Delicious Cheesy Chicken-Stuffed Pasta Shells

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This cheesy chicken recipe is such a huge hit with my family, I had to share it here on my blog.

If you are looking for an easy dinner recipe that you know everybody will love, this is it. Cheesy chicken-stuffed pasta shells are tasty, filling and a crowd-pleaser.

Bonus? You are sneaking in nutrient-rich spinach without anybody noticing or complaining. 

I do recommend cutting the chicken breasts into strips so they are easier to cook. Depending on how big they are, you might need to cook them at first for 8 minutes instead of 7. Since you need to cut the chicken into chunks anyway, I simply cut the chicken in the beginning and skip a step later. For me it is so much easier to just do it from the start.

What if you don’t have sundried tomato oil in your pantry? Don’t stress out. It gives this dish an extra burst of flavor but you could substitute for olive oil mixed with a bit of smoked paprika or a bit of  truffle oil.

 

Cheesy Chicken-Stuffed Pasta Shells

Cook Time: 40 mins 

Servings: 4-6 

Equipment 

  • Stock Pot 
  • Baking Dish 
  • Skillet 

Ingredients 

  • 2-3 chicken breasts, cut into strips 
  • 2 tbsp complete seasoning 
  • 2 tbsp olive oil 
  • 2 tbsp butter 
  • 8 oz of large pasta 
  • 1 tbsp minced garlic 
  • 3-4 sun-dried tomatoes 
  • 1 tbsp sun-dried tomato oil 
  • 2 cups heavy cream 
  • 1 tbsp complete seasoning 
  • 1 tsp salt 
  • 1-2 cups baby spinach 
  • 1 cup grated parmesan cheese 
  • 1/2 cup shredded mozzarella cheese

 

Instructions 

  • Rub in the seasoning to the chicken breasts on both sides.
  • Add olive oil and butter to skillet
  • Cook chicken for 7-8 mins on each side; bigger chicken breasts will need longer cooking time. 
  • Salt boiling water and add pasta shells. Cook and drain the pasta. Set aside. 
  • Remove cooked chicken from the pan and let it rest. 
  • Preheat the oven to 350 F or 177 C.
  • Add in minced garlic and 1 tsp olive oil to the pan, and then the heavy cream, 1 tbsp oil from sun-dried tomatoes, 3-4 sun-dried tomatoes, and season with a bit of salt and complete seasoning
  • Once brought to a simmer, add in baby spinach and Parmesan cheese.
  • Cut chicken breasts into chunks and stir into cream sauce mixture.
  • Stuff cooked pasta shells with shredded mozzarella and the chicken with spinach mix
  • Place in a casserole dish
  • Top with more shredded cheese and bake for 5-10 min until the cheese melts. 

Chicken stuffed pasta shells

Yield: 6

Cheesy Chicken-Stuffed Pasta Shells

Cheesy Chicken-Stuffed Pasta Shells
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • 2-3 chicken breasts, cut into strips
  • 2 tbsp complete seasoning
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 8 oz of large pasta
  • 1 tbsp minced garlic
  • 3-4 sun-dried tomatoes
  • 1 tbsp sundried tomato oil
  • 2 cups heavy cream
  • 1 tbsp complete seasoning
  • 1 tsp salt
  • 1-2 cups baby spinach
  • 1 cup parmesan cheese

Instructions

  1. Rub in the seasoning to the chicken breasts on both sides.
  2. Add olive oil and butter to skillet 
  3. Cook chicken for 7-8 mins on each side; bigger chicken breasts will need longer cooking time. 
  4. Salt boiling water and add pasta shells. Cook and drain the pasta. Set aside. 
  5. Remove cooked chicken from the pan and let it rest. 
  6. Preheat the oven to 350 F or 177 C.
  7. Add in minced garlic and 1 tsp olive oil to the pan, and then the heavy cream, 1 tbsp oil from sun-dried tomatoes, 3-4 sun-dried tomatoes, and season with a bit of salt and complete seasoning 
  8. Once brought to a simmer, add in baby spinach and Parmesan cheese. 
  9. Cut chicken breasts into chunks and stir into cream sauce mixture. 
  10. Stuff cooked pasta shells with shredded mozzarella and the chicken with spinach mix 
  11. Place in a casserole dish 
  12. Top with more shredded cheese and bake for 5-10 min until the cheese melts. 

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