Chicken and Cheese Stuffed Jumbo Shells: A Comfort Food Masterpiece

Craving a dish that’s both comforting and impressive? Look no further than these Chicken and Cheese Stuffed Jumbo Shells! This recipe combines the classic appeal of pasta with a creamy, flavorful filling and a generous blanket of melted cheese. It’s perfect for a weeknight family dinner or a special occasion, and the best part? It’s surprisingly easy to make.

This recipe walks you through each step, ensuring you create a dish that’s both visually stunning and utterly delicious. We’ll cover everything from preparing the chicken and cheese filling to perfectly cooking the jumbo shells and creating a rich, flavorful sauce. Get ready to impress your friends and family with this crowd-pleasing masterpiece!

## Why You’ll Love This Recipe

* **Comfort Food at Its Finest:** Cheesy, creamy, and packed with flavor, these stuffed shells are the epitome of comfort food.
* **Easy to Make:** Despite looking impressive, this recipe is surprisingly straightforward and easy to follow.
* **Customizable:** Adapt the filling and sauce to your liking. Add your favorite vegetables, herbs, or spices for a unique twist.
* **Perfect for Meal Prep:** Stuffed shells are great for making ahead of time. Assemble them and store them in the refrigerator or freezer until you’re ready to bake.
* **Crowd-Pleasing:** This dish is guaranteed to be a hit with both kids and adults.

## Ingredients You’ll Need

Before you begin, gather all your ingredients. This will make the cooking process much smoother.

**For the Jumbo Shells:**

* 1 (12-ounce) box jumbo pasta shells
* 1 tablespoon olive oil
* Salt, for pasta water

**For the Chicken Filling:**

* 1.5 pounds boneless, skinless chicken breasts
* 1 tablespoon olive oil
* 1/2 cup chopped onion
* 2 cloves garlic, minced
* 1/2 teaspoon dried oregano
* 1/4 teaspoon red pepper flakes (optional, for a little heat)
* Salt and freshly ground black pepper to taste
* 1 (15-ounce) container ricotta cheese
* 1 cup shredded mozzarella cheese, divided
* 1/2 cup grated Parmesan cheese, divided
* 1 large egg, lightly beaten
* 1/4 cup chopped fresh parsley

**For the Sauce:**

* 1 (24-ounce) jar marinara sauce
* 1/2 cup chicken broth (or water)
* 1 teaspoon dried basil
* 1/2 teaspoon dried oregano
* 1/4 teaspoon garlic powder

**Optional Toppings:**

* Fresh basil leaves, for garnish
* Extra Parmesan cheese, for serving

## Equipment Needed

* Large pot
* Large skillet
* Mixing bowls
* 9×13 inch baking dish

## Step-by-Step Instructions

Now, let’s get cooking! Follow these detailed instructions to create your delicious Chicken and Cheese Stuffed Jumbo Shells.

### Step 1: Cook the Jumbo Shells

1. Bring a large pot of salted water to a boil. The water should be generously salted – this helps season the pasta from the inside out.
2. Add the jumbo shells to the boiling water and cook according to the package directions, but subtract about 2 minutes from the recommended cooking time. You want the shells to be *al dente* – slightly firm to the bite – so they don’t become mushy during baking. This usually takes around 8-10 minutes.
3. While the pasta is cooking, drizzle 1 tablespoon of olive oil over a large plate or baking sheet. This will prevent the shells from sticking together once they are drained.
4. Once the shells are cooked, drain them thoroughly and carefully transfer them to the prepared plate or baking sheet. Be gentle, as they can tear easily. Spread them out in a single layer so they don’t stick.

### Step 2: Prepare the Chicken Filling

1. **Cook the Chicken:** There are several ways to cook the chicken for this recipe. You can:
* **Poach:** Place the chicken breasts in a pot of simmering water or chicken broth. Cook until the internal temperature reaches 165°F (74°C). This method results in moist and tender chicken.
* **Bake:** Preheat your oven to 375°F (190°C). Place the chicken breasts on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
* **Pan-Sear:** Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper. Sear for 5-7 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C).
2. **Shred or Dice the Chicken:** Once the chicken is cooked, let it cool slightly. Then, shred it with two forks or dice it into small pieces. You want small pieces to easily fit inside the shells.
3. **Sauté Aromatics:** In the same skillet you used to cook the chicken (or a clean skillet), heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic, dried oregano, and red pepper flakes (if using) and cook for another minute, until fragrant. Be careful not to burn the garlic.
4. **Combine Filling Ingredients:** In a large mixing bowl, combine the shredded or diced chicken, sautéed onion and garlic mixture, ricotta cheese, ¾ cup of the shredded mozzarella cheese (reserve ¼ cup for topping), ¼ cup of the grated Parmesan cheese (reserve ¼ cup for topping), the lightly beaten egg, and chopped fresh parsley. Season with salt and freshly ground black pepper to taste. Mix well until all ingredients are thoroughly combined.

