Craving something comforting and savory but still easy to make? You’ll love this Chicken Stuffed Shells recipe!
Chef Jessica Approved ⭐ ⭐ ⭐ ⭐ ⭐
- Fun twist on a classic – Instead of boring, traditional stuffed pasta shells with ricotta, ground beef and tomato sauce, this uses tender diced chicken, artichokes and spinach smothered in a silky brie sauce.
- Paired with creamy brie sauce – These chicken stuffed shells are finished off with a rich and decadent creamy brie sauce, making them tantalizingly delicious.
- Perfect for dinner parties – Not only are these stuffed shells easy to make for a crowd, but they’re also elegant enough to serve for a dinner party.
What to Have Ready
The ingredient list to make these chicken stuffed shells is quite simple. Check out the printable recipe card below for more details.
Stuffed Shells
- Jumbo shells – Make sure to get the jumbo sized so that there is plenty of room to fill them with all of the cheesy goodness. They should be cooked al dente.
- Chicken – Make sure your chicken is already cooked. This recipe is a great way to use up leftover chicken from another recipe.
- Spinach – In a pinch you can sauté up frozen spinach from your freezer but fresh spinach definitely lends superior flavor and color to this dish.
- Red onion – I like the bite and pungency of red onion. However, you can swap it for a yellow onion or white onion instead.
- Artichoke hearts – You can find these in a jar, usually near other pickled items at your local grocery store.
- Balsamic vinegar – Balsamic vinegar adds a bit of acidity for bite. I recommend using a good quality balsamic.
- Fine sea salt – Salt brings out the natural flavors of the other ingredients. Keep in mind that different salts measure differently.
- Prosciutto – I added prosciutto as a way to balance the rich brie sauce and more flavor to the stuffed pasta shells. I mean, it is basically bacon and bacon makes everything better.
Creamy Brie Sauce
- Butter – I like to use unsalted butter when cooking to control the amount of salt in a recipe.
- Flour – When combined with the melted butter, it forms a roux used to thicken our creamy brie sauce.
- Creamy brie – You’ve probably had it on a cheese platter or even in a delicious turkey and cheese sandwich before. Since it melts so easily, it’s an ideal cheese for making a delicious white sauce to pair with these and other stuffed pasta shells.
Time to Make the Magic Happen
Making these chicken stuffed shells might just be easier than you think! Follow the simple steps below.
- Make filling. In a medium mixing bowl, combine the shredded chicken, spinach, red onion, artichokes, balsamic vinegar and fine sea salt, tossing to combine.
- Add filling to shells. Spoon the chicken mixture into the cooked pasta shells, placing snuggly into a baking dish.
- Wrap shells in prosciutto. Cut pieces of prosciutto in half lengthwise. Wrap each shell in a piece of prosciutto. Set aside.
- Make brie sauce. In a heavy bottom saucepan, whisk together the flour and butter over medium-low heat until a blond roux has formed. Whisk in the brie until smooth.
- Pour sauce over stuffed shells. Pour the brie sauce over the chicken stuffed shells.
- Bake, uncovered, until shells are fully heated.
- Garnish and serve. Remove and top with the minced parsley and Parmesan cheese.
5S Philosophy 👩🏻
- Salt – I used fine sea salt to bring out the natural flavors of the other ingredients. Keep in mind that different salts measure differently.
- Seasonings – Between the salty prosciutto, creamy brie sauce and balsamic vinegar, there isn’t a need for other seasonings. However you can always add red pepper flakes for heat, or Italian seasoning for extra flavor.
- Sauces – These chicken stuffed shells are already accompanied by a creamy brie sauce. However if you aren’t a fan of brie, try this parmesan cheese sauce instead.
- Swaps – Instead of using chicken, try turkey, ground beef or ground pork instead. Swap the brie for another creamy cheese. Add in extra veggies or swap out these ones for veggies you prefer.
- Senses – This chicken stuffed shells recipe will fill your home with the warm and comforting smells of a decadent pasta dish worthy of any Italian kitchen.
