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Cheesy Chicken Stuffed Jumbo Shells with Roasted Garlic Cream Sauce

Four baked jumbo shells of Cheesy Chicken Stuffed Pasta with Cream Sauce, topped with melted cheese and herbs.
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Bake jumbo pasta shells filled with shredded chicken, ricotta, and mozzarella, then cover them with a rich, roasted garlic parmesan cream sauce.

Ingredients

Scale
  • 1 box (12 oz) jumbo pasta shells
  • 2 cups cooked, shredded chicken breast
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese, plus 2 tablespoons for sauce
  • 1 large egg
  • 1/4 cup chopped fresh parsley
  • Salt and black pepper to taste
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups heavy cream
  • 1/2 cup chicken broth
  • 1/4 teaspoon nutmeg

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit (190 Celsius). Lightly grease a 9×13 inch baking dish.
  2. Cook the jumbo shells according to package directions until al dente. Drain them and rinse with cold water to stop cooking. Set aside.
  3. Prepare the stuffing: In a medium bowl, combine the shredded chicken, ricotta cheese, 3/4 cup of the mozzarella cheese, 1/2 cup of the Parmesan cheese, egg, parsley, salt, and pepper. Mix well.
  4. Spoon the chicken and cheese mixture evenly into each cooked pasta shell. Arrange the stuffed shells in a single layer in the prepared baking dish.
  5. Make the roasted garlic cream sauce: Heat the olive oil in a small saucepan over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Do not let it brown.
  6. Add the butter to the saucepan. Once melted, whisk in the flour and cook for 1 minute, creating a roux.
  7. Slowly whisk in the heavy cream and chicken broth. Bring the mixture to a gentle simmer, stirring constantly until the sauce thickens slightly, about 3 to 5 minutes.
  8. Remove the sauce from the heat. Stir in the remaining 2 tablespoons of Parmesan cheese and the nutmeg. Season with salt and pepper to your taste.
  9. Pour the cream sauce evenly over the stuffed shells in the baking dish.
  10. Sprinkle the remaining 1/4 cup of mozzarella cheese over the top.
  11. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese topping is melted and lightly golden. Let the dish rest for 5 minutes before serving.

Notes

  • You can use rotisserie chicken for quick preparation.
  • For a richer flavor, roast the garlic cloves before mincing them for the sauce.
  • This dish freezes well before baking; cover tightly and freeze for up to three months. Thaw overnight before baking.

Nutrition

Find it online: https://hungryhearld.com/cheesy-chicken-stuffed-pasta-with-cream-sauce/