shells covered in bubbling cream sauce and melted cheese.
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A recipe for large pasta shells filled with seasoned chicken and cheese, baked in a rich, homemade cream sauce.

Ingredients

Scale
  • 1 box (12 oz) jumbo pasta shells
  • 2 cups cooked, shredded chicken breast
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese, divided
  • 1 large egg
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1/4 teaspoon nutmeg
  • 1/4 cup heavy cream

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 9×13 inch baking dish.
  2. Cook the jumbo pasta shells according to package directions until al dente. Drain them and rinse with cold water to stop cooking. Set aside.
  3. In a medium bowl, combine the shredded chicken, ricotta cheese, 1/2 cup of the mozzarella cheese, 1/4 cup of the Parmesan cheese, the egg, Italian seasoning, and garlic powder. Mix well. Season with salt and pepper.
  4. Prepare the cream sauce: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for one minute, stirring constantly.
  5. Gradually whisk in the whole milk until smooth. Continue cooking, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes.
  6. Remove the sauce from the heat. Stir in the heavy cream, remaining 1/4 cup Parmesan cheese, and nutmeg. Season with salt and pepper.
  7. Spread about one cup of the cream sauce evenly over the bottom of the prepared baking dish.
  8. Carefully stuff each cooked pasta shell with the chicken and cheese mixture. Arrange the filled shells in a single layer in the baking dish over the sauce.
  9. Pour the remaining cream sauce evenly over the stuffed shells.
  10. Sprinkle the remaining 1/2 cup of mozzarella cheese over the top.
  11. Bake for 25 to 30 minutes, or until the sauce is bubbly and the cheese topping is golden brown.
  12. Let the dish rest for 5 minutes before serving.

Notes

  • You can use rotisserie chicken for quick preparation.
  • For a richer flavor, use freshly grated Parmesan cheese.
  • If the sauce seems too thick before baking, add a splash of milk to thin it slightly.

Nutrition

Find it online: https://tastytribune.com/cheesy-chicken-stuffed-pasta-with-cream-sauce/