Pesto Chicken Stuff Shells

By our recipe contributor, Becky Spoolstra

These chicken stuffed shells will be added to your dinner menu rotation in no time! They’re simple to toss together and are perfect for basil pesto lovers.


12 jumbo pasta shells

2 1/2 cups shredded chicken (about 3 chicken breasts)

3/4 cup shredded mozzarella

5-6 Tablespoons pesto sauce

2 cloves garlic, minced (optional)

Salt and pepper to taste

Parmesan and basil for garnish (optional)



1. Preheat the oven to 375 degrees F. Cook the jumbo shells in boiling water for 9 minutes, or according to the package directions. Drain, rinse, and set aside to cool. In a medium bowl, combine the shredded chicken, mozzarella, pesto sauce, salt, pepper, and additional garlic if wanted. Mix until well combined.

2. Stuff a spoonful of the mixture into each shell. Spray a baking pan with non-stick spray and line up the shells. Bake them for 10-12 minutes, or until cheese is melted. Garnish with grated parmesan, fresh basil, or extra pesto sauce if wanted. Serve while hot and enjoy!


This recipe makes 4-6 servings (12 shells).

These shells could also be made with any other type of pasta sauce, if you’re not a big fan of pesto sauce. They’d be delicious either way!

This recipe is original posted here.