There’s something incredibly comforting about pasta shells generously filled with tender chicken, creamy ricotta, and fresh spinach, all smothered in rich Alfredo sauce and melted cheese. This Creamy Chicken and Spinach Stuffed Pasta Shells Recipe is a delightful combination of flavors and textures that will quickly become a favorite at your dinner table. It’s perfect for family meals or when you want to impress guests with minimal effort but maximum taste.
Ingredients You’ll Need
Gathering the right ingredients is key to creating these luscious pasta shells. Each component plays its own role: the pasta shells serve as the perfect vessel, the chicken adds hearty protein, spinach brings a pop of color and nutrients, and the cheeses create that irresistibly creamy texture that makes this dish unforgettable.
- Jumbo pasta shells (12 ounces): These large shells are the perfect size to hold a generous amount of creamy filling without falling apart.
- Cooked shredded chicken (2 cups): Leftover rotisserie chicken works wonderfully here for both flavor and convenience.
- Frozen chopped spinach (10 ounces): Thaw and squeeze dry to avoid watery filling, spinach adds vibrant color and a nutrition boost.
- Ricotta cheese (15 ounces): This creamy cheese forms the base of the filling, adding richness and smoothness.
- Mozzarella cheese (8 ounces, shredded, divided): Half gets mixed into the filling while the rest creates a melty, golden topping.
- Grated Parmesan cheese (¼ cup): Adds a nutty, salty depth that balances the creaminess.
- Egg (1): Acts as a binder to keep the filling cohesive as it bakes.
- Fresh basil (1 tablespoon) or dried basil (1 teaspoon): Infuses the filling with a fragrant herbal note.
- Salt (½ teaspoon): Enhances all the flavors.
- Garlic powder (½ teaspoon): Adds a subtle savory kick without overpowering the dish.
- Nutmeg (pinch): A secret ingredient that complements creamy cheese dishes beautifully.
- Alfredo sauce (2 cups): The luscious sauce ties everything together with its rich and velvety texture.
How to Make Creamy Chicken and Spinach Stuffed Pasta Shells Recipe
Step 1: Preheat and Prepare Your Baking Dish
Start by heating your oven to 350°F (175°C). Grab a 9 x 13-inch baking dish and give it a quick spray with cooking oil to prevent sticking. Pour about 1 cup of Alfredo sauce into the bottom of the dish and spread it out evenly. This sauce layer will keep the shells moist while baking and add extra flavor from the base up.
Step 2: Cook the Pasta Shells
Bring a large pot of salted water to a boil, then add your jumbo pasta shells. Cook them just until al dente following the package instructions — you want them tender but still firm enough to hold the filling. Drain the shells and rinse with cold water immediately to stop the cooking and prevent sticking. Set them aside to cool while you prepare your filling.
Step 3: Mix the Creamy Filling
In a large bowl, combine the shredded chicken, well-drained chopped spinach, ricotta cheese, 1 ½ cups of the shredded mozzarella, Parmesan cheese, and the egg. To pump up the flavor, add chopped fresh basil (or dried basil), salt, garlic powder, and a pinch of nutmeg. Stir everything gently but thoroughly until each shell will be bursting with creamy goodness.
Step 4: Stuff the Pasta Shells
Carefully fill each cooked pasta shell with the rich chicken and spinach mixture. You’ll want to be generous but not overstuff, so the shells hold their shape while baking. You should have enough filling for about 20 to 22 shells. If you find any extra shells or filling, save those for next time — this recipe usually makes a perfect batch.
Step 5: Assemble and Bake
Place all the stuffed shells upright in your prepared baking dish, open side facing up. Pour the remaining 1 cup of Alfredo sauce evenly over the shells. Then sprinkle the rest of your shredded mozzarella on top to create a bubbly, savory crust. Cover the dish tightly with aluminum foil and bake for 30 minutes. The last 5 to 10 minutes, remove the foil so the cheese gets that irresistible golden brown finish.
How to Serve Creamy Chicken and Spinach Stuffed Pasta Shells Recipe
Garnishes
Adding fresh herbs like chopped basil or parsley right before serving brightens the dish visually and adds a fresh pop to each bite. You can also scatter some extra grated Parmesan or a light drizzle of high-quality olive oil for an upscale touch.
Side Dishes
This dish pairs wonderfully with crisp green salads or steamed vegetables. Simple roasted asparagus, garlic bread, or a tangy tomato salad provide delightful contrasts in texture and flavor that elevate the meal to something really special.
Creative Ways to Present
For a fun variation, serve the stuffed shells in individual baking dishes or ramekins. You can even top each shell with a small slice of fresh tomato or a sprinkle of chili flakes if you want to add a little heat. The visual appeal of colorful, bubbly shells makes this recipe perfect for dinner parties or cozy family dinners.
