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Stuffed Shells with Chicken & Garlic Butter (Creamy Pasta Bake)

Creamy Stuffed Shells with Chicken and Garlic Butter

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6

Ingredients
  

  • 12 oz jumbo pasta shells approx. 1 box
  • 2 cups cooked chicken breast shredded or diced
  • 1 1/2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese divided
  • 1/2 cup grated Parmesan cheese
  • 1 large egg lightly beaten
  • 1/2 cup unsalted butter
  • 4 cloves garlic minced
  • 2 cups heavy cream
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 2 tbsp fresh parsley chopped, for garnish

Instructions
 

  • Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
  • Bring a large pot of salted water to a boil. Add the jumbo shells and cook for 1-2 minutes less than package directions (al dente). Drain and rinse with cool water to stop cooking.
  • In a large mixing bowl, combine the shredded chicken, ricotta cheese, 1 cup of the mozzarella cheese, Parmesan cheese, beaten egg, Italian seasoning, garlic powder, salt, and pepper. Mix until well combined.
  • Stuff each cooked pasta shell generously with the chicken and cheese mixture. Arrange the filled shells in the prepared baking dish.
  • In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
  • Pour in the heavy cream and bring to a gentle simmer. Cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly. Season with salt and pepper to taste.
  • Pour the garlic butter cream sauce evenly over the stuffed shells in the baking dish.
  • Sprinkle the remaining 1 cup of mozzarella cheese over the top.
  • Bake for 20-25 minutes, or until the cheese is melted and bubbling. For a golden crust, broil for the last 2-3 minutes.
  • Garnish with fresh chopped parsley before serving.