Stuffed Shells Chicken Garlic (Print Version)
# Ingredients:
→ Filling
01 -
2 cups cooked chicken breast, shredded or diced
02 -
1 ½ cups ricotta cheese
03 -
1 cup shredded mozzarella cheese
04 -
½ cup grated Parmesan cheese
05 -
1 large egg
06 -
2 tablespoons chopped fresh parsley
07 -
½ teaspoon garlic powder
08 -
½ teaspoon onion powder
09 -
½ teaspoon salt
10 -
¼ teaspoon black pepper
→ Garlic Butter Sauce
11 -
6 tablespoons unsalted butter
12 -
4 cloves garlic, minced
13 -
2 tablespoons all-purpose flour
14 -
1 ½ cups whole milk
15 -
½ cup chicken broth
16 -
½ cup grated Parmesan cheese
17 -
½ teaspoon Italian seasoning
18 -
Salt and black pepper, to taste
19 -
2 tablespoons fresh parsley, chopped
→ Pasta and Garnish
20 -
20 jumbo pasta shells (conchiglioni)
21 -
1 tablespoon olive oil
22 -
Salt, for boiling water
23 -
1 cup shredded mozzarella cheese
24 -
¼ cup grated Parmesan cheese
25 -
Fresh parsley or basil, for garnish
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add jumbo pasta shells and cook for 9 to 10 minutes, or until al dente. Drain and rinse under cool water. Toss with olive oil to prevent sticking and set aside to cool.
02 -
In a large bowl, combine ricotta, mozzarella, Parmesan, egg, parsley, garlic powder, onion powder, salt, and black pepper. Stir until smooth. Fold in shredded chicken until evenly mixed. Cover and refrigerate while preparing sauce.
03 -
Melt butter over medium heat in a saucepan. Add minced garlic and sauté for 1 minute without browning. Whisk in flour and cook for 1 minute. Gradually add milk while whisking, then chicken broth. Continue whisking until sauce thickens, about 3 to 4 minutes. Stir in Parmesan, Italian seasoning, salt, pepper, and parsley. Remove from heat.
04 -
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Spread a thin layer of garlic butter sauce on the bottom. Fill each pasta shell with the chicken mixture and arrange shells snugly in the dish. Pour remaining sauce over shells and sprinkle with mozzarella and Parmesan cheese.
05 -
Cover the baking dish with foil and bake for 20 minutes. Remove foil and bake uncovered for an additional 10 minutes until cheese is melted and golden. Let rest 5 minutes before serving to allow sauce to thicken.
# Notes:
01 -
Use half-and-half in place of whole milk for a richer sauce.
02 -
Ensure pasta is cooked al dente to avoid mushiness.
03 -
Freshly shredded cheese melts more smoothly than pre-shredded.