Go Back
To create delicious Pesto Chicken Stuffed Shells, gather these simple ingredients: - 12 jumbo pasta shells - 1 cup cooked chicken, shredded - 1 cup basil pesto (store-bought or homemade) - 1 cup ricotta cheese - 1 cup mozzarella cheese, shredded (plus extra for topping) - 1/2 cup grated Parmesan cheese - 1 garlic clove, minced - 1 tablespoon olive oil - Salt and black pepper to taste - Fresh basil leaves for garnish Each ingredient plays a special role in making this dish stand out. The jumbo pasta shells hold all the tasty filling. The cooked chicken adds protein and flavor. Basil pesto brings a fresh, herby taste, while ricotta and mozzarella create a creamy texture. Grated Parmesan adds a savory kick. Garlic gives a nice aroma, and olive oil helps everything blend well. Salt and pepper round out the flavor. Finally, fresh basil leaves are great for garnish and add color. You can easily swap ingredients based on your taste. Try using turkey instead of chicken or a different cheese for variety. This dish is fun and flexible! {{ingredient_image_2}} - Preheat the oven: Start by preheating your oven to 375°F (190°C). This makes sure your stuffed shells bake evenly. - Cook the pasta shells: Boil a large pot of salted water. Add 12 jumbo pasta shells and cook for 10-12 minutes until al dente. Drain them and spread on a baking sheet to cool. This helps prevent sticking. - Prepare the filling: In a mixing bowl, combine 1 cup of shredded cooked chicken, 1 cup of basil pesto, 1 cup of ricotta cheese, 1 minced garlic clove, half of 1 cup of shredded mozzarella, and 1/2 cup of grated Parmesan cheese. Season with salt and black pepper. Stir well until creamy. - Stuff the shells: Take each cooled shell and fill it with the chicken mixture. Use a spoon or piping bag for easy filling. Pack the filling gently but firmly to keep it in. - Arrange in the baking dish: Spread a thin layer of pesto on the bottom of a greased baking dish. Place the stuffed shells in the dish with the opening facing up. This allows the sauce to seep inside. - Top with pesto and cheese: Drizzle the rest of the basil pesto over the shells. Then sprinkle the remaining mozzarella cheese on top for that gooey finish. - Bake the stuffed shells: Cover the dish tightly with aluminum foil to keep moisture in. Bake for 20 minutes. Remove the foil and bake for an extra 10 minutes until the cheese is bubbly and golden brown. - Garnish and serve: After baking, let the dish cool for a few minutes. Add fresh basil leaves on top for color and flavor before serving. Enjoy the delightful burst of flavors in every bite! - How to avoid sticky pasta shells: To prevent your jumbo shells from sticking, cook them in plenty of salted boiling water. Stir gently while cooking. Once done, drain and lay them flat on a baking sheet. This helps them cool without sticking. - Best practices for mixing the filling: Use a large bowl when mixing your filling. Combine shredded chicken, basil pesto, ricotta, minced garlic, and cheeses. Mix gently but well, ensuring every bite is packed with flavor. This makes for a creamy, tasty filling. - Techniques for perfect stuffing: Use a spoon or piping bag to fill your shells. Start at one end and push the filling in slowly. Don’t overfill; leave a little space at the top for baking. This helps the filling stay inside while it cooks. - Ideal pairings with the dish: Pair your stuffed shells with a fresh salad or garlic bread. A light white wine, like Pinot Grigio, goes well too. These options complement the flavors without overwhelming them. - Presentation tips for serving: Serve the stuffed shells on a large platter for a stunning display. Add fresh basil leaves around the dish for color. Drizzling balsamic reduction over the top adds visual flair and extra flavor. Pro Tips Use Fresh Ingredients: Opt for fresh basil and high-quality cheese for a more vibrant flavor in your stuffed shells. Make Ahead: Prepare the stuffed shells a day in advance and store them in the refrigerator. Bake just before serving for a quick meal. Experiment with Proteins: Substitute the chicken with cooked shrimp or sautéed vegetables for a different twist on this dish. Customize the Sauce: Feel free to mix in some marinara sauce with the pesto for a richer flavor and a touch of acidity. {{image_4}} You can make tasty changes to this recipe. If you want to switch the chicken, try cooked turkey or even shredded pork. For a vegetarian option, use sautéed mushrooms or spinach instead. When it comes to cheese, ricotta is classic, but you can use cottage cheese for a lighter option. For mozzarella, feel free to try a smoked version for a unique flavor. You can also use homemade pesto for freshness. Making it is easy with fresh basil, garlic, nuts, and olive oil. Store-bought pesto is quick and convenient if you're short on time. For those needing gluten-free options, use gluten-free pasta shells. They hold the filling just as well. Vegetarians can swap the chicken for beans or lentils, keeping the rich flavors intact. If you want a dairy-free meal, choose plant-based cheese. Nutritional yeast can add a cheesy taste, too. With these options, everyone can enjoy pesto chicken stuffed shells! To keep your Pesto Chicken Stuffed Shells fresh, follow these tips: - Refrigeration tips for leftovers: Place the leftovers in an airtight container. Store them in the fridge for up to 3 days. Make sure to let them cool down before sealing. - Freezing guidelines for stuffed shells: If you want to freeze, wrap each shell tightly in plastic wrap. Place them in a freezer-safe bag or container. They can last up to 3 months in the freezer. When it's time to enjoy the leftovers, reheating is key. Here’s how: - Best methods for reheating: The oven works best for reheating stuffed shells. Preheat your oven to 350°F (175°C). Place the shells in a baking dish and cover with foil. Heat for about 20 minutes, or until hot. - How to keep the dish moist when reheating: To keep the shells moist, add a splash of water or extra pesto before covering. This adds steam and helps prevent dryness. Yes, you can prepare these stuffed shells in advance. After filling the shells, you can cover them and place them in the fridge. Baking them later is easy. Just remember to bake them a bit longer if they are cold from the fridge. These stuffed shells pair well with a fresh salad or garlic bread. You can add a light tomato sauce for extra flavor. A side of roasted vegetables also makes a great match. Stuffed shells can last about three to five days in the fridge. Store them in an airtight container to keep them fresh. Make sure to check for any signs of spoilage before eating. Yes, you can use other pasta shapes like manicotti or even large conchiglie. Just make sure the pasta can hold the filling well. Adjust cooking times based on the pasta you choose. You learned how to make Pesto Chicken Stuffed Shells from start to finish. We covered the key ingredients and step-by-step instructions. I also shared helpful tips, variations, and storage advice. This dish is easy to customize and store. Remember, you can enjoy it fresh or reheat leftovers. I hope you try making these stuffed shells soon. They are a tasty, crowd-pleasing meal that will leave you satisfied.

