Baked Garlic Butter Chicken Shells with Three-Cheese Sauce (Print Version)

Tender jumbo shells stuffed with garlic butter chicken and baked under a creamy three-cheese sauce until bubbly and golden.

# Ingredients:

For the shells

01 - 20 jumbo pasta shells, plus a few extra in case of tearing
02 - 1 tablespoon olive oil for the cooked shells
03 - 1 tablespoon kosher salt for the pasta water

For the garlic butter chicken

04 - 1 1/4 lb (565 g) boneless skinless chicken breast, cut into small 1/2-inch pieces
05 - 1 teaspoon paprika
06 - 1 teaspoon Italian seasoning
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon onion powder
09 - 3/4 teaspoon kosher salt
10 - 1/4 teaspoon black pepper
11 - 1 tablespoon olive oil
12 - 2 tablespoons (28 g) unsalted butter
13 - 4 cloves garlic, minced
14 - 2 tablespoons chopped fresh parsley

For the three-cheese sauce

15 - 3 tablespoons (42 g) unsalted butter
16 - 3 tablespoons all-purpose flour
17 - 2 cups (480 ml) whole milk, warmed
18 - 1 cup (240 ml) half-and-half, warmed
19 - 1/2 cup (120 ml) low-sodium chicken broth
20 - 4 oz (115 g) cream cheese, softened and cubed
21 - 1 cup (90 g) freshly grated Parmesan cheese
22 - 1 cup (115 g) shredded low-moisture mozzarella cheese
23 - 1/4 teaspoon black pepper
24 - 1/8 teaspoon ground nutmeg, optional
25 - Salt to taste

For topping

26 - 1/2 cup (55 g) shredded mozzarella cheese
27 - 2 tablespoons chopped fresh parsley
28 - Red pepper flakes, optional

# Instructions:

01 - Bring a large pot of salted water to a boil. Cook the jumbo shells 1 minute less than the package direction for al dente. Drain, rinse briefly with cool water, toss with 1 tablespoon olive oil, and set aside.
02 - Toss the chicken pieces with paprika, Italian seasoning, garlic powder, onion powder, kosher salt, and black pepper until evenly coated.
03 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, stirring often, until browned and cooked through to 165 F. Add 2 tablespoons butter and minced garlic, cook 30-60 seconds, then stir in parsley and remove from heat.
04 - In a saucepan over medium heat, melt 3 tablespoons butter. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk, half-and-half, and chicken broth until smooth.
05 - Simmer the sauce for 3-4 minutes until lightly thickened. Remove from the heat and whisk in cream cheese, Parmesan, mozzarella, black pepper, nutmeg, and salt to taste until smooth.
06 - Spread about 1 cup of sauce in the bottom of a 9x13-inch baking dish. Spoon the garlic butter chicken into the shells and arrange them open side up in the dish.
07 - Pour the remaining sauce over the filled shells and sprinkle with 1/2 cup mozzarella. Bake at 375 F for 20-25 minutes, until bubbling at the edges and hot in the center.
08 - Let the shells rest for 5 minutes. Finish with parsley and red pepper flakes if using, then serve warm.

# Notes:

01 - Cook the shells slightly firm so they finish in the sauce without falling apart.
02 - Use freshly grated Parmesan for the smoothest sauce.
03 - Resting for 5 minutes helps the sauce settle before serving.

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