Cheesy Chicken Stuffed Pasta with Cream Sauce
A recipe for jumbo pasta shells filled with seasoned shredded chicken and ricotta cheese, baked in a rich, homemade cream sauce.
- Prep Time: 25 min
- Cook Time: 30 min
- Total Time: 55 min
- Yield: 6 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 12 jumbo pasta shells
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breast, cooked and shredded
- 8 ounces cream cheese, softened
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese, plus more for topping
- 1/4 cup chopped fresh parsley
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/4 teaspoon nutmeg
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
- Cook the jumbo pasta shells according to package directions until al dente. Drain and rinse with cold water to stop cooking. Set aside.
- In a large bowl, combine the shredded chicken, softened cream cheese, ricotta cheese, 1/2 cup Parmesan cheese, parsley, garlic powder, salt, and pepper. Mix well until the filling is uniform.
- Stuff each cooked pasta shell evenly with the chicken and cheese mixture. Arrange the filled shells in a single layer in the prepared baking dish.
- Prepare the cream sauce: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for one minute, stirring constantly.
- Gradually whisk in the milk until smooth. Cook, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes.
- Stir in the heavy cream and nutmeg. Reduce the heat to low and cook for 2 minutes, stirring. Remove from heat and stir in 1/2 cup of the mozzarella cheese until melted and smooth.
- Pour the cream sauce evenly over the stuffed shells in the baking dish.
- Sprinkle the remaining 1/2 cup mozzarella cheese and extra Parmesan cheese over the top.
- Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese topping is golden brown. Let stand for 5 minutes before serving.
Notes
- You can cook the chicken by boiling or baking it before shredding.
- For a quicker sauce, substitute 2 cups of your favorite store-bought Alfredo sauce for the butter, flour, milk, and cream steps.
- If the sauce seems too thick after baking, stir in a splash of milk before serving.
Nutrition
- Serving Size: 2 shells
- Calories: 650
- Sugar: 6
- Sodium: 550
- Fat: 40
- Saturated Fat: 22
- Unsaturated Fat: 10
- Trans Fat: 1
- Carbohydrates: 45
- Fiber: 2
- Protein: 35
- Cholesterol: 140