Creamy Garlic & Herb Chicken Stuffed Shells
A cheesy, family-friendly pasta recipe from Twin Cities food blogger greens & chocolate. Serve with garlic bread and a green salad for happy faces all around!
Twin Cities food blogger greens & chocolate
Twin Cities food blogger greens & chocolate
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Creamy Garlic & Herb Chicken Stuffed Shells
Prep Time25 Minutes
Servings5
Cook Time55 Minutes
Ingredients
20 jumbo shells
2 cups cottage cheese
4 ounces cream cheese
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh tarragon, chopped
1 egg, lightly beaten
1 pound boneless skinless chicken breasts, cooked and shredded
2 cups shredded mozzarella cheese, divided
FOR THE SAUCE: 4 tablespoons butter
2 cloves garlic, minced
1 cup heavy cream
1 cup whole milk
1 cup shredded Parmesan cheese
Salt
Pepper
Directions
- FOR THE PASTA: Heat oven to 350 F.
- Bring a pot of water to boil.
- Boil shells according to package directions.
- Meanwhile, in a medium bowl, combine cottage cheese, cream cheese, parsley, basil, rosemary, tarragon and egg; stir well to fully combine.
- Season with salt and pepper.
- Fold in shredded chicken and 1 cup of mozzarella cheese. Set mixture aside.
- FOR THE ALFREDO SAUCE: Melt butter in a medium saucepan over medium heat.
- Add garlic and cook for 1 minute.
- Add heavy cream and milk and stir to combine.
- Bring to a simmer and cook for 10 minutes, until mixture begins to thicken.
- Season with salt and pepper; add Parmesan cheese, stirring well to combine.
- Let cook over medium heat for another 4-5 minutes.
- TO ASSEMBLE: Spread 1 cup of the alfredo sauce over bottom of a 9×13 pan.
- Stuff each shell with chicken mixture, filling generously and lining up the shells in the pan.
- Pour remaining alfredo sauce over shells.
- Bake at 350 F for 30 minutes.
- Increase oven temperature to 400 F.
- Top shells with remaining mozzarella cheese and bake 10 more minutes, until cheese is melted.
- Serve topped with additional chopped herbs, such as parsley or basil. Enjoy!
25 minutes
Prep Time
55 minutes
Cook Time
5
Servings
Shop Ingredients
Makes 5 servings
Creamette Jumbo Shells Pasta, 12 Ounce
$3.59$0.30/oz
Breakstone's 2% Cottage Cheese, 24 Ounce
Deal
$3.99 was $4.79$0.17/oz
Philadelphia Cream Cheese Original Bar, 8 Ounce
$4.89$0.61/oz
Organic Curly Parsley Bunch, 1 Each
$2.49
L&B Fresh Basil, 0.75 Ounce
$3.49$4.65/oz
L&B Fresh Rosemary, 0.75 Ounce
$3.49$4.65/oz
L&B Fresh Tarragon, 0.75 Ounce
$3.49$4.65/oz
Country Lane Large Eggs, 12 Each
$3.19$0.27 each
L&B Ready To Heat Pulled Chicken, 12 Ounce
$9.99$0.83/oz
Crystal Farms Shredded Mozzarella Cheese, 8 Ounce
2/$6 Huge Deal
$3.00 was $3.99$0.38/oz
Crystal Farms Salted Sweet Cream Butter, 1 Pound
$5.29$5.29/lb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
L&B Irish Cream Fudge Ice Cream Topping, 10 Ounce
Deal
$6.99 was $7.99$0.70/oz
L&B Classic Whole Milk, 0.5 Gallon
$2.59$5.18/gal
BelGioioso Shredded Parmesan Cheese Cup, 5 Ounce
BOGO BelGioioso Cheese Cups 5oz
$4.49 was $4.49$0.90/oz
Morton Salt, 26 Ounce
$2.69$0.10/oz
L&B Cracked Black Pepper, 1.7 Ounce
$6.79$3.99/oz
Directions
- FOR THE PASTA: Heat oven to 350 F.
- Bring a pot of water to boil.
- Boil shells according to package directions.
- Meanwhile, in a medium bowl, combine cottage cheese, cream cheese, parsley, basil, rosemary, tarragon and egg; stir well to fully combine.
- Season with salt and pepper.
- Fold in shredded chicken and 1 cup of mozzarella cheese. Set mixture aside.
- FOR THE ALFREDO SAUCE: Melt butter in a medium saucepan over medium heat.
- Add garlic and cook for 1 minute.
- Add heavy cream and milk and stir to combine.
- Bring to a simmer and cook for 10 minutes, until mixture begins to thicken.
- Season with salt and pepper; add Parmesan cheese, stirring well to combine.
- Let cook over medium heat for another 4-5 minutes.
- TO ASSEMBLE: Spread 1 cup of the alfredo sauce over bottom of a 9×13 pan.
- Stuff each shell with chicken mixture, filling generously and lining up the shells in the pan.
- Pour remaining alfredo sauce over shells.
- Bake at 350 F for 30 minutes.
- Increase oven temperature to 400 F.
- Top shells with remaining mozzarella cheese and bake 10 more minutes, until cheese is melted.
- Serve topped with additional chopped herbs, such as parsley or basil. Enjoy!