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When it comes to comfort food, few dishes can match the warmth and satisfaction of Cheesy Spinach Artichoke Chicken Stuffed Shells. This delightful recipe is a perfect blend of creamy textures and savory flavors, featuring tender pasta shells generously filled with a mouthwatering mixture of shredded chicken, spinach, artichokes, and a medley of cheeses. The appeal of this dish lies not only in its rich taste but also in its versatility, making it a fantastic choice for family dinners, potlucks, or casual gatherings with friends.

Creamy Spinach Artichoke Chicken Shells

Indulge in the ultimate comfort food with Cheesy Spinach Artichoke Chicken Stuffed Shells. This scrumptious dish features large pasta shells filled with a creamy blend of shredded chicken, spinach, artichokes, and a mix of cheeses. Perfect for family dinners or casual gatherings, it balances rich flavors and textures, showcasing a crispy cheese topping. Enjoy the satisfaction of homemade cooking with a recipe that’s versatile and truly delicious.
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Ingredients
  

12 large pasta shells

1 cup cooked, shredded chicken

1 cup fresh spinach, finely chopped

1 cup canned artichoke hearts, drained and coarsely chopped

1 cup cream cheese, softened at room temperature

1 cup shredded mozzarella cheese, divided

1/2 cup grated Parmesan cheese, divided

1/2 cup sour cream

2 cloves garlic, minced

1 teaspoon Italian seasoning

Salt and black pepper, to taste

1 tablespoon olive oil

Fresh parsley, finely chopped, for garnish (optional)

Instructions
 

Preheat the oven: Set your oven to 350°F (175°C) to warm up while you prepare the dish.

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

      Prepare the cheesy filling: In a spacious mixing bowl, combine the cooked shredded chicken, chopped spinach, chopped artichoke hearts, softened cream cheese, half of the shredded mozzarella, half of the grated Parmesan, sour cream, minced garlic, and Italian seasoning. Mix until all ingredients are well blended. Taste the mixture and season with salt and pepper to your preference.

        Stuff the pasta shells: Using a spoon, gently fill each pasta shell with approximately 2 tablespoons of the rich filling, ensuring they are packed but not overstuffed. Arrange the stuffed shells side by side in a greased 9x13 inch baking dish.

          Prepare the cheese topping: In a small bowl, combine the remaining shredded mozzarella and grated Parmesan cheese. Evenly sprinkle this cheesy mixture over the stuffed shells to create a golden topping.

            Bake the dish: Drizzle a little olive oil over the tops of the stuffed shells to enhance the flavor. Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 20 minutes, then carefully remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is bubbling and golden brown.

              Serve and enjoy: Once out of the oven, allow the dish to cool for a few minutes. Garnish with finely chopped fresh parsley if desired, and serve warm to enjoy this hearty meal.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6

                  Presentation Tips: For an appealing presentation, serve the stuffed shells on a large platter, drizzling a bit of extra olive oil on top and scattering fresh parsley for a pop of color.