Pesto Chicken Mozzarella Stuffed Shells
If you’re craving a comforting, flavorful dinner that combines the richness of pesto with tender chicken and gooey mozzarella, these Pesto Chicken Mozzarella Stuffed Shells are about to become your new favorite. Perfectly cooked large pasta shells are filled with a creamy, cheesy mixture bursting with vibrant basil pesto and tender shredded chicken, then baked to bubbly, golden perfection. Whether you’re cooking for a cozy weeknight meal or a special occasion, this dish is an impressive yet easy way to elevate your pasta game.
Why You’ll Love This Recipe
This recipe is a winner for so many reasons. First, it’s incredibly satisfying — the combination of pesto, chicken, and mozzarella is a mouthwatering flavor trio that never disappoints. The pasta shells act like little edible boats, holding a luscious filling that stays moist and cheesy throughout baking. Plus, it’s a versatile dinner that can be prepped ahead and baked when you’re ready, making it a fantastic option for meal prep or feeding a crowd. If you love the creamy texture of ricotta and the fresh boldness of basil pesto, this recipe delivers all that and more in every bite. It’s also a great way to use leftover chicken or rotisserie chicken to create something new and exciting.
Gather These Ingredients
- 16 large pasta shells — jumbo shells work best to hold the filling
- 2 cups cooked chicken, shredded — rotisserie or poached chicken is perfect
- 1 cup fresh mozzarella cheese, diced — for gooey melty pockets
- 1 cup pesto sauce — use your favorite basil pesto or homemade
- 1/2 cup ricotta cheese — adds creaminess to the filling
- 1/2 cup grated Parmesan cheese — for a salty, nutty depth
- 1 cup marinara sauce — a classic tomato base to bake the shells in
- 2 tablespoons olive oil — to sauté and for drizzling
- 1 teaspoon garlic powder — enhances the savory flavors
- Salt and pepper to taste
- Fresh basil leaves for garnish — bright and fresh on top
Before You Start: Equipment
- Large pot — for boiling pasta shells
- Colander — to drain the shells
- Mixing bowl — to combine the filling ingredients
- Baking dish (9×13 inch works well) — to bake the stuffed shells
- Spoon or small spatula — for stuffing the shells
- Knife and cutting board — for dicing mozzarella and prepping basil
Pesto Chicken Mozzarella Stuffed Shells — Do This Next
Step 1: Cook the Pasta Shells
Bring a large pot of salted water to a boil. Add the 16 large pasta shells and cook according to package instructions until al dente, usually about 8-10 minutes. Drain carefully and rinse with cold water to stop the cooking process and prevent sticking. Set aside.
Step 2: Prepare the Filling
In a large mixing bowl, combine the shredded chicken, diced fresh mozzarella, pesto sauce, ricotta cheese, grated Parmesan, olive oil, garlic powder, salt, and pepper. Mix gently until all ingredients are well incorporated and the mixture is creamy yet chunky.
Step 3: Stuff the Shells
Using a spoon or your fingers, carefully fill each cooked shell with the pesto chicken mozzarella mixture. Be generous but avoid overfilling to prevent tearing the pasta.
Step 4: Assemble in Baking Dish
Spread the marinara sauce evenly on the bottom of your baking dish. Arrange the stuffed shells in a single layer over the sauce, seam side up so they don’t spill out. Drizzle a little olive oil on top for extra moisture and flavor.
Step 5: Bake Until Bubbly
Preheat your oven to 375°F (190°C). Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and slightly golden. Let it rest for 5 minutes before serving.
Step 6: Garnish and Serve
Top with fresh basil leaves to add a pop of color and fresh herbal flavor. Serve hot and enjoy the melty, savory goodness!
Smart Substitutions
- Use shredded rotisserie chicken instead of homemade cooked chicken to save time.
- Swap fresh mozzarella for shredded mozzarella if you want easier melting.
- Try sun-dried tomato pesto or kale pesto for a different flavor twist.
- Replace ricotta with cottage cheese (blended for smoothness) if preferred.
- If you don’t have marinara, substitute with your favorite tomato sauce or even a creamy tomato basil sauce.
