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Pasta Shells Stuffed with Chicken

(Makes 20 stuffed-shells)
Chicken Stuffed Shells
Pasta shells stuffed with chicken are nice for a family dinner or a buffet.   The dish can be put together ahead of time and baked just before serving.  Make one baking dish with some ricotta cheese-stuffed shells and another one with these chicken-stuffed shells or alternate them together in one dish.

1 whole boneless chicken breast, cooked
6 tablespoons heavy cream, divided
2 eggs, lightly beaten
4 tablespoons chopped parsley
1 garlic clove, minced
1/2 cup grated Parmesan cheese
Pinch of freshly grated nutmeg
Salt and pepper
20 jumbo pasta shells, cooked
3 cups Traditional Tomato Sauce or your favorite tomato sauce


Cut chicken into cubes.  You should have about 2 cups.  Put the chicken and 3 tablespoons cream into a food processor.  Pulse 5-6 times.  You want it to be chopped but not pureed.  Transfer to a large bowl.  Add the remaining cream, eggs, parsley, garlic, half the cheese, salt and pepper.  Mix the ingredients well.

Preheat the oven to 400 degrees F.

Spoon a little of the sauce on the bottom of an 8 x 10-inch baking dish.
Fill each cooked pasta shell with some of the chicken mixture.
Place the shells in the baking dish.  Spoon the remaining sauce evenly over the shells.  Sprinkle with the remaining Parmesan cheese.  Bake for 25 minutes.  Serve hot.
Chicken Stuffed Shells
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Features a handy compartment on top to store your nutmeg.
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With capacity of 8, 5, 3, 2, 1.5 QT, these stainless steel mixing bowls can satisfy your demands for dressing salads, mixing eggs, making dough, and washing vegetables, etc.