Creamy, comforting, and packed with flavor—Chicken & Spinach Stuffed Shells are the kind of dinner that feels indulgent but can be surprisingly wholesome. This recipe brings together tender shredded chicken, earthy spinach, creamy cheeses, and jumbo pasta shells, all baked to golden perfection without the use of traditional red sauce. It’s an elevated take on classic stuffed shells that’s perfect for weeknights, meal prepping, or even serving at casual dinner parties.
Whether you’re looking for a cozy pasta dish or a family-friendly dinner idea, this creamy stuffed shells recipe checks all the boxes. Plus, it’s a great way to sneak in greens like spinach and use up leftover chicken or even ground chicken.
⭐ Why You’ll Love This Recipe:
- No red sauce needed – great for white sauce lovers or those avoiding tomatoes.
- Protein-packed – with chicken and cheese, it’s a hearty and filling meal.
- Vegetable-forward – includes plenty of spinach for added nutrients.
- Make-ahead friendly – perfect for prepping in advance and baking later.
- Freezer-friendly – bake now or freeze for later.
🧀 Ingredients You’ll Need
Here’s a simple breakdown of what goes into these Spinach and Cream Cheese Stuffed Shells:
For the Filling:
- 2 cups cooked shredded chicken (rotisserie or baked)
- 1 cup chopped spinach (fresh or frozen, squeezed dry)
- 1 cup ricotta cheese
- 4 oz de queso crema, suavizado
- ½ Taza de queso Parmesano rallado
- 1 cup shredded mozzarella cheese
- 1 egg
- 2 dientes de ajo, picados
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp Italian seasoning (optional)
- Zest of ½ lemon (for brightness)
For the Shells & Sauce:
- 20 jumbo pasta shells (cook a few extra in case some break)
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk (whole or 2%)
- ½ Taza de queso Parmesano rallado
- Sal y pimienta al gusto
- Pinch of nutmeg (optional)
- ½ cup shredded mozzarella (for topping)
- Chopped parsley or basil for garnish (optional)
🍳 How to Make Chicken & Spinach Stuffed Shells
Let’s walk through this Ground Chicken Stuffed Shells Recipe step by step:
Step 1: Cook the Pasta Shells
Boil the jumbo pasta shells in salted water according to package directions, but stop 1-2 minutes before they’re fully done. This helps them stay firm during baking. Drain and rinse with cold water. Set aside on a tray to prevent sticking.
Step 2: Prepare the Creamy Chicken & Spinach Filling
In a large mixing bowl, combine:
- Cooked shredded chicken
- Chopped, drained spinach
- Ricotta cheese
- Cream cheese
- Parmesan and mozzarella cheese
- Huevo
- El ajo
- Salt, pepper, Italian seasoning, and lemon zest
Mix until fully combined. The filling should be creamy and hold together when scooped.
💡 Tip: You can substitute cooked ground chicken or turkey for shredded chicken for a slightly different texture and taste.
Step 3: Make the Creamy White Sauce
This sauce is what makes these Stuffed Shells No Red Sauce extra luxurious!
In a saucepan over medium heat:
- Melt 2 tbsp butter.
- Whisk in 2 tbsp flour to form a roux.
- Slowly pour in 2 cups milk while whisking constantly.
- Bring to a gentle simmer, whisking until thickened (about 4–5 minutes).
- Stir in Parmesan cheese, a pinch of salt, pepper, and nutmeg.
You’re aiming for a creamy, smooth béchamel-style sauce.
Step 4: Stuff the Shells
Precaliente el horno a 375°F (190°C).
Spread a thin layer of the white sauce on the bottom of a greased 9×13-inch baking dish.
Using a spoon (or piping bag for less mess), fill each shell with the chicken-spinach-cheese mixture and place it open side up in the baking dish.
Step 5: Assemble and Bake
Once all the shells are in the dish:
- Pour the remaining white sauce over the stuffed shells.
- Sprinkle with additional mozzarella cheese.
Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes, or until bubbly and golden.
Paso 6: para Decorar y Servir
Sprinkle with fresh parsley or basil and an extra dusting of Parmesan. Serve with a crisp green salad or roasted veggies on the side.
🥗 Variations and Substitutions
Want to make this Healthier Stuffed Shells recipe your own? Try these variations:
1. Ground Chicken Stuffed Shells
Swap shredded chicken for browned ground chicken or ground turkey. It adds a meaty, slightly textured bite and works great with the creamy filling.
2. Add More Veggies
Toss in sautéed mushrooms, zucchini, or even artichoke hearts for an extra vegetable boost.
3. Dairy-Free Version
Use dairy-free ricotta, cream cheese, and milk alternatives like oat milk or almond milk. Choose vegan mozzarella for topping.
4. Gluten-Free
Use gluten-free jumbo shells and replace all-purpose flour with a gluten-free blend for the sauce.
🍽️ What to Serve With Stuffed Shells
Estos Stuffed Shells with Spinach are rich and filling on their own, but here are a few sides that pair well:
- Simple arugula salad with lemon vinaigrette
- Garlic bread or breadsticks
- Steamed green beans or roasted asparagus
- Lemon-herb roasted carrots
🧊 How to Store, Freeze & Reheat
This recipe is a dream for meal preppers!
To Store:
Let the shells cool, cover tightly, and refrigerate for up to 4 days.
To Freeze (Before Baking):
Assemble the shells and sauce in a freezer-safe dish, cover tightly with plastic wrap and foil. Freeze for up to 3 months.
To Freeze (After Baking):
Let cool completely, then portion into airtight containers and freeze.
To Reheat:
Thaw overnight in the fridge and reheat covered at 350°F until hot and bubbly (about 25–30 minutes). For single servings, microwave with a splash of milk or cream to prevent drying out.
💬 Expert Tips for Perfect Stuffed Shells
- Don’t overcook the shells – al dente shells hold up better while stuffing and baking.
- Dry the spinach thoroughly – excess moisture can water down the filling.
- Season in layers – taste the filling before stuffing to adjust salt or garlic as needed.
- Let it rest before serving – allow the dish to cool for 5–10 minutes so the filling can set.
📖 Chicken & Spinach Stuffed Shells FAQ
Can I make this dish without ricotta?
Yes! Substitute with cottage cheese or more cream cheese for a different texture.
Is it okay to use frozen spinach?
Absolutely. Just thaw and squeeze out as much water as possible before mixing into the filling.
Can I use other cheeses?
Mozzarella and Parmesan are classics, but try fontina, provolone, or even goat cheese for a twist.
Can I add herbs?
Yes! Fresh basil, parsley, or thyme all add lovely flavor to the filling or sauce.
❤️ Why This Recipe Works
This creamy Stuffed Shells with Chicken recipe stands out because it offers:
- The nostalgic coziness of baked pasta
- A lighter, white-sauce twist that feels fresh
- The added nutrition of spinach
- Flexibility for dietary needs and ingredient swaps
Unlike traditional marinara-based versions, these Stuffed Shells No Red Sauce are mellow, rich, and elegant. It’s a recipe that can adapt to whatever you have on hand and is guaranteed to please both picky eaters and pasta aficionados alike.
📌 Final Thoughts
If you’re looking for a satisfying pasta bake that’s hearty but not heavy, these Chicken & Spinach Stuffed Shells are a must-try. The velvety cheese filling, vibrant spinach, and luscious cream sauce create the ultimate comfort food — no red sauce required.
It’s an excellent dinner idea for busy weeknights, a smart use of leftover chicken, and a fun way to sneak in veggies for kids or adults. Whether you’re cooking for family or friends, this dish is always a hit.
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