If you are looking for a cozy, comforting dinner that feels both fresh and indulgent, this Lemon Chicken Stuffed Shells Recipe is bound to become your new favorite. Tender jumbo pasta shells filled with a creamy, zesty chicken mixture, baked to bubbly perfection with golden mozzarella on top, create a dish that’s bursting with flavor in every bite. The subtle brightness of lemon adds a gorgeous lift that complements the rich cheese and savory chicken, making this a winning recipe for any night of the week.
Ingredients You’ll Need
These ingredients are straightforward but each plays a crucial role, combining to create a harmonious balance of creaminess, tang, and savory satisfaction. From the tender pasta shells that hold the filling to the fresh lemon juice that brings a zing, every element is essential for capturing the true magic of this dish.
- 2 dozen jumbo pasta shells: These provide the perfect vessel for stuffing and hold the filling beautifully without falling apart.
- 2 cups shredded cooked chicken: Using rotisserie chicken makes prep quick and adds juicy, flavorful protein.
- 8 ounces cream cheese (softened): Offers a rich, smooth texture and creamy base for the filling.
- Juice of 1/2 lemon (about 1 tbsp): Adds a bright, fresh tang that cuts through the richness.
- 1/2 teaspoon garlic powder: Brings a subtle savory depth without overwhelming the dish.
- 1/2 cup freshly grated parmesan cheese: Provides a salty, nutty boost to enhance overall flavor.
- Salt & pepper (to taste): Essential seasonings to bring all the flavors together and balance the dish.
- 1/2 tablespoon olive oil: Prevents sticking and adds a subtle fruity note when coating the baking dish.
- 1 cup grated mozzarella: Melts into the perfect golden, gooey topping for that irresistible finish.
How to Make Lemon Chicken Stuffed Shells Recipe
Step 1: Cook the Pasta Shells
Start by boiling a large pot of salted water and cook the jumbo pasta shells until they are al dente, following the package directions carefully. Getting the texture right ensures the shells are tender yet firm enough to hold the tasty filling without breaking during stuffing or baking.
Step 2: Preheat the Oven
Set your oven to 400°F and position the rack in the middle. This temperature will give you that perfect bake where the filling is warmed through and the cheese topping melts beautifully without burning.
Step 3: Prepare the Filling Mixture
In a bowl, combine the shredded cooked chicken, softened cream cheese, freshly squeezed lemon juice, garlic powder, parmesan cheese, and a good pinch of salt and pepper. Stir everything thoroughly until smooth and well blended. This mixture is the heart of the dish, combining creamy texture with zesty and savory notes that make it so special.
Step 4: Grease the Baking Dish
Coat the inside of an oven-safe skillet or baking dish with olive oil. This simple step prevents sticking and adds a light sheen and extra flavor to the shells as they cook.
Step 5: Stuff the Shells
Drain your pasta shells carefully and then use a teaspoon to spoon the creamy chicken mixture into each shell. This part is fun and a little bit therapeutic as you fill each shell with that delicious, tangy filling that will soon be baked to perfection.
Step 6: Bake and Finish
Arrange all stuffed shells snugly in the prepared dish. Sprinkle the grated mozzarella evenly over the top and bake for 20 to 25 minutes until everything is hot and bubbly. For an extra special touch, pop the dish under the broiler for a couple of minutes to brown the cheese, watching closely so it doesn’t burn. Serve immediately while it’s still warm and melty.
How to Serve Lemon Chicken Stuffed Shells Recipe
Garnishes
A sprinkle of freshly chopped parsley or basil adds a pop of color and fresh herbal brightness that contrasts wonderfully with the creamy filling. A light drizzle of lemon zest on top can also amp up the citrus flavor for those who love extra zing.
Side Dishes
Consider pairing these stuffed shells with a crisp, green salad dressed lightly in vinaigrette or roasted seasonal vegetables for balance. Garlic bread or a warm baguette can be a fantastic addition to soak up any leftover cheesy sauce.
Creative Ways to Present
For a dinner party, serve the stuffed shells individually on plates with a dollop of lemon-infused sour cream or a spoonful of pesto on the side. Alternatively, arrange them in a pretty baking dish right at the table to encourage family-style serving and add a cozy, inviting touch.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftovers in an airtight container and keep them in the refrigerator for up to 3 days. The flavors meld beautifully overnight, making for a delicious next-day meal.
