Craving something comforting and savory but still easy to make? You’ll love this Chicken Stuffed Shells recipe!
These Chicken Stuffed Shells are unlike any other stuffed shells recipe you’ve made. Wrapped in prosciutto and topped with a creamy brie sauce, these stuffed pasta shells will impress your dinner guests any night of the week!
Chicken stuffed shells is a recipe inspired by the winning recipe of a San Giorgio cooking competition I had the pleasure of judging.
Instead of boring, traditional stuffed pasta shells with ricotta, ground beef and tomato sauce, she used tender diced chicken, artichokes and spinach smothered in a silky brie sauce.
Balsamic vinegar adds a bit of acidity for bite and prosciutto, a savory aspect. Finish it off with a rich and decadent creamy brie sauce. It reminded me of my ever-so-popular Seafood Stuffed Shells that everyone goes ga-ga over, so I knew I had to make my own version.
My version of how to make stuffed shells is slightly different than the winning chicken stuffed shells recipe but I like to think mine is just as likely to win over the crowd.
I added prosciutto as a way to balance the rich brie sauce and more flavor to the stuffed pasta shells. Chicken can be kinda bland, ya know? Plus, I just really love adding prosciutto to my recipes. I mean, it is bacon and bacon makes everything better.
My favorite part of these chicken stuffed shells is the brie sauce. What is brie? Considered the “Queen of Cheeses”, brie is a soft cow’s-milk cheese, that melts easily and has a rich, buttery flavor.
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.
Honestly, I’m not sure why it isn’t used more frequently.
For this stuffed shells recipe, the brie sauce complements prosciutto for a decadent and savory flavor. There is a reason this recipe won awards – my mouth is watering just thinking about it!
Even though it’s so good that you’ll want to shovel it all into your mouth, it’s a recipe where I recommend savoring each bite. And then racing everyone else to the kitchen for a second serving.
As an award-winning recipe, this is definitely something to serve your dinner guests. It’s guaranteed to impress them and it won’t have you spending all day and night in the kitchen. Chicken Stuffed Shells can also be frozen.
You may like these other easy pasta recipes:
- Sausage and Pepper Stuffed Shells
- Slow Cooker Balsamic Chicken Pasta
- Pesto Sausage Bake
- Pasta Casserole
- Ricotta Stuffed Shells
Shrimp Scampi
Broccoli Chicken Alfredo
Easy Authentic Carbonara Recipe
Chicken Stuffed Shells with Creamy Brie Sauce
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.
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…