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Spicy Chili Chicken Pasta Stuffed Shells are a delightful fusion of comfort food and bold flavors, offering a unique twist on traditional pasta dishes. These large pasta shells are generously filled with a savory blend of ground chicken, colorful bell peppers, black beans, and a medley of spices, all topped off with a creamy layer of sour cream and melted cheddar cheese. This dish is not only visually appealing but also packed with flavor, making it an ideal choice for family dinners, potlucks, or casual gatherings with friends. Whether you're looking to impress guests or simply enjoy a hearty meal with loved ones, Spicy Chili Chicken Pasta Stuffed Shells are sure to satisfy.

Chili Chicken Pasta Stuffed Shells

Discover the deliciousness of Spicy Chili Chicken Pasta Stuffed Shells, a perfect blend of comfort food and bold flavors. These jumbo pasta shells are filled with a savory mixture of ground chicken, vibrant bell peppers, black beans, and spices, all topped with creamy cheese and sour cream. Ideal for family dinners or gatherings, this dish is not only visually stunning but also packed with flavor. Learn how to create this mouthwatering meal with our step-by-step guide and customizable options!

Ingredients
  

20 large pasta shells

1 lb ground chicken

1 cup cooked and chopped bell peppers (a mix of red, yellow, and green)

1 small onion, finely chopped

2 cloves garlic, minced

1 can (15 oz) black beans, drained and rinsed

1 cup corn (frozen or canned)

1 cup salsa (divided)

1 tsp ground cumin

1 tsp chili powder

½ tsp smoked paprika

1 cup shredded cheddar cheese

1 cup sour cream

Fresh cilantro, chopped (for garnish)

Salt and pepper to taste

Instructions
 

Preheat the Oven: Set your oven to 375°F (190°C) so it’s ready for baking when you're done preparing the shells.

    Cook the Pasta Shells: Bring a large pot of salted water to a rolling boil. Cook the pasta shells according to package instructions until they are al dente. Once done, drain them carefully and set aside to cool slightly.

      Prepare the Filling: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing for about 3-4 minutes until they are soft and translucent. Then, incorporate the ground chicken into the skillet. Cook, stirring frequently, until the chicken is browned and no longer pink, approximately 5-7 minutes.

        Mix in the Flavors: To the skillet with the cooked chicken, add the chopped bell peppers, corn, black beans, half of the salsa, ground cumin, chili powder, smoked paprika, salt, and pepper. Mix everything together and cook for an additional 5 minutes, allowing the flavors to meld and the vegetables to soften.

          Stuff the Shells: In a large baking dish, spread a layer of the remaining salsa on the bottom. Carefully fill each cooked pasta shell with the spicy chicken mixture, placing them seam side up in a single layer in the dish.

            Top it Off: Once all the shells are stuffed, pour the remaining salsa over the top. Then, drizzle the sour cream evenly across the shells and sprinkle the shredded cheddar cheese generously on top.

              Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. After this time, carefully remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted, bubbly, and golden brown.

                Serve and Garnish: Once baked, remove the dish from the oven and let it sit for a few minutes. Just before serving, garnish with freshly chopped cilantro for a burst of flavor and color.

                  Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 4-6 servings