Description
These Stuffed Shells with Chicken and Garlic Butter are rich, creamy, and bursting with flavor. Tender pasta shells are filled with shredded chicken, ricotta, mozzarella, and Parmesan cheese, then baked in a luscious garlic butter sauce for the ultimate comfort meal.
Ingredients
- 20 jumbo pasta shells
- 2 cups cooked shredded chicken
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 tbsp fresh parsley, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the Garlic Butter Sauce:
- 1/4 cup unsalted butter
- 4 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups milk
- 1/2 cup chicken broth
- 1/2 tsp Italian seasoning
- 1/4 tsp crushed red pepper flakes (optional)
- 1/2 cup shredded mozzarella cheese
- Salt and pepper, to taste
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Cook jumbo shells according to package directions until al dente. Drain and set aside.
- In a large bowl, mix shredded chicken, ricotta, mozzarella, Parmesan, egg, parsley, salt, and pepper until well combined.
- To make the garlic butter sauce, melt butter in a saucepan over medium heat. Add minced garlic and cook for 1–2 minutes until fragrant.
- Whisk in flour and cook for 1 minute. Gradually add milk and chicken broth, whisking constantly until smooth and thickened (about 4–5 minutes).
- Stir in Italian seasoning, red pepper flakes, and mozzarella cheese. Season with salt and pepper to taste.
- Spread a thin layer of garlic butter sauce on the bottom of the prepared baking dish.
- Stuff each cooked shell with 2 tablespoons of the chicken mixture and arrange them in the dish.
- Pour the remaining garlic butter sauce evenly over the shells.
- Cover with foil and bake for 20 minutes, then uncover and bake an additional 10 minutes until bubbly and golden.
- Garnish with extra Parmesan and parsley before serving.
Notes
- Use rotisserie chicken for convenience.
- Add spinach or chopped broccoli to the filling for extra nutrition.
- Make ahead and refrigerate up to 24 hours before baking.
- Pairs beautifully with garlic bread and a green salad.
- Prep Time: 25 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American