Pesto Chicken Stuffed Shells
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Unrated
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Prep Time
30 mins
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Cook Time
30 mins
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Servings
6
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Course
Main Course, Dinner, Others
Pesto Chicken Stuffed Shells
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Basil pesto, tender chicken and cream cheese is stuffed in jumbo pasta shells and topped with marinara and mozzarella cheese. Pesto Chicken Stuffed Shells will quickly became a family favorite!
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Ingredients
- 1 box (12 ounces) jumbo pasta shells
- 1 lb. cooked, shredded chicken breast seasoned with salt and pepper
- 1 to 1 ½ containers (7.5 ounces, each) chive and onion cream cheese
- 3 cups shredded Mozzarella cheese divided
- 1/3 to 1/2 cup basil pesto (measure according to taste preference. I use 1/3 cup)
- 1 jar (24 ounces) marinara sauce
- 1 teaspoon freshly chopped parsley for garnish (optional)
Instructions
- In a large pot of water, boil pasta shells until al dente; according to package directions. Drain the water, then rinse noodles in cold water. Set aside.
- In a medium bowl, combine the cooked shredded chicken, 1 to 1 ½ of the containers of chive and onion cream cheese (depends on how wet you want the mixture), 1 cup shredded mozzarella cheese and the basil pesto. Stir mixture gently until combined.
- In a 9×13 baking dish, spread about 1 cup of marinara sauce in the bottom. Take one pasta shell and stuff it with 3 Tablespoons of chicken/cheese mixture. Place shell in prepared dish, and then repeat process with remaining shells and chicken/cheese mixture. (There should be enough filling to fill at least 24 shells.)
- Pour the remaining marinara sauce evenly over the stuffed shells, then sprinkle the remaining mozzarella cheese all over the top.
- Bake, uncovered, for 25 to 30 minutes or until the cheese is melted and bubbly. Remove from the oven and sprinkle with chopped, fresh parsley (optional). Allow to stand for 5 minutes before serving. Enjoy!
Notes
- Freezer Instructions: Prepare stuffed shells right up before baking step in a freezer safe container or baking dish. Do not bake. Cover tightly and freeze. Freeze up to 1 month.
- To reheat: Place in the fridge to thaw up to 1 to 2 days. Once thawed, bake in a 350° F oven, covered for 40 minutes or until heated through.
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