There’s something undeniably comforting about pasta shells stuffed with a rich, creamy filling, and this Creamy Spinach Artichoke Chicken Stuffed Shells recipe hits all the right notes. Combining tender shredded chicken with a luscious blend of cream cheese, spinach, artichokes, and gooey mozzarella, these stuffed shells bring together vibrant flavors and satisfying textures in every bite. Whether you’re serving a family dinner or prepping for a cozy gathering, this dish will quickly become a favorite on your dinner table.
Why Cooks Rave About It
The magic of these Creamy Spinach Artichoke Chicken Stuffed Shells lies in the balance of flavors and textures. The creamy filling is perfectly seasoned with garlic and Italian herbs, complementing the earthy spinach and tangy artichokes. Shredded chicken adds protein and heartiness, making this dish a complete meal. Plus, the gooey mozzarella and Parmesan topping melts into a golden, bubbly crust that’s almost too tempting to resist. It’s a one-dish wonder that delivers restaurant-quality taste with home-cooked comfort.
What Goes In
- 12 jumbo pasta shells – the perfect vessel for stuffing
- 2 cups cooked chicken, shredded – tender and juicy, the protein star
- 1 cup cream cheese, softened – brings creamy richness
- 1/2 cup sour cream – adds tang and smooth texture
- 1 cup spinach, cooked and chopped – fresh and nutrient-packed
- 1 cup artichoke hearts, drained and chopped – adds subtle tang and texture
- 1 cup shredded mozzarella cheese – melts perfectly for gooey topping
- 1/2 cup grated Parmesan cheese – sharp, nutty flavor
- 2 cloves garlic, minced – aromatic and flavorful
- 1 teaspoon Italian seasoning – a blend of herbs for depth
- Salt and pepper to taste – seasoning essentials
- 1 cup marinara sauce – rich tomato base to bake the shells in
Must-Have Equipment
- Large pot – for boiling the jumbo pasta shells
- Mixing bowl – to combine the creamy filling ingredients
- Baking dish – to assemble and bake the stuffed shells
- Spoon or spatula – for mixing and filling the shells
- Colander – to drain the cooked pasta shells
- Knife and cutting board – for chopping spinach and artichokes
Creamy Spinach Artichoke Chicken Stuffed Shells Cooking Guide
Step 1: Prepare the Pasta Shells
Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to the package instructions until al dente, usually about 10-12 minutes. Drain the shells carefully and lay them on a baking sheet to cool slightly, so they don’t stick together when filling.
Step 2: Mix the Creamy Filling
In a large mixing bowl, combine the softened cream cheese and sour cream until smooth and creamy. Stir in the shredded cooked chicken, chopped cooked spinach, chopped artichoke hearts, minced garlic, Italian seasoning, salt, and pepper. Mix thoroughly to ensure all ingredients are evenly distributed.
Step 3: Stuff the Shells
Using a spoon, gently fill each jumbo pasta shell with the creamy chicken and vegetable mixture. Take care to fill each shell generously but without overstuffing, so they hold their shape.
Step 4: Assemble in the Baking Dish
Spread half of the marinara sauce evenly across the bottom of your baking dish. Arrange the stuffed shells in a single layer on top of the sauce. Pour the remaining marinara sauce over the shells, then sprinkle the shredded mozzarella and grated Parmesan cheese evenly on top.
Step 5: Bake to Perfection
Preheat your oven to 375°F (190°C). Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes or until the cheese is melted and bubbly with a golden crust. Let the dish cool slightly before serving.
Flavor-Forward Alternatives
- Swap chicken for turkey – shredded turkey works beautifully for a leaner protein option.
- Add sun-dried tomatoes – for a sweet and tangy burst of flavor in the filling.
- Use kale instead of spinach – for a heartier green with a slightly bitter edge.
- Try a spicy twist – add crushed red pepper flakes or diced jalapeño for heat.
- Incorporate fresh herbs – basil, oregano, or thyme can elevate the herbal profile.
