Chicken and Mushroom Stuffed Shells Recipe

This Chicken and Mushroom Stuffed Shells recipe combines tender pasta shells filled with a savory mixture of chicken, mushrooms, and cheese, creating a satisfying meal for any occasion.

It’s a straightforward chicken recipe that is perfect for family dinners or gatherings, and can be easily customized with your favorite herbs and spices.

Delicious Chicken and Mushroom Stuffed Shells

These stuffed shells are filled with a creamy blend of shredded chicken, sautéed mushrooms, and ricotta cheese, then baked in marinara sauce and topped with mozzarella. The recipe takes about 1 hour from start to finish and serves 4 people.

Ingredients

12 jumbo pasta shells
2 cups cooked chicken, shredded
1 cup mushrooms, finely chopped
1 cup ricotta cheese
1 cup shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
1 cup marinara sauce
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper to taste
Fresh parsley for garnish (optional)

Instructions

Cook the Pasta: Boil the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.
Sauté the Mushrooms: In a skillet, heat olive oil over medium heat. Add the chopped mushrooms and sauté until softened, about 5 minutes. Season with salt and pepper.
Prepare the Filling: In a large bowl, combine the shredded chicken, sautéed mushrooms, ricotta cheese, half of the mozzarella, Parmesan cheese, garlic powder, Italian seasoning, and mix well.
Stuff the Shells: Preheat the oven to 375°F (190°C). Spoon a layer of marinara sauce on the bottom of a baking dish. Fill each pasta shell with the chicken and mushroom mixture and place them in the dish.
Top with Sauce and Cheese: Pour the remaining marinara sauce over the stuffed shells and sprinkle the rest of the mozzarella cheese on top.
Bake: Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Serve: Garnish with fresh parsley if desired and serve hot.