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Basil Pesto Chicken Stuff Shells


1.5 pounds boneless, skinless chicken breasts (about three whole breasts)

1 one pound box jumbo shells

1 pound mozzarella cheese, shredded

1 cup Parmesan cheese

4 oz cream cheese

1 8oz jar basil pesto (or one cup if you choose to make your own sauce)

3-4 cloves garlic, minced


Cooking Instructions:

Boil the pasta shells according to package directions.  Drain and allow to cool for safe handling later.  Cook the chicken breasts until no pink remains and shred the meat in a stand mixer or similar kitchen appliance.Add the rest of the ingredients and mix to thoroughly incorporate all the ingredients.  Spoon the chicken and cheese mixture into each shell.  Arrange the filled shells in a baking dish and top with additional mozzarella cheese, if desired.  Bake at 350° for 30 minutes, or until the cheese is melted. 


For the freezer:  once the shells are filled, place the shells on a baking sheet covered with wax paper and flash freeze.  Once frozen, put the shells in a freezer bag.  From frozen, bake at 375° for 30 minutes.  (As mentioned in the post, I only bake 3-4 shells at a time from frozen and at 350° for 30 minutes.  The cooking time for the full recipe is estimated based on past experiences.)