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When it comes to cozy, satisfying meals, few dishes compare to Creamy Spinach Artichoke Chicken Shells. This recipe embodies comfort food at its finest, combining tender pasta shells with a rich, creamy filling that is sure to delight your taste buds. The harmonious blend of flavors and textures makes it a favorite among families, busy professionals, and anyone seeking a quick yet delicious dinner option. With hearty chicken, vibrant spinach, and luscious artichokes enveloped in a velvety sauce, this dish not only pleases the palate but also provides a visual feast that is perfect for gatherings or a simple weeknight dinner.

Creamy Spinach Artichoke Chicken Shells

Discover the ultimate comfort food with Creamy Spinach Artichoke Chicken Shells! This delightful dish combines tender, stuffed pasta shells with a creamy filling featuring chicken, spinach, and artichokes, all topped with melty cheese. Perfect for family dinners or gatherings, it’s easy to customize and offers a rich, satisfying flavor. Learn how to create this culinary masterpiece for a meal that will impress every palate and warm hearts with every bite. Enjoy the cooking journey!
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Ingredients
  

12 large jumbo pasta shells

1 tablespoon olive oil

1 pound boneless, skinless chicken breast, diced

2 cloves garlic, minced

1 cup fresh spinach, chopped

1 cup artichoke hearts, chopped (canned or frozen, drained)

1 cup cream cheese, softened

½ cup sour cream

½ cup grated parmesan cheese

1 cup shredded mozzarella cheese, divided

1 teaspoon Italian seasoning

Salt and pepper to taste

¼ cup fresh parsley, chopped (for garnish)

Instructions
 

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

    Cook the Pasta: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package instructions until al dente. Drain and set aside.

      Sauté the Chicken: In a large skillet, heat the olive oil over medium heat. Add the diced chicken and season with salt, pepper, and Italian seasoning. Cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through. Add minced garlic and cook for an additional minute until fragrant.

        Prepare the Filling: To the same skillet, add the chopped spinach and artichoke hearts. Stir until the spinach is wilted, about 2-3 minutes. Remove from heat and let cool slightly.

          Make the Creamy Mixture: In a mixing bowl, combine the cream cheese, sour cream, parmesan cheese, and half of the mozzarella cheese. Stir until smooth. Then, fold in the chicken and vegetable mixture until everything is well combined. Taste and adjust seasoning if necessary.

            Fill the Shells: Carefully spoon the creamy filling into each cooked pasta shell, using a teaspoon or your fingers to ensure they are well-stuffed.

              Assemble in Baking Dish: In a baking dish, spread a thin layer of marinara sauce on the bottom. Place the filled pasta shells seam-side up in the dish. Top with the remaining marinara sauce and sprinkle the rest of the shredded mozzarella on top.

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

                  Garnish and Serve: Once baked, remove from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley before serving.

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