These Pesto Chicken Stuffed Shells is a delicious and easy dinner idea that is perfect for all of your busy nights. Your whole family will love this one. It’s one of my favorites!
This easy dinner recipe and so many more can be found in our Weekly Menu Planning System! You can get 4 Weeks of our weekly menu plan, including recipes like this, for FREE!
Also, you will get access to our +Plus Membership when you join, so not only will you get access to the weekly menu plan but you’ll also be able to SWAP Recipes and CUSTOMIZE your menu plan each week!
Click HERE to join MenuPlans.com for FREE for 4 weeks!
Why Make Pesto Chicken Stuffed Shells
- Easy Dinner Idea
- Cooked in Under an Hour
- Great for Busy Nights
- Budget-Friendly
- Family-Friendly
Ingredients Needed:
Seasoning – Dried Basil, Dried Oregano, Garlic Powder, Salt, Black Pepper
Chicken – Boneless Skinless Chicken Breast
Pantry – Jumbo Pasta Shells, Pesto, Alfredo Sauce, Bread Crumbs
Dairy – Ricotta Cheese, Parmesan Cheese
Refrigerated – Egg
How to Make Pesto Chicken Stuffed Shells
Start by pre-cooking your chicken breast in the oven for 45 minutes at 350 degrees if you’re using uncooked chicken breast. You can also use rotisserie chicken to save even more time.
Then, bring water to a rolling boil in a large stockpot and cook your pasta shells according to package directions. Make sure you drain when your pasta is al dente.
Next, add your ricotta cheese, 1/2 cup of parmesan cheese (make sure to reserve the rest), egg, bread crumbs, basil, oregano, garlic, salt, pepper, and pesto in a large bowl. Now, add your cooked chicken and stir to combine.
Then, spray a large 9×13 baking dish with non-stick cooking spray, fill each shell with your cheese and chicken mixture, squeeze to close, then place into the baking sheet seam side up.
Finally, pour your alfredo sauce over your shells evenly, sprinkle your parmesan cheese on top, cover with foil, and cook for 30-40 minutes at 350 degrees. After, remove your foil and cook an additional 10-15 minutes until your sauce is bubbling and the tops are beginning to brown. Serve and enjoy!
More Chicken Pasta Recipes You’ll Love!
Cheesy Chicken Lasagna Roll Ups – A fun new twist on a classic lasagna recipe!
Chicken Alfredo Ravioli Bake – You’ll love this simple ravioli recipe with only 5 ingredients!
Creamy Italian Chicken Pasta – Make this quick pasta dish on your next busy weeknight!
Pesto Chicken Stuffed Shells
Check out this Pesto Chicken Stuffed Shells Recipe! It's delicious and oh-so-easy to make!!
Ingredients
- 28 Jumbo Pasta Shells
- 16 oz. Ricotta Cheese
- 3/4 Cup Freshly Grated Parmesan Cheese, divided
- 1 Egg, Lightly Beaten
- 1/4 Cup Bread Crumbs
- 1/2 tsp. Dried Basil
- 1/2 tsp. Dried Oregano
- 1/4 tsp. Garlic Powder
- 1/4 tsp. Salt
- 1/8 tsp. Black Pepper
- 1/4 Cup Pesto
- 1 1/2 lbs. Boneless Skinless Chicken Breast
- 1 Cup Alfredo Sauce
Instructions
- Pre-Cook Chicken Breast in the oven for 45 minutes at 350 degrees if using un-cooked chicken breast, or use Rotisserie Chicken.
- In a large stockpot, bring the water to a rolling boil. Add pasta shells and cook according to package directions, making sure to drain when shells are al dente (don’t overcook).
- In a large bowl, add ricotta cheese, 1⁄2 cup parmesan cheese (reserve the rest), egg, bread crumbs, basil, oregano, garlic, salt, pepper, and pesto; using a fork stir thoroughly to combine completely. Add cooked chicken and stir again to combine.
- Spray a large 9x13 baking dish (or 2 smaller baking dishes) with nonstick spray. Fill each shell with cheese/chicken mixture (about 1.5-2 Tbsp. each), squeeze to close, then place into baking dish seam side up. Repeat until all of the mixture is gone.
- Pour alfredo sauce over shells evenly. Sprinkle remaining parmesan cheese on top.
- After pouring the sauce and cheese on top of shells, cover with foil and cook for 30-40 minutes at 350 degrees. Remove foil and cook an additional 10-15 minutes or until sauce is bubbling and tops are beginning to brown lightly.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 757Total Fat: 36gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 211mgSodium: 994mgCarbohydrates: 44gFiber: 2gSugar: 2gProtein: 61g
