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.
Course Pasta Main Dish, Pasta Main Dish/Chicken Main Dish
Cuisine Italian
Servings 12
Calories 373kcal
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
16oz. boxjumbo pasta shellscooked only until ad dente so they don’t break apart
water for boiling pasta
8oz. pkg.cream cheesesoftened
1cupparmesan cheesefreshly grated, reserve ½ cup for topping
1 1/2cupsasiago cheesefreshly grated, reserve ¾ cup for topping
1/2cupprepared pesto saucehomemade or store bought
3cupscooked chickenshredded
2clovesgarlicfinely minced
1tsp.sea saltor kosher salt
1/2tsp.ground black pepper
8oz.fresh mushroomssliced
2-3tbsp.olive oil
3green onionsdiced
1tsp.dried basil
1tsp.dried oregano
1tsp.Italian seasoning
1tsp.dried parsley
1tsp.fresh parsleyminced, 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.