Creamy Chicken Spinach Stuffed Shells

Recipe Introduction

Quick Hook

Fancy something proper comforting? Have you ever tried a chicken stuffed shells recipe ? It is like a big warm hug, packed with flavour.

Trust me, these creamy chicken spinach shells are next level delicious.

Brief Overview

These Italian stuffed shells recipe are inspired by classic Italian American comfort food. Think big family dinners and happy faces. It is medium difficulty.

Prep takes around 45 minutes. Cooking is around 35 minutes. The recipe makes 6 hearty servings.

Main Benefits

This stuffed shells recipe is a great source of protein. It is perfect for a cozy Sunday dinner. Or when you want to impress mates.

This dish stands out because of the creamy béchamel and crispy parmesan crust. Who doesn't love some parmesan crust stuffed shells ?

Time to Get Stuffed!

Alright, let's dive into the ingredients. This chicken stuffed shells recipe is all about layers of flavor. We will build from a juicy chicken filling to a rich béchamel sauce recipe .

Finally top it with a crispy, golden crust! This recipe is not only super tasty but surprisingly easy to make.

You know, the first time I made chicken and ricotta stuffed shells , I nearly skipped the nutmeg. Honestly, don't! It adds such warmth.

It brings everything together. You'll need pasta shells, chicken breast, spinach, ricotta, parmesan, and a few other bits and bobs.

So here's what you'll need:

• Jumbo pasta shells
• Chicken breast
• Spinach (frozen works great)
• Ricotta cheese
• Parmesan cheese
• Onion
• Garlic
• Butter
• Flour
• Milk
• Egg
• Nutmeg (don't forget!)
• Breadcrumbs
• Olive Oil
• Salt and pepper

It's nothing too fancy. You probably have most of it already. Once you have everything together, it's time to get cooking!

Ingredients & Equipment: Let's Get This Show on the Road!

Alright, so you wanna make my creamy chicken spinach shells recipe? Sorted! First things first, let's gather the troops. Think of this as your pre-game ritual before the real fun begins.

I promise, it's gonna be a belter! And by the way, did you know that over 80% of home cooks find ingredient prep the most tedious part of cooking? Let's make it less so.

Main Ingredients: The Heart of Our Stuffed Shells Recipe

Okay, listen up! Accuracy is key here, so grab your measuring cups and spoons. Here’s what you'll need for this glorious chicken stuffed shells recipe :

• Jumbo pasta shells : 1 package ( 12 ounces/340g ). Go for the big boys. Fresh pasta is a plus, but dried works just fine.
• Olive oil : 1 tablespoon for the shells, 1 tablespoon for the chicken. Good quality is a must, it makes all the difference.
• Chicken breasts : 1 pound ( 450g ), boneless and skinless. Diced small, yeah? Quality chicken makes a huge difference. Look for that nice pink colour, no grey!
• Onion : 1 small, finely chopped. About ½ cup .
• Garlic : 2 cloves, minced. Go on, be generous!
• Frozen spinach : 1 package ( 10 ounces/280g ), thawed and squeezed dry. Get ALL the water out, trust me.
• Ricotta cheese : ½ cup ( 120g ). Full fat for max flavour!
• Parmesan cheese : ¼ cup ( 30g ) grated, plus more for topping. The good stuff!
• Egg : 1 large, lightly beaten.
• Nutmeg : ¼ teaspoon, ground.

Seasoning Notes: Turning Up the Volume

Seasoning is where the magic happens, yeah? Here’s how we’re gonna make these chicken stuffed shells sing:

• Essential spice combo : Salt, pepper, and nutmeg are your best mates here. Salt is CRITICAL in cooking, the Italian stuffed shells recipe wouldn't be the same without it!
• Flavour enhancers : Garlic, onion, and parmesan add that oomph . The béchamel sauce recipe really benefits from a pinch of nutmeg too.
• Quick subs : Don't have nutmeg? A pinch of allspice will do in a pinch.

