Pesto Chicken Stuffed Shells

I made this recipe Friday night with my friend Liz and it’s actually the second time I’ve made it – just as good the second time around.

I found it on Pinterest and although most of my recipe pins look really good at the time, I don’t normally get around to making them. This one is really simple and really delicious – Give it a whirl 🙂

12-16 jumbo pasta shells
water for boiling pasta
4oz cream cheese, softened (1/3 the fat cream cheese tastes just the same!)
1 cup freshly grated Parmesan or Asiago cheese + 1/4 cup for topping (we used Parmesan)
3 tablespoons prepared pesto (homemade or store bought) – we used store bought
2 cups shredded cooked chicken
2 cloves garlic, minced (we only used 1 clove)
salt and pepper to taste

In a large pot over high heat, boil water and prepare pasta shells as directed on package. Cook pasta shells only until al dente. The pasta will finish cooking when the dish is baked. Drain the pasta shells and set aside.

In a large bowl, combine the rest of the ingredients, except the 1/4 cup of cheese for the topping. Fill the pasta shells with the filling and place in a baking dish.  Sprinkle the remaining 1/4 cup of cheese over filled shells.

Preheat oven to 350 degrees and bake shells uncovered for 30 minutes or until shells are bubbling hot and cheese melts.

Pinterest post 

Bon appétit!