Chicken Stuffed Shells – A Creamy, Savory, and Elegant Twist on a Classic Pasta Dish

These chicken stuffed shells are a rich, flavorful, and elegant take on traditional stuffed pasta. Filled with tender shredded chicken, spinach, artichokes, and red onion, then wrapped in crispy prosciutto and baked in a luscious creamy brie sauce, this dish is the perfect combination of comforting and sophisticated.

Whether you're making it for a special occasion or a cozy dinner, this recipe is sure to impress!

The Inspiration Behind This Dish

Stuffed shells have long been a favorite pasta dish, often filled with cheese or ricotta-based mixtures. This version elevates the classic recipe by incorporating savory shredded chicken, vibrant spinach, and briny artichoke hearts for a unique and satisfying filling.

Wrapping each shell in thinly sliced prosciutto adds a delicious salty crunch, while the brie sauce brings an ultra-creamy richness that perfectly coats the shells.

The result is a dish that’s both indulgent and balanced, with every bite offering a mix of creamy, savory, and slightly crispy textures.

Why You’ll Love These Chicken Stuffed Shells

• Rich & Creamy Flavor: The brie sauce coats every shell with smooth, cheesy goodness.

• A Sophisticated Twist: Artichokes, prosciutto, and balsamic vinegar add an elegant touch.

• Perfect for Entertaining: This dish looks and tastes restaurant-quality but is easy to make.

• Great for Make-Ahead Meals: Assemble in advance and bake when ready to serve.

Serving Suggestions and Pairings

This dish is delicious on its own but can be paired with:

• Garlic bread or focaccia to soak up the creamy brie sauce.

• A crisp arugula or Caesar salad for a fresh contrast.

• Roasted asparagus or Brussels sprouts to complement the rich flavors.

• A glass of white wine like Chardonnay or Sauvignon Blanc to balance the creaminess.

Storage and Make-Ahead Tips

Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 325°F or microwave in short intervals. 

Freeze: Assemble the stuffed shells (without baking), wrap tightly, and freeze for up to 2 months. When ready to bake, thaw in the fridge overnight and bake as directed. 

Make Ahead: Stuff the shells and prepare the brie sauce ahead of time. Store separately, then assemble and bake when ready.

Fun Facts About Stuffed Shells

• Pasta shells, also known as conchiglie, originated in southern Italy and were designed to hold thick, rich sauces.

• Brie cheese has been made in France for over 1,000 years and was once considered the "King of Cheeses".

• Prosciutto is dry-cured Italian ham that takes at least 9-12 months to produce, giving it a deep, savory flavor.