Basil pesto, tender chicken and cream cheese is stuffed in jumbo pasta shells and topped with marinara and mozzarella cheese. These Pesto Chicken Stuffed Shells will quickly became a family favorite!
Sunday dinners in our household are reserved for family comfort meals, a tradition that I cherish deeply. As a food blogger, Sundays also serve as my experimental kitchen playground where new recipe ideas come to life. While some experiments don’t always hit the mark, others turn into spectacular culinary successes, much like these Pesto Chicken Stuffed Shells.
Combining the aromatic flavor of basil pesto with chicken and cream cheese, encased in jumbo pasta shells and drenched in marinara, this dish quickly became a family favorite. Let me share this incredible recipe that promises to make your dinners extra special. This is a recipe that is easy to assemble, and every time they come out of the oven my crew gets so excited!
PESTO CHICKEN STUFFED SHELLS
This recipe is more than just a meal; it is a celebration of flavors and textures that come together to create a dish that is both comforting and exciting. Bails pesto has always held a special place in my heart. Its vibrant green color and robust flavor can transform any dish into something extraordinary. These shells are flavor-packed and are just as delightful to make as they are to eat.
INGREDIENTS
- 1 box (12 ounces) jumbo pasta shells
- 1 lb. cooked, shredded chicken breast (seasoned with salt and pepper)
- 1 to 1 ½ containers (7.5 ounces, each) chive and onion cream cheese
- 1/3 to 1/2 cup basil pesto (measure according to taste preference. I use 1/3 cup)
- 3 cups shredded Mozzarella cheese, divided
- 1 jar (24 ounces) marinara sauce
- freshly chopped parsley, optional
COOKING INSTRUCTIONS
Preheat the oven to 350 degrees F. Grease a 9×13-inch baking dish with nonstick spray. Set aside.
In a large pot of water, boil pasta shells until al dente; according to package directions. Drain the water, then rinse noodles in cold water. Set aside.
In a medium bowl, combine the cooked shredded chicken, 1 to 1 ½ of the containers of chive and onion cream cheese (depends on how wet you want the mixture), 1 cup shredded mozzarella cheese and the basil pesto. Stir mixture gently until combined.
In a 9×13 baking dish, spread about 1 cup of marinara sauce in the bottom. Take one pasta shell and stuff it with 3 Tablespoons of chicken/cheese mixture. Place shell in prepared dish, and then repeat process with remaining shells and chicken/cheese mixture. There should be enough filling to fill at least 24 shells.
Pour the remaining marinara sauce evenly over the stuffed shells, then sprinkle the remaining mozzarella cheese all over the top.
Bake, uncovered, for 25 to 30 minutes or until the cheese is melted and bubbly. Remove from the oven and sprinkle with chopped, fresh parsley (optional). Allow to stand for 5 minutes before serving.
SERVINGS
This recipe yields 6 to 8 servings. With about 24 stuffed shells in the dish, each serving includes 3 to 4 shells, depending on your portion size desired.
STORING AND REHEATING
Store any leftover pasta covered in the fridge for up to 3 days. When you’re ready to enjoy them, simply transfer to an oven-safe baking dish and reheat in the oven until cheese is melted and bubbly.
AN EASY VEGETARIAN OPTION
Making these shells vegetarian is incredibly easy. Replace the shredded chicken with a plant-based protein like tofu, tempeh, or just extra cheese and vegetables. Spinach, mushrooms, or roasted bell peppers can be great additions to the filling, adding both texture and flavor.
A FAMILY FRIENDLY SUCCESS
Flavor Combination: The blend of basil pesto with creamy ricotta and mozzarella cheese creates a rich and flavorful filling. The shredded chicken adds protein and texture.
Ease of Preparation: Using a rotisserie chicken cuts down on prep time, allowing you to focus on assembling and baking the dish.
Versatility: This dish can be easily adapted to suit different tastes. You can substitute the chicken with ground beef or turkey or use different types of cheese.
