Chicken-Stuffed Shells

Name: Chicken-Stuffed Shells
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 2 servings
Ingredients: 6 uncooked jumbo pasta shells; 2/3 cup ricotta cheese; 2 ounces cream cheese, softened; 1/8 teaspoon chicken bouillon granules; 2/3 cup shredded cooked chicken breast; 2 tablespoons shredded Parmesan cheese; SAUCE:; 1/3 cup heavy whipping cream or half-and-half cream; 1 tablespoon butter; 5 tablespoons shredded Parmesan cheese, divided; 1/2 teaspoon dried parsley flakes

Total Time Prep: 25 min. Bake: 30 min.

Yield 2 servings

Contest Winner

Test Kitchen Approved

Chicken-stuffed shells are an enticing alternative to tomato-based pasta sauces. This simple recipe makes a cozy, comforting dish reminiscent of chicken Alfredo.

Ingredients

6 uncooked jumbo pasta shells
2/3 cup ricotta cheese
2 ounces cream cheese, softened
1/8 teaspoon chicken bouillon granules
2/3 cup shredded cooked chicken breast
2 tablespoons shredded Parmesan cheese
SAUCE:
1/3 cup heavy whipping cream or half-and-half cream
1 tablespoon butter
5 tablespoons shredded Parmesan cheese, divided
1/2 teaspoon dried parsley flakes

Directions

Cook pasta according to package directions. Meanwhile, in a small bowl, beat the ricotta, cream cheese and bouillon until blended. Stir in chicken and Parmesan cheese. Drain shells; stuff with chicken mixture. Place in a shallow 3-cup baking dish coated with cooking spray.
In a small saucepan, bring cream and butter to a boil. Whisk in 3 tablespoons cheese and parsley. Stir until cheese is melted. Pour over shells.
Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted and filling is heated through.

Nutrition Facts

3 each: 499 calories, 26g fat (16g saturated fat), 124mg cholesterol, 618mg sodium, 28g carbohydrate (8g sugars, 1g fiber), 35g protein.

“My husband and I don’t care for tomato-based sauces, so I came up with this variation on stuffed shells,” says Amy Hixon of Ringgold, Georgia. “It tastes like a chicken alfredo, and we really enjoy it.”

Recipe Creator