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Homemade Creamy Spinach Artichoke Chicken Stuffed Shells photo

Creamy Spinach Artichoke Chicken Stuffed Shells

This Creamy Spinach Artichoke Chicken Stuffed Shells recipe is pure comfort! Tender chicken, creamy filling, and gooey cheese make every bite irresistible.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 12 jumbo pasta shells perfect vessel for stuffing
  • 2 cups cooked chicken shredded, tender and juicy
  • 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

Equipment

  • Large pot
  • Mixing bowl
  • Baking dish
  • Spoon or spatula
  • Colander
  • Knife and cutting board

Method
 

Prepare the Pasta Shells
  1. 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.
Mix the Creamy Filling
  1. 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.
Stuff the Shells
  1. 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.
Assemble in the Baking Dish
  1. 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.
Bake to Perfection
  1. 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.