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Creamy Garlic & Herb Chicken Stuffed ShellsCreamy Garlic & Herb Chicken Stuffed Shells
Creamy Garlic & Herb Chicken Stuffed Shells
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
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Recipe - 50th STREET EDINA
Recipe: Creamy Garlic and Herb Chicken Stuffed Shells
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
  1. FOR THE PASTA: Heat oven to 350 F.
  2. Bring a pot of water to boil.
  3. Boil shells according to package directions.
  4. Meanwhile, in a medium bowl, combine cottage cheese, cream cheese, parsley, basil, rosemary, tarragon and egg; stir well to fully combine.
  5. Season with salt and pepper.
  6. Fold in shredded chicken and 1 cup of mozzarella cheese. Set mixture aside.
  7. FOR THE ALFREDO SAUCE: Melt butter in a medium saucepan over medium heat.
  8. Add garlic and cook for 1 minute.
  9. Add heavy cream and milk and stir to combine.
  10. Bring to a simmer and cook for 10 minutes, until mixture begins to thicken.
  11. Season with salt and pepper; add Parmesan cheese, stirring well to combine.
  12. Let cook over medium heat for another 4-5 minutes.
  13. TO ASSEMBLE: Spread 1 cup of the alfredo sauce over bottom of a 9×13 pan.
  14. Stuff each shell with chicken mixture, filling generously and lining up the shells in the pan.
  15. Pour remaining alfredo sauce over shells.
  16. Bake at 350 F for 30 minutes.
  17. Increase oven temperature to 400 F.
  18. Top shells with remaining mozzarella cheese and bake 10 more minutes, until cheese is melted.
  19. 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
20 jumbo shells
Creamette Jumbo Shells Pasta
Creamette Jumbo Shells Pasta, 12 Ounce
$3.59$0.30/oz
2 cups cottage cheese
Breakstone's 2% Cottage Cheese
Breakstone's 2% Cottage Cheese, 24 Ounce
$4.79$0.20/oz
4 ounces cream cheese
Philadelphia Cream Cheese Original Bar
Philadelphia Cream Cheese Original Bar, 8 Ounce
$4.69$0.59/oz
2 tablespoons fresh parsley, chopped
Organic Curly Parsley Bunch
Organic Curly Parsley Bunch, 1 Each
$2.49
2 tablespoons fresh basil, chopped
L&B Fresh Basil
L&B Fresh Basil, 0.75 Ounce
$3.49$4.65/oz
1 tablespoon fresh rosemary, chopped
L&B Fresh Rosemary
L&B Fresh Rosemary, 0.75 Ounce
$3.49$4.65/oz
1 tablespoon fresh tarragon, chopped
L&B Fresh Tarragon
L&B Fresh Tarragon, 0.75 Ounce
$3.49$4.65/oz
1 egg, lightly beaten
Country Lane Large Eggs
Country Lane Large Eggs, 12 Each
$4.99$0.42 each
1 pound boneless skinless chicken breasts, cooked and shredded
L&B Ready To Heat Pulled Chicken
L&B Ready To Heat Pulled Chicken, 12 Ounce
$10.99$0.92/oz
2 cups shredded mozzarella cheese, divided
Kraft Shredded Mozzarella Cheese
Kraft Shredded Mozzarella Cheese, 8 Ounce
$3.79$0.47/oz
FOR THE SAUCE: 4 tablespoons butter
Crystal Farms Salted Sweet Cream Butter
Crystal Farms Salted Sweet Cream Butter, 1 Pound
$5.39$5.39/lb
2 cloves garlic, minced
Fresh Garlic Bulb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
1 cup heavy cream
Country Crock Plant Cream Heavy Whipping Cream Alternative
Country Crock Plant Cream Heavy Whipping Cream Alternative, 16.9 Ounce
Huge Deal
$3.99 was $5.79$0.24/oz
1 cup whole milk
L&B Classic Whole Milk
L&B Classic Whole Milk, 0.5 Gallon
$2.59$5.18/gal
1 cup shredded Parmesan cheese
Sartori Shredded Parmesan Cheese
Sartori Shredded Parmesan Cheese, 7 Ounce
$5.79$0.83/oz
Salt
Morton Salt
Morton Salt, 26 Ounce
$2.69$0.10/oz
Pepper
L&B Cracked Black Pepper
L&B Cracked Black Pepper, 1.7 Ounce
$6.79$3.99/oz

Directions

  1. FOR THE PASTA: Heat oven to 350 F.
  2. Bring a pot of water to boil.
  3. Boil shells according to package directions.
  4. Meanwhile, in a medium bowl, combine cottage cheese, cream cheese, parsley, basil, rosemary, tarragon and egg; stir well to fully combine.
  5. Season with salt and pepper.
  6. Fold in shredded chicken and 1 cup of mozzarella cheese. Set mixture aside.
  7. FOR THE ALFREDO SAUCE: Melt butter in a medium saucepan over medium heat.
  8. Add garlic and cook for 1 minute.
  9. Add heavy cream and milk and stir to combine.
  10. Bring to a simmer and cook for 10 minutes, until mixture begins to thicken.
  11. Season with salt and pepper; add Parmesan cheese, stirring well to combine.
  12. Let cook over medium heat for another 4-5 minutes.
  13. TO ASSEMBLE: Spread 1 cup of the alfredo sauce over bottom of a 9×13 pan.
  14. Stuff each shell with chicken mixture, filling generously and lining up the shells in the pan.
  15. Pour remaining alfredo sauce over shells.
  16. Bake at 350 F for 30 minutes.
  17. Increase oven temperature to 400 F.
  18. Top shells with remaining mozzarella cheese and bake 10 more minutes, until cheese is melted.
  19. Serve topped with additional chopped herbs, such as parsley or basil. Enjoy!