Creamy Roasted Garlic Chicken Shells
These Creamy Roasted Garlic Chicken Shells are a comforting, cheesy dinner with tender shredded chicken and rich roasted garlic flavor, perfect for weeknight meals!
Servings: 4 servings
Ingredients
- 1 pound chicken breast shredded
- 1 tablespoon olive oil for roasting the garlic
- 1 head garlic roasted
- 8 ounces cream cheese softened
- 1/2 cup sour cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- salt and pepper to taste
- 12 jumbo pasta shells
- 1/2 cup chopped fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Slice the top off the head of garlic, drizzle with olive oil, wrap it tightly in foil, and roast for 30-35 minutes until soft and fragrant. Once cooled, squeeze the roasted garlic cloves out into a bowl.
- Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to package directions until al dente, usually about 10-12 minutes. Drain carefully and set aside, tossing gently with a bit of olive oil if needed to prevent sticking.
- In a large bowl, combine the shredded chicken breast, softened cream cheese, sour cream, roasted garlic, mozzarella, Parmesan, Italian seasoning, salt, and pepper. Mix until well incorporated and creamy.
- Carefully spoon the creamy chicken mixture into each cooked jumbo shell. Arrange the stuffed shells in a baking dish, fitting them snugly side by side.
- Cover the baking dish with foil and bake at 350°F (175°C) for about 20 minutes. Remove the foil in the last 5 minutes to let the tops brown slightly.
- Once out of the oven, sprinkle the chopped fresh parsley over the shells for a fresh burst of color and flavor. Serve hot.
Equipment
- Baking Sheet
- Large Pot
- Mixing Bowl
- Baking Dish
- Aluminum Foil
- Forks or tongs
Notes
- Roast the garlic to mellow its flavor; raw garlic will overpower the dish.
- Do not overcook pasta shells; they should be al dente to hold the filling without breaking.
- Cover the dish during baking to prevent the cheese from burning before the filling is heated through.
- Substitute ingredients like turkey for chicken or mascarpone for cream cheese to vary the flavor and texture.
- Leftovers can be refrigerated for up to 3 days or frozen unbaked for up to 3 months.