Equipment Needed: No Fancy Pants Required

You don't need a kitchen that looks like a professional restaurant, honest! These are the essentials for this easy stuffed shells recipe :

• Large pot : For boiling the pasta. Obvious, innit?
• Large skillet : For the chicken filling.
• Mixing bowls : A couple will do.
• 9x13 inch baking dish : The star of the show.

Don’t have a fancy baking dish? A sturdy casserole dish will work just fine.

Let's Get Stuffing: Creamy Chicken & Spinach Stuffed Shells

Right, who doesn't love a bit of comfort food? This chicken stuffed shells recipe is a total winner. It's like a proper hug in a bowl, especially on a chilly evening.

We're talking creamy, cheesy, and packed with flavour. Forget boring pasta nights. This is an Italian stuffed shells recipe gone rogue in the best possible way.

Prep Like a Pro: Your Mise en Place

Before you even think about firing up the hob, get your mise en place sorted. Basically, have everything chopped, measured, and ready to go.

Dice your one pound of chicken, chop half cup of onion, mince two cloves of garlic. Squeeze that 280g frozen spinach bone dry! It will save you from a watery filling disaster.

Honestly, trust me on this one.

Time saving tip? Get your water boiling for the shells first, adding 1 tablespoon of olive oil and 1 teaspoon of salt. Multi tasking is your friend here!

Shell Shock: step-by-step Stuffed Shells

1. Boil your 340g jumbo stuffed shells . Follow the packet instructions, drain and rinse under cold water. Don't overcook them! Slightly under is better.
2. Sauté the onion and garlic in 15ml olive oil until softened. Add the diced chicken and cook until no longer pink.
3. Remove from the heat. Mix in the spinach, 120g of ricotta, 30g of parmesan, one lightly beaten egg, 1/4 teaspoon of nutmeg, salt, and pepper.
4. Now, for the béchamel sauce recipe . Melt 55g butter in a saucepan, whisk in 30g flour. Cook for 1- 2 minutes until pale golden. Slowly whisk in 710ml warm milk until smooth. Add 1/4 teaspoon of nutmeg, salt and white pepper.
5. Preheat your oven to 375° F ( 190° C) . Spread a thin layer of béchamel sauce in the baking dish.
6. Stuff each shell with the chicken mixture and arrange in the dish. Pour the rest of the béchamel over the shells.
7. Mix 60g Parmesan, 2 tablespoons breadcrumbs and 1 tablespoon of olive oil. Sprinkle over the shells.
8. Bake for 25- 30 minutes . Or until golden brown and bubbly. Let stand for 5- 10 minutes before serving. Easy stuffed shells recipe ? Absolutely!

Pro Tips for Stuffed Shell Perfection

Want to take your chicken and ricotta stuffed shells to the next level? Don't skip the nutmeg in the béchamel sauce recipe .

It adds a real warmth. Also, slightly undercooking the shells prevents them becoming mushy. No one likes a mushy shell, you know? If the parmesan crust stuffed shells topping isn't quite golden enough, a quick blast under the grill for a minute or two will sort it right out.

Just watch it carefully!

Honestly, this creamy chicken spinach shells recipe is pretty flexible. If you don't fancy chicken, mushrooms work a treat. Fancy a bit of heat? A pinch of chilli flakes in the filling will do the trick.

Get creative! These baked stuffed shells are your culinary canvas, after all.

Recipe Notes: Let's Tweak This Chicken Stuffed Shells Recipe !

So, you're about to dive into this amazing chicken stuffed shells recipe ? Fab! Before you get started, here are a few notes to make your life easier and your dinner even tastier.

Honestly, these tips came from many mishaps I've had in the kitchen. So trust me, I've learned from my mistakes, so you don’t have to make the same.

Serving Suggestions: Make 'Em Pretty!

Plating matters, right? For these creamy chicken spinach shells , I like to arrange a few on a plate. Then, drizzle extra béchamel over the top.

