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
Scale
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.