Make it a Meal
When serving chicken stuffed shells, you can complement them with a variety of delicious accompaniments. I always start mine with a green salad with garlic dressing and, of course, bread sticks!
Vegetable side dishes are good options too. Asparagus, zucchini fries and greens beans are excellent options.
Storage and Freezing
How to Store
You can store stuffed shells in an airtight container (or wrap the top of the dish with plastic wrap) in the refrigerator for 2-3 days. Reheat in the oven at 300°F for 10 minutes, covered, or in the microwave.
Can I Freeze Chicken Stuffed Shells?
Yes, you can also freeze them for 3-4 months in container altogether, or individually in a freezer bag. Reheat from frozen in a 350°F oven. A single serving will take about 20 minutes while a whole tray will be closer to 45 minutes.
More Easy Pasta Recipes
Pasta recipes are a weakness for this Italian girl. Here are a few more favorites that we know you’ll love too.
Chicken Stuffed Shells
Prosciutto Wrapped Chicken Stuffed Shells and Creamy Brie Sauce is a rich and savory easy dinner you’ll want to make again and again!
Servings:
Ingredients
Stuffed Shells:
- 20 jumbo shells , cooked al dente and drained
- 1 cup chicken , cooked and chopped or shredded
- 1 1/2 cups spinach , roughly chopped
- 1 cup red onion , chopped
- 1 cup artichoke hearts , drained and chopped
- 1 tablespoon balsamic vinegar
- 1 teaspoon fine sea salt
- 10 slices prosciutto thinly sliced and cut in half lengthwise
Creamy Brie Sauce:
- 1/4 cup butter
- 1/4 cup flour
- 3-5 ounces creamy brie
Garnish (optional):
- Parsley minced
- Parmesan cheese finely shredded
Instructions
- Preheat the oven to 350°F.
- In a medium mixing bowl, combine the shredded chicken, spinach, red onion, artichokes, balsamic vinegar and fine sea salt, tossing to combine.
- Spoon the chicken mixture into the cooked pasta shells, placing snuggly into a baking dish.
- Cut 10 pieces of prosciutto in half lengthwise. Wrap each shell in a piece of prosciutto. Set aside.
- In a heavy bottom saucepan, whisk together the flour and butter over medium-low heat until a blond roux has formed.
- Whish in the brie until smooth.
- Pour the brie sauce over the chicken stuffed shells.
- Bake, uncovered, for 15-20 minutes or until shells are fully heated.
- Remove and top with the minced parsley and Parmesan cheese.
- If you've tried this recipe, please come back and let us know how you liked it in the comments or star ratings.
Nutrition
Calories: 285 kcal, Carbohydrates: 21 g, Protein: 9 g, Fat: 17 g, Saturated Fat: 7 g, Cholesterol: 43 mg, Sodium: 586 mg, Potassium: 167 mg, Fiber: 1 g, Sugar: 2 g, Vitamin A: 1035 IU, Vitamin C: 8.5 mg, Calcium: 42 mg, Iron: 1 mg
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What fun – And those shells look delicious!
Those shells look absolutely tempting!!
Well those shells look amazing. Sounds like a fun event!
Oh yeah…I can totally see why this recipe won! So many fantastic flavors in one dish!
These shells look amazing. such a great combo. We used to travel to Baltimore every summer to catch a Red Sox game and we LOVE the inner harbor! So beautiful!
I think I would have picked this as the winner too…now time to recreate it! 🙂
What a hard, and yet enjoyable task, to be a judge. Those shells look wonderful as does the sound of that Autumn baked penne recipe!
Oh my word, those shells!!!
All I know about Baltimore is what I’ve learned over repeated viewings of Homicide and The Wire and there weren’t so many food-related scenes in those series. 😉 I obviously need to explore your Baltimore Foodie section more!
And how fun that you got to judge!
Yum, the winner and the runners-up all sound delicious! Oh to be in Baltimore…