.
home
Search in
The following text field is used to search for items. Type your search term to find items.
home
Search in
The following text field is used to search for items. Type your search term to find items.
0
Creamy Garlic & Herb Chicken Stuffed ShellsCreamy 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
Logo
Recipe - ST. LOUIS PARK (+Wines & Spirits)
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

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!