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Creating the perfect filling for your Creamy Spinach Artichoke Chicken Shells starts with the sautéing of aromatic garlic. Begin by heating a large skillet over medium heat and adding a drizzle of olive oil. Once the oil is shimmering, add minced garlic (about 3-4 cloves) and sauté for approximately 1-2 minutes until fragrant. Be careful not to burn the garlic, as it can turn bitter and ruin the flavor of your filling.

Creamy Spinach Artichoke Chicken Shells

Discover the delightful world of Creamy Spinach Artichoke Chicken Shells, a dish that perfectly balances comfort and elegance. This recipe combines tender chicken, vibrant spinach, and artichokes all enveloped in a rich, creamy cheese sauce, stuffed into jumbo pasta shells. Ideal for family dinners or gatherings, it's packed with flavor and nutrients. Join us on this culinary journey to learn how to craft this easy yet impressive meal that will surely bring everyone together around the table. Enjoy every delicious bite!
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Ingredients
  

12 jumbo pasta shells

1 cup cooked chicken, shredded

1 cup fresh spinach, chopped

1 cup artichoke hearts, drained and chopped

1 cup cream cheese, softened

1/2 cup sour cream

1/2 cup grated Parmesan cheese

1 cup shredded mozzarella cheese

2 cloves garlic, minced

1/2 teaspoon onion powder

1/2 teaspoon Italian seasoning

Salt and pepper to taste

1 tablespoon olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat Oven: Preheat your oven to 375°F (190°C).

    Cook Shells: In a large pot of boiling salted water, cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.

      Prepare Filling: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.

        Combine Ingredients: Stir in the chopped spinach and artichoke hearts, cooking for another 2-3 minutes until the spinach wilts.

          Make the Creamy Mixture: In a mixing bowl, combine the cooked chicken, softened cream cheese, sour cream, Parmesan cheese, garlic-spinach-artichoke mixture, onion powder, Italian seasoning, salt, and pepper. Mix well until everything is fully incorporated.

            Stuff the Shells: Gently fill each cooked pasta shell with the creamy mixture, placing the stuffed shells in a greased 9x13 inch baking dish.

              Top with Cheese: Sprinkle shredded mozzarella cheese evenly over the top of the stuffed shells.

                Bake: Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

                  Garnish and Serve: Once baked, garnish the Creamy Spinach Artichoke Chicken Shells with chopped fresh parsley. Serve hot and enjoy!

                    Prep Time, Total Time, Servings: 25 minutes | 50 minutes | 4-6 servings