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- 12 large jumbo pasta shells - 1 cup cooked chicken, shredded - 1 cup ricotta cheese - 1 cup mozzarella cheese, shredded - 1/2 cup grated Parmesan cheese - 1/2 cup basil pesto - 1 cup heavy cream - 1 teaspoon garlic powder - Salt and pepper to taste - Fresh basil leaves for garnish To make Creamy Pesto Chicken Stuffed Shells, you need some key tools: - A large pot for boiling pasta - A mixing bowl for the filling - A greased 9x13 inch baking dish - A small saucepan for the creamy sauce - A spatula or spoon for mixing and stuffing You can change some ingredients if needed. Here are a few ideas: - Use cooked turkey instead of chicken for a different taste. - Swap ricotta with cottage cheese for a lighter option. - Try Greek yogurt instead of heavy cream for a healthier sauce. - Use vegan cheese for a dairy-free version. - Replace basil pesto with sun-dried tomato pesto for a unique flavor. These swaps can help you make this dish fit your taste or diet! To start, boil water in a large pot. Add salt to the water for flavor. Once it boils, add 12 large jumbo pasta shells. Cook them until they are al dente, about 8 to 10 minutes. Drain the shells and rinse them under cold water. This keeps them from sticking together. Set the shells aside on a clean towel. In a mixing bowl, combine the filling ingredients. Add 1 cup of shredded chicken. Next, mix in 1 cup of ricotta cheese. Then, add half of the 1 cup of shredded mozzarella cheese. Sprinkle in 1/2 cup of grated Parmesan cheese. Add 1/2 cup of basil pesto for flavor. Lastly, add 1 teaspoon of garlic powder. Season with salt and pepper to taste. Mix everything well until it's creamy and smooth. Preheat your oven to 375°F (190°C). Now, take each cooked shell and fill it with the chicken and cheese mixture. Be gentle, so the shells don't break. Place the stuffed shells in a greased 9x13 inch baking dish. Arrange them in a single layer for even cooking. To make your creamy sauce, take a small saucepan and heat it over medium heat. Combine 1 cup of heavy cream and the remaining basil pesto. Stir the mixture gently until it heats up. It should take about 5 minutes. You want the sauce to be warm and slightly thickened. Pour this creamy pesto sauce evenly over the stuffed shells in your baking dish. Cover the baking dish with aluminum foil. Bake in the preheated oven for 25 minutes. After that, remove the foil and bake for another 10 to 15 minutes. You want the cheese on top to be bubbly and golden. Once done, take the dish out and let it cool for a few minutes. Garnish with fresh basil leaves to add color and flavor. To cook the pasta shells just right, you need to watch the time. Boil them in salted water. Follow the package instructions closely. They should be al dente, firm but not hard. Once done, drain and rinse them under cold water. This step keeps them from sticking together. Lay them out flat to cool. For a tasty filling, balance is key. Use a mix of chicken, ricotta, and cheeses. I love adding basil pesto for a fresh taste. Don’t forget the garlic powder, too. Season with salt and pepper to boost flavor. Mix everything well, so each bite is full of goodness. Tasting your filling is a must. Adjust the spices if needed. When it comes to baking, preheat your oven to 375°F (190°C). This ensures even cooking. Cover the dish with foil for the first part of baking. This keeps the shells moist. After 25 minutes, remove the foil. Let the cheese get bubbly and golden for 10 to 15 minutes more. Keep an eye on it to prevent burning. Let the dish cool for a few minutes before serving. This helps the cheese set and makes serving easier. {{image_2}} You can make vegetarian pesto stuffed shells easily. Just skip the chicken. Use more ricotta and add your favorite veggies. Spinach, zucchini, or bell peppers work great. These shells taste fresh and colorful. Adding vegetables to the filling makes it more nutritious. You can mix in cooked broccoli, carrots, or even mushrooms. Chop them small so they fit well in the shells. This adds flavor and a nice crunch to each bite. Feel free to change the sauce and cheese. Instead of pesto, use marinara or Alfredo. You can also mix different cheeses. Try goat cheese, feta, or a sharp cheddar. Each change will give a new twist to this dish. Get creative and find your favorite mix! To keep your creamy pesto chicken stuffed shells fresh, let them cool first. Place them in an airtight container. Store the container in the fridge for up to three days. If you want to keep them longer, freezing is a great option. To freeze, wrap the stuffed shells tightly in plastic wrap. Then, place them in a freezer-safe bag or container. They can stay frozen for up to three months. When you’re ready to eat, thaw the shells in the fridge overnight. Reheat them in the oven at 350°F (175°C) for about 25 minutes. Cover with foil to prevent drying out. Each ingredient has a different shelf life: - Cooked chicken can last in the fridge for up to 4 days. - Ricotta cheese stays fresh for about a week once opened. - Mozzarella cheese lasts around 5 days in the fridge. - Heavy cream can last up to a week after opening. - Basil pesto usually stays good for about a week in the fridge, too. Keeping an eye on these dates helps ensure your stuffed shells taste great every time you enjoy them! Yes, you can use other pasta shapes. Bowtie, rotini, or even lasagna sheets work well. Just make sure the pasta can hold the filling. Each shape gives a unique look and texture. To make this dish gluten-free, swap regular pasta for gluten-free pasta. Many brands offer gluten-free shells or similar shapes. Check the package for cooking times, as they may vary. I love serving these stuffed shells with a fresh salad. A side of garlic bread pairs nicely too. You could try roasted vegetables for a healthy option. Yes, you can. Make the dish, then cover it and store it in the fridge. Bake it the next day when you're ready to eat. You may need to adjust the baking time if it's cold. In this blog post, we explored the tasty recipe for Creamy Pesto Chicken Stuffed Shells. We covered the needed ingredients and tools, plus ingredient swaps. I shared step-by-step instructions for cooking and stuffing the shells, along with baking tips. We also discussed fun variations and how to store your leftovers properly. I hope you feel inspired to try this dish. It’s easy and delicious, perfect for any occasion. Enjoy making and sharing it!

