Marry Me Chicken Stuffed PASTA SHELLS Recipe

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 400°F.

Season the chicken breast with garlic and herb seasoning blend, then sear both sides in a preheated pan with cooking oil until cooked through.

Remove the chicken from the pan and let it rest before shredding it.

Boil water and add chicken bullion powder, then cook the jumbo shells for 8 to 9 minutes according to package instructions.

Drain the shells and place them on an oiled baking sheet to cool.

Reserve about 2 cups of the pasta water, using 1 and 3/4 cups for the recipe.

In a large bowl, mix ricotta cheese, frozen spinach, grated Parmesan cheese, mozzarella cheese, egg, Italian herb blend, cracked black pepper, and salt.

Combine the shredded chicken with the cheese mixture.

Stuff the cooled shells with the filling, creating about 32 stuffed shells for a 9x13 baking dish.

In the same pan used for the chicken, melt butter and sauté diced onion.

Add sundried tomatoes and minced garlic, then sauté until fragrant.

Stir in crushed red pepper flakes and add flour to create a roux, cooking for 1 to 2 minutes.

Gradually add reserved pasta water and heavy cream, whisking until smooth.

Mix in grated Parmesan cheese and adjust seasoning with salt and cracked black pepper.

Pour the cream sauce over the stuffed shells, ensuring each shell is covered.

Top with fresh basil, remaining Parmesan cheese, and mozzarella cheese.

Cover the baking dish with foil and bake for 20 minutes, then remove the foil and bake for an additional 15 minutes until bubbly and golden.

Garnish with cracked black pepper, chopped parsley, and crushed red pepper flakes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens