Pesto Chicken Shells Recipe

Name: Pesto Chicken Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 box (12 Oz. Size) Jumbo Pasta Shells; 1/4 cups Unsalted Butter; 2 cloves Garlic, Minced; 1/4 cups Flour; 3 cups Whole Milk Or Half-and-Half; 1/2 teaspoons Frank's Hot Sauce; 1 cup Grated Parmesan Cheese; 1 Tablespoon Olive Oil; 1/2 cups Red Pepper, Finely Diced; 1/2 cups Onion, Finely Diced; 1- 1/2 pound Boneless, Skinless Chicken Breast.cooked And Diced; 2 cups Italian Blend Cheese, Divided; 1 container (7 Oz. Size) Basil Pesto; 1/2 teaspoons Dried Oregano; Freshly Minced Italian Parsley, For Garnish

Servings: persons

1 box (12 Oz. Size) Jumbo Pasta Shells
1/4 cups Unsalted Butter
2 cloves Garlic, Minced
1/4 cups Flour
3 cups Whole Milk Or Half-and-Half
1/2 teaspoons Frank's Hot Sauce
1 cup Grated Parmesan Cheese
1 Tablespoon Olive Oil
1/2 cups Red Pepper, Finely Diced
1/2 cups Onion, Finely Diced
1- 1/2 pound Boneless, Skinless Chicken Breast.cooked And Diced
2 cups Italian Blend Cheese, Divided
1 container (7 Oz. Size) Basil Pesto
1/2 teaspoons Dried Oregano
Freshly Minced Italian Parsley, For Garnish

1
Cook the pasta in boiling salted water until al dente.
2
Drain and set aside.
3
For the sauce: While the pasta is cooking, melt the butter in a medium saucepan over medium heat.
4
Add the garlic and saute for a minute or two until fragrant.
5
Blend in the flour and continue cooking over medium heat for about 2 minutes until bubbly.
6
Slowly add the whole milk or half-and-half along with the Franks hot sauce.
7
Bring to a boil, reduce the heat and simmer for 2 minutes.
8
Remove from heat and stir in the grated Parmesan Cheese.
9
For the filling: Heat olive oil in a medium-sized skillet, add red pepper and onion and saute for about 3 minutes until soft.
10
Mix sauteed vegetables with the chicken, 1 1/2 cups Italian blend cheese, basil pesto and oregano.
11
In a lightly greased casserole dish (I used my 4-quart) place about 1/2 cup of the sauce in the bottom of the dish.
12
Fill the pasta shells with the filling and place in the dish.
13
Spoon the Parmesan cheese sauce over the shells and cover the shells as much as possible with the sauce so they dont dry out when cooking.
14
Sprinkle with remaining Italian blend cheese.
15
Bake at 350 degrees F for 30 minutes.
16
Sprinkle with freshly minced Italian parsley if desired.
17
Enjoy!

774

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 box (12 Oz. Size) Jumbo Pasta Shells, 1/4 cups Unsalted Butter, 2 cloves Garlic, Minced, 1/4 cups Flour, and more.

Yes, Pesto Chicken Shells falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pesto Chicken Shells

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions