Chicken Pesto Stuffed Shells could not be simpler to prepare. It’s an easy dinner idea that’s perfect for family meals and any occasion! Packed with flavor, this dish is a must try!
Chicken Pesto Pasta
Are you a pasta lover? In my house, we LOVE pasta! Pure comfort food, tons of variations to try, and a quick meal option!
Last week, I found a box of pasta shells in my pantry that I had completely forgotten about! Since I was trying to prep dinner early due to a busy evening ahead, I decided to pull the box out and go the stuffed shells route.
My original plan was to use some spaghetti sauce and simply add some cooked beef to the shells with sauce on top. Similar to spaghetti, only stuffed shell version.
Of course, when I went to grab the spaghetti sauce, I realized I was out and only had Pesto.
I pulled out some cooked, shredded chicken from my freezer, mixed it with the cream cheese, and in no time, had a pesto chicken mixture ready to stuff into the shells.
Tender pasta shells stuffed with a creamy, Pesto chicken mixture and topped with cheesy goodness in every bite!
This dinner was prepped in only about 15 minutes, and I was able to set it aside until dinnertime came around and into the oven it went! Easy peasy and a family favorite!
Ingredients Needed for Pesto Chicken Stuffed Shells:
Jumbo Pasta Shells
Cream Cheese, softened
Parmesan- grated
Pesto (store bought or homemade)
Shredded chicken- Rotisserie chicken is great in this meal
Garlic, minced
How to prepare Chicken Pesto Stuffed Shells:
In a large pot, boil water and cook pasta shells until al dente. Drain the shells and set aside.
In a large bowl, combine the rest of the ingredients, excluding the 1/4 cup of cheese for the topping.
Fill the shells with the chicken mixture and place in a baking dish. Sprinkle the remaining 1/4 cup cheese over the top
Preheat oven to 350 and bake for about 30 minutes, or until shells are bubbly and cheese is melted.
**A little tip is to make a little extra pesto sauce and pour it on top of the shells prior to cooking. This will allow the shells to stay moist and not dry out.
Love stuffed shells? Check out these other great recipes:
Spinach and Cheese Stuffed Shells
How to store leftovers:
Once baked, these can be stored in an airtight container in the refrigerator for up to 3 days.
If freezing, place in a freezer safe container in your freezer for up to 3 months.
What to serve with Chicken Pesto Stuffed Shells
Whether you serve with a salad, bread item, or fruit…you can’t go wrong! Here are some great options from the blog!
Chicken Pesto Stuffed Shells
Chicken Pesto Stuffed Shells could not be simpler to prepare. It’s an easy dinner idea that’s perfect for family meals and any occasion! Packed with flavor, this dish is a must try!
Servings: 6
Calories: 343kcal
Equipment
Ingredients
- 18 jumbo pasta shells
- 5 oz cream cheese *softened
- 1 cup Parmesan cheese *grated
- 1/4 cup Parmesan cheese *grated, this is for the top
- 5 tablespoon Pesto sauce *store bought or homemade (see recipe above)
- 2 cups chicken *cooked/shredded
- 3 cloves garlic *minced
Instructions
- In a large pot, boil water and cook pasta shells until al dente. Drain the shells and set aside.
- In a large bowl, combine the rest of the ingredients, excluding the 1/4 cup of cheese for the topping.
- Fill the shells with the chicken mixture and place in a baking dish.
- Sprinkle the remaining 1/4 cup cheese over the top
- Preheat oven to 350 degrees and bake for about 30 minutes, or until shells are bubbly and cheese is melted
Notes
**A little tip is to make a little extra pesto sauce and pour it on top of the shells prior to cooking. This will allow the shells to stay moist and not dry out.
Nutrition
Calories: 343kcal | Carbohydrates: 21g | Protein: 16g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 539mg | Potassium: 144mg | Fiber: 1g | Sugar: 2g | Vitamin A: 757IU | Vitamin C: 1mg | Calcium: 299mg | Iron: 1mg
Tried this recipe?Mention @TheCookinChicks or tag #TheCookinChicks!
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