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Chicken Pesto Stuffed Shells

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Chicken Pesto Stuffed Shells

Tricia
The Cook
4 Servings
8 Ingredients
14 Comments
There's nothing more comforting than a good stuffed pasta. This recipe fills large al dente shells with a rich mixture of cream cheese, parmesan, pesto, and chicken. And to give it just the right amount of irresistible gooeyness, the shells are sprinkled with mozzarella before baking. Who could say no to that!
4 Servings
8 Ingredients
14 Comments

Ingredients

  • 12 individual Jumbo/Large Shells
  • 4 ounces Cream Cheese
  • 1 cup Parmesan Cheese, Grated
  • 6 tablespoons Pesto #1
  • 2 cups cook and shred Chicken, Boneless Breasts
  • 4 teaspoons mince Garlic, Cloves
  • 6 tablespoons Pesto #2
  • 2 cups Mozzarella Cheese, Shredded

Containers

  • 1 8x8 Baking Pan

Supplies

  • Foils
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

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Make From Frozen Serving Day Directions

Bake

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Make It Now Cooking Directions

Stove Cook

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Nutrition Facts

  • Not available.

14 Comments

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  1. I had some left over chicken in the fridge and pizza dough on the counter. I saw this recipe and knew that I had to try it as a pizza topping. It was delicious. I’m making extra individual size pizzas to freeze today.This was yummy!

  2. Just curious do you use white pasta shells. I have looked all over and haven’t found whole wheat shells and thus haven’t had them in some time. Do they even make whole wheat shells?? These look so yummy I might use them for roll ups in whole wheat lasagna I found.

  3. I’m making baby steps towards freezer cooking….definitely not ready to take on a once-a-month approach, but will be checking your mini-menus to start with. This recipe is going to be tried TONIGHT! 🙂 Side question – can I reuse a freezer bag?

    1. Welcome Nikki! Hope you like the recipes. And yes you can reuse freezer bags, a lot of folks do. Just be sure to wash it out thoroughly with warm water and soap and let it air dry.

  4. Hi! I watched the video on flash freezing, but just as you were about to tell us HOW to flash freeze, it ended. It is listed as 36 seconds long – did something get chopped off?

  5. I’m just starting to learn freezing… you say put in pan and “Cover with foil and freeze” What kind of pan are you using- glass dish? And just covering with foil is good enough that it will keep well frozen?

  6. I made this for dinner last night and to quote my husband, “This one’s a keeper!” I’ll admit that I used goat cheese instead of the mozzarella because we really like the combination of pesto and goat cheese so it wasn’t exactly the same as yours, but the filling was the same. We loved it. Thanks!

    1. Our suggestion would be to thaw completely, then bake at least 1 hour at 350F. To ensure chicken is done, it needs to be 165F. It may need to cook longer than 1 hour, you will just have to keep checking the internal temp of the chicken. Let us know how it turns out!

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