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Cheesy Chicken Stuffed Jumbo Shells with Cream Sauce

Close-up of baked Cheesy Chicken Stuffed Pasta shells covered in bubbly, browned cream sauce.
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Make comforting, cheesy chicken stuffed jumbo pasta shells baked in a rich, homemade cream sauce. This recipe is perfect for a satisfying family dinner.

Ingredients

Scale
  • 1 box (12 oz) jumbo pasta shells
  • 2 cups cooked, shredded chicken
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups heavy cream
  • 1 cup chicken broth
  • 1/2 teaspoon garlic powder
  • Pinch of 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, ricotta cheese, 1/2 cup of the mozzarella cheese, Parmesan cheese, egg, parsley, salt, and pepper. Mix well until fully combined. This is your filling.
  4. Prepare the cream sauce: In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for one minute, stirring constantly.
  5. Gradually whisk in the heavy cream and chicken broth. Continue whisking until the sauce thickens slightly, about 5 to 7 minutes.
  6. Stir in the garlic powder and nutmeg. Remove the sauce from the heat.
  7. Spread about one cup of the cream sauce evenly over the bottom of the prepared baking dish.
  8. Carefully stuff each cooked pasta shell with the chicken and cheese mixture. Arrange the filled shells in a single layer in the baking dish.
  9. Pour the remaining cream sauce evenly over the stuffed shells.
  10. Sprinkle the remaining 1/2 cup of mozzarella cheese over the top.
  11. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden brown.
  12. Let the dish rest for 5 minutes before serving.

Notes

  • You can substitute manicotti shells for jumbo shells if preferred.
  • For extra flavor, add 1/4 cup of finely chopped sautéed onion to the chicken filling mixture.
  • If the sauce thickens too much while baking, add a splash of milk or chicken broth to thin it slightly before serving.

Nutrition

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