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Stuffed Shells with Chicken and Garlic Butter

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  • Prep Time: 35 minutes

  • Cook Time: 35 minutes

  • Total Time: 1 hour 10 minutes

  • Course: Main Course

  • Cuisine: Italian-Inspired

  • Keyword: Baked Pasta, Chicken Pasta, Family Dinner, Comfort Food, Elegant Main

  • Yield: 6 servings (approx. 24-28 shells)

  • Intensity: Medium – This recipe involves multiple components (cooking pasta, making filling, preparing a sauce) but the steps are logical and manageable. It’s a great recipe for building confidence in the kitchen.

Ingredients

For the Pasta & Base:

  • 1 (12-ounce) box jumbo pasta shells

  • 2 tablespoons olive oil

  • 1 cup low-sodium chicken broth

  • ½ cup heavy cream

For the Chicken Filling:

  • 2 cups cooked chicken, shredded or finely chopped (a rotisserie chicken works perfectly!)

  • 1 (15-ounce) container whole milk ricotta cheese

  • 1 ½ cups freshly grated Parmesan cheese, divided

  • 1 large egg, lightly beaten

  • 2 cloves garlic, minced

  • ¼ cup fresh parsley, finely chopped

  • 1 tablespoon fresh basil, finely chopped (or 1 teaspoon dried)

  • 1 teaspoon fresh oregano, finely chopped (or ½ teaspoon dried)

  • ½ teaspoon kosher salt

  • ¼ teaspoon freshly ground black pepper

  • ¼ teaspoon red pepper flakes (optional, for a slight kick)

For the Garlic Butter Finish:

  • 4 tablespoons unsalted butter

  • 2 large cloves garlic, minced or pressed

  • 1 tablespoon fresh parsley, chopped

Instructions

Step 1: Prepare the Pasta Shells

Bring a large pot of generously salted water to a rolling boil. Add the jumbo shells and cook for about 9-10 minutes, or until they are just al dente. They should be pliable but still firm, as they will continue to cook in the oven. Carefully drain the shells and rinse them under cool water to stop the cooking process. This also makes them easier to handle. Drizzle them with a little olive oil and gently toss to prevent sticking.

Step 2: Create the Creamy Chicken Filling

In a large mixing bowl, combine the ricotta, 1 cup of the grated Parmesan cheese, and the lightly beaten egg. Mix until well combined. Add the shredded chicken, minced garlic, fresh parsley, basil, oregano, salt, black pepper, and optional red pepper flakes. Fold everything together gently but thoroughly. The filling should be cohesive and well-seasoned.

Pro-Tip: Using a rotisserie chicken is the ultimate time-saver here, adding incredible flavor with zero extra work. Be sure to taste the filling and adjust the seasoning to your preference before you start stuffing.

Step 3: Assemble the Dish

Preheat your oven to 375°F (190°C). Pour the chicken broth and heavy cream into a 9×13 inch baking dish. Whisk them together lightly. This simple liquid base will steam and create a light, flavorful sauce as the shells bake, keeping them incredibly moist.
Now, take a shell in the palm of your hand. Using a spoon or a small cookie scoop, carefully fill each shell with the chicken and ricotta mixture. Don’t be shy—pack them firmly but gently. Place each stuffed shell seam-side up into the baking dish, nestling them closely together in a single layer. Once all shells are arranged, sprinkle the remaining ½ cup of Parmesan cheese evenly over the top.

Step 4: Bake to Perfection

Cover the baking dish tightly with aluminum foil. This step is crucial as it traps steam, ensuring the shells heat through and the filling sets without drying out. Bake for 25 minutes. After 25 minutes, remove the foil and bake for an additional 8-10 minutes, or until the cheese on top is melted and the edges of the pasta are just beginning to turn a light golden brown.

Step 5: The Golden Garlic Butter Drizzle

While the shells are finishing their final bake, prepare the garlic butter. In a small saucepan or skillet, melt the 4 tablespoons of butter over medium heat. Add the 2 minced garlic cloves and cook for 1-2 minutes, swirling the pan constantly, until the garlic is fragrant but not browned. Browning the garlic will make it bitter. Remove from the heat and stir in the fresh parsley.
Once you remove the baked shells from the oven, immediately drizzle the sizzling garlic butter evenly over the entire dish. You will hear it sizzle as it hits the hot pasta and cheese, infusing the dish with its final layer of incredible flavor.

Serving, Storage, and Reheating

  • Serving: Allow the stuffed shells to rest for 5-10 minutes after adding the garlic butter. This allows the filling to set, making them easier to serve. Plate 4-5 shells per person, spooning a little of the creamy liquid from the bottom of the dish over the top. This dish is a complete meal on its own, but it pairs beautifully with a crisp arugula salad with a lemon vinaigrette to cut through the richness, and a slice of warm, crusty bread to soak up every last drop of the garlic butter sauce.

  • Storage: Let the leftovers cool completely before transferring them to an airtight container. They will keep in the refrigerator for up to 4 days.

  • Reheating: For best results, reheat individual portions in the oven at 350°F (175°C) for 15-20 minutes, covered with foil, until warmed through. You can also use the microwave, but the pasta shells may become slightly softer.

Nutrition Information

(Please note: The following is an estimate based on the ingredients used and can vary significantly based on specific brands and portion sizes.)

  • Serving Size: 4-5 shells

  • Servings Per Recipe: 6

  • Calories: ~680 kcal

  • Total Fat: 35g

  • Saturated Fat: 19g

  • Trans Fat: 0.5g

  • Cholesterol: 155mg

  • Sodium: 780mg

  • Total Carbohydrates: 52g

  • Dietary Fiber: 2g

  • Sugars: 3g

  • Protein: 38g

**These Stuffed Shells with Chicken and Garlic Butter are a guaranteed crowd-pleaser, transforming simple ingredients into a truly memorable and elegant centerpiece for any dinner table. Enjoy the process and the delicious results!

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