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Cheesy Chicken Stuffed Pasta with Cream Sauce

Close-up of baked Cheesy Chicken Stuffed Pasta shells topped with melted, browned cheese in a creamy sauce.
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Make hearty, cheesy chicken stuffed pasta shells baked in a rich, homemade cream sauce. This recipe provides a comforting main dish.

Ingredients

Scale
  • 1 box (12 oz) jumbo pasta shells
  • 1 tablespoon olive oil
  • 1 pound ground chicken
  • 1/2 cup finely chopped onion
  • 2 cloves garlic, minced
  • 8 ounces cream cheese, softened
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese, divided
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1/4 teaspoon nutmeg

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook the pasta shells according to package directions until al dente. Drain and rinse with cold water to stop cooking. Set aside.
  3. Heat olive oil in a large skillet over medium heat. Add ground chicken and cook, breaking it up, until browned. Drain any excess fat.
  4. Add onion to the skillet and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more. Remove from heat and let cool slightly.
  5. In a large bowl, combine the cooked chicken mixture, softened cream cheese, 1/2 cup mozzarella cheese, 1/4 cup Parmesan cheese, parsley, salt, and pepper. Mix well until fully combined. This is your filling.
  6. Prepare the cream sauce: Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in the milk until smooth. Cook, stirring constantly, until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes.
  7. Stir in the heavy cream and nutmeg. Remove from heat and stir in the remaining 1/4 cup Parmesan cheese until melted. Season with salt and pepper to taste.
  8. Spread about 1 cup of the cream sauce evenly over the bottom of the prepared baking dish.
  9. Carefully stuff each cooked pasta shell with the chicken and cheese mixture. Arrange the stuffed shells in a single layer in the baking dish over the sauce.
  10. Pour the remaining cream sauce evenly over the stuffed shells. Sprinkle the remaining 1/2 cup mozzarella cheese over the top.
  11. Bake for 25 to 30 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden brown. Let stand for 5 minutes before serving.

Notes

  • You can prepare the filling and sauce a day ahead. Store them separately in the refrigerator. Assemble and bake when ready to eat.
  • For a richer flavor, substitute half of the milk in the sauce with chicken broth.
  • If you prefer a baked pasta casserole style, mix the filling directly into the sauce and top with cheese before baking without stuffing the shells.

Nutrition

Find it online: https://magazinemeal.com/cheesy-chicken-stuffed-pasta-with-cream-sauce/