Creamy Pesto Chicken Stuffed Shells

Indulge in the deliciousness of creamy pesto chicken stuffed shells that will impress your family and friends! This easy recipe combines tender pasta shells filled with shredded chicken, rich cheeses, and flavorful basil pesto, all baked in a creamy sauce for a mouthwatering meal. Perfect for weeknight dinners or special occasions, exploring this recipe will elevate your cooking game. Click to discover the full recipe and start creating this comforting dish today!
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Ingredients
  

12 large jumbo pasta shells

1 cup cooked chicken, shredded

1 cup ricotta cheese

1 cup mozzarella cheese, shredded

1/2 cup grated Parmesan cheese

1/2 cup basil pesto

1 cup heavy cream

1 teaspoon garlic powder

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Cook the Pasta Shells: In a large pot, bring salted water to a boil. Add the jumbo pasta shells and cook according to package instructions until al dente. Drain and rinse under cold water to prevent sticking. Set aside.

    Prepare the Filling: In a mixing bowl, combine the shredded chicken, ricotta cheese, half of the mozzarella cheese, grated Parmesan cheese, basil pesto, and garlic powder. Season with salt and pepper to taste. Mix well until all ingredients are nicely combined.

      Stuff the Shells: Preheat the oven to 375°F (190°C). Carefully stuff each cooked shell with the chicken and cheese mixture. Place the filled shells in a greased 9x13 inch baking dish.

        Make the Creamy Sauce: In a small saucepan over medium heat, combine the heavy cream and remaining basil pesto. Stir until heated through and slightly thickened, about 5 minutes. Pour the creamy pesto sauce evenly over the stuffed shells in the baking dish.

          Top with Cheese: Sprinkle the remaining mozzarella cheese over the top of the shells.

            Bake: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

              Serve: Remove the dish from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before serving.

                Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4