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Pesto Chicken Stuffed Shells Recipe
Ash Tyrrell

Pesto Chicken Stuffed Shells Recipe

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.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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 9x13 inch baking dish, arranging them in a single layer.
  4. 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.
  5. 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