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Cheesy Chicken Stuffed Pasta with Cream Sauce

Three jumbo shells filled with shredded chicken and topped with melted cheese and herbs, served in a bowl of Cheesy Chicken Stuffed Pasta with Cream Sauce.
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Make this rich and comforting baked pasta dish featuring chicken and cheese stuffed shells smothered in a homemade cream sauce.

Ingredients

Scale
  • 12 jumbo pasta shells
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cooked and shredded
  • 8 ounces cream cheese, softened
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese, divided
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1/4 teaspoon nutmeg

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook the jumbo 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, softened cream cheese, 1/2 cup of the mozzarella cheese, 1/4 cup of the Parmesan cheese, parsley, garlic powder, salt, and pepper. Mix until well combined. This is your stuffing.
  4. Carefully stuff each cooked shell with the chicken and cheese mixture. Arrange the stuffed shells in a single layer in the prepared baking dish.
  5. Prepare the cream sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for one minute, stirring constantly.
  6. Gradually whisk in the milk until smooth. Continue to cook, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes. Stir in the nutmeg.
  7. Pour the cream sauce evenly over the stuffed shells in the baking dish.
  8. Sprinkle the remaining 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese over the top of the sauce.
  9. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese topping is melted and lightly golden brown.
  10. Let the dish rest for 5 minutes before serving.

Notes

  • For the richest flavor, use freshly grated Parmesan cheese instead of pre-shredded.
  • If the sauce thickens too much while making it, add a splash of milk to reach the desired consistency before pouring it over the shells.
  • You can substitute rotisserie chicken for cooking and shredding the chicken breasts.

Nutrition

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