How To Make Chicken Stuffed Shells
Take your pasta game to the next level with this chicken stuffed shells dish. The tender pasta is filled with cheesy chicken and broccoli.
Preheat oven to 350 degrees F.
- Cook the jumbo pasta shells according to the instructions on the box and set aside separately to bring back to room temperature.
Add Land O Lakes® Butter with Canola Oil to a large pan over medium-high heat. Once melted, add garlic and cook for 30 to 60 seconds making sure not to overcook and cause burning.
Add heavy cream, ½ cup of parmesan cheese, ½ tablespoon of creole seasoning, and Italian seasoning and stir to mix together. Bring cream sauce to a boil then reduce heat to low and simmer for 5 to 7 minutes to thicken. Once thickened, remove from heat and pour into a large baking pan, and set aside.
Next in a separate medium-sized bowl, add ricotta cheese, chicken, broccoli, onion, remaining parmesan, and remaining creole seasoning and stir together to combine well.
Stuff room temperature shells with chicken mixture and add to the bottom of the baking pan.
Cover with mozzarella cheese and bake for 20 minutes or until cheese has completely melted and is bubbling. Remove from oven. Allow to cool for 10 to 15 minutes, garnish with parsley and serve.
- Sugar: 2g
- Calcium: 453mg
- Calories: 662kcal
- Carbohydrates: 29g
- Cholesterol: 194mg
- Fat: 47g
- Fiber: 2g
- Iron: 1mg
- Monounsaturated Fat: 13g
- Polyunsaturated Fat: 2g
- Potassium: 292mg
- Protein: 32g
- Saturated Fat: 28g
- Sodium: 593mg
- Vitamin A: 2050IU
- Vitamin C: 16mg
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A delicious take on the Olive Garden’s cannelloni al forno. This stuffed pasta is filled to the brim with seasoned meat and a creamy sauce. They’re baked to perfection and served as a great dish for either lunch or dinner.