Pesto Chicken Stuffed Shells

Delicious jumbo pasta shells filled with a creamy chicken and pesto mixture, baked to perfection.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 12 pieces jumbo pasta shells
  • 1 cup cooked chicken, shredded
  • 1 cup basil pesto
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese, shredded
  • 0.5 cup grated Parmesan cheese
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • to taste salt and black pepper
  • for garnish fresh basil leaves

Instructions
 

  • Preheat your oven to 375°F (190°C) to prepare for baking the stuffed shells.
  • In a large pot, bring salted water to a rolling boil. Carefully add the jumbo pasta shells and cook them according to the package instructions, usually about 10-12 minutes, until al dente. Once cooked, drain the pasta and spread it out on a baking sheet to cool, ensuring the shells don’t stick together.
  • In a mixing bowl, combine the shredded chicken, basil pesto, ricotta cheese, minced garlic, half of the shredded mozzarella, and grated Parmesan cheese. Season the mixture with salt and black pepper to your liking. Stir thoroughly until all ingredients are well incorporated and the filling is creamy.
  • Take each cooled jumbo shell and carefully fill it with the flavorful chicken and cheese mixture. You can use a spoon or a piping bag for easier filling. Make sure to pack the filling gently but firmly.
  • Spread a thin, even layer of pesto on the bottom of a greased baking dish to prevent sticking and add flavor. Place the stuffed shells in the dish with the opening facing upwards, allowing the sauce to seep into the shells during baking.
  • Drizzle the remaining basil pesto generously over the stuffed shells, then sprinkle the rest of the shredded mozzarella cheese on top for a gooey finish.
  • Cover the baking dish tightly with aluminum foil to keep moisture in, and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10 minutes to allow the cheese to become bubbly and golden brown.
  • Once baked, carefully remove the dish from the oven and let it cool for a few minutes. Garnish with vibrant fresh basil leaves for a touch of color and extra flavor before serving.

Notes

Serve the stuffed shells on a large platter with extra basil leaves sprinkled around for a beautiful presentation. A drizzle of balsamic reduction can also enhance the aesthetic and flavor profile.
Keyword chicken, pasta, pesto, stuffed shells