Chicken-Ricotta Stuffed Shells

Name: Chicken-Ricotta Stuffed Shells
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 2 servings.
Cuisine: Asian Appetizers, Asian Dinners, Indian Recipes, Italian Dinners, Italian Recipes
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

“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.”

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.

Reviews

Click stars to rate

Average Rating:

Amy

Jul 6, 2019

I am the creater of this recipe. There's no "WOW" factor because my husband at the time, was extremely picky and wouldn't eat it. But if you add rotisserie style chicken to this, spinach is good to add, broccoli, kale, crumbled bacon, prosciutto, the possibilities are ENDLESS for a "wow factor".
slmacbeth

Oct 19, 2017

Decent, but I agree that there's no wow factor. And I was surprised by how difficult it was for me to find jumbo pasta shells in the store.
Ashley

Mar 22, 2017

Great recipe!
neal5368

Apr 28, 2013

It's good, quick, and easy. The three major things I like in a recipe. But, it doesn't have the wow factor even just a little wow would be nice.
peacharmadillo

Jun 18, 2011

The only thing I would change about this recipe is to make more of it. We can't keep it in the house and I regularly make extra batches to freeze. I'm not creative, but I can follow a recipe and this is a good one!
lafleur

Mar 7, 2011

They're okay, not great. Couldn't taste the chicken. Sauce & filling are fair.
moparmanpr

Aug 23, 2010

one of the best recipes i've ever tasted. i plan to try it useing manicotti shells but leaving out the chicken & bouillon.
rhiannonthewolf

Feb 5, 2010

I was very pleased with the way this recipe came out, great alfredo type sauce for the shells. The filling would also be good with a traditional red sauce.
kaitlyn'smommy

Oct 14, 2009

These shells were delicious. I doubled the recipe to fit my needs and I added a bit more chicken. This recipe is a keeper. Thanks for sharing.
lori827

Feb 18, 2009

I like to add spinach to the filling to sneak in a vegetable.