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Pesto Chicken Stuffed Shells | Can't Stay Out of the Kitchen | this #pasta dish is superb! #chicken, #pesto sauce, 3 #cheeses, mushrooms & seasonings make it the perfect entree for dinner. Our company raved over it!

Pesto Chicken Stuffed Shells

Teresa Ambra
Pesto Chicken Stuffed Shells are outrageously good! This scrumptious pasta dish includes diced chicken, pesto sauce, three cheeses, mushrooms and seasonings. It's so mouthwatering and irresistible you'll find it one of your comfort foods of choice! Perfect entree for company dinners.
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Prep Time 40 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Course Pasta Main Dish, Pasta Main Dish/Chicken Main Dish
Cuisine Italian
Servings 12
Calories 373 kcal

Equipment

  • 1 large stock pot
  • 1 colander
  • waxed paper to drain the shells on
  • 1 large skillet
  • 1 wooden spoon
  • measuring cups
  • measuring spoons
  • 1 sharp knife to cut vegetables
  • 1 9x13" glass baking dish

Ingredients
  

  • 16 oz. box jumbo pasta shells cooked only until ad dente so they don’t break apart
  • water for boiling pasta
  • 8 oz. pkg. cream cheese softened
  • 1 cup parmesan cheese freshly grated, reserve ½ cup for topping
  • 1 1/2 cups asiago cheese freshly grated, reserve ¾ cup for topping
  • 1/2 cup prepared pesto sauce homemade or store bought
  • 3 cups cooked chicken shredded
  • 2 cloves garlic finely minced
  • 1 tsp. sea salt or kosher salt
  • 1/2 tsp. ground black pepper
  • 8 oz. fresh mushrooms sliced
  • 2-3 tbsp. olive oil
  • 3 green onions diced
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • 1 tsp. Italian seasoning
  • 1 tsp. dried parsley
  • 1 tsp. fresh parsley minced, for garnish

Instructions
 

  • In a large pot over high heat, boil water and boil jumbo pasta shells about 11-12 minutes instead of the recommended 14-16 minutes.
  • Cook pasta shells only until al dente.
  • The pasta will finish cooking when the dish is baked.
  • Drain the pasta shells and set aside. (I usually place the shells on waxed paper).
  • In a large skillet, pour olive oil.
  • Sauté mushrooms and green onions about 5 minutes.
  • Add garlic and sauté an additional couple of minutes.
  • In a large bowl, combine chicken, cream cheese, pesto sauce, Parmesan and Asiago cheeses (except for reserved topping ingredients), sautéed vegetables, salt, pepper and remaining seasonings.
  • Fill the pasta shells with the filling and place in a 9x13” baking dish that has been sprayed with cooking spray.
  • Cover with foil to prevent shells from drying out and hardening while baking.
  • Bake at 350° until shells are bubbling hot—about 30-40 minutes.
  • Sprinkle the remaining cheeses over filled shells and bake an additional 5-10 minutes until cheese melts.
  • Makes almost 3 dozen stuffed shells.
  • Garnish with fresh, minced parsley.

Notes

NOTE: If desired, add a 14-oz. can of drained, artichoke hearts.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 373kcalCarbohydrates: 35gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 769mgPotassium: 351mgFiber: 2gSugar: 3gVitamin A: 493IUVitamin C: 2mgCalcium: 349mgIron: 2mg
Keyword casserole, chicken, parmesan cheese, pasta, pesto, stuffed shells
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