Pro Perspective
To get the perfect texture, make sure your pasta shells are cooked al dente. Overcooked shells can become mushy and difficult to stuff. Also, don’t skip rinsing the shells under cold water after boiling; this cools them quickly and prevents sticking.
When mixing the filling, fold ingredients gently. You want to keep the shredded chicken tender and the mozzarella intact rather than mash everything into a paste. This ensures each bite has varied textures and flavors.
For an extra pop of freshness, add a squeeze of lemon juice to the filling mixture or a sprinkle of red pepper flakes on top before baking.
Storage Pro Tips
- Store leftover Pesto Chicken Mozzarella Stuffed Shells in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven covered with foil at 350°F (175°C) until warmed through, about 15-20 minutes.
- You can also freeze the fully assembled but unbaked shells in a freezer-safe dish for up to 2 months. Thaw overnight in the fridge before baking.
- Leftover pesto chicken mixture can be used as a spread on sandwiches or stirred into pasta or rice bowls for a quick meal.
Top Questions & Answers
Can I make this recipe vegetarian?
Absolutely! Simply omit the chicken and increase the amount of cheese and pesto. You can also add sautéed vegetables like spinach or mushrooms to the filling to boost flavor and texture.
What type of pesto is best for these stuffed shells?
Basil pesto is classic and works beautifully here, but you can experiment with other varieties like sun-dried tomato or arugula pesto for a unique twist.
Can I prepare the stuffed shells ahead of time?
Yes! You can assemble the stuffed shells a day in advance and keep them covered in the refrigerator. When ready to serve, just bake as directed, adding a few extra minutes to account for the chilled filling.
Is it possible to use a different type of pasta?
Large pasta shells are ideal because they create a perfect pocket for the filling. However, you can try manicotti tubes or cannelloni if you prefer. Just adjust cooking and stuffing times accordingly.
One Pan, More Ideas
- Try these Cheesy Chicken Broccoli Stuffed Shells for a veggie-packed spin on stuffed pasta.
- If you love pesto, don’t miss the creamy indulgence of Creamy Pesto Gnocchi — another easy comfort food with that signature fresh basil flavor.
Hungry for More?
If you enjoyed these Pesto Chicken Mozzarella Stuffed Shells, keep exploring dishes that blend fresh herbs, gooey cheese, and tender proteins. Roasted vegetable lasagna, chicken Alfredo pasta bake, or spinach and ricotta stuffed shells are all excellent next stops on your culinary adventure. Remember, the key to making memorable meals is balancing textures and flavors, just like this recipe does with its creamy filling, tender chicken, and bright pesto.
Whether you’re feeding family or guests, this dish always impresses with its vibrant taste and beautiful presentation. So grab those jumbo pasta shells and get ready to savor one of the most delightful pasta dinners you’ll make this year!
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Pesto Chicken Mozzarella Stuffed Shells
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add the 16 large pasta shells and cook according to package instructions until al dente, usually about 8-10 minutes. Drain carefully and rinse with cold water to stop the cooking process and prevent sticking. Set aside.
- In a large mixing bowl, combine the shredded chicken, diced fresh mozzarella, pesto sauce, ricotta cheese, grated Parmesan, olive oil, garlic powder, salt, and pepper. Mix gently until all ingredients are well incorporated and the mixture is creamy yet chunky.
- Using a spoon or your fingers, carefully fill each cooked shell with the pesto chicken mozzarella mixture. Be generous but avoid overfilling to prevent tearing the pasta.
- Spread the marinara sauce evenly on the bottom of your baking dish. Arrange the stuffed shells in a single layer over the sauce, seam side up so they don’t spill out. Drizzle a little olive oil on top for extra moisture and flavor.
- Preheat your oven to 375°F (190°C). Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and slightly golden. Let it rest for 5 minutes before serving.
- Top with fresh basil leaves to add a pop of color and fresh herbal flavor. Serve hot and enjoy the melty, savory goodness!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat covered in the oven.
- You can freeze the fully assembled but unbaked shells for up to 2 months; thaw overnight before baking.
- Substitute shredded rotisserie chicken to save time and use different pesto varieties for flavor twists.
