Pesto Chicken Stuffed Shells Recipe: A Creamy, Flavorful Family Dinner
I stumbled upon this incredible pesto chicken stuffed shells recipe when I found myself with leftover rotisserie chicken and a forgotten box of jumbo shells in my pantry.
What started as a quick weeknight solution turned into one of my family’s most requested dinners. The combination of creamy pesto-infused chicken filling nestled inside tender pasta shells and topped with melted cheese creates pure comfort food magic.
I love how this dish comes together in just 40 minutes, making it perfect for busy weeknights when you want something special without the stress. Trust me, once you try these shells, you’ll find yourself making them again and again.
Ingredients
Here’s what you’ll need to create these deliciously satisfying stuffed shells:
- 18 jumbo pasta shells – Choose high-quality shells that won’t break easily when stuffed. Look for shells that are uniform in size for even cooking.
- 5 oz cream cheese, softened – Let this sit at room temperature for about 30 minutes before using. Softened cream cheese mixes more easily and creates a smoother filling.
- 1 cup Parmesan cheese, freshly grated – Freshly grated Parmesan melts better and has superior flavor compared to pre-grated varieties. Save some elbow grease and grate it yourself.
- ¼ cup Parmesan cheese, grated (for topping) – This extra cheese creates that beautiful golden, bubbly top we all crave.
- 5 tablespoons pesto sauce – You can use store-bought for convenience or homemade for extra freshness. Quality matters here since pesto is a star ingredient.
- 2 cups cooked chicken, shredded – Rotisserie chicken works perfectly and saves time. Make sure to remove any skin and shred into bite-sized pieces.
- 3 cloves garlic, minced – Fresh garlic adds aromatic depth that powdered garlic can’t match. Use a garlic press for the finest texture.
Note: This recipe serves 6 people generously, with each person getting about 3 stuffed shells.
Variations
Transform this recipe to suit different dietary needs and flavor preferences:
- Dairy-Free Option: Replace cream cheese with dairy-free cream cheese alternative and use nutritional yeast instead of Parmesan cheese. Coconut cream can also work as a creamy base.
- Lighter Version: Substitute Greek yogurt for half the cream cheese to reduce calories while maintaining creaminess. This also adds extra protein to the dish.
- Vegetarian Alternative: Replace chicken with finely chopped mushrooms, spinach, or ricotta cheese mixed with herbs for a meat-free version that’s equally satisfying.
- Flavor Boosters: Add sun-dried tomatoes, roasted red peppers, or fresh basil leaves to the filling. A pinch of red pepper flakes brings gentle heat.
- Cheese Lovers: Mix mozzarella into the filling or sprinkle it on top with the Parmesan for extra cheesy goodness.
Cooking Time
Here’s your timeline for this delicious dinner:
- Prep Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
Equipment You Need
These kitchen tools will make your cooking process smooth and efficient:
- Large pot – For boiling the pasta shells until perfectly al dente
- 9×13 inch baking dish – Provides adequate space for arranging all shells without overcrowding
- Large mixing bowl – Essential for combining the pesto chicken filling ingredients
- Garlic press – Creates finely minced garlic that distributes evenly throughout the filling
- Colander – For draining the cooked pasta shells thoroughly
- Spoon or small cookie scoop – Makes filling the shells easier and more uniform
How to Make Pesto Chicken Stuffed Shells Recipe
Creating this comforting dish involves simple steps that anyone can master with confidence.
Prepare the Pasta Shells
Start by bringing a large pot of salted water to a rolling boil over high heat. Add the jumbo pasta shells and cook according to package directions until al dente, usually about 8-10 minutes. You want the shells tender enough to stuff but firm enough to hold their shape during baking.
Make the Filling
While the shells cook, combine the softened cream cheese, 1 cup of Parmesan cheese, pesto sauce, shredded chicken, and minced garlic in a large mixing bowl. Mix everything together until well combined and creamy, ensuring the pesto distributes evenly throughout. The mixture should be easy to spoon but not too wet or runny.
Stuff the Shells
Drain the cooked shells and let them cool slightly so you can handle them comfortably. Using a spoon or small cookie scoop, fill each shell generously with the pesto chicken mixture. Place the stuffed shells in your greased 9×13 inch baking dish, arranging them in a single layer.
Add the Final Touch
Sprinkle the remaining ¼ cup of Parmesan cheese evenly over the top of all the stuffed shells. This creates that beautiful golden crust we’re aiming for. For extra moisture, drizzle a little extra pesto sauce over the shells before baking.
Bake to Perfection
Preheat your oven to 350°F and bake the stuffed shells for about 30 minutes. You’ll know they’re done when the cheese is melted and bubbly, and the shells are heated through completely.
