Garlic Butter Chicken Stuffed Shells
Cheesy and creamy stuffed pasta shells filled with chicken and garlic butter, perfect for a cozy dinner.
Ingredients
Pasta and Sauce
- 20 pieces jumbo pasta shells
- 2 cups marinara sauce
Filling
- 2 cups cooked chicken, shredded Can use rotisserie chicken for convenience.
- 1 cup ricotta cheese
- 1.5 cups mozzarella cheese, shredded Divided into two portions for filling and topping.
- 0.5 cup Parmesan cheese, grated Divided into two portions for filling and topping.
- 3 cloves garlic, minced
- 4 tablespoons butter Melted for sautéing garlic.
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Garnish
- Fresh parsley, chopped For garnish.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the pasta shells according to package instructions. Drain and set aside to cool slightly.
- In a large pan, melt butter over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant.
- In a mixing bowl, combine shredded chicken, ricotta cheese, 1 cup mozzarella cheese, ¼ cup Parmesan cheese, Italian seasoning, salt, and pepper. Mix well.
Assembly
- Stuff each cooked shell with the chicken and cheese mixture.
- Place stuffed shells in a large baking dish.
- Pour marinara sauce over the stuffed shells.
- Sprinkle remaining mozzarella and Parmesan cheese on top.
Baking
- Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 10 minutes until cheese is bubbly and golden.
- Garnish with fresh parsley before serving.
Notes
To store leftovers, place them in an airtight container and refrigerate for up to 3 days. For longer storage, freeze individually for up to 2 months. Reheat by thawing overnight and baking.