Chicken Philly Stuffed Pasta Shells
This Chicken Philly Stuffed Pasta Shells recipe is a cheesy, hearty twist on the classic Philly cheesesteak, packed with tender chicken, sautéed veggies, and melty cheese inside pasta shells.
Servings: 4 servings
Ingredients
- 12 large pasta shells perfect size for stuffing
- 2 cups cooked chicken shredded
- 1 cup cream cheese softened
- 1 cup mozzarella cheese shredded
- 0.5 cup provolone cheese shredded
- 0.5 cup bell pepper diced
- 0.5 cup onion diced
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup marinara sauce
- 2 tablespoons olive oil for sautéing
Instructions
- Bring a large pot of salted water to a boil. Add the 12 large pasta shells and cook according to package instructions until al dente (usually 9-11 minutes). Drain and rinse under cold water to stop the cooking process. Set aside to cool.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onions and bell peppers, cooking for about 5 minutes until softened and slightly golden. Stir in the minced garlic and cook for another 1-2 minutes until fragrant. Remove from heat and let cool slightly.
- In a large mixing bowl, combine the shredded chicken, softened cream cheese, shredded mozzarella, shredded provolone, sautéed veggies, Italian seasoning, salt, and black pepper. Mix everything thoroughly until well combined.
- Preheat your oven to 375°F (190°C). Spoon the chicken and cheese filling into each pasta shell, making sure they’re generously stuffed but not overfilled. Arrange the filled shells in a single layer in your baking dish.
- Pour 1 cup of marinara sauce evenly over the stuffed shells. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake an additional 10 minutes to allow the cheese to bubble and the sauce to thicken.
- Once baked, let the dish cool for a few minutes before serving. Scoop out the stuffed shells with a spatula and enjoy with a fresh salad or garlic bread.
Equipment
- Large Pot
- Large Skillet
- Mixing Bowl
- Baking Dish
- Cooking utensils
- Measuring cups and spoons
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days and reheat covered in the oven at 350°F until warmed through.
- Freeze leftover stuffed shells for up to 2 months; thaw overnight in the refrigerator before reheating.
- Assemble the stuffed shells a day ahead and keep covered in the fridge for easy meal prep.