Freezing
This Lemon Chicken Stuffed Shells Recipe freezes wonderfully. Place the unbaked shells in a freezer-safe dish, cover tightly with foil, and freeze for up to 2 months. When ready, bake them from frozen, adding extra baking time until heated through and bubbly.
Reheating
To reheat refrigerated leftovers, cover loosely with foil and warm in a 350°F oven for about 15-20 minutes until heated through. You can also microwave individual portions, but baking helps maintain that perfectly melty cheese texture.
FAQs
Can I use a different type of cheese?
Absolutely! While mozzarella and parmesan give this dish its classic flavor and great melt, you can experiment with provolone, fontina, or even a sharp cheddar for a different twist.
How do I make this recipe vegetarian?
Swap the chicken for cooked spinach and mushrooms or other sautéed veggies to create an equally delicious vegetarian version of this Lemon Chicken Stuffed Shells Recipe.
Is there a way to make this recipe dairy-free?
Yes, try using dairy-free cream cheese alternatives and a vegan cheese blend to keep the creamy texture without dairy. Just be sure to check that your pasta is egg-free if that matters for your dietary needs.
Can I prepare this recipe ahead of time?
You can assemble the stuffed shells a few hours ahead and refrigerate before baking. Just be sure to cover the dish tightly with foil to prevent drying out.
What’s the best way to reheat leftovers without drying them out?
Reheating in the oven with a covered dish at 350°F helps the shells warm evenly and keeps them moist. Adding a splash of water or broth before covering can also help retain moisture.
Final Thoughts
If you’re craving a dish that feels like a warm hug on a plate but with a refreshing, citrusy kick, this Lemon Chicken Stuffed Shells Recipe is made for you. Its easy ingredients, straightforward steps, and comforting flavors come together to create a meal that’s perfect for weeknights or special occasions. Trust me, once you try it, it’ll be hard not to make it again and again!
Print
Lemon Chicken Stuffed Shells Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
This Lemon Chicken Stuffed Shells recipe features jumbo pasta shells filled with a creamy mixture of shredded cooked chicken, cream cheese, parmesan, and fresh lemon juice. Baked until bubbly and topped with melted mozzarella, it’s a comforting and elegant dish perfect for weeknight dinners or special occasions.
Ingredients
Shells
- 2 dozen jumbo pasta shells
Filling
- 2 cups shredded cooked chicken (e.g. rotisserie chicken)
- 8 ounces cream cheese (softened)
- Juice of 1/2 lemon (about 1 tbsp)
- 1/2 teaspoon garlic powder
- 1/2 cup freshly grated parmesan cheese
- Salt & pepper to taste
Topping & Prep
- 1/2 tablespoon olive oil (for greasing)
- 1 cup grated mozzarella cheese
Instructions
- Cook the shells: Boil a large pot of salted water and cook the jumbo pasta shells al dente according to the package directions, usually around 9-12 minutes. Drain and set aside carefully to cool slightly.
- Preheat the oven: Set your oven to 400°F (200°C) and position the rack in the middle of the oven to ensure even baking.
- Prepare the filling: In a mixing bowl, combine shredded cooked chicken, softened cream cheese, juice of half a lemon, garlic powder, freshly grated parmesan cheese, and salt and pepper. Stir well until the mixture is smooth and evenly combined.
- Grease the baking dish: Lightly brush an oven-proof skillet or baking dish with olive oil to prevent sticking and help with cleanup.
- Stuff the shells: Using a teaspoon, carefully fill each cooked pasta shell with the chicken and cream cheese mixture, making sure each shell is generously filled but not overstuffed.
- Arrange and top: Place the stuffed shells upright in the prepared skillet or baking dish. Sprinkle the grated mozzarella evenly on top for a bubbly, golden finish.
- Bake: Bake in the preheated oven for 20-25 minutes until the cheese is melted and the filling is heated through.
- Optional broil: For a browned, bubbly cheese topping, switch your oven to broil and broil the shells for 2-3 minutes on high. Watch carefully to avoid burning.
- Serve: Remove from oven and serve immediately for best taste and texture.
Notes
- Be sure to cook the pasta shells al dente to prevent them from becoming mushy when stuffed and baked.
- Use rotisserie chicken or any pre-cooked chicken to save time and add great flavor.
- If desired, fresh herbs like parsley or basil can be added to the filling for extra flavor.
- You can substitute cream cheese with ricotta for a lighter texture if preferred.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
