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Creamy Garlic Chicken & Spinach Stuffed Shells

Dive into a plate of Creamy Garlic Chicken & Spinach Stuffed Shells, where tender pasta shells cradle a luscious filling of creamy chicken and vibrant spinach, topped with gooey cheese.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the filling
  • 1 cup cooked chicken Shredded or diced; leftover rotisserie works great.
  • 1 cup ricotta cheese Creamy and rich, adds perfect texture.
  • 1 cup chopped spinach Fresh or frozen.
  • 2 cloves garlic Minced.
  • 1 teaspoon Italian seasoning A flavorful blend.
  • salt and pepper to taste salt and pepper Essential for flavor.
For the pasta shells
  • 12 large pasta shells Choose jumbo shells for best stuffing experience.
For the topping
  • 1 cup mozzarella cheese Shredded, for topping and stuffing.
  • 1 cup heavy cream For sauce and wonderful creaminess.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large pot, boil salted water and cook the jumbo pasta shells according to package instructions. Drain and set aside to cool slightly.
  3. In a bowl, combine the cooked chicken, ricotta cheese, chopped spinach, minced garlic, half of the mozzarella cheese, Italian seasoning, salt, and pepper. Mix until everything is well-blended.
  4. Take a shell and carefully spoon in your creamy filling. Place each filled shell in a greased baking dish.
  5. In a small saucepan over medium heat, combine the heavy cream and the remaining mozzarella. Stir until melted and smooth. Pour the sauce evenly over the stuffed shells.
Baking
  1. Cover your dish with aluminum foil and bake for 20 minutes.
  2. Remove the foil and bake for another 10-15 minutes, until bubbly and golden.
Serving
  1. Once done, let them cool slightly. Serve warm with your favorite side salad or garlic bread.

Notes

Substitutions: For a lighter version, swap heavy cream for Greek yogurt or cottage cheese for a protein boost. Be careful not to overcook the shells; they should be al dente as they will continue cooking in the oven. Avoid overstuffing the shells.