ENJOY THIS RECIPE? HERE ARE A FEW MORE SENSATIONAL SHELLS!
Chicken Cordon Bleu Stuffed Shells – all the classic ingredients of traditional Chicken Cordon Bleu baked inside jumbo pasta shells. They are delicious!
Three Cheese Stuffed Shells – a family favorite! Jumbo pasta shells filled with 3 creamy cheeses and topped with marinara sauce.
Pizza-Stuffed Pasta Shells – jumbo shells stuffed with ground beef, cheese, pepperoni, and pizza sauce. A yummy way to turn a slice into the perfect pasta!
Chicken & Broccoli Alfredo Stuffed Shells – Perfectly cooked pasta stuffed with hearty chicken, healthy broccoli, and topped with incredible Alfredo sauce.
Pesto Chicken Stuffed Shells
Ingredients
- 1 box (12 ounces) jumbo pasta shells
- 1 lb. cooked, shredded chicken breast seasoned with salt and pepper
- 1 to 1 ½ containers (7.5 ounces, each) chive and onion cream cheese
- 3 cups shredded Mozzarella cheese divided
- 1/3 to 1/2 cup basil pesto (measure according to taste preference. I use 1/3 cup)
- 1 jar (24 ounces) marinara sauce
- 1 teaspoon freshly chopped parsley for garnish (optional)
Instructions
- In a large pot of water, boil pasta shells until al dente; according to package directions. Drain the water, then rinse noodles in cold water. Set aside.
- In a medium bowl, combine the cooked shredded chicken, 1 to 1 ½ of the containers of chive and onion cream cheese (depends on how wet you want the mixture), 1 cup shredded mozzarella cheese and the basil pesto. Stir mixture gently until combined.
- In a 9×13 baking dish, spread about 1 cup of marinara sauce in the bottom. Take one pasta shell and stuff it with 3 Tablespoons of chicken/cheese mixture. Place shell in prepared dish, and then repeat process with remaining shells and chicken/cheese mixture. (There should be enough filling to fill at least 24 shells.)
- Pour the remaining marinara sauce evenly over the stuffed shells, then sprinkle the remaining mozzarella cheese all over the top.
- Bake, uncovered, for 25 to 30 minutes or until the cheese is melted and bubbly. Remove from the oven and sprinkle with chopped, fresh parsley (optional). Allow to stand for 5 minutes before serving. Enjoy!
Notes
Recipe updated: 1/22/25
This is one of my favorite ways to have stuffed shells! I add frozen spinach to the cheese mixture to sneak some veggies in. ๐ We’ll usually make a triple batch of these because they freeze beautifully and they’re so easy!
Sherri, I love the idea of adding spinach! I’ll try that next time!
This is going on my list of recipes to try! It’s nice to find something that isn’t just a different version of something I already make. Looks like a good candidate for a freezer meals as well.
I’m always looking for new ways to use pesto & this is an excellent recipe…….I can just tell!
How do you make Basil Pesto? I’ve never done it before.
@Holly, I’ve never made it either, but you can buy jars of pesto at grocery stores. They’re usually next to the spaghetti sauce.
Thank You!!
I visited North Italy a few years ago, where pesto is a staple, and my friend showed me how they make it… sooo easy. Here is his “recipe” (they never measure anything):
Large handful of Basil Leaves (try a cup of packed leaves)
Very finely shredded parmasian (quarter cup maybe)
handful of pine nuts (try a tablespoon to start with)
olive oil to bind it (tablespoon or two)
put in your mini blender and mush mush mush till its a paste.
enjoy and adjust to your liking ๐
….. oh and Thanks Holly L for all the quick and easy recipes, as a single dad.. i love your site.
Dan, this basil pesto recipe sounds great! I’ll have to try it. And thanks for commenting. Glad you like my blog! ๐
Just ate this for lunch, left over from two nights ago. Everyone in the family LOVES this. So easy and tasty.