Make Ahead and Storage
Storing Leftovers
You can refrigerate leftover creamy chicken and spinach stuffed pasta shells in an airtight container for up to 3 days. The flavors actually deepen overnight, making the leftovers even tastier.
Freezing
This recipe freezes beautifully. Arrange the stuffed shells in a freezer-safe dish, cover tightly with foil and plastic wrap, and freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge before baking.
Reheating
To reheat, cover the dish with foil again and bake at 350°F for 20-25 minutes until warmed through. You can finish by uncovering for the last few minutes to restore that lovely melted cheese topping.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! If using fresh spinach, sauté it briefly and squeeze out any excess moisture before mixing it into the filling. This ensures your shells stay creamy without becoming watery.
What type of chicken works best for this recipe?
Rotisserie chicken is a fantastic shortcut here as it’s already cooked and full of flavor, but you can use any cooked chicken you have on hand, including leftovers or poached breasts.
Is there a substitute for Alfredo sauce?
You can use a creamy béchamel or even marinara if you prefer a tomato-based version. The richness of Alfredo blends beautifully, but the recipe can be adapted to suit your taste.
Can this recipe be made vegetarian?
Definitely! Simply omit the chicken and add extra spinach, mushrooms, or ricotta to make a delicious vegetarian version of this dish.
Do I need to boil the pasta shells before stuffing?
Yes, boiling the shells until al dente is important so they’re pliable enough to be stuffed yet firm enough to hold their shape during baking.
Final Thoughts
If you’re looking for a dish that’s cozy, indulgent, and packed with flavor, I wholeheartedly recommend trying this Creamy Chicken and Spinach Stuffed Pasta Shells Recipe. Not only is it a crowd-pleaser, but it’s also a heartwarming meal you’ll find yourself craving again and again. Once you make these, I’m sure they’ll become a staple in your rotation, just like they are in mine!
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Creamy Chicken and Spinach Stuffed Pasta Shells Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Pasta
- Method: Baking
- Cuisine: Italian
- Diet: Halal
Description
This Creamy Chicken Stuffed Pasta Shells recipe features jumbo pasta shells filled with a flavorful mixture of shredded chicken, spinach, ricotta, and cheese, all baked in a rich Alfredo sauce. Perfect for a comforting family dinner, it combines creamy textures and savory herbs for a delicious Italian-inspired meal.
Ingredients
Pasta
- 1 (12 ounce) package jumbo pasta shells
Filling
- 2 cups cooked, shredded chicken (such as from a rotisserie chicken)
- 1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry
- 1 (15 ounce) container ricotta cheese (about 1 ¾ cups)
- 1 ½ cups (6 ounces) shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 egg
- 1 tablespoon chopped fresh basil (or 1 teaspoon dried basil)
- ½ teaspoon salt
- ½ teaspoon garlic powder
- Pinch of nutmeg
Sauce and Topping
- 2 cups Alfredo sauce (about one 15-ounce jar plus part of a second jar)
- ½ cup (2 ounces) shredded mozzarella cheese for topping
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Spray a 9 x 13-inch baking dish with cooking spray and pour 1 cup of the Alfredo sauce into the bottom of the dish to coat it evenly.
- Cook Pasta Shells: Boil a large pot of salted water and cook the jumbo pasta shells according to the package instructions until al dente. Drain the shells and rinse them under cold water to stop the cooking process and prevent sticking.
- Make Filling: In a large mixing bowl, combine the shredded chicken, thawed and drained spinach, ricotta cheese, 1 ½ cups of mozzarella cheese, grated Parmesan, egg, fresh or dried basil, salt, garlic powder, and a pinch of nutmeg. Mix well until all ingredients are thoroughly incorporated.
- Stuff the Shells: Carefully fill each pasta shell with the chicken and cheese mixture. You should fill about 20 to 22 shells depending on how generously you stuff them. Save any extra shells or filling for another meal or bake separately.
- Assemble the Dish: Arrange the stuffed shells in the prepared baking dish with the open side facing up. Pour the remaining 1 cup of Alfredo sauce evenly over the top. Sprinkle the remaining ½ cup of mozzarella cheese over the shells.
- Bake: Cover the dish with aluminum foil and bake in the preheated oven for about 30 minutes until heated through. Remove the foil during the last 5 to 10 minutes of baking to allow the cheese on top to become bubbly and slightly crisp.
Notes
- Ensure the spinach is well squeezed to avoid excess moisture in the filling.
- Use rotisserie chicken to save time and add extra flavor.
- Rinsing pasta after cooking stops the cooking process and makes stuffing easier.
- Cover the dish tightly while baking to keep the shells moist.
- Leftover stuffed shells can be refrigerated for up to 3 days or frozen for longer storage.
