Delicious baked garlic butter chicken shells filled with a creamy three-cheese sauce, perfect for a comforting meal.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour
Yield:4 servings 1x
Category:Main Course
Method:Baking
Cuisine:Italian
Diet:Gluten Free
Ingredients
Scale
2 boneless, skinless chicken breasts — about 450 g
2 tablespoons (30 g) unsalted butter, melted
4 cloves garlic, minced
½ teaspoon (2.5 mL) Italian seasoning
½ teaspoon (2.5 mL) paprika
½ teaspoon (2.5 mL) salt
¼ teaspoon (1.25 mL) black pepper
12 oz (340 g) jumbo pasta shells
1 tablespoon (15 mL) olive oil
½ cup (50 g) grated Parmesan cheese
2 tablespoons (30 g) unsalted butter
2 tablespoons (16 g) all-purpose flour
2 cups (480 mL) whole milk
115 g cream cheese, softened
1 cup (100 g) shredded mozzarella
½ cup (50 g) grated Parmesan
½ teaspoon (2.5 mL) garlic powder
¼ teaspoon (1.25 mL) salt
¼ teaspoon (1.25 mL) black pepper
½ teaspoon (2.5 mL) Italian seasoning
Instructions
Preheat the oven to 375°F (190°C). Cook the pasta shells in salted water according to the package directions until just al dente. Drain and set aside.
Cut the chicken into small bite-size pieces. Toss with melted butter, garlic, Italian seasoning, paprika, salt, and pepper.
Heat a skillet over medium-high heat. Add the seasoned chicken and cook for 5–7 minutes, stirring occasionally, until golden and cooked through. The internal temperature should reach 165°F (74°C).
Melt butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk until smooth.
Cook for 3–5 minutes, stirring frequently, until slightly thickened. Add cream cheese, mozzarella, Parmesan, garlic powder, salt, pepper, and Italian seasoning. Stir until the cheeses melt and the sauce becomes smooth.
Gently fold the cooked chicken into the cheese sauce.
Spoon the chicken and cheese mixture into the cooked shells. Arrange the stuffed shells in a lightly greased 9 × 13-inch (23 × 33 cm) baking dish.
Sprinkle the remaining Parmesan over the top. Cover loosely with foil and bake for 20 minutes. Remove the foil and bake for another 8–10 minutes, until bubbly and lightly golden.
Let the shells rest for 5 minutes before serving. Garnish with fresh parsley and extra Parmesan if desired.
Notes
For a spicier version, add red pepper flakes to the chicken mixture.
Feel free to substitute the cheeses based on your preference.
Leftovers can be stored in the refrigerator for up to 3 days.