Chicken Stuffed Shells with Creamy Parmesan Sauce Recipe
Delicious and creamy Chicken Stuffed Shells baked to perfection with a rich garlic cream sauce, tender shredded rotisserie chicken, broccoli, and a blend of cheeses for a comforting and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Ingredients
Pasta
- 1/2 (12 ounce) box jumbo shells (6 ounces total)
Sauce
- 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 (to taste)
- Black pepper (to taste)
Stuffing
- 1 cup ricotta cheese
- 1 cup rotisserie chicken (shredded)
- 1 cup broccoli (cooked and diced)
- 1/2 cup diced onion
Topping and Garnish
- 1 cup shredded mozzarella cheese
- Parsley (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to get ready for baking the stuffed shells.
- Cook Pasta Shells: Boil the jumbo pasta shells according to the package instructions. Once cooked, drain and set aside to cool to room temperature, preventing them from sticking together.
- Make Cream Sauce: In a large pan over medium-high heat, melt the butter. Add the minced garlic and cook for 30 to 60 seconds until fragrant, being careful not to burn it. Add heavy cream, ½ cup of parmesan cheese, ½ tablespoon of creole seasoning, and all of the Italian seasoning. Stir well and bring the mixture to a boil. Then reduce heat to low and simmer for 5-7 minutes until the sauce thickens. Remove from heat and pour the sauce into a large baking pan, spreading it evenly.
- Prepare Stuffing Mixture: In a medium bowl, combine ricotta cheese, shredded rotisserie chicken, cooked and diced broccoli, diced onion, remaining parmesan cheese, and remaining creole seasoning. Mix thoroughly until well combined.
- Stuff Shells: Carefully fill each cooled jumbo shell with the chicken and cheese mixture. Place each stuffed shell in the bottom of the baking pan over the cream sauce.
- Add Topping and Bake: Sprinkle shredded mozzarella cheese evenly over the stuffed shells. Place the baking pan in the preheated oven and bake for about 20 minutes, or until the mozzarella cheese has fully melted and is bubbling.
- Serve: Remove from oven and allow the dish to cool for 10-15 minutes. Garnish with fresh parsley before serving to add a touch of color and freshness.
Notes
- To prevent shells from sticking, toss with a little olive oil after draining.
- Cook broccoli until tender but still firm to avoid mushy texture in the filling.
- Use freshly grated parmesan for best flavor and texture.
- Adjust creole seasoning to taste if you prefer less spice.
- Letting the dish cool slightly helps the sauce thicken and makes serving easier.