Description
Creamy, cheesy stuffed pasta shells filled with a rich chicken mixture and baked in a luscious sauce until bubbly and golden.
Ingredients
Scale
- 20 jumbo pasta shells
- 2 cups cooked shredded chicken
- 8 oz cream cheese
- 1 cup grated parmesan cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup sun-dried tomatoes
- 3 garlic cloves, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh basil, chopped
Instructions
- Preheat oven to 375°F.
- Cook jumbo pasta shells until slightly firm, then drain and set aside.
- In a bowl, mix shredded chicken, cream cheese, parmesan cheese, garlic, sun-dried tomatoes, Italian seasoning, salt, and black pepper until smooth.
- In a saucepan, combine chicken broth and heavy cream, heat gently to form a light sauce.
- Lightly grease a baking dish and spread a thin layer of sauce on the bottom.
- Stuff each shell with the chicken mixture and place in the baking dish.
- Pour remaining sauce over the shells evenly.
- Cover with foil and bake for 25 minutes.
- Remove foil, sprinkle mozzarella cheese on top, and bake for another 10 minutes until melted and bubbly.
- Let rest for a few minutes, garnish with fresh basil, then serve.
Notes
- Do not overcook pasta shells to prevent tearing.
- Let the dish rest before serving for better texture.
- Use freshly grated cheese for best flavor and melt.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 480mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg
Keywords: stuffed shells, creamy chicken pasta, baked pasta, comfort food, cheesy pasta