Creamy Pesto Chicken Stuffed Shells Recipe for Dinner

I discovered this stuffed shell idea while browsing Pinterest and knew it needed a rich sauce to make it exceptional. The result was beyond expectations. The combination of tender pasta, savory chicken filling and a creamy pesto sauce created a dish my whole family loved. My husband, who usually enjoys everything I make, declared this one a favorite and happily ate almost half the pan. He was already excited about taking leftovers to work the next day.

The flavors are perfectly balanced. The pesto adds bright, herbal notes without overpowering the dish, while the garlic cream sauce smooths and enriches the filling. There’s just the right amount of cream, garlic and seasoning, making each bite comforting and flavorful. Even my 2½-year-old picky eater approved — a good sign this recipe will be a repeat in our house.

This meal is versatile: you can prepare it ahead and freeze it for later or package it up to give a family in need a ready-made dinner. It also makes a rewarding gift for friends — bring a pan over, let them taste it, and they’ll be asking for the recipe.

Creamy Pesto Chicken Stuffed Shells

Created by Amber Brady

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Yields4 to 5 Servings

Ingredients

Pasta:

12-16 jumbo pasta shells
4 oz cream cheese, softened (Neufchatel works well)
¾ cup shredded Parmesan/Asiago or Italian cheese blend
3 Tbsp prepared pesto
1-2 cups shredded cooked chicken, (about 1 cup from one breast)

Garlic Cream Pesto Sauce:

2 cloves garlic, minced
¼ cup white onion, finely chopped
2 Tbsp unsalted butter
3 Tbsp all-purpose flour
1 cup milk
1 Tbsp pesto
salt and pepper, to taste
2 oz cream cheese, (Neufchatel recommended)

Topping:

¼ cup Italian bread crumbs
2 Tbsp butter
¼ cup shredded Parmesan/Asiago or Italian cheese blend

Instructions

Bring a large pot of water to a boil and cook the jumbo pasta shells according to package directions, stopping when they are al dente. The shells will finish cooking in the oven. Drain and set aside.
For the garlic cream pesto sauce, sauté the minced garlic and chopped onion in melted butter until the onion is translucent and the garlic is fragrant. Sprinkle in the flour and whisk until it forms a paste. Gradually whisk in the milk, then add the pesto, salt and pepper. Continue whisking over medium heat until the sauce boils and thickens. Remove from heat, stir in the cream cheese until melted and smooth. Pour a layer of the sauce into the bottom of a baking dish.
Preheat the oven to 350°F. In a large bowl, combine the remaining filling ingredients: softened cream cheese, shredded cheese, pesto and shredded chicken. Mix until evenly combined. Fill each cooked shell with the mixture and arrange the filled shells on top of the sauce in the baking dish.
For the topping, melt the butter and stir in the breadcrumbs, then mix in the shredded Parmesan. Sprinkle the crumb mixture over the shells. Bake uncovered for about 30 minutes, or until the dish is bubbling and the topping is golden brown.

Notes

To make this ahead or freeze: assemble the filled shells in an oven- and freezer-safe baking dish, cover tightly and freeze. When ready to bake, thaw, preheat the oven to 350°F and bake uncovered for 35–40 minutes, until heated through and the top is browned.

Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.

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