If You’re Curious
This recipe is incredibly versatile. The creamy base can be customized with different cheeses or vegetables, and the filling can be made ahead of time, making it perfect for meal prep or entertaining. The jumbo pasta shells act like little edible boats, holding all that deliciousness without falling apart.
- Cooking the spinach before mixing ensures excess moisture doesn’t make the filling watery.
- Using softened cream cheese helps achieve a smooth, creamy texture without lumps.
- Pre-cooking the chicken and shredding it finely ensures every bite has a perfect protein balance.
- The marinara sauce adds acidity and moisture, preventing the dish from drying out during baking.
Storing, Freezing & Reheating
Once cooled, store leftover Creamy Spinach Artichoke Chicken Stuffed Shells in an airtight container in the refrigerator for up to 3 days. To freeze, assemble the dish but do not bake it. Cover tightly with foil and freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge and bake as directed, adding an extra 10-15 minutes if needed.
For reheating, cover the leftovers with foil and warm in a 350°F (175°C) oven for about 15-20 minutes until heated through. You can also microwave individual portions, but baking helps retain the best texture and melty cheese.
Your Questions, Answered
Can I use fresh pasta shells instead of dried?
Absolutely! Fresh jumbo pasta shells cook faster and have a tender texture. Just adjust the cooking time to avoid overcooking, as fresh pasta is more delicate.
What type of chicken works best for this recipe?
Any cooked chicken works well—rotisserie chicken is a quick option, or you can poach, bake, or grill chicken breasts or thighs. Just make sure to shred it finely for even distribution in the filling.
Is it possible to make this recipe vegetarian?
Yes! Simply omit the chicken and add extra spinach, artichokes, or even mushrooms for a hearty vegetarian version. You might want to add some cooked lentils or chickpeas for added protein.
Can I prepare this dish ahead of time?
Definitely! You can assemble the stuffed shells a day ahead, cover them tightly, and store in the refrigerator. When ready to bake, just add a few extra minutes to the baking time since they’ll be cold from the fridge.
The Last Word
Creamy Spinach Artichoke Chicken Stuffed Shells are a celebration of comforting flavors and satisfying textures all wrapped up in a simple yet elegant dish. With every bite, you get the creamy richness of the filling, the tender pasta shell, and the fresh vibrancy of spinach and artichokes, all baked to golden perfection. It’s a recipe that’s as impressive as it is approachable, perfect for weeknight dinners or special occasions. Once you try it, this dish is sure to become a staple in your recipe rotation.
Enjoy the process, savor the flavors, and share this delicious meal with those you love!
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Creamy Spinach Artichoke Chicken Stuffed Shells
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to the package instructions until al dente, usually about 10-12 minutes. Drain the shells carefully and lay them on a baking sheet to cool slightly, so they don’t stick together when filling.
- In a large mixing bowl, combine the softened cream cheese and sour cream until smooth and creamy. Stir in the shredded cooked chicken, chopped cooked spinach, chopped artichoke hearts, minced garlic, Italian seasoning, salt, and pepper. Mix thoroughly to ensure all ingredients are evenly distributed.
- Using a spoon, gently fill each jumbo pasta shell with the creamy chicken and vegetable mixture. Take care to fill each shell generously but without overstuffing, so they hold their shape.
- Spread half of the marinara sauce evenly across the bottom of your baking dish. Arrange the stuffed shells in a single layer on top of the sauce. Pour the remaining marinara sauce over the shells, then sprinkle the shredded mozzarella and grated Parmesan cheese evenly on top.
- Preheat your oven to 375°F (190°C). Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes or until the cheese is melted and bubbly with a golden crust. Let the dish cool slightly before serving.
Notes
- Cook spinach before mixing to avoid watery filling.
- Use softened cream cheese for a smooth, creamy texture.
- Pre-cook and shred chicken finely for even protein distribution.
- Assemble ahead and refrigerate; add extra bake time if baking cold.
- Freeze unbaked assembled shells for up to 2 months; bake from thawed.