Additional Tips for Making this Recipe Better
From my experience making this dish multiple times, here are my best tips for success:
- I always cook a few extra shells since some might break during the boiling process – having backups ensures you’ll have enough perfect shells for stuffing
- I’ve found that letting the cream cheese come to room temperature is crucial for smooth mixing – cold cream cheese creates lumps that are hard to eliminate
- I recommend tasting your pesto before adding it to the mixture since some brands are saltier than others – you can always add more, but you can’t take it away
- I like to make extra pesto sauce and brush it on top of the shells before baking – this prevents them from drying out and adds extra flavor
- I’ve learned that slightly undercooking the shells initially works best since they’ll continue cooking in the oven and won’t become mushy
How to Serve Pesto Chicken Stuffed Shells
These stuffed shells deserve a presentation as beautiful as their taste. Serve them hot from the oven on warmed plates to keep them at the perfect temperature. I love garnishing each serving with a sprinkle of fresh basil leaves and a light dusting of extra Parmesan cheese. A drizzle of good olive oil around the plate adds restaurant-quality elegance.
For sides, consider a crisp Caesar salad or mixed greens with balsamic vinaigrette to balance the richness. Garlic bread or crusty Italian bread makes perfect companions for soaking up any delicious sauce. A glass of Pinot Grigio or Chianti complements the pesto flavors beautifully for adult diners.
Nutritional Information
Here’s what you can expect nutritionally from each serving of these satisfying shells:
Each serving provides a well-balanced combination of macronutrients to fuel your evening.
- Calories: 343 per serving
- Protein: 16 grams for muscle maintenance and satiety
- Carbohydrates: 21 grams for energy from the pasta shells
- Fat: 21 grams primarily from the cheese and pesto
Make Ahead and Storage
This recipe works wonderfully for meal prep and makes excellent leftovers for busy families.
Make Ahead: You can assemble the entire dish up to 24 hours before baking. Simply cover tightly with plastic wrap and refrigerate. Add an extra 5-10 minutes to the baking time if cooking from cold.
Storing Leftovers: Once baked, these shells keep beautifully in the refrigerator for up to 3 days in an airtight container. The flavors actually meld and improve overnight, making leftovers just as delicious as the original meal.
Freezing Instructions: For longer storage, place cooled stuffed shells in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating in a 350°F oven for 15-20 minutes until heated through.
Why You’ll Love This Recipe
Here are the compelling reasons this dish will become a family favorite in your home too.
Incredibly Easy Preparation: With just 10 minutes of prep time and simple ingredients, this recipe proves that impressive dinners don’t require complicated techniques or hours in the kitchen.
Perfect for Busy Weeknights: The entire dish comes together in under an hour, making it ideal for those evenings when you want something special but time is limited.
Great for Using Leftovers: This recipe transforms leftover rotisserie chicken into an exciting new meal, helping you reduce food waste while creating something everyone will love.
Kid-Friendly Appeal: The familiar flavors of pasta and cheese combined with mild pesto make this dish appealing to even picky eaters, while adults appreciate the sophisticated flavor combination.
Excellent for Entertaining: These shells look impressive enough for company but are simple enough for casual family dinners, making them perfect for any occasion from potluck dinners to holiday gatherings.
Pesto Chicken Stuffed Shells Recipe
Ingredients
Method
- Start by bringing a large pot of salted water to a rolling boil over high heat. Add the jumbo pasta shells and cook according to package directions until al dente, usually about 8-10 minutes. You want the shells tender enough to stuff but firm enough to hold their shape during baking.
- While the shells cook, combine the softened cream cheese, 1 cup of Parmesan cheese, pesto sauce, shredded chicken, and minced garlic in a large mixing bowl. Mix everything together until well combined and creamy, ensuring the pesto distributes evenly throughout. The mixture should be easy to spoon but not too wet or runny.
- Drain the cooked shells and let them cool slightly so you can handle them comfortably. Using a spoon or small cookie scoop, fill each shell generously with the pesto chicken mixture. Place the stuffed shells in your greased 9×13 inch baking dish, arranging them in a single layer.
- Sprinkle the remaining ¼ cup of Parmesan cheese evenly over the top of all the stuffed shells. This creates that beautiful golden crust we’re aiming for. For extra moisture, drizzle a little extra pesto sauce over the shells before baking.
- Preheat your oven to 350°F and bake the stuffed shells for about 30 minutes. You’ll know they’re done when the cheese is melted and bubbly, and the shells are heated through completely.
Notes
- I always cook a few extra shells since some might break during the boiling process – having backups ensures you’ll have enough perfect shells for stuffing
- I’ve found that letting the cream cheese come to room temperature is crucial for smooth mixing – cold cream cheese creates lumps that are hard to eliminate
- I recommend tasting your pesto before adding it to the mixture since some brands are saltier than others – you can always add more, but you can’t take it away
- I like to make extra pesto sauce and brush it on top of the shells before baking – this prevents them from drying out and adds extra flavor
- I’ve learned that slightly undercooking the shells initially works best since they’ll continue cooking in the oven and won’t become mushy