A sprinkle of fresh parsley and a grating of Parmesan makes it look fancy! As for sides, garlic bread is always a winner.

A fresh side salad with a tangy vinaigrette cuts through the richness. A glass of Chianti? Bellissimo!

Storage Tips: Keeping Things Fresh

Got leftovers of this easy stuffed shells recipe ? No worries! For the fridge, pop the Italian stuffed shells recipe into an airtight container.

They will last for 3-4 days . Need longer storage? Freezing is your friend! Freeze individual portions for easy meal prep.

When reheating from frozen, I usually bake covered with foil at 350° F ( 175° C) until heated through, then uncover for the last 10 minutes to crisp up the parmesan crust stuffed shells .

Variations: Make it Your Own

One of the beautiful things about a stuffed shells recipe is how adaptable it is! Got vegetarians coming over? Swap the chicken for sautéed mushrooms or roasted veggies.

Want a kick? A pinch of red pepper flakes in the filling works wonders. For a dairy-free option, use plant based milk for the béchamel sauce recipe .

You can also use nutritional yeast instead of parmesan cheese .

Nutrition Basics: Goodness Inside

Alright, I'm no nutritionist. But each serving of these baked stuffed shells is roughly 550 calories. You're getting a good dose of protein (about 40g).

There are also a bunch of carbs (45g). Plus, spinach adds extra vitamins and minerals, making it a great way to sneak in those greens.

So, what are you waiting for? You are now ready to create this awesome chicken and ricotta stuffed shells ! I'm sure that by following this jumbo stuffed shells recipe you are going to make this dish a big hit! Have fun and don't be afraid to experiment.

Trust me, you've got this!

Frequently Asked Questions

My stuffed shells are always soggy! What am I doing wrong?

Nobody wants a soggy bottom! The key is to not overcook the pasta shells initially aim for al dente, as they'll continue to cook in the oven. Also, make sure you squeeze out as much excess moisture as possible from the thawed spinach; otherwise, it'll release water during baking and make the filling watery.

Consider using less bechamel, to avoid moisture.

Can I make this chicken stuffed shells recipe ahead of time?

Absolutely! Stuffed shells are perfect for prepping in advance, like a real domestic goddess! Assemble the shells, cover the baking dish tightly with foil, and refrigerate for up to 24 hours.

Add 10-15 minutes to the baking time if baking straight from the fridge, and ensure the internal temperature reaches 165°F (74°C). Make sure you store it in a refrigerator with a temperature of 40° F (4°C) or less.

What can I substitute for ricotta cheese in the chicken stuffed shells?

No ricotta? No worries! Well drained cottage cheese is a good substitute; just make sure to press out any excess liquid first. Alternatively, you could try a creamy goat cheese for a slightly tangier flavour. If you’re feeling adventurous, even mascarpone would work, lending a richer, more decadent taste.

How do I store leftover chicken stuffed shells?

Leftover stuffed shells are just as tasty the next day! Allow the shells to cool completely, then transfer them to an airtight container and store them in the refrigerator for up to 3-4 days.

To reheat, cover with foil and bake at 350°F (175°C) until heated through, or microwave individual portions for a quick and easy lunch.

Can I freeze these chicken stuffed shells after baking?

Yes, you can indeed! Freezing is a great way to make this recipe last longer. Let the shells cool completely after baking. Then, wrap the baking dish tightly with plastic wrap and then foil, or transfer individual portions to freezer safe containers. They can be frozen for up to 2-3 months.

Thaw overnight in the refrigerator before reheating as mentioned above, adding extra sauce if necessary.

Is there a vegetarian version of this chicken stuffed shells recipe?

Definitely! For a vegetarian option, simply swap the chicken with sautéed mushrooms, roasted vegetables (like zucchini, bell peppers, and eggplant), or even cooked lentils. You could also add more spinach or other greens to bulk up the filling. Remember to season your vegetarian filling well to maximize flavour.