Creamy Chicken and Ricotta Stuffed Shells - These Creamy Chicken and Ricotta Stuffed Shells are packed with spices, ricotta, chicken, and topped with a cream cheese alfredo sauce.
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Ingredients you'll need for creamy chicken and ricotta stuffed shells
- boneless, skinless chicken breast
- avocado oil
- kosher salt
- ground black pepper
- garlic, chopped
- chicken stock
- cream cheese
- jumbo pasta shells
- ricotta cheese
- dried oregano
- dried parsley
- dried basil
- parmesan cheese
how to make creamy chicken and ricotta stuffed shells
Detailed instructions and measurements are listed in the recipe card at the bottom of this page.
- Preheat your oven to 350°F.
- Place a large pot of water to boil over high heat. This is what you'll be cooking your jumbo shells in.
- While your water is coming to a boil, season your chicken breast with the salt and pepper on both sides.
- Heat a large heavy-bottomed skillet over medium-high heat. Add your avocado oil to the skillet.
- Once the oil begins to shimmer, place your chicken in the skillet. Cook on both sides (only flipping once) until the internal temperature reaches 160°F. Remove the chicken from the skillet and set it aside to rest.
- Turn the burner down to the lowest heat setting and add your garlic. Sauté for 1 minute, just until fragrant. Pour in your chicken stock.
- Bring the mixture up to a simmer and add in the cream cheese. Stir until melted. Once the cream cheese has melted, remove it from the burner and set it aside.
- When your pasta water comes to a boil, add in your shells. Only cook until al dente, about 6-7 minutes.
- Drain the pasta and set it aside to cool.
- Chop up your chicken into bite-size pieces and add to a mixing bowl.
- Add ricotta, oregano, basil, and parsley to the bowl with the chicken. Mix until combined.
- In a 9x13 baking dish, pour about ½ cup of sauce. Spread to cover the bottom of the dish.
- Take each jumbo shell and fill it with the chicken ricotta mixture and place open side up in the baking dish. Repeat until all of the shells are filled.
- Pour the remaining sauce over the top of the shells.
- Sprinkle the parmesan cheese across the top of the shells.
- Bake in the oven for 15-20 minutes until it is hot and bubbly.
- Serve warm with a sprinkle of basil and a side of garlic bread!
tips and tricks
- Pound your chicken out to an even thickness. They will cook more evenly.
- In order to get a great sear on your chicken, I recommend a heavy bottomed skillet. It'll provide even and consistent heat.
- You could use rotisserie chicken in this recipe and it would be delicious!
- Always let your chicken rest when removing it from the skillet. If you cut it too early, the juices will run out.
What goes with stuffed shells?
We like to have Easy Oven Roasted Broccoli with ours.
What is the difference between stuffed shells and manicotti?
The pasta is the biggest difference. Stuffed shells are made from extra large macaroni style shells. Manicotti shells are long tubes.
alterations to lower calories or WW points
- You could use fat free or low fat ricotta cheese.
- Be sure to use boneless, skinless chicken breast.
- Use reduced fat or fat free cream cheese.
other recipes you might like
Creamy Chicken and Ricotta Stuffed Shells
Ingredients
- 1 lb boneless skinless chicken breast
- 1 tablespoon avocado oil
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 cloves garlic chopped
- 2 cups chicken stock
- 8 oz cream cheese
- 21 jumbo pasta shells
- 2 cups ricotta cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- ⅓ cup grated parmesan cheese
Instructions
- Preheat your oven to 350°F.
- Place a large pot of water to boil over high heat. This is what you'll be cooking your jumbo shells in.
- While your water is coming to a boil, season your chicken breast with the salt and pepper on both sides.
- Heat a large heavy-bottomed skillet over medium-high heat. Add your avocado oil to the skillet.
- Once the oil begins to shimmer, place your chicken in the skillet. Cook on both sides (only flipping once) until the internal temperature reaches 160°F. Remove the chicken from the skillet and set aside to rest.
- Turn the burner down to the lowest heat setting and add your garlic. Sauté for 1 minute, just until fragrant. Pour in your chicken stock.
- Bring the mixture up to a simmer and add in the cream cheese. Stir until melted. Once the cream cheese has melted, remove from burner and set aside.
- When your pasta water comes to a boil, add in your shells. Only cook until al dente, about 6-7 minutes.
- Drain the pasta and set aside to cool.
- Chop up your chicken into bite size pieces and add to a mixing bowl.
- Add ricotta, oregano, basil, and parsley to the bowl with the chicken. Mix until combined.
- In a 9x13 baking dish, pour about ½ cup of sauce. Spread to cover the bottom of the dish.
- Take each jumbo shell and fill it with the chicken ricotta mixture and place open side up in the baking dish. Repeat until all of the shells are filled.
- Pour the remaining sauce over the top of the shells.
- Sprinkle the parmesan cheese across the top of the shells.
- Bake in the oven for 15-20 minutes until it is hot and bubbly.
- Serve warm with a sprinkle of basil and a side of garlic bread!
Nutrition
Nutrition Facts
Creamy Chicken and Ricotta Stuffed Shells
Serving Size
3 shells
Amount per Serving
Calories
352
% Daily Value*
Fat
14
g
22
%
Saturated Fat
6
g
38
%
Trans Fat
0
g
Polyunsaturated Fat
5
g
Cholesterol
79
mg
26
%
Sodium
620
mg
27
%
Carbohydrates
30
g
10
%
Fiber
3
g
13
%
Sugar
7
g
8
%
Protein
31
g
62
%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe? Please let us know how it was in the comments or tag us on Instagram @sweetlysplendid!
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