Description

These glorious Chicken & Garlic Butter Stuffed Shells are jumbo pasta shells generously filled with a mixture of tender, seasoned chicken, fresh spinach, and a blend of cheeses, all bathed in an irresistible garlic butter sauce. It's a complete meal in one pan, perfect for busy weeknights yet impressive enough for company.

Ingredients

Scale

1 box (12 ounce) Jumbo pasta shells
2 tablespoons Olive oil
1 ½ pounds Boneless, skinless chicken breasts, cooked and shredded (about 3 cups cooked chicken)
1 large Onion, finely chopped
4 cloves Garlic, minced, divided
1 package (10 ounce) Frozen chopped spinach, thawed and squeezed dry
1 ½ cups Ricotta cheese
1 cup Shredded mozzarella cheese, plus ½ cup for topping
½ cup Grated Parmesan cheese, plus 2 tablespoons for topping
1 large Egg
1 teaspoon Dried Italian seasoning
½ teaspoon Salt
¼ teaspoon Black pepper
¾ cup (1 ½ sticks) Unsalted butter
2 tablespoons All-purpose flour
2 cups Whole milk
1 jar (24 ounce) Marinara sauce or passata

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Instructions

Prep the Pasta: Bring a large pot of salted water to a rolling boil. Add the jumbo pasta shells and cook according to package directions until al dente. Drain the shells and rinse them with cold water
Cook the Chicken (if not pre-cooked): Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened. Stir in minced garlic and then add chicken breasts to cook until no longer pink. Remove and shred the chicke
Make the Filling: In a large mixing bowl, combine the shredded chicken, squeezed dry spinach, ricotta cheese, mozzarella cheese, Parmesan cheese, egg, seasoning, salt, and pepper. Mix well to combine
Prepare the Garlic Butter Sauce: Melt butter in a medium saucepan over medium heat. Add minced garlic and cook until fragrant. Stir in flour to create a roux, then gradually whisk in milk until thickened. Season with salt and pepper
Assemble the Stuffed Shells: Preheat oven to 375°F (190°C). Spread marinara sauce evenly in the bottom of a baking dish. Fill each cooked pasta shell with 2-3 tablespoons of filling and arrange in the dish
Add the Garlic Butter Sauce and Bake: Pour garlic butter sauce over the shells, sprinkle with remaining cheeses, cover with foil, and bake for 25 minutes
Final Bake: Remove foil and continue baking for 10-15 minutes, until cheese is melted and bubbly. Let it rest before serving

Notes

Squeeze the spinach dry to prevent a watery filling.

Don't overcook the pasta; they should be al dente.

Prep Time: 30 mins
Cook Time: 25 mins
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 680 kcal
Sugar: 8g
Sodium: 1100mg
Fat: 38g
Saturated Fat: 22g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 5g
Protein: 36g
Cholesterol: 150mg