### Step 3: Assemble the Stuffed Shells

1. **Prepare the Baking Dish:** Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce (about 1/2 cup) evenly over the bottom of the 9×13 inch baking dish. This will prevent the shells from sticking and add flavor.
2. **Stuff the Shells:** Using a spoon or a small cookie scoop, carefully fill each jumbo shell with the chicken and cheese mixture. Be generous with the filling, but don’t overstuff them to the point where they are difficult to handle.
3. **Arrange the Shells:** Arrange the stuffed shells in a single layer in the prepared baking dish, with the open side facing up. Pack them snugly together.

### Step 4: Bake the Stuffed Shells

1. **Make the Sauce:** In a medium bowl, combine the remaining marinara sauce, chicken broth (or water), dried basil, dried oregano, and garlic powder. Stir well to combine.
2. **Pour Sauce Over Shells:** Pour the sauce evenly over the stuffed shells, making sure to cover them completely. The sauce should reach about halfway up the sides of the shells.
3. **Top with Cheese:** Sprinkle the remaining ¼ cup of shredded mozzarella cheese and ¼ cup of grated Parmesan cheese evenly over the top of the sauced shells.
4. **Bake:** Cover the baking dish tightly with aluminum foil. Bake for 25 minutes.
5. **Uncover and Bake Again:** Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the sauce is heated through. The shells should be lightly browned.

### Step 5: Serve and Enjoy!

1. **Let Rest:** Remove the baking dish from the oven and let the stuffed shells rest for 5-10 minutes before serving. This will allow the sauce to thicken slightly and prevent the shells from falling apart.
2. **Garnish and Serve:** Garnish with fresh basil leaves (if desired) and serve hot. Offer extra Parmesan cheese at the table for those who want it.

## Tips and Variations

* **Use Rotisserie Chicken:** Save time by using a rotisserie chicken instead of cooking the chicken yourself. Simply shred or dice the chicken and add it to the filling.
* **Add Vegetables:** Incorporate vegetables into the filling for added flavor and nutrition. Spinach, mushrooms, bell peppers, or zucchini would all be delicious additions. Sauté the vegetables before adding them to the filling.
* **Spice It Up:** Add a pinch of cayenne pepper or a dash of hot sauce to the filling or sauce for a spicy kick.
* **Use Different Cheeses:** Experiment with different types of cheese in the filling. Provolone, fontina, or Gruyere would all be great choices.
* **Make it Vegetarian:** Substitute the chicken with cooked vegetables or crumbled tofu for a vegetarian option. You can also use a vegetarian meat substitute.
* **Creamy Sauce Variation:** For a creamier sauce, add a dollop of ricotta cheese or a splash of heavy cream to the marinara sauce before pouring it over the shells.
* **Freeze for Later:** To freeze the stuffed shells, assemble them in a freezer-safe baking dish, but don’t bake them. Cover tightly with plastic wrap and then with aluminum foil. Freeze for up to 3 months. When ready to bake, thaw the shells in the refrigerator overnight. Bake as directed, but you may need to add an extra 10-15 minutes to the baking time.

## Serving Suggestions

These Chicken and Cheese Stuffed Jumbo Shells are delicious on their own, but they also pair well with a variety of side dishes.

* **Garlic Bread:** A classic pairing that complements the flavors of the pasta and sauce.
* **Side Salad:** A simple green salad with a vinaigrette dressing adds a refreshing contrast to the richness of the shells.
* **Roasted Vegetables:** Roasted asparagus, broccoli, or Brussels sprouts are healthy and flavorful side dishes.
* **Caprese Salad:** The fresh flavors of tomatoes, mozzarella, and basil create a light and refreshing accompaniment.

## Nutritional Information (Approximate)

* Calories: 450-550 per serving (depending on portion size and ingredients)
* Protein: 30-40g
* Fat: 20-30g
* Carbohydrates: 40-50g

## Conclusion

These Chicken and Cheese Stuffed Jumbo Shells are a guaranteed crowd-pleaser that’s both comforting and relatively easy to prepare. The combination of tender pasta shells, a flavorful chicken and cheese filling, and a rich marinara sauce makes for an unforgettable meal. Whether you’re cooking for a special occasion or simply want a satisfying weeknight dinner, this recipe is sure to become a new family favorite. So gather your ingredients, follow the steps, and enjoy the deliciousness of homemade stuffed shells! Happy cooking!