Chicken Pesto Pasta Stuffed Shells

This is one of my favorite ways to make chicken pesto pasta! These Chicken Pesto Stuffed Shells could not be more simple to prepare. It’s an easy dinner idea that’s perfect for family meals and entertaining!

Chicken Pesto Pasta

There’s nothing like a big baking dish of delicious pasta for dinner! Especially stuffed shells! I love making these stuffed shells when I’m having family and friends over because it’s simple to prepare and feeds a crowd. This recipe makes two 9 x 13 inch baking dishes so it’s perfect for entertaining or you can also freeze one of the dishes to use for another dinner. You’ll love this one, enjoy!

Try my White Chicken Spaghetti recipe too! Follow Picky Palate on Instagram for daily recipe inspiration.

Ingredients For Chicken Pesto Stuffed Shells

• pasta sauce
• pasta shells, large about 50
• Ricotta Cheese
• cooked shredded chicken
• fresh grated Parmesan Cheese
• shredded mozzarella cheese
• prepared basil pesto
• kosher salt
• freshly ground black pepper
• Lawry’s Garlic Salt
• fresh grated Parmesan cheese
• shredded fresh mozzarella cheese
• fresh basil sliced

How To Make Stuffed Shells

1. Preheat oven to 350 Degrees F. Pour 1/2 cup pasta sauce into bottom of two 9 x 13 inch baking dishes.
2. Cook shells according to package directions until al dente. Drain and set aside while you prepare the ricotta. Be sure not to overcook shells as they will break. Once drained I like to place onto a baking sheet sprayed with cooking spray to keep them from sticking to each other.
3. Place Ricotta, chicken, Parmesan, mozzarella, pesto, salt, pepper and garlic salt into a large bowl, stirring to combine. Scoop about 2 tablespoons into each cooked shell and place side by side into the baking dish. You can place seam side down or up. I placed mine up today. Top each baking dish with shells then spoon sauce evenly over each shell. Top with fresh shredded mozzarella cheese and bake for 30-35 minutes, until hot and melted. Before serving top with sliced fresh parsley or basil.

How to Make Chicken Pesto Pasta Stuffed Shells

One of the biggest tips for stuffed shells is to not overcook your pasta shells. You also need to stir the boiling water/pasta continuously so that the pasta doesn’t stick to the bottom of the pan and rip. Once pasta is done cooking (undercook by 1 minute) carefully drain and transfer to a sheet of parchment paper until ready to be filled. You can spray a very light layer of cooking spray over top of your shells to prevent sticking.

Place your stuffed shells seam side up or down. Today I placed them up. Arrange them nice and tight so you can fit as many into your pan as possible.

Once stuffed shells are arranged in pan, top with more sauce and shredded cheese. Bake for about 30-35 minutes or until cheese is melted and hot.

Top the stuffed shells with chopped fresh basil or parsley before serving.

How To Serve Stuffed Shells

Serve stuffed shells with some nice garlic bread and a chopped salad. Simple and a major crowd pleaser.

How To Store Leftovers

Since this recipe makes two 9 x 13 inch dishes, you can freeze one dish, before baking it. If you have leftovers once baked, store leftovers in an airtight container for 3 days in the refrigerator.

Chicken Pesto Stuffed Shells

These Chicken Pesto Stuffed Shells are perfect for entertaining, weeknight dinner and really any occasion! Simple to prepare and packed with flavor!

Course: Dinner

Cuisine: Italian

Prep Time 20 mins

Cook Time 35 mins

Total Time 55 mins

Servings: 6

Calories: 753kcal

Author: Jenny

Cost: $20

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Equipment

• Oven
• Bowl
• Two 9 x 13 inch baking dishes

Ingredients

• 2 boxes dry Shells large about 50
• 26 ounce jar pasta sauce

Chicken Pesto Ricotta Mixture

• 45 ounces Ricotta Cheese
• 2 cups cooked shredded chicken
• 1 cup fresh grated Parmesan Cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup prepared basil pesto
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon Lawry’s Garlic Salt
• 1/2 cup fresh grated Parmesan cheese
• 4 cups shredded fresh mozzarella cheese
• 1/4 cup fresh basil sliced

Instructions

• Preheat oven to 350 Degrees F. Pour 1/2 cup pasta sauce into bottom of two 9 x 13 inch baking dishes.
• Cook shells according to package directions until al dente. Drain and set aside while you prepare the ricotta. Be sure not to overcook shells as they will break. Once drained I like to place onto a baking sheet sprayed with cooking spray to keep them from sticking to each other.
• Place Ricotta, shredded chicken, Parmesan, mozzarella, pesto, salt, pepper and garlic salt into a large bowl, stirring to combine. Scoop about 2 tablespoons into each cooked shell and place side by side into the baking dish. You can place seam side down or up. I placed mine up today. Top each baking dish with shells then spoon sauce evenly over each shell. Top with fresh shredded mozzarella cheese and bake for 30-35 minutes, until hot and melted. Before serving top with sliced fresh parsley or basil.

Nutrition

Calories: 753kcal | Carbohydrates: 17g | Protein: 55g | Fat: 52g | Saturated Fat: 31g | Cholesterol: 180mg | Sodium: 2325mg | Potassium: 724mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2339IU | Vitamin C: 9mg | Calcium: 1428mg | Iron: 3mg

Keywords: chicken pesto, chicken pesto pasta, creamy pesto pasta, stuffed shells, stuffed shells ricotta

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