Stuffed Shells with Chicken and Garlic Butter
Creamy, juicy, and loaded with savory garlic butter, these Stuffed Shells with Chicken and Garlic Butter are pure comfort on a plate.
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Servings: 4 servings
Equipment
- Mixing Bowl
- Baking Dish
- Pot for Cooking Pasta
Ingredients
Filling Ingredients
- 2 cups cooked chicken breast, shredded or diced
- 1.5 cups ricotta cheese room temperature
- 1 cup shredded mozzarella cheese
- 24 pieces jumbo pasta shells cooked al dente and drained
- 0.5 cup Parmesan cheese grated
- 0.25 cup fresh parsley chopped
- 3 cloves garlic minced
- 1 cup garlic butter melted or warmed
Salt and Pepper
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside on a lightly oiled sheet to prevent sticking.
- In a mixing bowl, combine the cooked chicken, ricotta cheese, mozzarella cheese, Parmesan cheese, minced garlic, chopped parsley, and season with salt and pepper. Stir until evenly mixed and creamy.
- Stuff each cooked shell with about 1 to 2 tablespoons of the chicken and cheese mixture. Place stuffed shells on a plate or tray as you work.
- Spread a layer of garlic butter on the bottom of a baking dish. Arrange the stuffed shells in the dish, seam side up, fitting them snugly so they support one another.
- Pour the remaining garlic butter over the stuffed shells, making sure the butter reaches between shells for flavor and moisture.
- Cover the dish with aluminum foil and bake for 20 minutes to warm through and let the filling set.
- Remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and golden on top.
- Let cool for a few minutes before serving so the filling firms slightly and is easier to serve.
Notes
These stuffed shells can be made ahead and refrigerated for up to 24 hours before baking. Add 10 extra minutes to baking time if starting from chilled.