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Pesto Chicken Stuffed Shells

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!

Prep Time
30 mins
Cook Time
30 mins
Servings: 6
Course: Main Course , Dinner , Others
Cuisine: Italian , American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.)
  4. Pour the remaining marinara sauce evenly over the stuffed shells, then sprinkle the remaining mozzarella cheese all over the top. 
  5. 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.