Shredded Chicken Pesto Stuffed Shells

Shells so good you’ll want to go back for seconds and thirds. Homemade creamy pesto sauce mixed with shredded rotisserie chicken and some of Italy’s favorite cheeses.

Servings: 4 Cook Time: 30 minutes


Homemade Creamy Pesto:

  • 2 cups fresh basil
  • 3 garlic cloves
  • 1/2 cup olive oil
  • 3/4 cup Parmesan
  • 1/2 cup pine nuts or walnuts
  • 1 tsp salt
  • 1 1/2 cup heavy whipping cream
  • 2 TBS butter

For the Pasta:

  • 6oz jumbo shells
  • 2 cups creamy pesto (Use our creamy homemade recipe or store bought)
  • 1 1/3 cup ricotta cheese
  • 1 1/2 cup shredded rotisserie chicken
  • 1 cup Parmesan
  • 2 cups mozzarella
  • 2 TBS chopped parsley


For the Creamy Pesto

  1. In a food processor, combine all ingredients but the olive oil and blend until finely chopped.
  2. Slowly add in olive oil and blend until smooth.
  3. In sauce pan over medium heat, melt butter. Stir in heavy whipping cream.
  4. Bring to simmer, lower heat. Add pesto and stir until fully combined.
  5. Set aside.

Stuffed Pasta Shells

  1. Bring salted water to a boil and cook shells for 9-10 minutes. Drain and set aside.
  2. Preheat oven to 400*.
  3. Combine chicken, 1/2 cup Parmesan, parsley, 1 cup mozzarella, ricotta cheese, and 2 TBS pesto sauce.
  4. Pour 1/4 cup of pesto sauce onto bottom of 9×12 baking dish.
  5. Stuff shells with ricotta/chicken mixture; line in baking dish.
  6. Pour sauce over shells and sprinkle with remaining Parmesan and mozzarella cheese.
  7. Bake for 30 minutes. Allow to set and cool for 5 minutes.
  8. Serve and garnish with parsley.

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