Lemon Chicken Stuffed Shells Recipe
Creamy, lemony chicken-stuffed jumbo shells topped with melted mozzarella for an easy, comforting pasta bake.
Servings: 4 servings
Ingredients
- 24 shells jumbo pasta shells about 2 dozen
- 2 cups shredded cooked chicken e.g., rotisserie chicken
- 8 ounces cream cheese softened
- 1/2 lemon juice of 1/2 lemon (about 1 tbsp)
- 1/2 teaspoon garlic powder
- 1/2 cup freshly grated Parmesan cheese
- salt to taste
- black pepper to taste
- 1/2 tablespoon olive oil for greasing the dish
- 1 cup mozzarella cheese grated, for topping
Instructions
- Preheat the oven to 400°F (200°C) and position the rack in the middle.
- Bring a large pot of salted water to a boil and cook the jumbo shells until al dente according to package directions; drain in a colander and let cool slightly.
- In a mixing bowl, combine the shredded cooked chicken, softened cream cheese, lemon juice (about 1 tablespoon), garlic powder, grated Parmesan, and salt and pepper; stir until smooth and well combined.
- Grease an ovenproof skillet or baking dish with the olive oil to prevent sticking.
- Spoon the chicken mixture into each cooled shell using a teaspoon or small scoop, then arrange the filled shells snugly in the prepared skillet or baking dish.
- Sprinkle the grated mozzarella evenly over the arranged shells.
- Bake for 20–25 minutes, until the filling is heated through and the cheese is melted; if you want browned cheese, broil for 1–3 minutes while watching carefully.
- Remove from oven and serve immediately.
Equipment
- Large Pot
- Colander
- Mixing Bowl
- Spoon or Small Scoop
- 10 1/4-inch ovenproof skillet or baking dish
- Measuring Spoons
- Oven
Notes
- Shell count may vary by dish; about 20–24 jumbo shells typically fit a 10 1/4" skillet.
- Use rotisserie chicken to save time.
- Grate fresh Parmesan for best flavor.
- Watch closely when broiling to prevent burning.
- Allow shells to cool slightly before stuffing to avoid tearing.